Monday, 9 February 2015

strawberry surprise poundcake {Valentine's Day}


Ever since Christmas ended, the New Year began, Australia Day celebrated and children sent back to school, the shops started bringing out out all their luvvy dubby, red puffy heart goods. Have you noticed that? Red love hearts, ornaments of cupid with his bow and arrow, chocolates, roses, and cards are everywhere. Not mentioning the ‘Be Mine’ sweets or stuffed toys with ‘I love you’ scribbled all over them. It’s like the world is currently saturated with that stuff so it’s hard to miss.

Yep, this means Valentine’s Day is coming up.


For me, Valentine’s Day isn’t about cupid, roses or love notes. I mean puh-leese people, if you love someone, why wait until Valentine’s Day to tell them so? Seems kinda silly to me.
Instead, Valentine’s Day is about cake for me. I mean, duh. Cake for every occasion please. Can I get an amen?


Valentine’s Day is about pink cake, you guys. Pink cake with love hearts in it. Pink cake that’s strawberry flavored. Pink cake with a sweet strawberry glaze - made with fresh strawberries. Pink pound cake that’s covered with a sweet strawberry glaze. And I just said ‘pink cake’ 5 times in this paragraph. Riiiight.


So! I decided to make a cake to commemorate the day that celebrates people who are loved by another. Romeos and Juliets. The day for sweethearts. The day that beloveds usually celebrate by the exchange of chocolate and roses.


And to celebrate, this is the cake I made: a strawberry surprise-inside pound cake. I’ve seen differing versions of these pound cakes all over the internet and have been wanting to make one for as long as I can remember. I’ve seen some stuffed with pumpkins, Christmas trees and stars so they’re really versatile like that.



This cake did not disappoint at all. I absolutely love its dense, moist pound-cakey texture and it’s easy to put together so it’s a great cake for beginner bakers to make. It does require some time and patience when it bakes (please, don’t get turned off by that massive recipe below, it’s super easy. Promise.), but it’s basically fool proof.



PS. I loved this pound cake recipe so much, that I’ve got another Valentine’s Day recipe coming later this week that uses the exact same recipe, except that recipe makes a completely different sweet. Confusing? Keep an eye out for my next post!

Strawberry Surprise Poundcake
Makes 1 loaf
butterandjamblog.com

For the cake’s heart filling:

165g butter, softened
1 cup castor sugar
3 eggs
Pink food gel, optional
1 ½ cups plain flour
¼ tsp baking powder
½ cup milk
15ml strawberry essence

Preheat the oven to 180C and line a 30x12cm tray with baking paper.
Beat the butter with a mixer until light and fluffy. Slowly add the sugar and beat well. Add the eggs one at a time, beating well after each addition. Add the food gel if desired. In a separate bowl, combine the flour and baking powder. With the mixer on medium-high speed, add the dry mixture alternating with the milk. Start with the flour and end with the flour. Add the strawberry essence and beat well to combine. Pour mixture into the prepared tin and bake for 20-30mins or until a skewer inserted comes out clean. Turn out onto a cooling rack and cool completely.

Once cooled, use a heart shaped cookie cutter to cut out heart-shaped pieces. You may not need to use all the pieces. I froze the remaining cake pieces and used them for cake pops.

For the cake:

325g butter, softened
2 cups castor sugar
5 eggs
3 cups plain flour
½ tsp baking powder
1 cup milk
½ tsp vanilla essence

Beat the butter with a mixer until light and fluffy. Slowly add the sugar and beat well. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking powder. With the mixer on medium-high speed, add the dry mixture alternating with the milk. Start with the flour and end with the flour. Add the vanilla essence and beat well to combine.

To assemble the cake, line a loaf tin with baking paper. Pour one third of the white cake batter into the base and spread evenly using the back of a spoon. Stand the cake hearts up and line them up in the tin from end to end. Make sure there is no room between the hearts and they are tightly packed in the tin. Leave some room on the ends of the tin, so that you can fill it with the white cake batter. It should look like this.
Pour the rest of the white cake batter over the hearts, making sure you fill the ends and completely cover the hearts. Bake at 180C for 50 mins, or until a skewer inserted comes out clean. I covered the top of my cake with foil halfway through baking to prevent burning.

Icing:

1/4 cup strawberries
1 1/4 cups icing sugar (use more or less according to desired consistency)
1/4 tsp strawberry essence

In a mini food processor, blend the strawberries and icing sugar together. Add as little or as much icing sugar as you’d like, depending on consistency (it should be a thick glaze). Blend well. Add the essence and mix again until well combined.

Pour glaze over cooled cake.

Pound cake recipe slightly adapted from foodnetwork.com

4 comments :

  1. That is SO stinkin' cute! I have never tried to do something like that before, and I really should. I love how it looks!

    ReplyDelete
  2. I love your idea for Strawberry Surprise Inside Pound Cake. Very cute idea. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  3. This pound cake is gorgeous! The icing sounds amazing, too. Pound cake is one of my favorite desserts.

    ReplyDelete
  4. Loved the cake. Instead of strawberry, I made Chocolate cake using cocoa powder

    ReplyDelete