Opium cake

Opium cake is a rich, indulgent cake that’s perfect for Christmas and other special occasions. It combines layers of chocolate sponge, crisp meringue and coffee and poppy seed buttercream, with a generous drizzle of almond syrup and a layer of fruity jam. The flavours work beautifully together, making every slice moist, creamy and full of flavour. It’s a wonderful choice for anyone who loves classic cakes with a little something extra!

Ingredients for the chocolate sponge:

• 50 g plain flour
• 50 g potato starch
• 40 g cocoa powder
• 4 large eggs, separated
• 150 g caster sugar
• a pinch of salt

All ingredients should be at room temperature.

Place the egg yolks in the bowl of a stand mixer, add half the sugar and whisk until very pale and fluffy.

In a separate, clean bowl, whisk the egg whites. Once they start to foam, add a pinch of salt and whisk until stiff peaks form. Gradually add the remaining sugar, one tablespoon at a time, whisking continuously. Continue until you have a thick, stiff and glossy meringue. Add the whisked egg yolks to the meringue and gently fold together with a spatula until combined. Sift the plain flour, potato starch and cocoa powder directly into the mixture. Fold in very gently, just until combined, taking care not to knock the air out. The batter should remain light and fluffy.

Line the base of a 23 cm springform tin with baking paper, leaving the sides ungreased. Transfer the batter to the tin and level the surface.

Bake at 170°C for approximately 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely. Once cooled, slice the sponge horizontally into three equal layers.

Ingredients for the meringue layers:

• 3 egg whites (120 g)
• a pinch of salt
• 150 g caster sugar
• ½ tsp lemon juice or vinegar
• ½ tsp potato starch

Line two flat baking trays with baking paper. Draw two circles measuring 20–21 cm in diameter on the paper (the easiest way is to draw around a plate or small bowl). The meringue will spread slightly as it bakes, so the circles should be smaller than the desired finished diameter.

Place the egg whites in a clean mixing bowl and whisk with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously. It’s important to add the sugar slowly, allowing it to dissolve into the meringue. Continue whisking until the mixture is thick, stiff and glossy.

Add the lemon juice or vinegar and whisk briefly. Finally, gently fold in the sifted potato starch.

Divide the meringue between the two circles and carefully spread it out evenly.

Preheat the oven to 150°C. Place both trays in the oven and immediately reduce the temperature to 120°C, switching on the fan. Bake (dry) for approximately 1 hour, extending the time if necessary, until the meringue layers are crisp on the outside and slightly cracked. Turn off the oven and leave the meringues inside until completely cool.

Ingredients for the coffee and poppy seed buttercream:

• 250 ml milk
• 1 tbsp instant coffee granules or powder
• 3 egg yolks
• 110 g caster sugar
• 1 tbsp potato starch
• 250 g butter
• 70 g dry poppy seeds, ground

Heat the milk and instant coffee in a saucepan, stirring until the coffee has completely dissolved, and bring to the boil.

Place the egg yolks and sugar in the bowl of a stand mixer and whisk until pale and fluffy. Add the potato starch and mix briefly. Pour in half the hot coffee milk, whisking continuously. Pour the tempered egg mixture into the saucepan with the remaining milk. Stir thoroughly, then place over a medium heat. Cook, stirring frequently, until the custard comes to the boil and thickens. Once boiling, continue to cook for about 1 minute, stirring constantly. Remove from the heat. Cover the custard with cling film, pressing it directly onto the surface, and leave to cool completely to room temperature. Do not stir it while it cools.

Place the butter in the bowl of a stand mixer and beat until pale and fluffy. Gradually add the cooled custard in three batches, beating well after each addition until combined. Finally, add the dry ground poppy seeds and mix briefly until you have a smooth, even buttercream.

Set aside 5 tablespoons of the buttercream to use for a thin coating on the sides and top of the cake. Divide the remaining buttercream into four equal portions.

Ingredients for the soaking syrup:

• 125 ml Amaretto liqueur
• 125 ml boiled and cooled water

Mix the two ingredients together.

Additionally:

• ½ jar of thick jam or fruit preserve: sour cherry, blackcurrant or plum butter
• chocolate biscuit crumbs, cocoa sponge crumbs or chocolate shavings, for decorating the sides and top of the cake

Method:

Place the first chocolate sponge layer on a cake stand. Brush with one-third of the soaking syrup, spread over some of the jam and cover with the first portion of coffee and poppy seed buttercream. Place the first meringue layer on top and spread over the second portion of buttercream. Add the second chocolate sponge layer, brush with another third of the syrup, spread over the jam and cover with the third portion of buttercream. Place the second meringue layer on top and spread over the final portion of buttercream. Finish with the third chocolate sponge layer and brush with the remaining syrup. Spread the reserved buttercream in a thin layer over the top and sides of the Opium cake. Decorate as desired with sponge crumbs, crushed chocolate biscuits or chocolate shavings. Refrigerate until chilled.

Keep the Opium cake refrigerated. Remove it from the fridge about 30-60 minutes before serving, allowing the buttercream to soften slightly at room temperature and making the cake easier to slice.

Enjoy!