3.10.17
Guys. What is going on. Can I get some type of validation from my fellow NYers? This past week, including yesterday, it was in the 60’s. I walked around without a jacket. Today, wake up, SNOWSTORM. Flat out snow storm outside. Winter on the weekends? Over it. So to anyone who’s up north and stuck in this snow storm, or sudden drop in temperatures, maybe you should make this cake. I wasn’t even going to post it, it was an experiment for a cake I was hired to make later on. But it was so good, and my coworkers raved on how delicious it was I figured might as well put it up! I’m grateful I took a few pictures, because it is a great cake. Despite the pale color of the cake itself, it’s actually strawberry. Without artificial coloring, the red/pinkish color from strawberry puree bakes out. But it still tastes like strawberry!!! The frosting is pretty basic, but instead of thinning out the frosting with milk, use prosecco.
A great cake for spring (if it ever comes), or for a birthday, or anniversary, or….you know a Friday. Instead of burying yourself in snow this weekend, why not lose yourself in some frosting?
I was so happy to find this cake recipe from The Kitchen MacCabe which required no gross strawberry flavored gelatin ingredients. It’s all natural baby! Like the perfect drink at brunch on a Sunday, this cake pairs flawlessly with a bubbly infused buttercream. Happy weekend every one, and shameless plug, if you live in NYC, come see my show! We’re performing in Astoria, Queen at The Ophelia Theatre. Here’s the link to tickets, as well as to directions to the theatre!
Strawberry Prosecco Cake
Ingredients
For the Strawberry Puree
- 2 pints of strawberries
- 2 Tbsp sugar
- zest from one lemon
For the Cake
- 3 cups flour
- 2 cups sugar
- 1 1/2 Tbsp baking powder
- 3/4 tsp salt
- 3/4 cup canola oil
- 1 1/2 cups strawberry puree
- 1 tsp vanilla
- 1 tsp lemon juice
- 4 eggs, lightly beaten
For the Frosting
- 1 cup unsalted butter, softened
- 4 1/2-6 cups confectioners sugar
- 4-6 Tbsp prosecco
For the Chocolate Dots
- 2 oz high quality chocolate, chopped
- 2 1/2 Tbsp unsalted butter
Instructions
For the Strawberry Puree
- Small dice strawberries and place in food processor or blender
- Add in lemon zest and sugar, pulse until smooth
- Push through fine mesh sieve to catch seeds
- Keep in airtight container in fridge until use
For the Cake
- Preheat oven to 325 and grease two 9″ cake pans
- In a medium bowl, whisk together flour, sugar, baking powder and salt
- Then whisk in canola oil, strawberry puree, vanilla and lemon juice until smooth
- Add in beaten eggs and continue to whisk until smooth
- Divide batter between two cake pans and bake for 25-30 minutes until the center springs back when touched and tester comes out of the center clean
- Allow to cool 5-10 minutes before inverting onto rack to fully cool
For the Frosting
- Beat together softened butter and 4 cups sifted confectioners sugar
- Slowly alternate adding in prosecco and sugar until desired consistency is reached
- Pipe frosting on top of first layer of cake, place second layer on top of frosting and continue to frost outside and top of cake
For the Chocolate Dots
- Place chopped chocolate in heatproof bowl and place over pot with 1″ simmering water
- Stir frequently with rubber spatula until melted
- Remove from pot and stir in butter, one tbsp at a time until melted into chocolate
- Pour chocolate into dessert piping bag with a very small portion of tip cut off
- On a baking sheet covered with parchment paper carefully pipe chocolate circles of different sizes
- Chill for at least 2 hours
- When ready to use, peel off parchment paper and place on top of cake as desired
P.S.
*This is a great cake recipe, do NOT mess it with! The first time I tried to play around with it there wasn’t enough liquid and my cake was a mess and all ended up in the garbage
Adapted from The Kitchen MacCabe
