Monday, 13 February 2017

Perfectly Imperfect- Strawberry Jam filled Cake!!

Clean & Delicious Part 2- How to make an easy Valentine's Day Dessert with Fresh Homemade Jam!

I have baked a fair amount of cakes in years since I am alive. But trust me when I say that I have never ever baked such a cake as this one. This rough looking broke cake, speckled with red blobs is the best example of ‘love’. Just as love refuses to be perfect, this little treat refused to look perfect. But a bite into this, transfers you to a luxurious ride over the mountains. For the day that we celebrate love, I give it thee- My perfectly imperfect cake; My Strawberry-Jam filled cake!

This year, on Valentine’s Day that is coming tomorrow, make these simple treats for your friends and family. A mid-week Valentine’s Day special dinner should be fast yet comforting. And this is the perfect dessert to end the special occasion with. You can involve your kids in the process of making these beauties, which can be enjoyed fresh warm from the oven, or cooled to room temperature. Additionally, bake it separately in tin foil cups which would make it extremely easy to transport it around as I would be tomorrow!
2 ½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ Teaspoon salt
1 Cup granulated sugar
½ cup or 100 gms butter, softened
1 teaspoon vanilla extract
2 large eggs
12 - 14 Tablespoons milk start with 12 and if required, add the next 2 tbsp. I had to add to get the batter to the right consistency.
4 Tablespoons vinegar
1 cup strawberry jam (I used homemade)
½ cup strawberry cut into small pieces
These ingredients would make 2 cakes in standard cake pan, or 8 little cakes in the small aluminium disposable containers.


Start by tumbling in some halved strawberries in a pan over medium heat and stir in a cup of homemade jam. If you are using store bought jam, then skip the step as most often than not, store bought jam contain addition of pectin and other stabilizers to thicken and improve shelf life. But if you made some fresh jam last week using my recipe, then do this step to thicken and intensify the flavour again. Simmer the jam for 10 minutes on medium heat and then check for sweetness. Once you are happy and the sugar or salt is dissolved, set aside to cool to room temperature. Adding cooked halved strawberries add another textural dimension to these cakes.

Preheat oven to 180 degrees Celsius. Oil and flour your cake tins properly and set it aside.

In a medium-sized bowl, whisk flour, baking powder, baking soda and salt, and set aside.

In a small jug, mix together the milk and vinegar and set aside to marry and become buttermilk.

Using a stand or hand mixer, combine sugar and butter together. Beat it till it’s light and fluffy. Add vanilla and eggs, one at a time; and mix thoroughly till it doubles in volume. Now add the butter milk and beat for 2 minutes on medium speed.

Add the leavened flour to the sugar mixture, and stir until smooth. It would be a doughy cake batter, but the batter should fall off the spatula upon shaking. If yours doesn’t look as smooth as the pic below, then add in a tbsp. more of milk, till it reaches similar consistency as in the pic.

Spoon half of batter into prepared pans, spreading evenly. Top it with a generous helping of freshly made and cooled strawberry jam. Spoon remaining batter over the strawberry layer, trying your best to cover the jam as much as possible.
Optionally, sprinkle the top of the cake with brown sugar.

Bake for 25 minutes or until a toothpick inserted into the centre of the cakes, comes out clean. Cool for 10 minutes before removing sides from the pans. Cool completely on a wire rack.


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