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Strawberry & Earl Grey Cake 

Strawberry & Earl Grey Cake 

Strawberry & Earl Grey Cake + How to Make Strawberry & Earl Grey Jam

Kath January 22, 2017

Happy New Year! I hope everyone has had a lovely start to 2017. I am kicking off my first blog post for 2017 and celebrating three years of blogging, with this Strawberry Earl Grey Cake with Homemade Strawberry Earl Grey Jam. This cake, and the accompanying jam, are inspired by a Strawberry & Earl Grey jam I bought in Fortnum & Mason three years ago. They also make Earl Grey Shortbread which I love and compounded my desire to get my hands on some bergamots or bergamot essence so I could recreate these biscuits and jam at home. 

For about two years, I scoured gourmet food shops, online stores and kept an eye out pretty much wherever food is sold for bergamot essence. I didn’t hold out much hope for an actual fresh bergamot, but more on that in a moment. 

It wasn’t until later last year I was listening to back episodes of my new found favourite podcast, Radio Cherry Bombe, that I finally found someone who made bergamot essence. One of the interviewees for this particular episode was Mandy Aftel. Mandy creates fragrances from natural essences and also has a line of Chef’s Essences within her business, Aftelier Perfumes. 

As soon as I heard Mandy talking about her Chef’s Essences, I quickly looked up her website (while I was on the train to work no less), and checked what flavours she creates. And success! Finally I had found not only someone who stocked bergamot essence, but also shipped to Australia! I was beyond excited, and purchased some that night when I got home. I also picked up some blood orange essence and raspberry essence as well - I mean if you are going to pay for shipping you might as well get a few things right?! I have used the blood orange essence in marshmallows as an addition to blood orange juice, and will share a recipe on the blog soon that uses the raspberry essence. 

Not long after I found Aftelier Perfumes and received my coveted bergamot essence, I found a citrus tree supplier in Sydney who stocked bergamots! I was actually searching for nursery’s that sell blood orange trees, but happily stumbled across the bergamot as well! We now have a small bergamot tree, with three bergamots growing nicely, and a small blood orange tree which will hopefully fruit next year. If it were up to me alone we would have walked out with a quince, pomegranate and peach tree as well, but space in the garden not permitting we compromised on my favourite citrus instead. 

So now all is right in the bergamot searching world, and the list of baked goods I wish to create with it continues to grow. Next on my list will be recreating the Fortnum & Mason Earl Grey Shortbread! 

Recipe notes: The jam recipe is easily doubled. The bottled jam should keep for a year unopened so there is no harm in making more! A coarsely grated apple (I prefer pink lady) can also be added as part of the quantity of fruit. Apples naturally contain pectin so will help the jam set, and are a nice option if you don’t have pectin or jam sugar. 

The bergamot in both the jam and the cake can be either left out completely or substituted for vanilla. For the jam, either stir in a teaspoon or two of vanilla bean paste at the end of the cooking time or cut a vanilla bean in half and add at the beginning of the recipe then remove when bottling the jam. For the cake use either 1 tsp of vanilla extract or vanilla bean paste, or even a little lemon zest (or bergamot zest if you have any fresh bergamots!) in place of the bergamot essence.

Strawberry Earl Grey Jam

Ingredients: 

500g strawberries, hulled and roughly chopped

40 ml lemon juice, plus extra 

440 g jam sugar (or the same of white sugar with about 2 tbsp pectin added)

3-4 drops bergamot essence, or 1 tbsp earl grey tea leaves tied in muslin

 

Method: 

Begin by placing two small plates in the freezer. You will need these later to test if the jam is jelling and ready to bottle. 

Then, pre-heat the oven to 90-100 degrees Celsius, wash four or five small/medium jam jars and lids in hot soapy water, then place the jars upside down on an oven shelf. Allow the lids to air dry. Leave the jars in the oven for at least 20 minutes. 

Whilst the jam jars are being sterilised, start making the jam. Using a large heavy based saucepan (preferably enamel, stainless steel or aluminium), mix all the ingredients together, including the muslin wrapped tea if using or 1-2 drops of the bergamot essence if using. Place on the stove and stir over high heat without boiling, until the sugar dissolves, then bring to the boil. Reduce the heat and allow the jam mixture to simmer uncovered for 15-20 minutes without stirring. The jam mixture should have reduced by the 15-20 minute mark (particularly if you are using jam sugar) and will also appear to have thickened. If necessary stir the jam a little ensure it is cooking evenly. 

After 15-20 minutes test the jam to see if it has reached jelling point. To test the jelling point of the jam, use one of the chilled plates and drop a small amount of the jam onto it. Leave for a couple of minutes, then push your finger through the jam. If a skin has formed over the jam and you can now see it wrinkling, the jam is ready. If it is not ready, leave to cook for a few more minutes and/or add some extra lemon juice or pectin. Then use the remaining chilled plates to test if the jam has jelled. Check the earl grey flavour at this point, if you need more add another drop or two of the bergamot essence if using.

