FA+
Shop
186
Views
Views
6
Favorites
Favorites
Category
Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722
File Size 156.8 kB
Report this content
More from TigerBread
Strawberry-Blackberry Jam Cake
((Also called the Jammy Wammy Pie Cake, because instead of a Cake pan, we’ll be using the very versatile Pie Pan. Also called a Jam cake, not because we are using jarred jam, but because the jam will be cooked from the fruit right on top of our cake as it bakes! Yum!))
**Easy Difficulty**
Serves 6 to 8
12 oz fresh Strawberries, stems removed and cut in half
6 oz fresh Blackberries
6 Tbsp Unsalted Butter, softened (save a little bit to grease the pie pan)
1 large Egg
½ cup Milk
¾ cup Sugar for Batter / Additional 2 Tbsp Sugar for the fruit topping
½ Tbsp Orange Zest
¼ Tbsp Lemon Zest
1 tsp Vanilla Bean, (just the inside)
1 ½ tsp Baking Powder
1 ½ cups All Purpose Flour
½ tsp salt
1.) In a large bowl, add in the Butter, and Sugar. With your Electric hand Mixer, mix for 3 to 4 min. on Medium to Medium High speed setting until the Butter and Sugar fluffs up into a light cream. (You can also use a Kitchenaid Electric Mixer if you have one.) Turn down the speed to Medium Low and add in the Milk, Egg, Vanilla, Orange Zest, and Lemon Zest.
2.) Set the speed on low, and mix in Baking Powder, Salt, and Flour until combined. Use a rubber spatula to help scrape the sides of the bowl if need be, but be careful. Always turn the Mixer off first.
3.) Scrape the batter into a deep 10 in. Pie pan that you‘ve greased with some Butter, and smooth the top of the batter over with your spatula. Place the Strawberry Halves flat side down on the batter as close together as possible. Then sprinkle the Blackberries over the Strawberries. Lastly, Sprinkle the saved 2 Tbsp of Sugar over the fruit because this will make our light jam right on the cake as it cooks.
4.) In a preheated oven set at 350 degrees F. Bake the Cake for 10 minutes, then reduce heat to 325 degrees F to bake for additional 1 Hour. Cake should be firm and golden while the fruit is moist, gooey, and glossy. Depending on your oven, 10 min. less ot 10 min. more in the oven may be needed.
5.) Remove from oven, and let the Cake cool inside the Pie pan for 30 to 40 min. Portion a slice on a plate, and serve with Ice Cream, or a nice hot cup of Coffee or Tea. Enjoy!
Extra Info::: A Cake served in a Pie Pan? Is it a Lie? Nope, it’s delicious. You can easily bake this cake in a cake pan, but I find the shape of the Pie Pan keeps the ooey gooey jammy wammy fruits on top stay put a lot better than a cake pan. Plus, it’s adorable in a pie pan. This is a great cake to do for people who love all those yummy summer fruits. It’s light, and not too sweet. Perfect for Coffee and Tea. And for the inner child in all of us, Ice Cream will make this cake amazing! It’s colorful too, which is always a plus. The pictures I’ve taken were done in poor lighting so it doesn’t capture just how vibrant the cake really is, but you get the idea. It’s a great Fourth of July dish too because it’s Red, White, and Blue! Blueberries can be used too, of course.
As for the cooking, don’t be afraid to adjust the time in the oven to cater to your oven’s power. More or less time may be needed. I’d say my Oven is pretty average when it comes to power and thorough heating as long as you don’t keep opening and closing the door. Knowing your kitchen is key to good cooking.
Speaking of know-how, here’s a quick Culinary tip unrelated to the Jammy Wammy Cake.. You should always use recipes as guidelines. =D Even my own. Don’t be afraid to switch out ingredients as long as they are similar in texture, moisture content, density, and over all properties. These are important in cooking evenly.
Good examples: Blueberries, and Blackberries. Ground Beef and Ground Pork. Carrots and Yams. Chicken broth and Fish broth. These can all be done without altering the cooking time, and liquid ratios for a recipe too much. Some adjustment may need to be done, but I can’t imagine it would make a lot of difference.
Bad Examples: Substituting Salmon for Chicken. Using Cream Cheese instead of Paneer. Adding Mushrooms in place of Potatoes. All these substitutes are, indeed, yummy, but you have to adjust your recipe accordingly for different cooking times, liquid release, and food density
The reason why I am mentioning all this substituting and adjusting of recipes is because, let‘s face it. We are not going to go out and buy new spices and herbs every time we cook. Maybe fresh herbs once in a while, sure, but in our cupboards as foodies, we have a lot of dried ingredients, and stuff in the fridge just waiting to be used.
We may look at a recipe for Sage Butter Pork Chops with White Wine Mash Potatoes, and have everything we need from spices to herbs, to wet ingredients, except the Pork Chops. Maybe we only have Chicken in our freezer. Instead of saying “Oh, I can’t do this recipe then.” I want you all to be able to say “Well, I’ll just use Chicken instead, because I am confident I can adjust the recipe accordingly, and it shall be delicious.”
So, never get discouraged because you don’t have all the ingredients for a recipe. Use what you have. Be creative. Get personal with your food and make it yours. Have fun with it and Happy Eating!
