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“This cake is crazy-easy and stays fresh in the fridge for three days,” says Irish chef Anna Haugh ... Set aside to cool. Melt the butter in a pan, then leave it to cool.

To make the fresh herb stuffing: Sweat the onions gently in the butter until soft, for 10 minutes approx., on a low heat, then stir in the crumbs, herbs and a little salt and pepper to taste.