Tuesday, November 29, 2016

Strawberry and black pepper cake



I created this cake for episode 12 of Refreshments Provided, our cake episode, we had three cakes!

With a few punnets of strawberries in the fridge I wanted an interesting flavour combo that was not only different but delicious. 

Initially trying balsamic vinegar which I found to acidic I opted for black pepper.

Thankfully Carly was quite impressed with this cake during the episode and I really like the combination of the sweet fruit and the warmth from the pepper.

Strawberry and black pepper cake
Ingredients
  • 500g strawberries
  • 2 tbsp cracked black pepper 
  • 240g caster sugar
  • 4 large eggs ( 4 from my girls delivers about 277g)
  • 250ml milk
  • 180g unsalted butter (melted and cooled)
  • 400g self raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste
Method
  • Preheat oven to 180°C
  • Line a 23cm springform cake tin with baking paper
  • Top and half the strawberries and add to a bowl
  • Add 20g of caster sugar and 1tsp of black pepper to the strawberries
  • Line the base of the cake tin with strawberries cut side up
  • Roughly chop any remaining strawberries and add to the flour
  • Add remaining sugar and eggs to large mixing bowl
  • Beat with electric beaters till thick and fluffy about 5 minutes
  • Add milk, cooled melted butter, flour, baking powder, vanilla and remaining black pepper
  • Beat till combined
  • Gently pour over the strawberries into the cake tin
  • Bake at 180°C for 55-60 minutes
  • Leave in the cake tin to cool for 10 minutes
  • Gently remove from cake tin and cool on a wire rack, strawberry side up
  • Lightly dust with icing sugar and serve









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