4 August 2015

Roasted Balsamic Strawberry Cake

"Roasted Balsamic Strawberry Cake?!" I hear you cry in alarm. Fear not, dear readers! This is a tale of profound success. So much success, in fact, that I this is actually the third time I've made this cake in the space of about 3 weeks.

Perhaps you have already heard of roasting strawberries in balsamic vinegar. It's something I've seen on a couple of my favourite blogs, and eventually decided to give it a go myself. It brings out their flavour dramatically, and there is absolutely no hint of balsamic left over. I decided that the best way to present these strawberries would be in cake form - but of course!

I wanted to top my cake with a streusel topping of sorts, and recalled an amazing cinnamon-sugar-struesel concoction that I have previously made from The Candid Appetite. (The recipe that the streusel comes from is for a "Coffee Cake", but I was incredibly thrown to discover that there was actually no coffee in said cake. I guess this is an American thing, meaning it goes with coffee, rather than containing it. Americans - can you help me understand?) The topping works wonderfully with the strawberries, and turns a perfectly tasty cake into an exceptional one.

If I still haven't persuaded you to make it, this cake is moist, sweet (with just the right amount of acidity from the fruit) and has a slight crunch thanks to the streusel topping. Serve it for breakfast, for afternoon tea, or with coffee. (Does this make it a coffee cake, America?) Try it!

Roasted Strawberries - recipe from Completely Delicious
  • 400g Strawberries
  • 4 Tbsp Caster Sugar
  • 4 Tbsp Balsamic Vinegar
Cinnamon Sugar Streusel - recipe adapted from The Candid Appetite
  • 100g Caster Sugar
  • 1/2 Tsp Salt
  • 100g Plain Flour
  • 1/2 Tbsp Cinnamon
  • 100g Butter, melted
  • 200g Caster Sugar
  • 200g Butter
  • 3 Eggs
  • 200g Plain Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 50mL Milk
Roasted Strawberries
  • Preheat the oven to 200C/180C fan.
  • Hull and halve the strawberries (slice them up a bit more if they are large).
  • Place the strawberries in a roasting tin and cover with the sugar and balsamic vinegar.
  • Toss the strawberries to ensure they are easily covered, then place in the oven and roast for 15-20 minutes, or until the juices have started to thicken.
  • Place to one side and allow to cool.
Cinnamon Sugar Streusel
  • Place the sugar, cinnamon, flour and salt in a bowl and mix well.
  • Make a well in the mixture and pour in the melted butter.
  • Use a whisk to mix the ingredients together well, breaking any chunks up as you go.
  • Place to one side.
Cake & Assembly
  • Preheat the oven to 200C/180C fan (or leave it on from when you roasted the strawberries), and line a tray bake tin or 2 x 9in square cake tins with baking parchment.
  • Beat the butter and sugar together until light and fluffy.
  • Beat in the eggs, one at a time, until well combined.
  • Sift the flour and baking powder into the batter, folding in until well combined.
  • Stir in the salt and enough milk to give a soft dropping consistency.
  • Pour the mixture into your cake tin.
  • Cover the cake batter with the roasted strawberries, trying to achieve an even distribution.
  • Cover with the Cinnamon Sugar Streusel, again trying to achieve an even distribution.
  • Bake in the oven for 25 minutes, or until a skewer comes out without any batter on it.

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