25th July 2019

Clotted Cream Cake

Sometimes it is the simplest of things, that really are the best. A long, long time ago I made this clotted cream cake, but for the life of me couldn’t remember where I had got the recipe from. And silly me, I didn’t write it down. All I remembered is that I made a very *simple* cake in which the main ingredient was clotted cream. Oh, and it was bloody delicious.

Thank god, when going on a cooking book buying spree on Amazon that I found the recipe in a secondhand-book that I purchased. The original recipe comes from The Great British Book of Baking, which many years ago I had borrowed from the library and photocopied. I singled it out, because it was simple enough for my inexperienced teenage self, to master.

Now I am finally reunited with this recipe and I’m sharing it with you. Enjoy!

This recipe is from The Great British Book of Baking and is *incredibly* simple. Eggs and sugar gets whisked, clotted cream gets added and flour gets folded. Serve with a good dollop of even more cream and berries. It makes the perfect treat on a hot summers afternoon and it is great to pack up and take to a picnic! 



  1. Start by preheating the oven to 180oc and grease and line a 20cm loose-bottomed cake tin
  2. Whisk the eggs, sugar and vanilla in a large bowl until the mixture has paled and doubled in volume
  3. Add the clotted cream and whisk in
  4. Sieve in the self-raising flour and a pinch of salt and using a large metal spoon or rubber spatula, fold in the flour carefully until no pockets of flour remain.
  5. Bake in the oven for 50 minutes or until the cake is golden brown and a skewer in the middle comes out clean
  6. Leave to cool completely before removing from the tin. Serve with whipped double cream and berries.