Thursday, 20 April 2017
Curd cheese cake with buttercream frosting and jam
It's a contradiction - you wait and wait for holidays, but when they come, you find them as stressful as school days. This doesn't mean that I'm looking forward to back to school, early mornings and dash to the school.
In the last few days my husband was away on a conference or giving talks, whatever, I have lost track of his academic shenanigans. That meant, I had to cope with my guys on my own.
On Tuesday, our friend Jen took my boys and me by car to the garden centre. Both boys love going there and seemed very happy and relaxed.
I don't dare to venture out of the house with the boys on my own, as Sash is too quick for me now. We joke that he could easily win any sprint race. And so we stayed at home yesterday and today, which made both guys grumpy with me.
When I'm feeling stressed, I bake. I rummaged in the fridge and kitchen shelves, and found a container of curd cheese as well as the remains of the damson jam, which I bought for using in the Easter lamb recipe.
I have baked a curd cheese cake on many occasions, typically as a plain bundt cake, with just a dusting of icing sugar. This time I baked it in a standard spring cake tin, and added buttercream frosting and jam inside.
Curd cheese cake
zest of 1 orange, grated
200g caster sugar
200g curd cheese
1tsp baking powder
300g self-raising flour
100g butter, melted
1tsp vanilla bean paste
For buttercream frosting:
100g softened butter + icing sugar, enough to make a sweet frosting
jam of your choice (I used damson jam)
Grate the zest of 1 orange in a deep mixing bowl.
Beat in the eggs with the caster sugar, add curd cheese, baking powder, flour, vanilla bean paste and melted butter and mix well.
The cake batter is quite thick. Spoon it carefully in a well oiled cake tin. Put the cake tin in an oven preheated to 180C for 40+ minutes (depending on the size of the cake tin). Check with a wooden toothpick if it's ready. You might need to lower the temperature and bake it for another 10 minutes, until the skewer comes clean.
Once cooled, slice in half. Spread one half with buttercream frosting, and jam on the other half. Sandwich two halves together.
Sprinkle some icing sugar on the top.
Serve with tea or coffee. It will keep well for a couple of days, wrapped in foil.
Since I used the remains of the jam in this recipe, I'm adding this post to #KitchenClearout linky hosted by Cheryl from Madhouse Family Reviews.