{"id":2267,"date":"2013-07-13T20:55:44","date_gmt":"2013-07-13T20:55:44","guid":{"rendered":"http:\/\/www.growntocook.com\/?p=2267"},"modified":"2014-09-13T14:16:46","modified_gmt":"2014-09-13T12:16:46","slug":"roasted-strawberry-cake","status":"publish","type":"post","link":"https:\/\/www.growntocook.com\/?p=2267","title":{"rendered":"Roasted strawberry cake"},"content":{"rendered":"

\"\"<\/span><\/p>\n

To end what turned into a week of strawberry recipes, I bring you a variation on the cherry bubble cake, where cherries were  <\/span>substituted with roasted strawberries. The roasting,  <\/span>an easy extra step that is less work than pitting cherries would be, reduces the water content of the fruit and concentrates its \u201cstrawberryness \u201c.\"\"\"\"<\/span><\/p>\n

The batter is a child\u2019s play to make \u2013 in fact I had my son make it because he was taking the cake to an end-of-school year-barbecue with his classmates. If you use cup measurements  <\/span>it is especially simple \u2013 the child in question would only need to know how to count to three. There is no butter to cream, so it\u2019s just an easy stirring job.  <\/span>The cake has a perfect  <\/span>texture – light and airy and punctured with pockets of  <\/span>seasonal fruit.<\/span><\/p>\n

\"\"\"\"<\/span><\/p>\n

Roasted strawberry cake<\/strong><\/p>\n

500 g strawberries
\n1 tbsp sugar<\/span>
\n\u00bd tsp cinnamon
\n3 eggs
\n150 to 200 g (\u00be to 1 cup) sugar (depending on the sweetness of the fruit)
\n1tsp vanilla extract
\n250 ml (1 cup) cream275 g (2 cups) flour
\n1 tbsp aluminum-free baking powder<\/p>\n

Preheat the oven to 180 degrees Celsius ( 355 F).<\/p>\n

Hull the strawberries and cut them in half (in quarters if large). Line a baking sheet with parchment and put the strawberries on the parchment, cut side up if possible. Mix sugar with cinnamon and sprinkle over the strawberries. Bake for about  <\/span>40 minutes, until the fruits begin to colour slightly around the edges. The juice from the fruit will cook down into syrup and puddle around the fruit. Carefully pour the syrup into a bowl. You\u2019ll need part of it for the cake, but it\u2019s also delicious drizzled over yoghurt (or ice cream).<\/span><\/p>\n

Butter and flour an ovenproof dish of roughly 20 x 30 cm (8 x 12 inch). You can also use a round dish of 26 \u2013 28 cm (10-11 inches) diameter.<\/span><\/p>\n

In a large bowl, whisk the eggs with sugar and vanilla. Sift the flour together with the baking powder. Add  <\/span>flour and cream to the egg mixture, alternating between the two. Pour the batter into the baking dish. Evenly distribute the strawberries  <\/span>over the batter. Drizzle a little of  <\/span>the syrup on top. Bake until the top is golden and an inserted skewer comes out clean \u2013 about 40 minutes. D<\/span>ust with icing sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"

To end what turned into a week of strawberry recipes, I bring you a variation on the cherry bubble cake, where cherries were  substituted with roasted strawberries. The roasting,  an easy extra step that is less work than pitting cherries…<\/p>\n

Read more →<\/a><\/p>\n","protected":false},"author":1,"featured_media":2272,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_s2mail":"yes","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21,5,11,27],"tags":[],"class_list":["post-2267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-fruits","category-summer"],"jetpack_shortlink":"https:\/\/wp.me\/p1UM10-Az","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2013\/07\/sized__MG_7146.jpg?fit=900%2C600&ssl=1","_links":{"self":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/2267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2267"}],"version-history":[{"count":7,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/2267\/revisions"}],"predecessor-version":[{"id":4362,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/2267\/revisions\/4362"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/media\/2272"}],"wp:attachment":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}