3tbs Fair Trade cocoa.
1tsp baking powder.
1tsp bicarbonate of soda.
150g (5oz) fair Trade golden caster sugar.
1tbs black treacle.
150ml (5fl oz) vegetable oil.
150ml (5 fl oz) milk.
apricot jam, cream or butter icing to finish.
Preheat the oven to 160C/325F/Gas3 and grease 2X18 cm. (7inch) cake tins.
Mix all the dry ingredients together in the food processor and whiz the ingredients until thoroughly blended.
Add the liquid ingredients and process again scraping the sides of the bowl until they are all incorporated. If you do not have a food processor you can do it by hand.
Pour the mixture into tins and bake in the oven for 45mins. Cool and sandwich with apricot jam, cream or butter icing - whatever you prefer.
This is a recipe from Michael Barry. He was one of the first TV cooks to give publicity to Fair Trade products. This recipe is from Oxfam's Fair World Cookbook, published by Cassell in 1997.
I used St. Dalfour's Black Cherry conserve and a Chantilly cream to sandwich my two halves together. And dusted with icing sugar.