Once the jam has reached jelling point, remove the sterilised jars from the oven and place onto a flat surface covered with an old tea towel (so much easier than cleaning sticky jam of your bench!). Using a wide mouthed funnel or jam funnel, pour the hot jam into the hot sterilised jars. Fill right to the top and seal immediately. Leave to cool, and store in a cool dark place. This jam should last about 1 year stored correctly and unopened. Once opened keep in the fridge.

For jam making tips please see this previous post. 

Strawberry Earl Grey Cake

Ingredients: 

125 g canola based (or other flavourless) margarine or softened unsalted butter

165 g golden caster sugar (raw caster sugar)

1-3 drops bergamot essence

2 eggs 

250 g self-raising flour

105 ml milk 

300 ml pouring cream

1/2 tsp vanilla bean paste

strawberry early grey jam

extra strawberries to serve

 

Method: 

Pre-heat oven to 160 degrees Celsius, and line two 18 cm round spring form or loose bottomed cake tins. 

In the bowl of an electric mixer, beat the margarine/butter, sugar and 2 drops of bergamot essence until light and fluffy. 

Beat in the eggs one at a time, then add half the flour and half the milk and mix. Add the remaining flour and milk and mix on medium speed until well combined. Taste the batter at this point if you want to check the bergamot flavour - add a drop more if you want the flavour to be stronger and briefly mix into the batter.

Divide the mixture evenly into each cake tin and smooth the top. Bake for about 40-50 minutes or until the cake is lightly golden in colour, springs back when touched lightly and a skewer comes out clean. 

Cool in the tin for a few minutes then transfer to a cooling rack and leave until completely cooled.

Once the cakes have cooled completely, whip the cream with the vanilla until soft peaks form. Place one cake on a serving plate or cake stand and spread some of the strawberry earl grey jam over the top - start with 1-2 tbsp and go from there. 

The thickness and consistency of your jam will determine how much you use. The thicker and more set it is the more you can use without it running down the sides. Spread 1/2 to 3/4 of the cream over the jam and top with the remaining cake. Gently spread the remaining cream over the top of the finished cake and decorate with fresh strawberries.

In Cakes & Slices, Jams Preserves & Spreads Tags strawberry, Earl Grey, Bergamot, Cake, jam, Homemade Jam
2 Comments
Berry Almond Slice with Homemade Triple Berry Jam

Berry Almond Slice with Homemade Triple Berry Jam

Berry Almond Slice + How to Make Homemade Triple Berry Jam

Kath June 6, 2016

This is the first time I have used homemade jam in this slice, and I am pleased to say it is well worth the effort. I have made this slice numerous times in the past, usually using a raspberry jam, mostly one by Bonne Maman. It was always nice, and always something that I was asked to make often. 

Once I decided I was going to make my own jam however, I knew I needed to try some with this slice recipe. I was quite amazed at how much better the flavours were and I don’t think I will be going to back to using bought jam anytime soon. 

If you are worried about making jam, I urge you to give this a go. Its not difficult you just need to be organised and have everything prepared and ready. Make sure you read through the recipe before you begin, and work out how you want to co-ordinate sterilising the jam jars and getting the jam started. I have also added a few extra jam making tips at the end of the recipe which should help. Fresh or frozen berries can be used for the jam, and you can alter the quantities or types of berries used. Just make sure the total quantity adds up to 1 kg. 

I used fresh berries that I had frozen myself for this recipe. When I see berries in season and at a good price, I always buy them and freeze them immediately. I use tupperware containers to store them in the freezer, and try to keep the most recent purchases at the bottom to ensure I use them after the ones I bought less recently. It is often a good idea to label and date these things, I just often forget or can’t be bothered. I bake with berries so often that they don’t tend to stay in the freezer very long. I find they cook much better than the bought frozen berries, as they hold their shape and don’t bleed so much (which is good when making cakes and muffins etc). 

I am very much looking forward to making this jam again. I found it so satisfying that my homemade jam tasted better than the bought stuff, and it was really nice to give as gifts as well. The slice recipe would lend itself to be paired with lots of different types of jams - I’m thinking cherry, or quince for next time. 

Homemade Triple Berry Jam

Homemade Triple Berry Jam

Berry Almond Slice with Homemade Triple Berry Jam
Almond Topping

Almond Topping

Berry Almond Slice with Homemade Triple Berry Jam

Homemade Triple Berry Jam

 If making the homemade jam for the almond slice, make the jam at least one day ahead. 

Ingredients: 

700 g raspberries

175 g blueberries

125 g blackberries

80 ml lemon juice, plus extra 

880 g white sugar 

 

Method: 

Begin by placing two or three small plates in the freezer. You will need these later to test if the jam is jelling and ready to bottle. 

