When it comes to baking new and interesting recipes, it can sometimes feel like you need all the equipment going to make a tasty creation, but this delicious recipe is so easy as all the fuss has been removed. Using Rodda’s Cornish clotted cream pot for measuring, there is no need for scales or any special equipment, so get ready to create this season’s star bake in the simplest of ways.
Serves: 12-14 slices
Ingredients
For the cake:
1 x 227g pot of Rodda’s Cornish clotted cream
200-210g golden caster sugar (fill the Rodda’s pot to the same level as the clotted cream was)
4 medium free-range eggs
220g self-raising flour (fill the Rodda’s pot to the top with flour)
1 tsp baking powder
Zest and juice of one large orange or blood orange
Pinch of sea salt
A few edible flowers or fresh zest of an orange to decorate.
For the drizzle:
For a light drizzle, mix 150g icing sugar with 1 tbsp. orange juice. Double these ingredients for a heavy drizzle.
Equipment
227g Rodda’s Cornish clotted cream pot
8 inch round tin
Parchment paper
Large bowl
Wooden spoon
Whisk
Sieve
Wire rack
Small bowl
Method
1. Preheat the oven to 160°C fan. Grease and line (base and side) an 8-inch round tin.
2. Spoon the clotted cream out of the pot and dollop into a large bowl.
3. Fill the Rodda’s pot with the sugar. You want to fill the pot to where the clotted cream level was (just below the ridge) and pop this in the bowl with the clotted cream. Beat with a wooden spoon until creamy and smooth.
4. Whisk in the eggs, one at a time until incorporated well.
5. Measure out the flour in the empty Rodda’s pot. Tap the pot on the surface to help settle the flour so you can get it completely full. Tapping the pot on the surface also allows you to get rid of the air and get the right amount of flour you need for the cake.
6. Sift the baking powder and sea salt into the bowl before adding the orange zest and folding the ingredients through until you have a smooth batter. Pour into tin.
7. Bake in the preheated oven for 35-40 mins until the cake is risen, golden and shrinking away from the edge a little. A little trick is to insert a skewer or cocktail stick into the centre. The cake is ready when the stick comes out clean and free of mixture.
8. Leave to cool in the tin for 10 minutes then turn out onto a wire rack and remove the paper.
9. Once cool, make up the icing by mixing in the orange juice, stirring to remove any lumps. You might not need all the juice, so just squeeze in 1 tbsp at a time as you don’t want it to go too runny.
10. Once you have drizzled over the icing, decorate with some lovely edible flowers if you wish. Enjoy!
