Sunday, 12 December 2010

Blueberry and Clotted Cream cake

I’m back from hols and hoped to have posted a holiday cake update but time seems to have run away from me...but I promise I’ll do it soon!

It’s always flattering to be asked to try out new kitchen equipment so when Tanya from Cooking Fantastic sent me these curious looking sandwich tin inserts (Silverwood Victoria Surprises, to be more precise) I couldn’t wait to get cracking:

They look like flattened hats but are far more exciting than that – they sit in a standard sandwich tin and create a secret cavity in the sponge.
I’m probably making it all sound rather complicated…..!

The sponges come out like shallow bowls to be filled with goodies:

I decided the best approach would be to dome one up with filling and then put the other sponge on like a lid; as is my way, I was rather greedy with the amount of filling I crammed in – it’s why the slices practically exploded on the plate:

Blueberries are a beautiful fruit and I’m starting to think that I prefer them baked than in their natural state; it’s the way they break down and ooze precious purple pulp (try saying that 5 times quickly!) into the sponge.

When built, the cake looks like a Madeira type sponge and only reveals its secret filling when cut. Thanks for letting me try the tins, Tanya!


For the cake:
200g caster sugar
200g unsalted butter, at room temperature
4 eggs
200g self raising flour
1 teaspoon baking powder
2 tablespoons milk
150g blueberries

For the filling:
4 tablespoons blueberry jam
227g pot of clotted cream
100g blueberries


Preheat the oven to 190˚C/fan oven 170˚C/375˚F/Gas mark 5.

Line two 20cm loose bottomed sandwich tins with baking paper ensuring that the paper comes up above the height of the tin. Place Silverwood Victoria Secret inserts into tin, if using.

Place all the cake ingredients except for the blueberries into a bowl and beat until smooth and soft.

Fold in the blueberries, taking care not to squash too many.

Spoon the mixture into the tins and level the surface.

Bake for approximately 20 minutes or until a skewer inserted into the batter comes out cleanly. Mine took 27 minutes.

Leave to cool in the tins until cool enough to de-tin; then leave to cool completely on a wire rack. The sponges can be made up to 2 days ahead of serving.

On the day of serving build the sponge: place one of the sponges on a plate and spread with the blueberry jam.

Spread ¾s of the clotted cream on top of the jam and sprinkle the blueberries on top, covering with the remaining clotted cream.

Place remaining sponge on top.

Dust with icing sugar, if desired.

Refrigerate until serving – try to remember to take the cake from the fridge 20 minutes or so in advance of serving so the flavours can come through.

Bask in the glory of the wonderful thing you have made.



I heart cupcakes said...

All I can say really is WOW! and perhaps YUM!!! And maybe drool a little!
Hope you had a fabulous holiday

Abbie said...

Woweee... that looks absolutely DIVINE! What I wouldn't give for a slab of that gorgeous looking cake right now! :D

Helen @ Fuss Free Flavours said...

Now that is a nifty gadget.

Love the cake and looking forward to hearing all about the holiday!

Suelle said...

That's a useful gadget if you make a lot of filled sponge cakes - no more mess squdging out of the sides! You've put it to excellent use - the cake looks wonderful.

Brownieville Girl said...

Those gadgets would be wonderful for flans too.

Cake looks great!

freerangegirl said...

Oooh - this looks lovely,
heart attack inducing yes, but the blueberries could cancel that guilt out! but most of all seriously yummy!

Cakelaw said...

How cool is a pan with a built in cavity for filling - love it! I also love your cake. Clotted cream is hard to get here, but I have seen recipes to make it - perhaps I should get cracking.

Jacqueline said...

That is so cool. What a great idea! I want that cake so much. drool, drool!

Rhyleysgranny said...

Oooooooh my waistline just expanded. That cake looks fabulous. What a clever idea those inserts are.

Maggie said...

Pleased you had a good holiday.
The inserts are a great idea CC and I have never come across these before. You have used them very well for a great looking cake.

Katie said...

What a novel idea but makes perfect sense. This way you get lots of filling without it all ozzing out as you slice - brilliant!
Those baked blueberries look so pretty

Priya (Yallapantula) Mitharwal said...

wow, an amazing creation, loving all the blue and creaminess :)

Ling's Passion said...

Love blueberries and clotted cream. But love the pan more as it keeps the cream in place.

EFT Video said...

This cake certainly looks great! Gotta love melted blueberries!