Tuesday, 16 April 2019

Clotted cream cake

What's an essential part of a traditional English cream tea? The clotted cream of course. Usually it is paired with jam and spread on a scone. Whether you choose clotted cream or jam first is your choice but what about putting the clotted cream in a cake? This cake has no butter, baking spread or oil in it as the clotted cream takes its place. With a butterfat content of around 55% (double cream has about 48%) clotted cream makes a perfect substitute. It also brings with it its own distinctive taste to the cake. This is by no means a fancy cake in terms of appearance or flavour but perfect for sitting down with a cup of tea.

Equipment: 7in (18cm) round cake tin greased and lined, electric whisk/beaters, large bowl, small bowl, wire rack

Ingredients

2 Eggs
7oz (200g) Caster sugar
½ tsp (2.5ml) Vanilla extract
6oz (170g) Self raising flour
7oz (200g) Clotted cream

Method

1. Pre-heat the oven to 180°C/Gas mark.
2. In a large bowl whisk the eggs, sugar and vanilla extract together until the mixture is very thick and pale (this could take a few minutes).
3. In a separate bowl stir the clotted cream until it becomes loose and smooth. 4. Stir gently into the egg and sugar mixture.
5. Sift the flour over the top of the mixture and then fold in.
6. Transfer to the prepared tin.
7. Bake for around 50 minutes until a skewer comes out clean.
8. Leave to cool in the tin for a few minutes and then remove to cool completely on a wire rack.

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