Very British: Blackberry & clotted cream shortcake
When I ride my bike, I take a bucket with me to pick some blackberries, if I find some. Unfortunately the most beautiful berries are unreachable or between stinging-nettles. But this cake was worth all troubles.
Delicious!
I used a springform and split the cake twice.
-==== REZKONV-Recipe - RezkonvSuite v0.98.6
Title: Blackberry & clotted cream shortcake
Categories: Cake
Yield: 8 Slices
=========================== FOR THE CAKE ===========================
300 grams Self-raising flour*, preferably organic; 10oz
1 teasp. Baking powder
140 grams Butter, chilled and cut into small pieces; 5oz
100 grams Golden caster sugar; 4oz
75 ml Buttermilk; 2 1/2 floz
1 Egg, beaten
========================== FOR THE FILLING ==========================
500 grams Blackberries; 1 lb 2oz
3 tablesp. Golden caster sugar
275 grams Pot clotted cream; 10oz
Icing sugar to serve
============================== SOURCE ==============================
BBC Good Food Magazine, September 2005
-- Edited *RK* 09/03/2005 by
-- Ulrike Westphal @ Küchenlatein
A classic teatime treat made using ingredients that are proud to be
British.
1 Heat the oven to 190 °C/fan 170 °C/gas 5. Tip the flour into a
mixing bowl with baking powder and a pinch of salt. Add the butter,
rub everything together with your fingers to make a reasonably fine
crumbed mixture, then stir in the sugar.
2 Make a well in the middle of the flour mixture, then tip in the
buttermilk and egg. Gently work the mixture together until it forms
a soft, sticky, dough.
3 On a lightly floured surface, knead the mixture a couple of times
and mould it into an 18 cm round. Put the dough on a lightly
greased baking sheet. Bake for 30-35 mins until golden and risen
and a skewer comes out clean when inserted into the middle. Leave to
cool.
4 For the filling, lightly mash the blackberries with the sugar.
Split the shortcake in two and spread the bottom half with the
clotted cream. Spoon the mashed berries over the cream, then top
with the shortcake. Dust with icing sugar and serve in slices.
* self-raising flour substitute: 292 g plain flour and 8 g baking
powder
:PER SERVING 743 kcalories, protein 8g, carbohydrate 72g, fat 49g,
saturated fat 30g, fibre 4g, added sugar 17g, salt 1.47g
:EASY
:PREP 15 mins
:COOK 20 mins
http://de.wikipedia.org/wiki/Clotted_cream
=====
Delicious!
I used a springform and split the cake twice.
-==== REZKONV-Recipe - RezkonvSuite v0.98.6
Title: Blackberry & clotted cream shortcake
Categories: Cake
Yield: 8 Slices
=========================== FOR THE CAKE ===========================
300 grams Self-raising flour*, preferably organic; 10oz
1 teasp. Baking powder
140 grams Butter, chilled and cut into small pieces; 5oz
100 grams Golden caster sugar; 4oz
75 ml Buttermilk; 2 1/2 floz
1 Egg, beaten
========================== FOR THE FILLING ==========================
500 grams Blackberries; 1 lb 2oz
3 tablesp. Golden caster sugar
275 grams Pot clotted cream; 10oz
Icing sugar to serve
============================== SOURCE ==============================
BBC Good Food Magazine, September 2005
-- Edited *RK* 09/03/2005 by
-- Ulrike Westphal @ Küchenlatein
A classic teatime treat made using ingredients that are proud to be
British.
1 Heat the oven to 190 °C/fan 170 °C/gas 5. Tip the flour into a
mixing bowl with baking powder and a pinch of salt. Add the butter,
rub everything together with your fingers to make a reasonably fine
crumbed mixture, then stir in the sugar.
2 Make a well in the middle of the flour mixture, then tip in the
buttermilk and egg. Gently work the mixture together until it forms
a soft, sticky, dough.
3 On a lightly floured surface, knead the mixture a couple of times
and mould it into an 18 cm round. Put the dough on a lightly
greased baking sheet. Bake for 30-35 mins until golden and risen
and a skewer comes out clean when inserted into the middle. Leave to
cool.
4 For the filling, lightly mash the blackberries with the sugar.
Split the shortcake in two and spread the bottom half with the
clotted cream. Spoon the mashed berries over the cream, then top
with the shortcake. Dust with icing sugar and serve in slices.
* self-raising flour substitute: 292 g plain flour and 8 g baking
powder
:PER SERVING 743 kcalories, protein 8g, carbohydrate 72g, fat 49g,
saturated fat 30g, fibre 4g, added sugar 17g, salt 1.47g
:EASY
:PREP 15 mins
:COOK 20 mins
http://de.wikipedia.org/wiki/Clotted_cream
=====
ostwestwind - 2005/09/04 20:57
Recipes in English
