Thursday, July 22, 2010

In a Cake Jam? Bake a Jam Cake!

Last night I made a Lemon Semolina Jam Cake (well minus the semolina flour because I could NOT find it). I stumbled upon this recipe through reading blogs that other blogs I read follow. You follow me? Good. And I came upon the Pastry Studio . Everything this woman has on here looks just delicious! It is summer and I though something light a refreshing would be good and this cake appeared to fit the bill.

For the jam, I made a raspberry and fig jam. Super duper easy. First: make a simple syrup and then add the fruit. Recipe below.

Simple Syrup:
- 1 cup granulated sugar
- 1/2 cup water

Bring the water and syrup to a boil in a saucepan. Then reduce to a simmer for about 10 minutes - or until all the sugar is dissolved. Let cool.

Raspberry Fig Jam
- 1/2 cup simple syrup
- 1 pint fresh raspberries
- handful (6 or so) dried black mission figs halved
- 2 T Brandy (optional)

Bring all ingredients to a simmer in a saucepan. Allow to cool slightly and transfer to a food processor & blend!

I let my jam set in the fridge first before I put it on the cake. I suppose it depends on the thickness of your  jam. I really know nothing of making jam.. this was just an adaptation of a similar recipe I have.

As usual when I bake a cake, I don't want it lying around the house so I bring it to work. I judge the worth of a recipe by how much is left by lunchtime. It is currently 10:09 and there is 1/2 left so I guess it is pretty tasty.

Thanks Pastry Studio!