Light as a feather and velvety smooth with a delicious tang in the aftertaste, this is wonderful.
I have made it my New Year’s resolution to think up more cake recipes. I have found in the past that I have shied away from actually developing my cake ideas as the precise nature of baking demands skills in construction I felt I was lacking in.
Are there rules with these things?
Once you get past a basic sponge (a foolproof method is supplied here), it does seem from recipe books that there are no hard and fast rules for success. Unpicking the secrets however seems easier with American style recipes so I have started with an offering borrowing some ideas and ingredients from across the pond.
I had an urge to buy buttermilk and a packet of sour cherries this week, now that the supermarket shelves are clear of the festive staples, without any real plans. Consequently the kids ended up with blueberry buttermilk pancakes this morning, and once the buttermilk pot was open this cake idea followed swiftly on behind. It has gone down very well. It tastes great, warm or cold and all the cherries have not sunk to the bottom!
You will need: one large loaf tin the base of which should measure around 19/20cm x 8/9cm and around 6cm deep.
Ingredients: 190g Unsalted Butter, softened, 190g Caster Sugar, 3 large Eggs, 150g Plain Flour, 50g Cocoa Powder, 1 tsp Baking Powder, pinch of Salt, 125ml Buttermilk, 75g (1 packet) Sour Cherries (dried), 1 tbsp Kahlua (optional)
- Preheat the oven to 170°C/Fan 150°C, grease and line the loaf tin with greaseproof paper. Just screw it up into a ball and smooth it out again and then line the tin with it, nothing too precise.
- Pop the sour cherries in a bowl and steep in the Kahlua, if using, otherwise cream together the butter and sugar until light and fluffy using something like a kitchen aid or hand-held mixer.
- Add the eggs one at a time, slowly, and beating well between each addition.
- In a separate bowl combine the flour, cocoa powder, baking powder and salt and then sift gradually into the egg mixture folding carefully as you go. The mixture might seem a little dry but never fear as you are about to fold in the buttermilk followed by the sour cherries and their residual liquor if using.
- Dollop carefully into the loaf tin and push gently into the corners then bake in the oven for about an hour. Check after 50 minutes or so and you can turn the oven up 10°C if you wish at that point. Anyway a cake tester should come out clean.
- Leave to cool in the tin initially on a cooling rack and remove from the tin and greaseproof paper once just slightly warm.
You can eat this warm or cold, with or without cream, yoghurt, custard etc. The moist interior means it works just fine on its own. However a little piece of luxurious eating at this abstemious time.
The American influence would be the buttermilk and dried fruit in a sponge recipe, a combination I adore, but hasn’t really caught on here …… yet.