Clotted Cream Cake

No discussions about jam being first, this is Clotted Cream throughout!

Clotted Cream is usually at the base of many arguments when it comes to the beloved Cream Tea here in the UK. However, Scones are not the only place to enjoy Clotted Cream. This cake uses it as an ingredient and gives it a rich, moist, decadent flavour.

I talk a lot about using oil and not butter as the fat in cakes. But this cake has neither. This cake is made using a big dollop, well a whole tub, of clotted cream.

Clotted Cream is widely available in the UK. However, if you don’t have access to shop bought you can make it at home, and there are plenty of recipes online. It is made by heating cream in a roasting dish and slowly cooking it for over 12 hours, before chilling it overnight.

It has a rich taste somewhere between butter and cream. This cake benefits from all of its rich qualities and has a creamy taste.

I baked mine as a loaf as this cake is substantial enough to withstand being baked as a deep layer. However that doesn’t mean it’s any less light and soft as a classic sponge.