Sponge Cake with Cassis Syrup and Raspberry Buttercream

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I don’t often bake a plain sponge cake – cupcakes, yes, but a big cake no.  My larger cakes tend to be flavoured – lemon drizzle, coffee & walnut, chocolate…..and so today I tried a plain sponge cake.  Except in the end it was not plain. I did a few little tweaks.  Yes, you knew I would, didn’t you!  However, today is the day I wished I had left well enough alone.  I wished I had just followed the recipe.

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I do love, love, love this Nielsen-Massey vanilla bean paste.  I only ever use vanilla extract if I can’t get hold of this.  The lovely little specs of vanilla seed just add to its magic.

Eggs.  The necessary evil of baking.  I’ve mentioned before that raw eggs are revolting.

And, so on to the baking.  The recipe I used is for a vanilla sponge, and one of its ingredients is Greek yogurt. I chose this particular one in the hope that it would give a nice moist sponge.  I found the recipe on the BBC Good Food website.

I didn’t want a plain cake, it would have to have icing.  Whilst it was baking in the oven I got to thinking….maybe a syrup drizzled over the cake before the icing would give it a little extra oomph.  I chose Cassis, that divine blackcurrant liqueur as the base of the syrup. Framboise would have been better , but I had none, and so Cassis it was.

I got a bit concerned a third of the way during the baking that things might not go well, the cake was already well risen and golden on top.  But I gritted my teeth and after peering through the oven door nervously for the rest of the baking time, I took the cake out at its allotted time.  The top is cracked.  To be honest, a lot cracked! And slightly crispy.  I’m thinking too much sugar in the batter?

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However, one of the joys of icing a cake is that it covers a multitude of sins.  I made the Cassis syrup and poured it over the cake, then left it to cool before covering it with icing I made a raspberry flavoured buttercream, and threw some lovely sprinkles over the top.  A pink cake after all has to have a little bit of sparkle, doesn’t it!

The true test however, is in the eating. Crunchy top aside, the cake is fine.  A Framboise syrup would have been better, but the Cassis does work.  The buttercream has a delicate, rather than in-your-face raspberry flavour – and although it doesn’t show in the photo it is pale pink.  Would I make it again? Probably not, just because I can’t see anywhere to go with it.  Does that make sense? I think there would be better versions of the cake, and whilst this is fine – my kitchen taster enjoyed it – it just doesn’t work well enough for me – even if I were to come up with a few more tweaks!!  Live and learn!

Wherever you are, whatever you are doing, I hope you have a peaceful day 🙂

 

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Vanilla Cupcakes with Fondant Icing

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My thoughts are turning back to baking.  Apart from the greed factor – I LOVE cake – there is something very comforting and satisfying about baking. It’s a combination of the idea, combining the ingredients, the delicious aroma as it bakes, and the wonderful end result. I was torn between tweaking my brownie recipe and baking cupcakes.  The latter won.

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Vanilla – or plain – cupcakes have their moments, and the recipe I found includes ground almonds in the ingredients, which just gives these lovely cakes their extra ooomf!  In fact, I prefer this version to any previous ones and it’s super-easy to make.

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I might have mentioned before that I am an icing girl, and there are not many times I prefer a cake un-iced.  With this particular recipe I like to use a fondant icing, as it compliments rather than detracts from, the cake itself.  I confess that I buy my fondant icing, it is just so much easier to open a packet and roll it out. With the help of a stencil and some edible lustre in blue, pink and gold (of course, gold!!) I have the finished result.

Wherever you are, whatever you are doing, I wish you all a peaceful weekend 🙂