This week’s guest blog is a recipe for a delightful Summer Berry Flan from Pixie Hall Cakes…
I write this post from amongst a sea of paper, ribbon and other crafty accoutrements as I prepare for my wedding! I’m up against it to get everything finished in time to enjoy the day and the week of holiday afterwards, but wanted to make sure you had a recipe for July and as such, I chose something that would fit in at my wedding quite nicely! We’re having a picnic after our ceremony with family and close friends and this little cake would be perfect to share al fresco. Topped with berries at the peak of their season (and therefore their flavour), this cake looks as good as it tastes. Sweet with the sponge and jam, tart with the raspberries and bursting with summer flavours!
It’s also pretty easy (you’ll be glad to hear). The recipe is an all in one method which produces a soft, vanilla sponge with a dense enough texture for it to hold the fruit and jam without getting soggy. You can use whatever fruit you like here. I opted for summer berries but it would be delicious with peaches or nectarines, more exotic fruit like pineapple or mango (dried off on a bit of kitchen roll to prevent getting a soggy cake) or even with apple sauce in place of the jam and topped off with big ripe blackberries.
The cake does require a little carving, I’d advise you do that with a frozen (or even chilled) cake to make it easier. Use a small, serrated knife and small strokes to maintain control. You’re basically creating a cake tray/bowl with a lip around the edge to hold the fruit filling. If you don’t want to carve the cake, slice it in half and fill in with the berries and jam.
150g Corn Flour
70g Plain Flour
2 tsps Baking Powder
Pinch of Salt
125g Butter, melted
4 tbsp Jam (I used a seedless strawberry jam)
Mixed berries to top
Preheat the oven to 180C. Grease and line a 23cm, round cake tin.
In a bowl, combine the cornflour, flour, baking powder, sugar and salt. Whisk together until evenly distributed.
Add the eggs and butter and whisk until smooth, be careful not to overbeat the mixture.
Pour the mixture into the tin and bake for 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Allow the cake to cool completely before placing it in the freezer or fridge for 30-60 minutes.
Using a small, serrated knife, make a cut in the cake about 1.5cm from the edge, all the way around. It helps to do this at a 45 degree angle as it makes it easier to pull the cake away. Make another cut around, straight down another 1.5cm in and pull the loosened cake out (it should be a triangular shape). Use the knife to cut away the remaining cake in the middle to create a lip around the edge with a base of cake underneath (like a traditional flan shape).
Spoon the jam into the centre of the cake and spread it out. Arrange your chosen fruit on top and serve!
Linds runs Pixie Hall Cakes in Fakenham and can be found selling her delicious baking at Fakenham Farmers’ Market on the 4th Saturday of each month.
Photographs by Keith Osborn Photography