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Parmesan & Sundried Tomato Bread Mix

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Wright’s Parmesan & Sundried Tomato bread mix produces bread with wonderful flavour and appearance. An excellent accompliament to Mediterranean style dishes and perfect pizza bases. Available from Asda, Booth's, Co-op, Morrison's, Sainsbury's, Tesco, Ocado & Wright's popular on line service.

Black Forest Gateaux

Deb's Tips

This is a classic cake that can be enjoyed all through summer or fresh cherry season!

customer comments

“I have just put the 4th cake in the oven this morning and I think your cake mixes are absolutely BRILLI8ANT!!! I have baked cakes for nigh on 60 years and came across your mixes in Aldi and thought I’d give them a try and wow, what a great idea. I’ve tried other brands in the past, but have often found them to taste of too much soda, but yours are just so good. My granddaughter loves making them as I use an electric hand mixer so the boredom bit doesn’t kick in as they’re done in a trice. I’ve just clicked on your recipes and found a lovely one for a farmhouse cake which is the next one on my ‘to do’ list. I notice that you have a fudge cake mix, but it’s not in our local Aldi (Swindon), so perhaps you could persuade them to stock it. Well done and thank you for such a great product. Kind regards ” Mrs Liz Rose

Ingredients

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Chocolate Fudge Cake Mix
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Cake
Chocolate Fudge Cake Mix        500g
Water                        250ml
Vegetable Oil                    60ml (4tbsps)
Egg Whites                    3 medium

Filling
Morello Cherry Jam                150g
Pitted Cherries (juice reserved)        425g tin
Kirsch (optional)                3-4 tbsps
Double Cream                 300ml

Topping
Double Cream                    200ml
Dark Chocolate                100g
Small punnet of fresh cherries        1

 

Method (Makes 1 Cake – 10 to 12 portions)

1.    Grease and line 2 x 17.5cm sandwich tins.

2.    Place the cake mix, water and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.

3.    Place the egg whites into a clean blow and whisk to form soft stiff peaks.

4.    Place a third of the whisked egg whites into the batter mix and gently fold in.

5.    Repeat with the remaining egg whites.

6.    Divide the mixture between the two sandwich tins.

7.    Bake in a preheated oven 190°C (380°F, Gas Mark 5) for 20-22 minutes until firm to the touch.

8.    Allow to cool in the tin for 5 minutes before transferring onto a wire rack.

9.    Mix the Kirsch with 2 tbsps of the reserved cherry juice (or just use the cherry juice) and brush on top of both cakes, when completely cooled.

10.    Mix the cherries with the jam and spread onto one of the cakes.

11.    Softly whip the double cream for the filling and then spread or pipe on top of the jam and cherry mixture.

12.    Place the other cake on top.

13.    Melt the chocolate for the topping in a heatproof bowl over simmering water and then add the double cream, mixing until it is combined.

14.    Spread on top of the cake.

15.    Decorate with fresh cherries.