Monday, 30 January 2017

Strawberry gateaux

As part of my annual January task of "eating the freezer", I am often confronted by items that are quite difficult to find a discrete use for. One such item was some strawberry puree which I made with the remains of my glut of strawberries after my first adventure to a PYO last summer.

I was jammed out and had been stuffing myself for days with the beautiful berries and couldn't face any more. I pureed the remaining half pound and popped it in the freezer where it had quietly sat.

I wasn't quite sure what to do with the puree but once the idea of a strawberry cake stuck me, there was no going back. There are many American recipes available but the vast majority seem to include "jell-o" to get the requisite taste and colour. I was determined that jelly should play no part in my cake.

I was pretty pleased with the result. The cake itself clearly tasted of strawberry although it was more subtle. The jam added "smash-you-in-the-face" strawberry hit. There were clearly strawberries in there. The cake was rich and buttery with a slightly close  texture but it was still light. It wasn't too sweet (which I had feared) and the tang of the cream cheese in the icing was welcome.

The odd thing was the crazy grey-ish colour! I put this down to it being all natural ingredients - no colourings used (although I was tempted!). I'm aware it's a bit dull from the outside, I'd decorate with fresh strawberries, if they were in season.

I wonder if I used an oil-based cake rather than butter the flavour, and colour, might be more pronounced. Perhaps I might even make a foray into the world of chiffon cakes. I'll need a lot more strawberries though...

Recipe for Strawberry Cake with White Chocolate Cream Cheese Icing (adapted from Happy Foodie recipe)

225g butter
225g caster sugar
4 large eggs
210g plain flour
2tsp baking powder
25g cornflour
225g strawberry puree
1tsp vanilla extract
Strawberry jam for the filling
For the icing:
4oz butter
4oz cream cheese
4oz white chocolate
100ml double cream
2oz icing sugar

1. Cream the butter and sugar together until white and fluffy.
2. Add the eggs one at a time and beat in. Sifting in a tbsp of flour with each egg will stop the mix splitting.
3. Beat in the strawberry puree and vanilla until combined.
4. Sift in the cornflour, flour and baking powder.
5. Divide the mix between two 8" lined cake tins and bake at 180°C for 25mins, or until done.
6. While the cake is baking, make the icing.
7. Melt the cream and chocolate together in a bain marie. Leave to cool.
8. Beat the butter until soft and pale. Gradually add in the  sugar. Beat in the cooled chocolate and cream mi.
9. Beat thoroughly and refrigerate to cool and thicken.
10. Once the cake and icing are cooled, it is time to construct.
11. Spread a generous layer of jam over one of the cakes. Followed by about a generous helping of the icing (no more than a third) and sandwich the cakes together.
12. Spread a thin layer of icing around the top and sides of the cake and refrigerate. 
13. Once the base layer of icing has set, slather on the remaining icing. 

Wednesday, 11 January 2017

Lime and pistachio cake

This was a cake I made for a leaving do at work last Autumn, but I've been asked for the recipe so it's a very belated write-up.

Sorry about the picture, I blame taking it at work...

I was asked for a vegetable cake and carrot was just to obvious. Once my thoughts turned to courgette, I then got thinking about how to decorate. And green was the only way to go, hence the lime and pistachio. I wanted to try and make the cakes actually green but pistachio paste is very hard to get hold of in SE London! Nonetheless, it went down a treat. A lovely moist cake, with a rich cream cheese icing cut with lime and the occasional crunch from a sweet pistachio.

Lime and pistachio cake

250g butter
200g caster sugar
3 eggs
1tsp vanilla extract
Juice and zest of 2 limes
200g plain flour
1tsp baking powder
1/4tsp salt
300g courgette (skin on), grated and left to drain in a sieve
75g pistachio + 25g chopped pistachio to decorate
Lime curd filling:
3oz caster sugar
1 eggs, well beaten
Grated zest and juice of 2 limes
2oz butter
Lime cream cheese icing:
50g butter
200g cream cheese
85g icing sugar
Juice and zest of 1 lime

1. Grease and line two 8" cake tins. Pre-heat the oven to 180°C.
2. Cream together the butter and sugar.
3. Beat in the eggs, one at a time until combined. Add some of the flour after each egg to prevent the mixture splitting.
4. Beat in the vanilla extract, lime zest and juice.
5. Sift in the remaining flour, baking powder and salt and fold until combined.
6. Fold in the grated courgette and pistachios.
7. Divide the cake mixture between two 8" greased and lined cake tins.
8. Bake at 180°C for 25 minutes until the sponge is cooked (the top will spring back and the sides will have come away from the sides of the tin).
9. Whilst the cakes are baking and cooling make the lime curd. Place the ingredients in a heat proof bowl and suspend over a saucepan containing hot water. Cook until the mixture is thick enough to coat the back of a wooden spoon, about 20 minutes.
10. To make the icing beat the butter until soft.
11. Gradually beat in the cream cheese until completely combined.
12. Beat in the lime juice and zest and sugar. (Add sugar to taste).
13. To construct the cake, spread lime curd over the top of one of the cakes.
14. Invert the top cake and spread half the cream cheese icing over the bottom of the cake. Turn this cake the right way up and sandwich the two cakes together.
15. Spread the remaining icing over the top of the cake.
16. Decorate with chopped pistachios and lime zest.
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