Clotted Cream Cake
Sometimes it is the simplest of things, that really are the best. A long, long time ago I made this clotted cream cake, but for the life of me couldn’t remember where I had got the recipe from. And silly me, I didn’t write it down. All I remembered is that I made a very *simple* cake in which the main ingredient was clotted cream. Oh, and it was bloody delicious.
Thank god, when going on a cooking book buying spree on Amazon that I found the recipe in a secondhand-book that I purchased. The original recipe comes from The Great British Book of Baking, which many years ago I had borrowed from the library and photocopied. I singled it out, because it was simple enough for my inexperienced teenage self, to master.
Now I am finally reunited with this recipe and I’m sharing it with you. Enjoy!
This recipe is from The Great British Book of Baking and is *incredibly* simple. Eggs and sugar gets whisked, clotted cream gets added and flour gets folded. Serve with a good dollop of even more cream and berries. It makes the perfect treat on a hot summers afternoon and it is great to pack up and take to a picnic!
Ingredients
- 2 eggs
- 225g caster sugar
- 1 tsp vanilla bean paste
- 225 clotted cream, at room temperature
- 200g self-raising flour
- Pinch of salt
- Double cream and berries to serve (optional)
Method
- Start by preheating the oven to 180oc and grease and line a 20cm loose-bottomed cake tin
- Whisk the eggs, sugar and vanilla in a large bowl until the mixture has paled and doubled in volume
- Add the clotted cream and whisk in
- Sieve in the self-raising flour and a pinch of salt and using a large metal spoon or rubber spatula, fold in the flour carefully until no pockets of flour remain.
- Bake in the oven for 50 minutes or until the cake is golden brown and a skewer in the middle comes out clean
- Leave to cool completely before removing from the tin. Serve with whipped double cream and berries.