So, this is my first time entering a foodie event (not including Festa Al Fresco, which was run by the lovely Lis and Ivonne so there was no question of not participating!). In between working and studying and trying to have some semblance of a social life, it leaves very little time for cooking things for myself to eat for lunch/dinner, so the question of especially cooking something for the sake of an event has never really appealed to me. However, I happen to be on break from uni (but not from work) this week, so I figured I’d use the time off to bake something delightful as opposed to, oh, I don’t know, starting on my politics essay due next week?
Sure, the essay needs doing at some stage, but frankly I think that the labour of baking was much more fruitful than essay research!
I finally made it to the post office today to mail my Blogging By Mail package to my recipient all the way in Canada ($51 postage for a 2kg package by airmail – ouch!), and on the way back decided to make a stopover at the supermarket to stock up on some baking supplies. I only needed all-purpose flour and butter but came back also toting creme fraiche, buttermilk, canned passionfruit pulp, shredded coconut, vanilla paste and a punnet of strawberries. Obsessed much?
Anyway, once I got home I sat down with a cup of tea and flipped through this month’s edition of Delicious magazine and happened upon Nigella’s Strawberry Sour Cream Streusel Cake recipe. OH. MY. GOD. The picture of this cake oozing it’s berry goodness onto the plate with it’s thick crumbly topping sent me into overtures of delight, and once I’d recovered (and wiped the drool from the page) I decided that I had to make it straight away.
So, the cake is very pretty, but how exactly does it qualify for this week’s SHF theme?
This is how! Upon cutting open this cake, the strawberry puree oozes out like liquid lava in the most decadent fashion!
The cake itself is moist and feather-light, the strawberry is delicious and comes through with a slight scent of vanilla, and the sweet crunch of the streusel topping is very much the icing on the cake! It’s not impressive to look at before it’s been cut into, but I think it has a very ‘homely’ charm – and one of sheer decadence once it’s inner delight is revealed!
Cake Ingredients (modified from Nigella’s recipe from ‘Delicious’)
1 cup caster sugar
360g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarb soda
250g chilled unsalted butter, cubed
1 cup (240g) sour cream (I used creme fraiche)
1 large egg
2 tsp vanilla extract
2 tsp demerara sugar
Strawberry Puree Ingredients
2 tsp cornflour
2 tsp vanilla extract
200g strawberries, hulled
2 tbsp strawberry jam
2 tbsp caster sugar
1. Make puree first by making a paste of cornflour and vanilla, then blend together with strawberries, jam and sugar till smooth, then set aside.
2. Preheat oven to 170 degrees C and grease/line a 22cm springform pan.
3. Combine caster sugar, flour, baking powder and bicarb soda in a large bowl with a wooden spoon. Rub in butter with your fingertips till the mixture resembles coarse breadcrumbs. Remove 1/2 cup of mixture and set aside, the add sour cream, egg and vanilla to the main bowl and mix in till combined.
4. Using a little over half the cake batter, drop dollops of batter in the pan. Pat batter across the bottom and about 2.5cm up the sides of the tin (mixture will be very sticky and uneven).
5. Add strawberry puree spoonful by spoonful till it covers the bottom in an even layer but is approximately 2cm from the sides of the cake tin. Cover with the remaining cake mixture.
6. Use a fork to combine the leftover 1/2 cup from step 3 with the 2 tsp of demerara sugar, then sprinkle evenly across the top of the cake.
7. Bake for 45 minutes until lightly golden and the cake doesn’t wobble when you give it a shake.
This cake is definitely one you should give a try – especially if you’re having guests over for tea. I guarantee that they’ll be impressed with the oozing strawberry puree that comes from this innocent looking cake!
Make sure you visit Alanna’s blog at A Veggie Venture to see the round up for this week’s Sugar High Friday
[tags]SHF23, Strawberry cake, Streusel topping [/tags]