Cornish clotted cream cake
A wonderful alternative to a traditional sponge
This madeira like dessert cake is creamy in flavour thanks to the inclusion of Cornish clotted cream and flecked with vanilla seeds. Why not serve it with a quenelle of Rodda’s Crème fraîche mixed with some of the vanilla.
8 ingredients
Prep 60 mins
Cooking
Serves 8-10 people
1 comments
Ingredients
- 2 medium free-range eggs, at room temperature
- 225g caster sugar
- ½ a vanilla pod
- 1 x 227g tub of Rodda’s Cornish clotted cream
- A pinch of salt
- 200g self-raising flour
- Rodda’s Crème fraîche or double cream mixed with a few vanilla seeds, to serve
- A 20cm spring-clip tin or deep round cake tin lined with greaseproof paper
Method
- Preheat the oven to 180°C (350°F, gas mark 4).
- Put the eggs and sugar into a large bowl.
- Split the vanilla pod along its length with the tip of a sharp knife and scrape the sticky black seeds into the bowl (reserve some of the seeds to mix with the serving cream if used).
- Using an electric whisk or mixer, or a rotary whisk, whisk the eggs and sugar until they are very thick and mousse-like and the whisk leaves a thick trail when lifted out of the mixture.
- Stir the cream until smooth, and gently stir into the mixture with the salt. Sift the flour into the bowl and carefully fold in with a large metal spoon. When thoroughly combined, transfer the mixture to the prepared tin and spread evenly.
- Bake in the preheated oven for 50 mins – 1 hr, until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean.
- Leave for 5 mins to firm up, then carefully remove from the tin, discard the lining paper and leave to cool completely on a wire rack. Store in an airtight container.
Comments (1)
Ive just done this, always wary of recipes without a lot of comments in case they're not quite right, I only had 170g of clotted cream so used ricotta to top up, I had a vanilla pod in the cupboard and used a bit of almond essence as well. It is absolutely amazing. I baked it in my airfryer oven for 1 hour at 160, in a 20cm springform with a liner (didnt grease). Next time I'll leave the almond out just to have it as basic and simple as it should be. I like the idea the other commenter makes about poppy seeds.
I made it today. Such a moist and soft cake. I didn't have vainilla so I replaced it with poppy seeds and a bit of lemon zest for the eggy smell. It turned out so delicious! Thank you for the recipe!
This cake is deeeeelicious. I didn’t have vanilla pod but used vanilla essence instead and tasted fine. Might add strawberries next time.