Cornish 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
CORNISH/ CLOTTED CREAM
After living in the UK and rightfully becoming a scone, jam and clotted cream addict... I had to learn how to make Cornish cream at home. How hard could it be? Well... harder than you would think, for all the wrong reasons. It seems that finding the right cream is the real challenge. The best Cornish cream is made from fresh, unpasteurized, cream. In our ultra-pasteurized world, it is next to impossible to find unless you have a diary farmer tucked into your list of bff's. To further complicate things, I now live in the Netherlands. One would think that with all of the cows here (happiest cows on earth) it would be easier. No, no no no. Think again. So, I have modified, and tweeked a bit here and there to create clotted cream that is still a little piece of heaven on earth. That being said, if you can get your hands on unpasteurized cream to make this recipe, by all means use it! Also consider smuggling me some :)
Provided by Tantric1
Categories Breakfast
Time 12h5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours.
- The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
- Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
- Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.
Nutrition Facts : Calories 547.4, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.3, Carbohydrate 4.4, Sugar 0.2, Protein 3.2
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