I’m sure you know that the Jubilee is just around the corner, I guess it’s hard to miss, step outside and you are surrounded by Union Jacks everywhere and on everything! I know some people don’t like the bombardment of flags and the re-branding of so many products but I think it’s wonderful, how often do you see the country so patriotic and celebratory? So to join in with Jubilee theme my new recipe is for a cake to celebrate 2012, Britain and the Queens Jubilee year. I have been working with Bart Spices and together we came up with a spice blend to use in baking, it’s a really interesting blend of spices and it makes for a great tasting cake. I have just got back from a quick trip to the Isle of Wight and while I was there I made this cake, it went down a absolute treat and was completely demolished within minutes. It looks really impressive and difficult to make but it’s actually really easy, it’s a little twist on a Victoria Sandwhich and can be made in no time at all. If you head over to the Bart Website page they are also running a competition where you can come up with your own spice blend and in doing so be in with a chance of winning tickets to one of my macaron classes, good luck.
250g self-raising flour
1/2 tsp Bart Bristol Blend Five Peppercorns, coarsely ground
1/2 tsp Bart Ground Cinnamon
1 tsp Bart Ground Ginger
1/4 tsp Bart Ground Nutmeg
2 tsp Bart Mint (freeze dried)
1/4 tsp salt
250g unsalted butter
250g Bart Vanilla Sugar
4 large eggs, lightly beaten
250g cream cheese
150ml double cream
100g icing sugar
250g strawberries, hulled and quatered
Preheat the oven to 180C/160C fan/Gas 4 and grease and line two 20cm round cake tins.
Sieve the flour, spices and salt together and set aside. Place the butter and sugar together in a large bowl and cream together until light and fluffy. Add the eggs a little at a time beating between each addition before adding more. Add the dry ingredients and gently mix together until just combined. Divide the batter between the two prepared pans and gently smooth the tops. Bake in the preheated oven for 20-25 minutes or until well risen and golden brown and a skewer inserted into the middle of the cakes come out clean. Leave the cake to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.
When the cake are completely cooled use a large serrated knife to cut each cake horizontally into two layers.
For the filling beat together the cream cheese, cream and icing sugar until thick and smooth. To assemble the cake spread 1/4 of the filling on a layer of cake and scatter 1/4 of the fruit over the filling. repeat with the remaining layers of cake but arranging the fruit on the top layer to look like a union jack.