Yeh the Wally regatta I can watch and not make sandwiches for but of course bake a cake for Y3K as I get to use their tender to get out on the water to watch the regatta ! Last year was a wash out and I was going to get hot chocolates, and coffee in the cafes whenever we could whilst the boats raced outside, but this year … t shirts, shorts, bikinis, sunscreen and shades!  A day on the water was just what I needed after so long time ashore working hard inside the shed, trying to get Saudade back and ready for our season, but we have been delayed in the shipyard due to our paint job and it does not look like we will be in the water for another 10-12 days… arh.

Anyhow the night before I baked a cake for the owner of Y3K, and the crew as I always do as they are so appreciative of a cake after a days racing. So a new cake, using sponge fingers which I have adapted to incorporate almond meal. It is one I found on the internet and have adapted which has worked well and enjoyed by all…!

Chocolate almond sponge finger cake

250gm butter

2 mins until the start gun on the final race of the Nespresso Cup May 2011

250gm dark chocolate

150gm ground sponge fingers

6 eggs separated

200gm almond meal

or 200gm freshly ground almonds 


150gm dark chocolate

100ml cream

1 punnet strawberries, hull and sliced in half

Pre-heat the oven gas mark 4/180/360

Butter a round cake tin 24cm and then line the bottom with baking paper

Melt the chocolate and the butter in a bowl over simmering water until they are both melted and combined. Remove from the heat and allow to cool

Whisk the egg whites until stiff, and set aside for a few mins whilst you whisk the egg yolks one at a time into the chocolate mixture.

Gently fold the eggs whites into the chocolate mix. Start with 1/3 of the whisked egg whites which can be stirred in and then gently fold in the rest of the whites, before folding in the ground sponge fingers and the almond meal.

Pour into the prepared tin and bake for 45 mins, covering the cake with foil if you notice it is cooking too fast.

Remove and allow to cool on a rack

Whilst the cake is cooling make the ganache with the remaining chocolate and cream. Heat these in a saucepan over a pan of simmering water, carefully making sure not to heat too quickly so that the mixture splits.

Once the cake is cool spread the ganache over the top of the cake letting the excess to fall over the sides. Just before serving top with strawberries and enjoy