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Cover: Make your cake…and eat it

Recipes with strawberries

20Jun 12

Almond Pound Cake with Fresh Strawberries

Almond Pound Cake with Fresh StrawberriesA bit of a twist on the classic pound cake recipe, this almond pound cake with fresh strawberries is the perfect treat for a summer afternoon.  I like to use brown sugar to sweeten the strawberries as I find it gives them a more nuanced flavour, but if you don’t like the taste, you can substitute normal white granulated sugar.  In fact, if the berries are sweet enough, you can omit the sugar altogether for a slightly more healthy version. (Also try strawberries with Grana Padano and honey.)

 

Ingredients:

  • 165g butter, softened
  • 190g cake flour
  • 180ml almond paste
  • 2tsp baking powder
  • 200g granulated sugar
  • 1tsp salt
  • 4 eggs
  • 180ml milk
  • 1tsp vanilla extract
  • 500g fresh strawberries, hulled and sliced thinly
  • 100g brown sugar
  • 150ml double cream

 

Instructions:

  1. Preheat oven to 175ºC.
  2. Grease and flour a 25cm x 15cm x 7cm loaf pan, or line with parchment paper. Set aside.
  3. Cream the butter on medium speed in an electric mixer. Add the almond paste and continue mixing until smooth.
  4. Gradually add sugar and beat until light in colour.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Add the vanilla extract.
  7. In a small bowl, combine the flour, baking powder, and salt. Add this mixture to the batter alternately with the milk, beginning and ending with the flour mixture. Mix until just blended.
  8. Pour the batter into the prepared pan.
  9. Bake for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out with just a bit of crumb on it.
  10.  While the cake is baking, prepare the strawberries: Mix the hulled and sliced strawberries with the brown sugar, stirring well to coat all the berries with sugar.  Set aside for at least 10 minutes so that the berries release their juice.
  11.  Remove the cake from the oven and cool in the pan on a wire cooling rack for 10 to 15 minutes.
  12.  Carefully remove the cake from the pan and continue cooling on the wire cooling rack.
  13.  When the cake has cooled, cut into slices and top with a couple of tablespoons of the strawberry and brown sugar mixture.
  14.  Drizzle a little double cream over the top and serve.

Prep Time:  15 minutes

Cooking Time:  55 minutes

Serves:  6-8

Difficulty:  Easy

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07Apr 12

Orange Cake with Strawberries and Cream

Orange cake with strawberries and creamThis light and fruity orange cake with strawberries and cream is the perfect dessert to serve on a hot summer afternoon.  The orange rind gives it a subtle citrus flavour which is counterbalanced perfectly by the strawberries and cream.

Ingredients:

  • 4 egg whites, beaten
  • 110g butter, softened
  • 145g cake flour
  • 2tsp baking powder
  • 200g granulated sugar
  • 1/3tsp salt
  • 4tbsp orange juice
  • 185ml buttermilk
  • 1tbsp grated orange rind
  • Icing sugar for dusting
  • 1tsp vanilla extract
  • 500g strawberries, chopped
  • 150g granulated sugar
  • 100ml double cream

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Grease and flour or line a cake pan with baking parchment. Set aside.
  3. With an electric mixer on medium speed, blend the butter and sugar until light in colour.
  4.  Add 2 tablespoons of the orange juice, the rind and the vanilla. Blend well.
  5. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with the buttermilk. Mix just until blended.
  6. Fold the batter mixture into the beaten egg whites. Pour into the prepared pan.
  7. Bake for 45 to 50 minutes, or until a knife inserted into the centre of the cake comes out clean. Remove from the oven and place on a wire cooling rack.
  8. While the cake is baking, prepare the strawberries by mixing the chopped strawberries with 150g of granulated sugar.  Stir well to make sure all the fruit is coated in sugar. Set aside for 20 minutes so that the berries release their juice.  Mix with the double cream and refrigerate until the cake is done and cool.
  9. Pour 2 tablespoons of orange juice on top of baked cake.
  10. Cool cake in the pan for 10 to 15 minutes.
  11. Remove from the pan and continue lettting it sit on the wire cooling rack until it reaches room temperature.
  12. Remove and discard the baking parchment, if necessary.
  13. Drizzle a heaping tablespoon or two of the strawberries and cream over the cake in whichever decorative pattern you choose.
  14. Coat any visible strawberries with icing sugar and serve immediately.  If you don’t plan on serving immediately, leave the strawberries until you do.
Note: Sometimes, I like cutting the cake in half horizontally and adding the strawberries and cream in the middle so as to have several layers of fruit.
 
(Want more orange cake recipes? I recommend this Easter cake with orange and marzipan.)

 

Prep Time:  20 minutes

Cooking Time:  50 minutes

Serves:  6-8

Difficulty:  Medium

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30Mar 12

Spectacular Strawberry and Cream Cake

Strawberry and Cream Cake

This spectacular strawberry and cream cake makes a great summertime dessert, but since these days strawberries can be found year-round, why should you wait?!  Get yourself some fresh strawberries and get baking; I guarantee you won’t regret it! (For an extra fruity flavour, try this strawberry and raspberry tart.)

Ingredients:

  • 240g sifted cake flour
  • 330g granulated sugar
  • 4tsp baking powder
  • 1tsp salt
  • 115g butter
  • 315ml milk
  • 1tsp lemon extract
  • 1/2tsp vanilla extract
  • 5 egg yolks
  • 1 litre fresh strawberries
  • 500ml double cream, whipped with 50g granulated sugar and 1tsp vanilla extract
  • 175ml redcurrant jelly

Instructions:

  1. Preheat the oven to 180ºC.
  2. Butter two 23cm layer-cake pans and line with baking parchment.
  3. Sift together the cake flour, sugar, baking powder and salt in a mixing bowl.
  4. Add the butter and half of the milk.
  5. Beat with an electric mixer at medium speed for 2 minutes, scraping the sides of the bowl occasionally.
  6. Add the rest of the milk, the lemon extract, the vanilla extract and the egg yolks.
  7. Beat with the electric mixer for another 2 minutes.
  8. Pour the batter into the two 23cm buttered cake pans lined with the baking parchment.
  9. Bake in the preheated oven for 30 minutes or until a knife inserted in the centre comes out clean.
  10.  Cool the layers in their pans for 10 minutes and then turn them out onto wire cooling racks.
  11.  Wash and hull the strawberries.
  12.  Chop enough of the strawberries to make 250ml and set aside the rest.
  13.  Fold the chopped strawberries into 250ml of the whipped cream.
  14.  Place one of the cake layers top side down on a serving plate.
  15.  Spread on the strawberry and cream filling.
  16.  Place the second cake layer on top with the top side up.
  17.  Slice the rest of the strawberries lengthwise and arrange them on top of the cake with the pointed ends facing towards the outer edge.
  18.  Refrigerate for 10 minutes.
  19.   Melt the redcurrant jelly in a small pan over low heat, stirring constantly.
  20.  Spoon the melted jelly over the strawberries.
  21.  Spoon the remaining whipped cream in small puffs over the top of the cake in a decorative pattern.
  22.  Refrigerate the cake until you’re ready to serve it.

Prep Time:  15 minutes

Cooking Time:  40 minutes

Serves:  8-10

Difficulty:  Medium

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