Delicious Summer Strawberry Cakes

Serves: 12

You will need

For the cakes:
115g unsalted butter, room temperature
280g caster sugar
2 eggs
1 ½ tablespoons red liquid food colouring
325g plain flour, sifted
30g cocoa powder, sifted
250ml buttermilk
7 raspberries
1 tablespoon bicarbonate of soda
1 tablespoon cider vinegar

For the coulis:
80g rhubarb, chopped into small pieces
125ml Gallo Family Vineyard Summer Rosé
30g light brown sugar

For the whipped cream:
150g double cream
1 tablespoon caster sugar
¼ tablespoon vanilla extract per 200ml of cream (optional)

To decorate:
Pink rose petals
Strawberries
Toasted pecans, cooled (optional)



Directions

1. Pre-heat the oven to 180ºC Fan/Gas Mark 6. Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, this should take about 4 minutes. Add the eggs gradually, then the food colouring and beat until just incorporated.

2. Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides. Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.

3. In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.

4. Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

5. To make the coulis, add all ingredients to a pan over a medium to high heat and heat until the rhubarb has softened.

6. Once soft use a hand blender to pulse until you have a thick, smooth coulis.

7. Now whip your cream. Pour the cream into the bowl and whip thoroughly and evenly with a hand mixer, beginning on a medium speed. Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and vanilla, if using. Reduce the speed to medium-low and watch carefully, it’s almost done. Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.

8. Once the cakes have cooled, use a small round cookie cutter to cut out your cake canapés. Transfer onto a plate or into little cake cases. Pipe or spoon some double cream onto each one, followed by some of the coulis, a rose petal and strawberry half, plus toasted pecans if using.

Recipe courtesy of www.gallofamily.co.uk 



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