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Sunday, 6 October 2013

step by step : blackberry custard cake



I apologise in advance for the lack of photos today - it was an experimental bake, so I concentrated on getting it done rather than getting shots of each step, but it's really very straightforward, I promise!  I'll get pictures the next time I make it, but for the moment you'll have to use your imagination, okay folks?

I made this with a couple of handfuls of blackberries that we had left over, but it would be good with any berries (or combination of berries), apple, pear, or gently stewed (and then drained) rhubarb.  Ooo, or tinned peaches... that would be great too!  You want 80g-ish, and if you're using something out of a tin try to add as little of the juice/liquid as possible, otherwise you'll end up with very soggy sponge.


Ingredients

four eggs
equal weight of marg
equal weight of sugar
equal weight of plain flour
one tbsp baking powder (stir this into the flour)
two tsp vanilla extract
a couple of handfuls of blackberries (very approximately 80g)
a pint of custard (this needs to be pretty thick so best not use instant as it would be too thin.  I use a bit more custard powder than it says, so it'll end up thicker)


Preparation

  • Turn on your oven - I set my fan oven to 180°c.
  • I use a 25 x 25cm loose based (square) tin, which is about right for this amount - it's deep enough that you get a proper piece of cake but not so deep that you end up burning the top to make sure the sponge underneath is cooked.
  • Line the tin - you won't be able to get it out after it's cooked by turning it upside down, so make sure you'll be able to lift it out!
  • If you're making custard then do this, or open the tin if you're going that route.


What to do

Beat sugar and marg til pale and fluffy

Continuing to beat, add the first egg and vanilla extract, then a tbsp of flour if it starts to curdle.  Add the next three eggs the same way

Fold in the flour

Spoon approximately two thirds of this mixture into the (lined) tin, covering the bottom.  Spoon a little extra around the edges

Put your blackberries on top, or whatever fruit you're using - try and spread them out, but this need not be terribly precise - just get them on there!  Try to avoid the very edges, where the mixture is thicker



Custard time . . . a tablespoonful at a time, put the custard on top - again, try not to put any right at the very edge.  Don't worry if it looks kinda blooby, it doesn't have to be even - in fact, it's better if there are gaps where you can still see the sponge mixture through

Spoon the remaining sponge mix on top - there probably won't be enough to cover all the custard - again, this is fine, I promise!

Get your tin in the oven, make yourself a cuppa and sit purself down to enjoy it.  Check your creation after 25 minutes, but it may need a little longer depending on your oven and the size of your tin


Leave your blackberry custard cake in the tin to cool - if you can resist, leave it alone till its just warm, then de-tin it and have a taste!


I'd love to hear how you get on trying this, so please let me know!  You could add a comment to direct others (as well as me!) to a test post if you like - I hope you do give it a go - after all, it's custard cake - it's bound to end up yummy!

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