Hi there! Today I mBakinga Edd Kimber’s Roasted Strawberry Cake.
Why I tried this recipe
I first learnt about Edd Kimber when he won the first season of The Great British Bake Off. I was late to the party and only heard about the baking show a few seasons after its premiere. I love watching all the creations that the contestants make. It’s the perfect show for me to watch on a long commute to fill up some free time.
I love strawberries and decided to try this Strawberry cake recipe since I had some on hand.
Experiences from trying this Roasted Strawberry Cake Recipe
Edd’s roasted strawberry cake called for some ingredients that I did not have on hand. As such, I made the following substitutions:
- For every 120g (1 cup) of self rising flour called for, I used an equal amount of all purpose flour + 1 teaspoon of baking powder.
- For every 60ml of sour cream called for, I used an equal amount of milk + 1 teaspoon of vinegar.
- I swapped the flaked almonds for pumpkin seeds.
- I omitted the lemon juice. It helps enhance the flavour of the strawberries, but I find that it can be omitted if your strawberries are already tasty on its own.
- I omitted the white chocolate as I am not a big fan of it.
I felt that it was weird to roast the strawberries in the beginning. Having their juice leak out seemed like such a waste. However, I realised that it was indeed required after trying out the recipe. Strawberries have a high water content of roughly 92%. It would introduce too much moisture into the cake batter during the baking process and may cause the cake to bake unevenly. Roasting it beforehand would leech the strawberries of some liquid and not interfere so much during the baking process.
The cake batter called for in this recipe was a simple vanilla one. If I were to bake this cake again in the future, I would consider trying Cupcake Jemma’s Vanilla cupcake recipe as the cake batter instead. I have tried Jemma’s vanilla cupcake batter and it was one of my favourites to work with because of how tasty it always turns out everytime.
Overall thoughts about Edd Kimbers's Roasted Strawberry Cake
The cake was simple to put together. The 20 minutes spent roasting the strawberries would be sufficient time to put together the cake batter. From there, it would just be a matter of transferring the vanilla batter to the prepared cake pan and topping it with the roasted strawberries and nuts or seeds if using.
I would strongly recommend testing the cake’s doneness by inserting a skewer into the centre and checking if it comes out clean. Although I used a smaller quantity of ingredients, I ended up having to bake it for 45 minutes, which was the same amount of time as Edd’s original recipe. This was because the excess moisture from the strawberries made the cake batter cook slower. Hence, each time I poked the cake, it came out wet until the 45 minute mark of baking it.
As such, I would rate Edd Kimber’s Roasted Strawberry Cake recipe as follows:
(1 being the poor, and 5 being the best)
I love strawberries so topping the cake with some extra strawberries would boost the star rating of the recipe. Overall, this is a good recipe which I would make again next time.
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Edd Kimber's Roasted Strawberry Cake, adapted
Equipment
- Cake pan
- Electric mixer
- Baking tray
Ingredients
Cake
- 50 g salted butter, room temp 3 tbsp
- 100 g fine sugar 1/2 cup
- 3/4 tsp vanilla
- 1 egg
- 100 g plain flour 3/4 cup + 2 tsp
- 1 tsp baking powder
- 1 tsp vinegar
- 60 ml milk 1/4 cup
Topping
- 130 g strawberries, halved 1 cup
- 2 tsp fine sugar
- 2 tsp strawberry jam
- 1 tsp pumpkin seeds
Decoration
- 120 g strawberries optional
Instructions
- Preheat the oven to 180°C and grease a 6 inch round cake pan well.
For topping
- In a a small bowl, toss the strawberries and fine sugar together. Lay the strawberry halves on a baking tray and bake for 20 minutes or until the strawberries have softened a little, whilst still holding their shape, and have released some juice.
For cake
- In a small clean bowl, whisk the plain flour and baking powder to evenly distribute the baking powder. Set aside.
- In a small cup, add the vinegar to the milk and leave to sit for 5 minutes.
- In a separate mixing bowl, beat the salted butter and fine sugar until light and fluffy, about 5 minutes.
- Add the egg and vanilla to the creamed butter mixture and mix for about 30 seconds to combine it.
- Add half of the flour mixture to the creamed butter mixture and combine for 15 seconds. Add all of the milk mixture and mix for 10 seconds. Finish off by adding the remaining flour mixture and mix until just combined and smooth. Transfer the cake batter to the prepared 6 inch round cake pan.
- Scatter over the strawberries, reserving the juice, and repeat with the pumpkin seeds and jam, placing small dollops across the cake. With all the toppings don’t press them into the batter as they’ll sink a little as the cake bakes, if you press them in before the cake goes in the oven they may sink too far.
- Bake the cake in the preheated oven for about 45 minutes or until golden brown or a skewer inserted into the middle of the cake comes out clean. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For decorating (optional)
- You may top the cake with some whole strawberries and more pumpkin seeds or other nuts if desired.