Close to a week ago, I had the privilege and honour to work on the Pradip Ltd end year cake. I decided to head to the factory to work from there (because they basically have everything my heart desires) and it was a lovely opportunity.
The two ladies who were to help me out with anything I’d need were more than lovely and they genuinely reminded me why I decided to teach baking in the first place.
They were more than eager to learn and basically took notes of everything I did. They asked questions and even though I assured them I’d have the recipe up on the blog as soon as possible and they said they want to try it when they got home. They requested me to do a workshop where they can come and learn more and more things, and I was beyond excited as I said yes (if you’re interested in the workshop let me know via 0725745988).
The year is literally over and I don’t want the ladies to wait longer for the recipe as they were genuinely the loveliest company.
For the cake:
- 1/2 teaspoon Pradip Strawberry Essence (used the pink one)
- 300g granulated white sugar
- 500g margarine
- 250ml milk
- 3 teaspoons baking powder
- 600g all purpose flour
- 8 eggs
For the Strawberry Puree
- 300g strawberries – hulled and halved
- 10 g granulated white sugar
- 1 tablespoon water
For the Icing
- 400g margarine/butter
- 600g sifted icing sugar
- 4 tablespoons milk
- 1/2 teaspoon Pradip Strawberry Essence
For the Puree
Put the strawberries, the sugar and the water in a pan and let them come to a boil on low heat. Stir consistently to avoid the puree sticking to the pan and burning. When the strawberries have softened and the liquid has almost doubled, remove from heat. Set aside to cool.
For the cake Batter
Pre-heat your oven to 180 degrees Celsius. Grease and dust your baking tins.
In one bowl, sift together the baking powder and flour. (refer to this for the importance of sifting them together).
In a second bowl, soften your butter or margarine with your mixer or spatula. Add the sugar and mix until well incorporated.
Add your eggs one at a time to the butter mixture, until incorporated.
Add the strawberry essence. You can add or reduce the quantity by 1/4 teaspoon to suit you. The flavour is however quite strong so be careful.
Add the strawberry puree.
Slowly add your flour mix and milk into the butter and eggs mix. This should be done alternating so as to incorporate air into the batter and make your cake lighter as opposed to dense. Starting and ending with flour.
Once everything is well incorporated, pour the batter into your prepared baking tin(s) and bake for 50 minutes (if baking in two tins, bake for 28-35 minutes).
Let the cake cool for at least 3hrs before icing it.
For the Icing
In a bowl, soften the margarine or butter. Add the essence, milk and the icing sugar and mix until everything is well incorporated and the cream is soft.
Decorate as desired.
Happy new year to all of you