Then, sterilise at least four 370g capacity jars (I used old Bonne Maman jam jars). There are a few different methods to sterilise jars for preserving, however I prefer to pre-heat the oven to 100-120 degrees Celsius, wash the jars and lids in hot soapy water, then place the jars upside down on an oven shelf. Allow the lids to air dry. Leave the jars in the oven for at least 20 minutes. 

Whilst the jam jars are being sterilised, start making the jam. Using a large heavy based saucepan (preferably enamel, stainless steel or aluminium), mix all the ingredients together and place on the stove over high heat without boiling, until the sugar dissolves, then bring to the boil. Reduce the heat and allow the jam mixture to simmer uncovered for 20 minutes without stirring. The jam mixture should have reduced by the 20 minute mark and will also appear to have thickened. If necessary stir the jam a little ensure it is cooking evenly. 

After 20 minutes test the jam to see if it has reached jelling point. To test the jelling point of the jam, use one of the chilled plates and drop a small amount of the jam onto it. Leave for a couple of minutes, then push your finger through the jam. If a skin has formed over the jam and you can now see it wrinkling, the jam is ready. If it is not ready, leave to cook for a few more minutes and/or add some extra lemon juice. Then use the remaining chilled plates to test if the jam has jelled.

Once the jam has reached jelling point, remove the sterilised jars from the oven and place onto a wooden board. Using a wide mouthed funnel or jam funnel, pour the hot jam into the hot sterilised jars. Fill right to the top and seal immediately. Leave to cool, and store in a cool dark place. This jam should last about 1 year stored correctly and unopened. Once opened keep in the fridge. 

Berry Almond Slice with Homemade Triple Berry Jam

Jam Tips

  • I often sterilise one extra jar just in case I need it, even if its a slightly smaller jar, just in case the recipe makes more jam than I expect.

  • Make sure the jars are filled right to the top with jam. If you do not they may not store as well and could develop mould. If you find you cannot fill a jar to the top, make sure you use that one first.

  • If mould does develop on the surface of the jam during storage, discard that whole jar. It will not be safe to eat any of the jam from that jar, even if the mould is removed from the surface.

  • In very humid conditions jam can be stored in the fridge even before opening.

  • If the jam will not reach jelling point, bring back to the boil and try again. You can also add more lemon juice (which acts as a natural jelling agent), or pectin/jam setter. Jams using apples generally set well as they naturally contain a lot of pectin.

  • Ensure all the utensils you are using, particularly the funnel, are well washed. Any contamination of the jam once it is cooling down could compromise its shelf life.

Berry Almond Slice with Homemade Triple Berry Jam

Berry Almond Slice

Ingredients for the Topping: 

60 g unsalted butter, softened

55 g caster sugar

1 tsp vanilla extract/paste

200 g flaked almonds

2 tbsp milk 

 

Ingredients for the Base: 

150 g unsalted butter, softened

110 g caster sugar 

1 tsp vanilla extract/paste

225 g plain flour

40 g cornflour

180-200g homemade triple berry jam  

 

Method: 

Preheat oven to 180 degrees Celsius, and line a 24 x 20 cm baking/lamington tin with baking paper. 

Make the almond topping first by combining all the ingredients in a small/medium saucepan. Place over low heat and stir until the butter has melted. Set aside to cool. 

To make the base of the slice, beat the butter, sugar and vanilla in the bowl of an electric mixer with the paddle attachment, until the mixture is pale and creamy. With the mixer on low speed, sift in the flour and cornflour in two or three batches. Mix until the ingredients are just combined. 

Press the dough mixture into the base of the lined tin, and bake for 12-15 minutes, or until it is light golden in colour. Then remove from the oven and leave to cool for at least 10 minutes. 

Spread the jam over the base, then top with the almond mixture. Cook for a further 25-30 minutes, or until the almond topping has turned golden brown. You may need to turn the slice half way through the cooking time to bake the top evenly. 

Allow to cool in the tin, and cut into slices once cooled. 

Berry Almond Slice with Homemade Triple Berry Jam
Berry Almond Slice with Homemade Triple Berry Jam
Berry Almond Slice with Homemade Triple Berry Jam

References: ‘Made from Scratch’ by the Australian Women’s Weekly (Bauer Media Books, 2015) pp 48-49, 57 & 270; ‘Holiday’ by Bill Granger (Murdoch Books, 2007) p.22. 

Berry Almond Slice with Homemade Triple Berry Jam
Berry Almond Slice with Homemade Triple Berry Jam
In Cakes & Slices, Jams Preserves & Spreads Tags Berry Jam, Berry Almond Slice, Homemade Jam, Bill Granger, Australian Women's Weekly, Almonds, Slices
2 Comments

recipes

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