Saturday, 28 May 2016

Recipe: Strawberry cider pound cake with raspberry and wild berry cider jam

Earlier this month, I was challenged to use an unusual ingredient in a recipe. Rekorderlig has just launched a new summer range of cocktails-in-a-can (or journey juice, as we like to call such drinks when on the train). Come on sun! These cocktails will work so well for all the festivals and barbecues we have planned this year.

The Strawberry-Lime cider cocktail reminded me of the lollies from a Sherbet Dip-Dab and served as the inspiration for this glorious cake, while the Wild Berries cider cocktail was the perfect base for a summery jewel-like jam.

Not strictly a pound cake in terms of quantities, but definitely one from a taste and texture point of view, this is a tasty, almost loaf-style cake that would work equally well as a pudding with the jam served warm as a sauce or sliced and wrapped for a picnic.

Yes, it's a big cake using six eggs and a full pack of butter, but it's worth it. I baked mine in a round Bundt tin but you could use a couple of loaf tins instead.

(I have a thing for cakes decorated with flowers, even though these have no real bearing on the cake whatsoever!)

Strawberry cider pound cake

500g caster sugar
250g butter
6 eggs
500g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
250ml Rekorderlig Strawberry and Lime cider cocktail
1 teaspoon vanilla extract

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.
Stir together the flour, baking powder and salt.
Combine cider and vanilla, and add to the batter, a third at a time alternately with the dry ingredients. Mix until well blended.
Grease a large Bundt tin (I use the Dr Oetker quick release cake spray for this one) and spoon the batter in. Smooth the top with a spatula.
Bake at 165 degrees for about one hour and ten minutes or until skewer comes out clean.
Leave in the tin on a rack for ten minutes to cool, then turn out onto the rack and leave to cool completely.

Raspberry & wild berry cider jam

00g raspberries
250g sugar
3 tbsp Rekorderlig Wild Berries cider cocktail

In a heavy bottomed saucepan, combine raspberries, sugar, and cider on low heat.
Cook gently for 10 minutes until sugar has dissolved.
Increase heat to medium and cook for around 30-60 minutes* until thick and sticky. Make sure you stir constantly.
Once it's reached a consistency you like, take the jam off the hob and pour into a jar or bowl.

*I'm aware this is a fairly elastic timeframe - not ideal, I agree. But it really depends on what you want to achieve with your jam. I like my homemade jam to be jewel-like and pourable, one or maybe two steps on from a compote. And, as we're dealing with such small quantities, it's likely to be gobbled up before any preserving science needs to be considered.

Dust the cake with icing sugar and serve with fresh berries and the raspberry & wild berry cider jam, with a nice cup of tea.

Have you ever made a cake using an unusual ingredient? I'd love to know! And tell me how you get on if you try this beauty...

This is a collaborative post with Rekorderlig
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