This Mother's Day, serve something sweet with a story — a family favourite from Helene’s mother. This beloved Queen Mother's Cake carries both charm and legacy, passed down through generations and once enjoyed at Buckingham Palace itself.
As the story goes:
“Our relative Jan Smeterlin, the concert pianist, was an excellent cook. He received this recipe from a devoted fan and later served it to Queen Elizabeth, The Queen Mother. She was so impressed, he passed the recipe on to her chef. Years later, while visiting Buckingham Palace, he was served the very same cake — full circle, and fully royal.”
The cake is rich, flourless, and beautifully simple — topped with a silky mocha glaze and just the right amount of elegance.
Serves: 8–10 Pan: 9" springform
Cake Ingredients:
Fine bread crumbs, for dusting
6 oz sweet chocolate*
¾ cup unsalted butter
¾ cup sugar
6 eggs, separated
6 oz finely grated almonds
Pinch of salt
Directions:
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Preheat oven to 375°F. Butter a 9" springform pan, line the bottom with wax paper, and butter the paper. Dust with fine bread crumbs.
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Melt chocolate in a double boiler. Remove from heat and let cool.
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In a large bowl, cream butter and sugar until light. Add yolks one at a time, mixing well. Stir in the cooled chocolate and ground almonds.
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Beat egg whites with salt until stiff but not dry. Gently fold into the chocolate mixture in two additions.
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Pour into prepared pan and bake for 20 minutes. Reduce oven to 350°F and bake for another 45 minutes.
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Cool in pan on a wet towel.
Icing Ingredients:
1 rounded tsp instant decaffeinated coffee
½ cup cream
8 oz sweet chocolate*
Icing Instructions:
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Heat cream in a saucepan until just boiling. Stir in coffee until dissolved.
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Add chocolate and let sit briefly, then stir until smooth and melted. Let cool until just tepid.
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Remove cake from pan. If needed, level the top. Place on wax paper and pour icing over the top and sides. Spread evenly with a spatula. Allow to set before transferring to a serving platter.
*Mrs. Clarkson uses Maillard Eagle Sweet Chocolate
Mrs. Max B.E. Clarkson
Toronto, Ontario, Canada
This cake is meant to be shared — with family, with friends, or simply as a treat to yourself. Royal approval aside, it’s a timeless dessert that speaks to love, tradition, and a little everyday magic.