1 February, 2016
Strawberry syrup cake
This is a cake that uses strawberry flavours at its best. I had a lot of fresh strawberries with me. I usually make jam or puree to preserve strawberries in season. I decided to make a syrup for a change and as I love syrup cakes, why not use it to soak up a nice cake?
Strawberry syrup is so versatile and can be used in so many desserts. Pored over ice cream, salads, Pavlovas or even trifles, it’s sure to take that dish to another level. The clear vibrant colour is what I adore most about this syrup.
Strawberries are simmered in sugar and water until almost all the flavours and colour are infused into that syrup. Then we separate that beautiful syrup by passing this mixture through a fine mesh. The leftover pulp is saved for the cake. And we develop the syrup as usual.
This pulp can be used as a compote or as jam, but I’m incorporating it in to a cake. The cake is not very different to a butter cake and with the addition of strawberry pulp, it is transformed into a strawberry cake. The cake smells so nice and has a light pinkish or purple colour to it
The soaking is very similar to any other syrup cake. I like to serve this with more syrup poured over the cake, so I increase the thickness of the leftover syrup and refrigerate it until needed.
The strawberry cake itself is nice but it lacks the looks. This is when the thick and vibrant red syrup comes in to rescue.
If you like, serve this with a scoop of ice cream and some fresh strawberries.
- 2 cups strawberries
- 1 cup water
- 3/4 cup sugar and ¼ cup sugar separately
- 200g butter
- 200g self-rising flour
- 180g sugar
- 3 eggs
- 2/3 cup milk
- 2 tbsp. yogurt
- Strawberry pulp
- Clean and hull the strawberries and chop them roughly,
- In a saucepan, heat water strawberries and ¾ cups of sugar.
- Bring the mixture to boil and let simmer for 10 minutes and take off the heat.
- Strain the mixture, reserve the pulp and return the syrup back to the stove and simmer for a further 5-10 minutes before taking off the heat.
- Preheat oven to 180 °C and prepare a baking tray lined with parchment paper.
- Cream butter, sugar and the Orange zest until fluffy.
- Add one egg at a time clearing after each addition.
- Add the Greek yoghurt and strawberry pulp and mix well.
- Fold in the flour in to the batter alternating with milk.
- You might not want to use all the milk.
- Once the batter is ready, pour in to the baking tray and bake for about 45 minutes or until a skewer inserted comes out clean.
- Remove the cake from the oven when ready and allow to sit for a few minutes.
- Prick the cake all over using a toothpick.
- Pour the warm syrup over the cake and use a brush to spread.
- Let cool in the tin for about 5-10 minutes before removing on to a wire rack.
- Cool completely before storing away.
- Add the ¼ cup of sugar to the remaining syrup and return it to the stove.
- Bring to boil and then let it simmer until syrup is thick enough.
- Let the syrup cool before refrigerating.
- Cut the cake in to squares, and serve either warm or cold with syrup poured on top.
- Refrigerate leftovers in an air tight container up to a week.