BBQ recipe - Raspberry shortcake & chocolate cream
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A classic bbq dessert - crumbly shortcake with a rich raspberry sauce, topped off with a smooth chocolate cream. |
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For the cake:
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 pound (2 sticks) very soft butter
1 cup sugar
Zest of one lemon
4 large eggs
3/4 cup milk |
For the raspberry sauce:
1/2 cup water
1/4 cup sugar
1 cup tangerine or orange juice
1 teaspoon arrowroot
3 six-ounce packages (6 cups) fresh raspberries
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For the chocolate whipped cream:
1 cup heavy cream, very cold
1/4 cup chocolate syrup
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Cake instructions: Cream the butter, sugar, and lemon zest together in a large mixing bowl until well blended. Add eggs one at a time, beating to blend them in with the mixture. Continue beating as you pour in the milk.
Combine flour and baking powder in a separate bowl, then slowly add these dry ingredients to the mixture. When well mixed, beat for a couple of minutes at high speed. Pour the resultant mixture into a 5"X 9" loaf pan lined with greaseproof paper.
Place the pan on a small, inverted baking sheet, and place in the centre of the barbecue. Cook for 50 to 60 minutes, then, when cooked, remove from grill. Allow the cake to rest in the pan for 10 minutes before turning onto a cooling rack.
Raspberry sauce instructions: In a large saucepan, stir the water and sugar together. Simmer for 5 to 8 minutes; remove from heat and cool for 10 minutes. Whisk arrowroot into the tangerine juice until dissolved; pour slowly into the sugar water. Return to a simmer and simmer for 10 minutes, whisking constantly. Fold in the raspberries. Allow to marinate for 10 minutes.
Meanwhile, make the chocolate whipped cream. In a large mixing bowl, stir cream and syrup together. Whip to soft peaks.
Place a slice of batter cake on a plate, top with raspberry sauce, and mound with the chocolate whipped cream.
Serves 8.
Thanks to www.weber.eu
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