Kitchen Art’s Living series #3: A birthday cake

This video was made on my sister’s birthday. We baked, filmed the footage and enjoyed a simple birthday celebration at home. It was a warm and welcoming occasion, where our family sat around the table, singing happy birthday. Family is so precious, and being together is a joyous occasion. I am thankful for those moments. This video is part of our family story and memories, and I am happy to share it with you all. – Hoang Anh (Creative director of Kitchen Art Vietnam)

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  • 120g dark chocolate
  • 250g softened butter
  • 200g sugar
  • 4 eggs
  • 125g self-rising flour
  • 75g ground almond
  • 1/2 teaspoon ground cinnamon
  • 4 tbsp espresso
  • 20g unsalted pistachio
  • 100ml cream
  • 2 tbsp sugar


Preheat the oven to 180o C. Line the base of a 20-21 cm loose-bottomed cake tin with greaseproof paper.

Cut the butter into small chunks and beat with the sugar until white and fluffy. Toast the nuts in a dry pan over a moderate heat, then rub them in a tea towel until most of the skins have flaked off.

Chop the chocolate into what looks like coarse gravel.

Beat the eggs gently, then slowly add to the butter and sugar mixture, beating continuously. Add half the ground nuts and half the flour, beat briefly at a slow speed, then add the rest of the nuts and flour and the chocolate and cinnamon. Mix briefly. Gently fold in the espresso, then scoop into the lined cake tin. Smooth the top and bake for 35-45 minutes, covering the cake with tin foil for the last 10 minutes if it is colouring too quickly. Test the cake by inserting a skewer, it should come out cleanly.

Leave the cake to cool a little in the tin before turning out and removing the greaseproof paper. Cool the cake thoroughly.

In a deep mixing bowl, beat heavy cream with sugar until soft peaks form. Do not overbeat. Spread over the top of the cake, decorate with pistachio and leave for an hour before cutting.

Executive Producers: Hoang Anh & Chi Anh
Produced by Sea Of Light for Kitchen Art
Concept & food preparation: Hoang Anh
Direction & camera work: Charlotte Chen
Editing & assistant: Mai Nguyen
Designer & VFX: VietX
Special thanks to Simon, Winnie and Bobby Koh
Based on a recipe by Nigel Slater 
Music: Sapphire Isle by Kevin Macleod 
Memories by Capo Production
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