Italian workshop and a Monday celebration cake – Oat Cake With Cherry Jam
rich prism of photography: styles, moods, audiences, type, aims, targets and on it goes. Lately I have been thinking even more about it than usual because I have been asked to do a two day workshop on food photography in Catania, Sicily on the 20-21 of April. The workshop is aimed a different audience than I have so far been teaching to, here I will be speaking to people involved in marketing and to university students so I needed think in a different way when I prepared the program. I am very happy about doing this for several reasons: firstly, it is a challenge and I can’t never resist a challenge; secondly, the people organizing it are incredibly nice; thirdly, it is my first time ever in Sicily so that makes the whole thing even better . You can read more about it here.
OAT CAKE WITH CHERRY JAM
150 g/ 5,3 ounce sugar
100 g/ 3,5 ounce butter
3 tbsp fresh cream
150 g/ 5,3 ounce flour
100 g/3,5 ounce oat flour
1 tsp baking powder
1 pinch salt
250 g cherry jam or any other jam you have at hand or like in particular
Whisk eggs and sugar until fluffy in a bowl, melt the butter and add it together with the cream, stir well.
Sift the flours and baking powder into the batter and mix it with a light hand. Add the jam in small batches but mix quickly and not too much so that it blends to much with the cake batter but remains in small blobs here and there.
Bake in a pre-heated oven (175°C/350°F) for 35-40 minutes but as it is has jam in it, you need to check it with a tooth pick to understand if it is ready or not.