Extra Photos of Jam Cake Steps
How the Batter should look once it is fully mixed
http://www.furaffinity.net/view/10818731/
How to Arrange the Fruit on top of the Batter
http://www.furaffinity.net/view/10818752/
Finished Strawberry Blackberry Jam Cake ready to be sliced
http://www.furaffinity.net/view/10818792/
((Also called the Jammy Wammy Pie Cake, because instead of a Cake pan, we’ll be using the very versatile Pie Pan. Also called a Jam cake, not because we are using jarred jam, but because the jam will be cooked from the fruit right on top of our cake as it bakes! Yum!))
**Easy Difficulty**
Serves 6 to 8
12 oz fresh Strawberries, stems removed and cut in half
6 oz fresh Blackberries
6 Tbsp Unsalted Butter, softened (save a little bit to grease the pie pan)
1 large Egg
½ cup Milk
¾ cup Sugar for Batter / Additional 2 Tbsp Sugar for the fruit topping
½ Tbsp Orange Zest
¼ Tbsp Lemon Zest
1 tsp Vanilla Bean, (just the inside)
1 ½ tsp Baking Powder
1 ½ cups All Purpose Flour
½ tsp salt
1.) In a large bowl, add in the Butter, and Sugar. With your Electric hand Mixer, mix for 3 to 4 min. on Medium to Medium High speed setting until the Butter and Sugar fluffs up into a light cream. (You can also use a Kitchenaid Electric Mixer if you have one.) Turn down the speed to Medium Low and add in the Milk, Egg, Vanilla, Orange Zest, and Lemon Zest.
2.) Set the speed on low, and mix in Baking Powder, Salt, and Flour until combined. Use a rubber spatula to help scrape the sides of the bowl if need be, but be careful. Always turn the Mixer off first.
3.) Scrape the batter into a deep 10 in. Pie pan that you‘ve greased with some Butter, and smooth the top of the batter over with your spatula. Place the Strawberry Halves flat side down on the batter as close together as possible. Then sprinkle the Blackberries over the Strawberries. Lastly, Sprinkle the saved 2 Tbsp of Sugar over the fruit because this will make our light jam right on the cake as it cooks.
4.) In a preheated oven set at 350 degrees F. Bake the Cake for 10 minutes, then reduce heat to 325 degrees F to bake for additional 1 Hour. Cake should be firm and golden while the fruit is moist, gooey, and glossy. Depending on your oven, 10 min. less ot 10 min. more in the oven may be needed.
5.) Remove from oven, and let the Cake cool inside the Pie pan for 30 to 40 min. Portion a slice on a plate, and serve with Ice Cream, or a nice hot cup of Coffee or Tea. Enjoy!
Extra Info::: A Cake served in a Pie Pan? Is it a Lie? Nope, it’s delicious. You can easily bake this cake in a cake pan, but I find the shape of the Pie Pan keeps the ooey gooey jammy wammy fruits on top stay put a lot better than a cake pan. Plus, it’s adorable in a pie pan. This is a great cake to do for people who love all those yummy summer fruits. It’s light, and not too sweet. Perfect for Coffee and Tea. And for the inner child in all of us, Ice Cream will make this cake amazing! It’s colorful too, which is always a plus. The pictures I’ve taken were done in poor lighting so it doesn’t capture just how vibrant the cake really is, but you get the idea. It’s a great Fourth of July dish too because it’s Red, White, and Blue! Blueberries can be used too, of course.
As for the cooking, don’t be afraid to adjust the time in the oven to cater to your oven’s power. More or less time may be needed. I’d say my Oven is pretty average when it comes to power and thorough heating as long as you don’t keep opening and closing the door. Knowing your kitchen is key to good cooking.
Speaking of know-how, here’s a quick Culinary tip unrelated to the Jammy Wammy Cake.. You should always use recipes as guidelines. =D Even my own. Don’t be afraid to switch out ingredients as long as they are similar in texture, moisture content, density, and over all properties. These are important in cooking evenly.
Good examples: Blueberries, and Blackberries. Ground Beef and Ground Pork. Carrots and Yams. Chicken broth and Fish broth. These can all be done without altering the cooking time, and liquid ratios for a recipe too much. Some adjustment may need to be done, but I can’t imagine it would make a lot of difference.
Bad Examples: Substituting Salmon for Chicken. Using Cream Cheese instead of Paneer. Adding Mushrooms in place of Potatoes. All these substitutes are, indeed, yummy, but you have to adjust your recipe accordingly for different cooking times, liquid release, and food density
The reason why I am mentioning all this substituting and adjusting of recipes is because, let‘s face it. We are not going to go out and buy new spices and herbs every time we cook. Maybe fresh herbs once in a while, sure, but in our cupboards as foodies, we have a lot of dried ingredients, and stuff in the fridge just waiting to be used.
We may look at a recipe for Sage Butter Pork Chops with White Wine Mash Potatoes, and have everything we need from spices to herbs, to wet ingredients, except the Pork Chops. Maybe we only have Chicken in our freezer. Instead of saying “Oh, I can’t do this recipe then.” I want you all to be able to say “Well, I’ll just use Chicken instead, because I am confident I can adjust the recipe accordingly, and it shall be delicious.”
So, never get discouraged because you don’t have all the ingredients for a recipe. Use what you have. Be creative. Get personal with your food and make it yours. Have fun with it and Happy Eating!
Extra Photos of Jam Cake Steps
How the Batter should look once it is fully mixed
http://www.furaffinity.net/view/10818731/
How to Arrange the Fruit on top of the Batter
http://www.furaffinity.net/view/10818752/
Finished Strawberry Blackberry Jam Cake ready to be sliced
http://www.furaffinity.net/view/10818792/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 156.8 kB
Comments