This continues my theme of (ahem) healthy cakes; you may recall my honey cake from a couple of weeks back that contained no sugar – just a whole jar of honey, well this cake contains no butter! Instead it uses a whole pot of clotted cream, which is known for being low in fat and calories. Don’t say anything...just nod and we might get away with it!
If you need proof why you should never read food labelling this is it: my lovely pot of clotted cream told me that one teaspoon (note – teaspoon – not tablespoon) contained 150 calories and a whopping 54% of the recommended daily intake of saturated fats. When I read that horrid label spewing its hate-speak I needed a slice of cake to cheer me up!
Replacing the butter content with cream produces a snowy white cake and the flecks of vanilla looks very pretty in contrast.
The texture is light and spongy and the taste is – as you would imagine – creamy! I’d say that the overall effect was a softer, more delicate cake. I made a very simple strawberry compote to serve with the cake and it worked really well; it elevated the cake to something more elegant.
As it’s a holiday weekend I also revisited one of my favourite things I’ve ever baked – a Rheinish apple tart. I can’t believe it was almost two years ago that I made it!
225g caster sugar
1 vanilla pod, seeds only
225g clotted cream
200g self raising flour
Optional: strawberry compote. I bought one box of strawberries, washed and hulled them. Mashed half with a fork and added sugar to taste, then chopped the rest and added them to the mashed ones.
Preheat the oven to 180˚C/fan oven 160˚C/350˚F/Gas mark 4.
Line a 20cm round springform tin with baking paper.
Place the eggs, sugar and vanilla seeds into a bowl and whisk until very thick – almost like a mousse. Don’t skimp on this stage.
Stir the clotted cream so that the crust is mixed into the cream and stir it into the egg and sugar mix.
Fold in the flour taking care not to knock air out of the batter.
Spoon into the prepared tin and level the surface.
Bake for approximately 50 minutes or until a skewer inserted into the cake comes out clean.
Leave to cool on a wire rack until it is cool enough to handle, then de-tin and leave to cool completely on the wire rack.
Store in an airtight container.
Bask in the glory of the wonderful thing you have created.