We want you to get #SeriousAboutSurplus. To celebrate the launch of our petition, which will ask the government to help businesses redistribute surplus food to hungry people, baker Mimi Phillips kindly cooked up a cake made out of ingredients that would have otherwise gone to waste. Tuck in!
Shockingly, the ingredients used in this cake were saved from landfill by FareShare and City Harvest. To get more edible surplus food to people who need it, get #SeriousAboutSurplus and please sign our petition .
This pictures are from the recipe for our golden #WasteNotWantNot bin which served 30+ people. The recipe and ingredients below will make the same cake for 10 people and can be baked in a a 8”- 9” cake tin.
450g butter or stork
450g caster sugar
3 tsp vanilla extract
450g self-raising flour
50g grated white chocolate
50g cocoa/grated dark chocolate
3 oranges zested
Salted caramel swiss meringue buttercream
400g caster sugar (200g for the caramel sauce and 200g for the buttercream)
360g unsalted room temperature butter (90g for the caramel sauce and 270g for the buttercream)
120ml double cream
1 pinch good quality sea salt
3 egg whites
Marbled white chocolate, dark chocolate and orange sponge:
Cream together the butter and sugar on high speed until light and fluffy.
Gradually add the eggs, one by one, with the mixer still going and spoon in the flour and until combined.
Split the mixture equally between 3 bowls and add the white chocolate to one, the cocoa to another, and the zest of three oranges to the last.
Pour the three batters into the tin and, using a knife or skewer, swirl the batters together for a marble effect then bake for 40 mins at 160 degrees.
Put 200g sugar in a pot on the hob on a medium heat. Stir frequently, making sure it doesn’t burn.
Once the sugar has caramelised completely you can turn heat down a bit. Then add 90g butter and using a whisk mix together until fully combined.
Pour in the double cream and mix again until fully combined. Then let the caramel sauce simmer for a minute or so.
Remove from the heat and stir through sea salt. Leave to cool.
Swiss meringue buttercream:
Separate out the egg whites.
Heat egg whites and 200g sugar in a bowl over a pot of water - the water should not touch the bowl. Continually whisk making sure the egg whites don’t cook. Check to see if the sugar has dissolved by rubbing the mixture together between your fingers. If you can feel the grains it needs longer!
Once the sugar has dissolved take the bowl off the heat and pour into the mixer. Whisk this mixture until the sides of the bowl feel cool.
Add the rest of the room temperature butter bit by bit.
Once combined add the cooked salted caramel.
Once the sponge is cool, spread buttercream on top, stack them and cover with a thick, even layer of buttercream.
Prepare a space for decorating with newspaper.
Cover the cake with edible gold spray.
Decorate with coloured buttercream.
Sign our petition
We want food to be eaten - not end up in the bin. Join our campaign and help us lobby government to take action on food waste: