Soor Dook Cake
Soor Dook Cake
Ingredients:
190g soft butter
330g caster sugar
3 eggs
210g plain flour
1 teaspoon baking powder
125ml buttermilk
1 teaspoon vanilla extract
Method:
Set the oven at 170oc.
Grease and line a 10 inch springform cake tin with parchment paper.
Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time and then fold in the flour, baking powder, buttermilk and vanilla.
Spoon into the prepared baking tin.
Bake for 45 minutes or until an inserted skewer comes out clean.
Redcurrant and meadowsweet jelly
Ingredients:
2kg redcurrants, washed and leaves removed
4 sprigs meadowsweet rinsed under cold water
250ml water
1.5kg sugar
150ml liquid pectin
Method:
Place the redcurrants in a large saucepan and mash with a potato masher.
Add the meadow sweet and water.
Bring to a simmer for 15 minutes.
Line a sieve over a bowl with muslin or a couple of jeye cloths.
Spoon the mixture into the sieve and allow to drip through.
Remove some of the mashed berries from the sieve when they’ve released their juice to allow more in. You should have 1.25 litres of liquid.
Place in a clean saucepan with the sugar and pectin.
Stir occasionally and allow to come up to the boil.
Boil for a minute or if you have a probe it should read 104oc.
Add a teaspoon of butter and mix in.
The foam on top can be removed and spoon the jelly into sterilised jam jars.
Seal and cool to allow to set.
Strawberries glazed with redcurrant and meadowsweet jelly
Ingredients:
100g redcurrant and meadowsweet jelly (or use redcurrant jelly and add a teaspoon of vanilla extract)
500g strawberries, hulled
Method:
Warm the jelly in a pan.
Dip the strawberries in the jelly and then place on the cake.
Drizzle over any remaining jelly onto the cake.
Cream
Ingredients:
500ml double cream whipped
Method:
Place the cream in a piping bag and pipe over the cake in between the strawberries.
Garnish with edible flowers if you wish.
