Pound Cake With Strawberry Chia Seed Jam

Sunday, May 29, 2016

Strawberry season came early this year! I stopped into Driediger Farms this week and purchased a flat of strawberries. After packaging up a many bags for the freezer, I saved a few berries to make some easy jam. I seem to have inherited my Grandfather's love of a heaping portion of jam as I seem to go through a couple of jars per week! With the jam completed, I turned to the next problem in my fridge. Far too many eggs! I need to use up over 70 eggs in the next week. After searching for recipes that used large amounts of eggs, I found this pound cake from the Joy of Cooking that I had been meaning to test for sometime. The result was a rich almond pound cake that paired perfectly with my strawberry chia seed jam. 

pound cake with strawberry chia seed jam

Pound Cake adapted from Joy of Cooking
2 cups sifted cake flour
5 large eggs
1 tsp vanilla
1/2 tsp almond extract
1 tsp orange zest
1/2 pound unsalted butter
1 1/3 cups sugar
1/4 tsp salt

Preheat oven to 325 degrees F. Grease and flour an 8" square baking dish. 

Sift the flour and set aside. In another bowl, whisk together the eggs, vanilla and almond extract. 
In a large bowl, beat the butter until creamy (about 1 minute), add the sugar and salt and beat on high for 5 minutes until light in colour and texture. Add in the egg mixture one spoonful at a time and beat until light and fluffy (3-4 minutes). Next, on low speed add in the flour in 3 parts. Scrape down the sides of the bowl and spoon mixture into baking dish. 

Bake for 1 hour to 1 hour and 10 minutes. A toothpick should come out clean. Cool and spread with strawberry chia jam (see recipe below for jam). Enjoy!

pound cake with strawberry chia seed jam

Strawberry Chia Seed Jam (Low Sugar)
2.5 cups of fresh strawberries (halved and hulled)
4 tbsp white grape juice
3 tbsp chia seeds
3 - 4 tbsp maple syrup

Place the cut strawberries into a saucepan with the grape juice. With a potato masher, mash the strawberries and grape juice. Bring this mixture to a boil and then lower to a simmer for 20 minutes. Remove from heat and add the chia seeds and maple syrup. The chia seeds will thicken the jam once cooled.

Ladle into a small jam jar and secure with a lid. Once the jar is cool, place in the fridge. The jam lasts up to 7 days. 

Buttermilk Layer Cake With Lemon Curd

Wednesday, May 4, 2016

The pop of yellow atop this cake is reflective of the brightening of the weather and the arrival of spring!

This buttermilk layer cake is light and moist due to the addition of the buttermilk which softens the gluten in the flour.

Buttermilk Layer Cake with Lemon Curd adapted from Joy of Cooking

2 1/3 cups sifted cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1 tsp vanilla
12 tbsp unsalted butter
1 1/3 cups sugar
1 cup buttermilk

Lemon Curd Recipe

Preheat oven to 350 degrees F. Grease two 9-inch cake pans and set aside.
In a large bowl, sift together the flour, baking powder, baking soda and salt.
In a small bowl, beat until creamy, the butter and sugar. Add in the the eggs and vanilla. Combine.
Add in the flour mixture in 3 parts, alternating with, in 2 parts the buttermilk.
Divide the batter between the pans and bake until a toothpick comes out clean, 25 - 30 minutes.

Let cool in the pan for 10 minutes and slide a knife around the cake invert onto a tray.
Place one cake onto your cake platter and spread half of the lemon curd over the first layer. Add the top layer and spread the remaining mixture. Enjoy!