Its a funny old time out there, we are seeing the end and slowly getting back to normal, hopefully a slightly modified normal with more care for each other and the planet, and being able to see more people is a joy! I love seeing people, face to face!
Having a birthday in lock down is tough, mine was in April, did I mention that? We were on full lock-down so no going anywhere. Bob is luckier and we are hoping to have 4 friends for a lunch party in the garden this weekend, but as its his birthday today, here is the cake I made for him. It's SO easy and simple to make, decorating is more fiddly, but worth it...
Ingredients. Make a two-tiered 6 inch cake
220g Butter, or baking margarine
220g Caster Sugar
220g Self Raising Flour
1 tsp Baking Powder
4 Eggs
2 tsp Vanilla Extract
1 Large Bramley Apple, grated
250ml Double Cream - to be whipped
2 tbsp Caster Sugar
Rhubarb Jam, about 4-5 tbsp
Strawberries, amount depending on size and how many you eat as you go...
Method
1. Preheat the oven to 180 degree or fan / gas mark equivalent. Line two 6 inch baking tins
2. Add the butter, sugar, eggs, sifted flour and baking powder to a large bowl and mix with an electric whisk or old fashioned elbow grease. Add some air!
3. Stir through the grated apple and 1 tsp vanilla extract and divide between the tins. So simple
4. Bake for 25 minutes, until the inserted skewer comes out clean. Allow to cool in the tins fully, the cake will be soft so don't try and move whilst warm. If they have domed, simple level off when cold
5. When the cakes are stone cold, whip the cream until stiff with the caster sugar and remaining 1 tsp vanilla. Turn one upside down onto your serving plate and smother in a layer of rhubarb jam ensuring you get to very edges. Top with a dollop of the cream and again spread evenly
6. Add the second cake, the correct way up, and simply cover the whole thing with cream. Be careful at first that any crumbs don't get too mixed in too much with cream but just go for it. Use a pallet knife to give yourself nice edges, the top can be a bit rustic. Like me
7. Chill for a few minutes while you cut the top off and slice your strawberries into slithers a few mm thick. If you can use slithers all the same size, even better, but variation just adds to the charm. Any off-cuts can be scoffed or eaten for breakfast?
8. Now simply arrange the slithers of strawberries onto the side of the cake, in whatever pattern you like. I could have added another layer but ran out as I was eating too many as I went along...
9. Best kept cool, or refrigerated but served at room temperature. Slice and enjoy!
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