Let them eat cake

I like to bake cakes but these days the occasions to eat cake become fewer.  With just two of us at home most of the time we are just not going to get through a cake.  It is nice to have a special occasion and an appreciative crowd to make  a cake a worthwhile undertaking.
This summer I have made three cakes I think will be worth revisiting next summer.
My favourite type of cake is the basic pound cake, lemon or blueberry, or my old favourite lemon yoghurt cake.  Sometimes they don't seem quite festive enough for occasions which call for cake.  I am not big on icing so a cake that uses fruit as decoration really appeals. In summer you can't go past strawberries.
The November Dish had a light as air sponge filled with balsamic soaked strawberries and a mascarpone cream.  I made this for both Isabel and Phoebe's birthdays. On both occasions we started the evening with this amazing strawberry cocktail.  It's relatively easy to produce a non-alcoholic version for the drivers.
To make the cake prepare two sponges around 20 cm in diameter.   Hull and roughly chop 3 punnets of strawberries then mush them a bit with a fork.  Combine with 1 tbsp. balsamic vinegar and 2 tbsp. icing sugar.  Leave for half an hour then strain the liquid into a bowl.  When ready to serve put one half of the sponge on a serving dish and brush with the balsamic juices.  Top with the strawberries - if they are too many leave some aside to serve on the side. Mix 150 ml of softly whipped cream with 200g mascarpone and spread across the strawberries.  Brush the other sponge half with the rest of the balsamic juices and sit atop the cream.  Dust with icing sugar. 
In January I had a celebration at work which coincided with my discovery of this amazing spiced vegetable cake. We also had courgettes and carrots in the garden so it seemed perfect.  I recommend that you try this cake.  Substituting dates for sugar was a great idea.  The cake was neither too sweet nor too heavy.  I am not a fan of the cream cheese frosting on a traditional carrot cake.  I find it far too sweet and cloying.  This one seemed lighter.  Just think of this cake as one of your five servings of vegetables for the day.
Just when I didn't feel I could serve up the balsamic cake for a third time in three months, Dish presented me with the Summer Strawberry Pimms cake.  This is really too easy.  Into the bowl of your standing mixer add 350g very soft butter, 350g caster sugar, 350g flour, 2 tsp baking powder, pinch of salt, 1 tsp mixed spice, grated zest of an orange, 6 eggs, 1 tsp vanilla extract and the all important 2 tbsp Pimms.  Beat until you have a smooth batter & divide between two 20cm sponge tins.  Bake at 170 for 25 mins or until done. 
In a saucepan boil 1 cup Pimms, 1/2 cup caster sugar, juice of an orange and a lemon, 2 sprigs mint until reduced and syrupy.  Remove the mint.  Spoon the hot syrup over the smooth sides of the cooled cakes.  Beat 1 cup of softly whipped cream with 200g mascarpone and the zest of an orange.  Don't beat the mascarpone or it WILL curdle.  Spread half the cream mixture between the two cakes and the other half on top. Decorate with orange segments, strawberries,  mint and borage flowers.  I always have borage in the garden in the summer because it brings the bees to pollinate vegetables like broad beans and courgettes.  Once you have it, it will never leave.  I served this cake twice as well  - firstly as a welcome home to Max (from London) and Peter and Mike (from their Routeburn trek).  Then I served at as a celebration of having the entire family at the table for the first time in six plus years.  A fitting celebration.