Monday, 30 November -0001


Stork taps into mindfulness with World’s Happiest Cake

Behold! The World's Happiest Cake. Created by Stork to encourage people to spend a little time for themselves in the kitchen and share the fruits of their labour with loved ones.

The World's Happiest Cake was created with a focus on the delicious combination of the key ingredients including coconut, mango and lime.

Emma Kenny, a registered psychological therapist, says "Baking is therapeutic. As well as producing delicious treats for loved ones, it offers an opportunity to be mindful and gives us a dedicated space for creativity to flourish – a real bonus for our mental wellbeing. World Baking Day is a fantastic opportunity to focus our energies on something fun that helps us to zone out of everyday anxieties, giving us all important head space. What's more baking is sensory and stimulates the senses; the weighing, mixing, smelling, and sharing with friends and family makes us feel good – so happy hormones are released that lead to elevated mood. In fact, baking therapy is something that is gaining a great deal of support from therapeutic practitioners who believe the focusing effects along with the productive element can help boost mood."


Servings: 16
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes

225g Stork block
325g caster sugar
4 eggs, medium
250g self-raising flour
100g plain flour
Zest of 2 limes
50g dried mango, finely chopped
50g flaked almonds
50g desiccated coconut

Juice of 2 limes
60g caster sugar

55g (2 oz) Stork tub
175g icing sugar
1-2 teaspoons milk
100g mango puree (fresh or tinned)

100g icing sugar, sieved
25g each of shredded or desiccated coconut and dried mango
15g each sunflower and pumpkin seeds
15g flaked almonds, toasted

To make cake, place Stork block and sugar in a mixing bowl and beat until light and fluffy. Beat in eggs, one at a time and fold in remaining ingredients

Place the mixture in a greased and bottom lined 23cm deep cake tin

Bake on the middle shelf of a preheated moderate oven 170° C, 160° C fan oven, Gas mark 4 for 1 hour 10 minutes or until a skewer inserted in the middle of the cake comes out clean

Turn out and cool on a wire tray

For the syrup place sugar and lime juice in a pan over moderate heat and stir until sugar has dissolved. Bring to the boil and then pour over warm cake

Filling: place Stork tub, sugar and milk together in a bowl and beat together until smooth. Split cake into 3 and sandwich together with icing and mango puree

To finish the cake, make a glace icing by adding either lime juice or water to the icing sugar until a thick pouring consistency and spread over the cake. Top with a mix of seeds, mango, coconut and almonds

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