SPRING BAKES
| Published date | 15 March 2021 |
| Date | 15 March 2021 |
| Publication title | Daily Record, The / Sunday Mail (Glasgow, Scotland) |
With the prospect of lockdown lifting in coming weeks we may soon be able to enjoy the spring - and hopefully summer - with family and friends. So what better to celebrate with than a fabulous cake. These brilliant recipes from BBC Good Food will bring some extra sweetness to any gathering.
Summer berry cake with rose geranium cream
Prep: 40 mins Cook:35 mins Serves 12-15
Bakers rejoice: this cake layered with rose geranium cream is simply divine.
325g butter, at room temperature, plus extra for the tins 425g caster sugar 2 tsp almond extract ½ lemon, finely zested 250g plain yogurt 4 large eggs, at room temperature 375g self-raising flour 225g ground almonds
FOR THE FILLING AND TO DECORATE 200g mascarpone 300ml double cream 1 tbsp lemon juice icing sugar, to taste, plus extra for dusting 1-2 tsp rose geranium water or rose water, to taste 800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries) 4 tbsp caster sugar rose geranium flowers or other edible flowers
STEP 1 Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and ½ tsp salt to the butter and sugar, alternating with the yogurt and eggs.
STEP 2 Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
STEP 3 Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
STEP 4 Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).
Rosewater & raspberry sponge cake A delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration
225g unsalted butter, softened, plus extra for greasing 225g golden caster sugar 4 medium eggs, beaten 1 tsp vanilla extract 225g self-raising flour, sifted
FOR THE ROSE CREAM FILLING 150ml double cream 1 tsp rosewater 4 tbsp raspberry jam 150g raspberries, slightly crushed
FOR THE ROSE ICING 175g icing sugar, plus extra for dusting ½ tsp rosewater
TO DECORATE dried rose petals handful raspberries
STEP 1 Heat oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. If the mixture starts to curdle, add 1tsp flour. Add the vanilla extract, mix in half the flour, then fold in the rest.
STEP 2 Divide the mixture between the cake tins and bake for 20-25 mins - a skewer inserted into the middle of the cakes should come out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
STEP 3 Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater as you go, then fold in the jam, being careful not to over-mix.
STEP 4 Place one of the sponges on a serving plate and top with the cream mixture. Scatter with the raspberries, then top with the other sponge.
STEP 5 For the icing, mix together the icing sugar, 2tbsp water and the rosewater, and stir in the juice from a few crushed raspberries. Drizzle over the cake, arrange the rose petals and the remaining raspberries on top and dust with icing sugar.
Ultimate traditional Victoria sponge Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
225g unsalted butter, softened, plus extra for the tins 225g golden caster sugar 4 large eggs, at room temperature 225g self-raising flour ½ tsp baking powder ½ tsp fine sea salt 2 tbsp milk icing sugar, for dusting
FOR THE MACERATED BERRIES 2 tbsp caster sugar ½ lemon, juiced 1 vanilla pod, split and seeds scraped (pod reserved, see below) ½ small bunch of mint, leaves picked and roughly bashed 200g strawberries, hulled and halved 125g raspberries
FOR THE CRÈME DIPLOMAT 500g fresh custard 1 vanilla pod, pod only 50g caster sugar 2 tbsp custard powder 300ml double cream
STEP 1 Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
STEP 2 Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
STEP 3 Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
STEP 4 Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
STEP 5 To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil,
Prep: 40 mins Cook:30 mins Serves 8-10
powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
STEP 6 Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over
one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest...
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