COURTING CAKE
This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name.
Provided by Millereg
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 190°C/375°F.
- Grease and line the bases of three 7-inch round cake tins.
- Cream the butter and sugar together until pale and fluffy.
- Gradually add the eggs, a little at a time, beating well after each addition.
- Fold in the flour, and then add enough milk to give a soft dropping consistency.
- Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
- Turn out and leave to cool on a wire rack.
- Whip the cream until it just holds its shape.
- Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
- Dredge the top with icing sugar and decorate with the reserved strawberries.
Nutrition Facts : Calories 320.3, Fat 20, SaturatedFat 12, Cholesterol 109.2, Sodium 377.4, Carbohydrate 31.8, Fiber 0.9, Sugar 15, Protein 4.3
LANCASHIRE COURTING CAKE HELPED LASSES LAND A HUSBAND
A test of their baking skill, young lasses of Lancashire baked this cake for their betrothed as a gesture of love, care and friendship, as part of courtship,
Provided by downtonabbeycooks
Categories Afternoon Tea Dessert
Time 2h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Prepare 2 or 3 cake pans by lining the bottoms with parchment paper.
- Cream butter and sugar until light and fluffy. Taking time at this stage will result in a much lighter cake.
- Beat in eggs 1 at a time. Beat in 2 teaspoons vanilla.
- Sift flour, baking powder, salt into medium bowl. Fold into butter mixture.
- Gently mix in milk to make a dropping consistency.
- Divide batter into your prepared pans. To remove extra air bubbles give your pans a good whack on your counter before putting into the oven. Think about an ex...it will help!
- Bake cake for 25- 30 minutes, or light brown and firm to the touch. Let cool completely on wire racks.
- If you have made two layers and have lots of berries, you can carefully slice each layer in half horizontally with a long serrated knife so you have four layers.
- Otherwise, just place one layer on a decorative plate, layer with sweetened whipped cream (or flavoured non fat yoghurt) and sliced strawberries.
- Top with the next layer and repeat until complete. Some prefer to place the final layer with the cut side up to make it more flat, but topping covers all sins.
- Dust with powdered sugar. Arrange more berries atop cake.
- Refrigerate the cake for at least an hour before serving to let the flavours blend. Good luck!
ENGLISH NORTH COUNTRY STRAWBERRIES AND CREAM COURTING CAKE
A divine and decadent three tiered strawberries and cream gateau, enough to melt any man's heart! There is another recipe for this on Zaar, but this is the recipe that I know and love; this recipe has family connections; my mother has an old black and white photograph, taken in 1920, of my grandparents seated by my grandmother's courting Cake! The tradition is that the cake was baked by the young ladies for their betrothed, one would assume as some sort of culinary test maybe? The tradition was particularly prevalent in the north of England, hence the name of my cake. You can use bruised or very ripe strawberries for use in the filling, I buy mine at the end of the season when there is a glut - reserving the best ones for the top of the cake! The cake is also known as a Betrothal Cake in some parts of Great Britain.
Provided by French Tart
Categories Dessert
Time 40m
Yield 1 Courting Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 180C/350F/gas 4.
- Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
- Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
- Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
- Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
- Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
- Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
- Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
- Decorate with the reserved whole strawberries.
- N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!
STRAWBERRY-RHUBARB "COURTING" CAKE
Categories Cake Milk/Cream Berry Dairy Fruit Dessert Bake Valentine's Day Strawberry Spice Spring Winter Chill Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 21
Steps:
- To Make Cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Using electric mixer, beat butter until light. Add 1 cup plus 2 tablespoons sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in 2 teaspoons vanilla. Sift flour, baking powder, 1 teaspoon nutmeg and salt into medium bowl. Fold into butter mixture. Gently mix in milk.
- Divide batter between prepared pans. Bake cakes until firm to touch about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
- Split each cake into 2 layers, using serrated knife. Combine cream, 6 tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl. Beat to stiff peaks. Place 1 cake layer, cut side up, on platter. Spread with 3/4 cup compote, then 1 cup cream. Repeat layering with 2 more cake layers, compote and cream. Top with last cake layer, cut side down. Cover cake and chill 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
- Dust with powdered sugar. Arrange berries atop cake. Serve, spooning some of remaining compote over each slice.
- To Make Compote:
- Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day ahead. Keep chilled.)
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