Clotted Cream Cake Recipes
CORNISH CLOTTED CREAM CAKE RECIPE
Looking for cake recipes, clotted cream cakes, baking recipes, easy cake recipes or classic cakes? This light, moist cake, flecked with vanilla seeds from The Great British Bake Off is delicious ...
Provided by GoodtoKnow
Categories Dessert
Time 1h10m
Yield Makes: 1
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C (350°F, gas mark 4).
- Put the eggs and sugar into a large bowl.
- Split the vanilla pod along its length with the tip of a sharp knife and scrape the sticky black seeds into the bowl (reserve some of the seeds to mix with the serving cream, if using).
- Using an electric whisk or mixer, or a rotary whisk, whisk the eggs and sugar until they are very thick and mousse-like and the whisk leaves a thick trail when lifted out of the mixture.
- Stir the cream until smooth, and gently stir into the mixture with the salt. Sift the flour into the bowl and carefully fold in with a large metal spoon. When thoroughly combined, transfer the mixture to the prepared tin and spread evenly.
- Bake in the preheated oven for 50 mins - 1 hr, until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean.
- Leave for 5 mins to firm up, then carefully remove from the tin, discard the lining paper and leave to cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : @context https
CHEF JOHN'S CLOTTED CREAM
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 20h5m
Yield 8
Number Of Ingredients 1
Steps:
- Preheat oven to 175 to 180 degrees F (80 degrees C).
- Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
- Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
- Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
- Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g
SPOTTY BLUEBERRY & CLOTTED CREAM CAKE
Spotty blueberry and clotted cream sponge, the perfect fruity party cake
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Fold in the blueberries through the raw batter before baking.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
- For a simple filling, stir the caster sugar into the clotted cream. Sandwich the sponges with the blueberry conserve and a third of the clotted cream filling. Top with remaining cream and decorate with blueberries.
Nutrition Facts : Calories 509 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.9 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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APPLE AND CINNAMON CLOTTED CREAM CAKE - ANNIE'S NOMS
From anniesnoms.com
5/5 (5)Estimated Reading Time 8 minsServings 9Total Time 1 hr
- Preheat the oven to 180C/350F and spray an 8x8 inch square pan with cooking spray. Place one strip of grease proof paper across the pan, spray with cooking spray and then place another strip perpendicular to the first one.
- Place your sliced apples into a shallow bowl and cover with water. Add in the lemon juice, mix briefly with your hands and leave to one side.
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium speed.
- Add in the eggs and vanilla extract, scraping down the sides as necessary, and mix on medium speed until well combined, around 1 minute.
CLOTTED CREAM CAKE WITH CITRUS AND ROSEMARY DRIZZLE
From deliciousmagazine.co.uk
3/5 (9)Total Time 1 hr 25 minsCategory Bundt Cake RecipesCalories 340 per serving
- Heat the oven to 180°C/fan160°C/gas 4. Lightly oil and base-line a 1 litre loaf tin. With an electric hand mixer, whisk the eggs and sugar in a mixing bowl for 2-3 minutes until pale, thick and nearly double in size.
- Gently beat in the clotted cream with the zests until smooth, then fold in the flour with a pinch of salt. Pour the batter into the prepared tin, then bake for 60-70 minutes until a skewer pushed into the middle comes out clean. (Cover the cake with foil if it’s browning too quickly, but not before the 30 minute mark or the cake might sink.)
- Towards the end of the cooking time, make the drizzle. Put all the juices with the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar.
- As soon as the cake is cooked, remove from the oven and pierce it all over with a metal skewer. Pour over half the hot drizzle, letting it sink in for 10 minutes. Leave it in the tin for another 10 minutes, then turn out onto a cooling rack. Make holes with a skewer on the underside, then slowly pour over the remaining drizzle, making sure it doesn’t all run off the sides. Leave to cool completely, then scatter over more sugar, decorate with rosemary sprigs and serve.
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