Saturday, March 16, 2013

Spotted Berry Sponge with Clotted Cream recipe and ingredients

The perfect afternoon tea cake, especially with clotted cream
Spotted Berry Sponge with Clotted Cream
Spotted Berry Sponge with Clotted Cream

Serves 12

Spotted Berry Sponge with Clotted Cream ingredients: 125g softened unsalted butter, chopped. 125g caster sugar. 3 eggs, at room temperature. 125g self-raising flour. 2-3 tbs milk. 350g black berries or raspberries. Clotted or thick cream, to serve

Spotted Berry Sponge with Clotted Cream recipe: 1- Preheat the oven to 190C. Grease a 20cm spring form cake pan with butter, line the base with a circle of baking paper and grease this too. Beat butter and sugar in a large bowl until creamy-you can do this in a mixer if you like. 2- Add the eggs 1 at a time, waiting until the last in completely incorporated before adding the next. If the batter curdles, add 1 teaspoon flour to bring in back together. Sift the flour into the bowl and fold in. Add a splash of milk, no more than 2-4 tablespoon, to loosen the mixture. Spoon the batter into the pan and smooth out. 3- Tip the berries into a clean bowl and sift a couple of pinches of flour over the top. Toss the fruit in the flour, then scatter over the uncooked cake. Bake for 35-40 minutes until golden on top, and a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes, then carefully release and cool completely on a wire rack. Serve with clotted or thick cream