Last week was our summer Clandestine cake club event where I had given members the theme of Hidden Summer to interpret as they wished … I chose to do a clotted cream cake to encompass the theme of summer and the hidden aspect being the clotted cream within the cake … This cake made me think of Cornish cream teas as I served it with fresh strawberries and a jug of vanilla infused double cream … Even if I do say so myself .. it was a pretty fabulous cake ! Light and airy and just perfect for a summers afternoon treat ….
Clotted Cream Cake
2 medium eggs , room temp
225g caster sugar
1/2 vanilla pod
225g clotted cream
a good pinch of salt
200g Self raising flour
Double Cream to serve
Preheat the oven to 180 degrees . Grease and line an 8″ (20cm ) deep tin.
Place eggs , sugar and the seeds of the vanilla pod into a bowl and whisk until they are thick and mousse like. The whisk should leave a trail when lifted out of the mixture.
Next , stir the cream until it is smooth and then gently stir it into the egg mixture with the salt . Sift the flour into the bowl and fold it in with a large metal spoon. When combined thoroughly transfer the mixture to the prepared tin.
bake for 50-60 minutes until the cake is golden brown and firm . Leave for 5 minutes to cool then turn out onto a wire rack to cool completely.
Serve with the cream and a few fresh sweet strawberries !