Sunday, May 8, 2011


Again I have used a mould from Sarah-Jane and the cake turned out looking as beautiful as the savarin mould itself. Was I surprised? No. 

This time I made a burnt sugar cream cake. While the cake was still comfortingly warm I had brushed it with burnt sugar syrup. It took on a beautiful golden sheen immediately. And needed little adornment. I love cakes that speak for themselves without need for the slather of rich buttercream. It means less work for me and less calories all around for everyone. But they have to be beautiful. So Sarah-Jane's pretty siliconemoulds gave them the finishing touch perfectly. Every time I use the moulds unmoulding is effortless and sigh-ingly satisfying.

Do go here for more lovely moulds...

This cake had no butter in it. The 1 1/4 cups of heavy cream made up for the fat in the butter and the drizzle of burnt sugar syrup in the batter gave it a more golden shade inside and out.

It was very, very delicious, light yet moist with a subtle hint of caramel. It was even more moist and full of flavour two days later. I totally recommend it. Yes I do.....This is one of the best tasting cakes I've made in a long time. 

Now to the frosted grapes. I have always wanted to do this with fruits. But never have because of the humidity. Blogging gives me a perfect reason to. It's such an easy decoration with quite spectacular results. Festive and celebratory looking.  Perfect for a moulded cake that needs little help otherwise.

The recipe ~

Burnt sugar syrup ~

3/4 cup sugar
3/4 cup boiling water

Make the burnt sugar syrup first....

Heat sugar over a small flame until it melts and turns amber. Pour boiling water over it.It will froth up but keep stirring until the sugar dissolves completely. Keep aside to cool.

2 cups All purporse flur
1 1/4 cups sugar
1 T baking powder
3/4 tsp salt
1 1/4 cups heavy cream
3 large eggs, room temperature
1 1/2 tsp vanilla extract

Preheat oven to 350 F.

Butter the silicone mould or pan that you are using.

Sift flour, baking powder and sugar together into a bowl. Keep aside..

Whip cream unitl it holds its shape. Keep in the refridgerator.
 Wash the beaters and and whisk egg, add vanilla. Beat at high speed until nthe mixture becomes pale and thick...about 5 minutes. Fold the beaten eggs into the whipped cream. Gradually drizzle 1/4 cup of the sugar syrup into the mixture. Mix gently until combined.

Gradually sift  the flour mixture over and fold it in until well combined, using a whisk or spatula.

Spread into prepared pan. Bake for about 40 minutes or until the sides pull slightly awayy from the pan. 

When done let the cake cool for about 10 minutes before inverting onto a wire rack. Poke holes into the cake with a toothpick or skewer. Brush 2-3 tablespoons of sugar syrup while the cake is still warm. As the cake cools continue brushing a few tablespoons at a time. Let the cake cool completely. I did not use up all of the sugar syrup.

Frosted grapes ~

Wash and dry as much green grapes as you need.

Beat 1 egg white in a small bowl just to loosen it up.

In another bowl put about 1 cup of granulated ot castor sugar.

Dip the clean and dry grapes into the bowl of egg white a few at a time. Usinng a fork lift the grapes up letting the egg white drain as much as possible and roll the grapes in the sugar. Coat well and keep aside on a plate until ready to use.


pam said...

I love burnt sugar I know I would love this. And frosted grapes!!! I want those too!

Torviewtoronto said...

beautiful neatly done delicious cake

Angie's Recipes said...

What a mouthwatering looking cream cake! Love your frosted grapes..very special!

Ribbon and Circus said...

These are just fantastic.. can't wait to try the frosted grapes..

Btw, you mentioned the silicone moulds many2 times before, I had to check them myself now hi hi

ICook4Fun said...

Such a nice looking cake. I love how the design of the cake. Happy Mother's Day to you.

Shirley @ Kokken69 said...

Zurin, this does look beautiful! The mold does make it look exceptionally elegant.I suppose I will just have to settle for a bundt pan :). Can't wait to try.

La Table De Nana said...

Happy MOther's day~ You are baking up a storm w/ those beautiful molds..Great inspiration~

Jihane @ Sinful Sundays said...

That's a really cool cake! Burnt sugar--yum. :)

Lisa H. said...

Wow... I'm sure the aroma of burnt sugar and the cake baking in the oven is heavenly :D

Lorraine @ Not Quite Nigella said...

What a gorgeous mold! And so lovely to make an uniced cake just that little bit more special. The frosted grapes are a lovely idea too! :)

Passionate About Baking said...

The name of the cake sounds good. Sure worth a try! The mould is pretty. I have one such mould in tin. I like silicone moulds as they are easier to unmould. :)

ann low said...

Zurin, love the design on the cake... very beautiful :

Lori said...

Interesting cake. Looks yummy. I am a new follower and hope you will stop by our blog soon!


Linda said...

This cake looks simply magnificent...and of course most delicious! I would love a piece right now!

Sarah-Jane - said...

really pretty Zurin. Love the frosted grapes too. Can't thank you enough for all the photos you've sent me over recently.

I've got a little something sat on my desk for you that I'll try and get posted next week with something else I'm waiting on....

Sorry not to have replied to your last email yet - Oliver has been poorly this week and I've also got a sprained wrist (one handed typing). Will update you on the silly details later

Loads of love from the UK xxxx

Unknown said...

I adore the pan. The cake looks wonderful.


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