Clotted Cream Cake

clotted cream cake

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 !

Deeeeeeeeeeeeeeeelicious xx

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