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

Strawberry and Blood Orange Jam

 

Way back in October's In My Kitchen I wrote about Strawberry and Blood Orange Jam, well all things come to those who wait, so here is the recipe.

 

I make jam in small batches rather than having jars and jars of it, as I don't eat jam every day and I like to have varieties when I do.

 

This batch has also made it's way into my Christmas cake!

 

The combination of the berry and citrus flavours reminds me a little of fruit cup cordial.

 

Strawberry and Blood Orange Jam

Ingredients

• 500g whole strawberries, washed and hulled
• 2 blood oranges*
• 250g sugar

Method

• Zest and juice the blood oranges (I like long strands)
• In a large saucepan add the strawberries, zest and juice and sugar
• Stir occasionally
• Simmer on low to medium for about 45 minutes to 1 hour
• Test the jam is ready by putting a couple of small plates in the freezer, add a tsp. of jam to the frozen plate, if it sets, you're done.
• I like the slow gentle approach to keep the strawberries intact
• Now just to whip up a batch of scones and cream, bliss!

*Redbelly Citrus supplied the blood oranges for this recipe.

 

 

 

Store in a sterilised jar in the fridge, my small batches are usually gone in a month.

 

Going old school

I like to do a periodic clean-up, the one where you decide to empty the cupboards to throw out anything you don’t need, but spend the day going through the gems you thought you’d lost forever. This is followed by the several days of it all staying out because by the time you have reminisced with old items, you’re too tired to put it all away.

In the latest endeavour I discovered an old recipe book I had complied years ago, before the internet was on phones and just computers.  A few odds and ends, a Nigella salad recipe I had seen, a few magazine clippings but the prize was a Women’s Weekly recipe card.  

I’d had a complete set till they didn’t survive a clean-up about 100 years ago, then I managed to find a set at an op shop, I’m hoping they have survived but I’m too scared to look.  If all else fails there is always eBay!

The card was for a recipe I first started making when I was a child, crisp coconut biscuits.

This latest batch was a glorious trip down memory lane, and prompted the question “are you going to make the Georgie Parker cookies too?”  So named because she was on the cover of the Women’s Weekly that month, “yes I think I must” stay tuned.

Crisp coconut biscuits

·         125g butter

·         1 cup caster sugar (plus extra for topping)

·         1 egg

·         2 cups self-raising flour

·         Pinch of salt

·         1 cup coconut

Method

·         Pre heat oven to 180 degrees Celsius

·         Cream butter and sugar

·         Add egg, mix

·         Add flour salt and coconut, mix

·         Roll into balls and flatten slightly

·         Dip top in extra sugar

·         Place on greased oven tray, they will spread slightly

·         The size of the biscuit is up to you.

·         Bake in moderate oven for 10-15 mins

·         Cool on a cake rake, they will harden as they cook.

I also used this recipe in mini spring form cake tins as a pastry base.

This little treasure was the cake tin bases with cream and strawberry, all natural it's almost a health food???