Ingredients

Yellow Cake

• 1-1/2 cups butter, softened to room temperature
• 2-1/4 cups sugar
• 3 large eggs
• 1-1/2 cup buttermilk
• 1-1/2 teaspoon vanilla extract
• 3-3/4 cups cake flour
• 1-1/2 teaspoon baking powder
• 2-1/4 teaspoons baking soda
• 3/4 teaspoon salt

Fudge Frosting

• 3 cups sugar
• 1-1/2 cups evaporated milk
• 8 ounces unsweetened chocolate, roughly chopped
• 3 tablespoons cocoa powder
• 1-1/2 sticks (3/4 cup) unsalted butter
• 1-1/2 teaspoons vanilla extract

Instructions

1. In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
2. Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
   Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
   Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked.
3. In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
4. Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
   When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.

Ingrédients

• 1L de lait
• 100g de sucre
• vanille (facultatif)
• 100g de riz rond

Instructions

1. Dans un plat rectangulaire, versez tous les ingrédients. Mélangez puis faites cuire environ 2 heures à 180°C (thermostat 6).
2. Faites attention en début de cuisson, remuez de nouveau si un peu de riz remonte à la surface, car sinon le riz s'assèche.
3. Le riz est cuit lorsqu'il est onctueux et qu'il reste encore un peu de liquide.

J'ai gouté ça il y a bien longtemps. C'est vraiment délicieux.

Ingredients

Marinated ox heart

• 1 ox heart, trimmed and cubed meat
• 3 red chillies, long, finely chopped
• 1 bulb of garlic, crushed
• ají panca, 2-3 tbsp (or you can use smoked paprika if you can't find any)
• 3 tbsp of ground cumin
• 100ml of olive oil
• salt
• black pepper
• 300ml of red wine vinegar
• flat-leaf parsley, chopped, to serve

Roasted yellow pepper sauce

• 3 yellow peppers
• 3 Scotch Bonnet chillies, yellow
• 5 spring onions
• 1 bulb of garlic
• 1 lemon, cut into quarters
• ground cumin, 1-2 tsp
• 2 tsp ají panca, (or you can use smoked paprika if you can't find any)
• salt
• black pepper
• olive oil

Instructions

1. To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
2. Preheat the oven to 180°C/gas mark 4
3. To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
4. Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
5. Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
   Adjust seasoning as necessary
6. Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
7. Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce