Posted on

Stone Bake’s Wood Fired Wimbledon

Stone Bake’s Wood Fired Wimbledon!

Today marks the first day of Wimbledon and we’re all big fans of the championship over here at Stone Bake HQ. There really is nothing more quintessentially British than watching Wimbledon and feasting on strawberries and cream. Put your wood fired oven to the test and create some tasty ‘strawberries and cream’ inspired desserts. We’ve given you some delicious recipe ideas below.

Strawberries and Cream Cake

05da86ebdd2a958ac66a1c19c09372d6You’ll Need

  • 4 large eggs
  • 225g butter, softened
  • 225g caster sugar
  • 225g self-raising flour
  • 1½ tsp baking powder
  • 1½ tsp vanilla extract
  • 50ml double cream
  • 2tbsp icing sugar
  • 1 punnet of strawberries, roughly chopped

Firstly, fire up your wood fired oven up to it’s optimum temperature, then allow time to cool until your oven reaches around 160-180°C. Line and grease three high heat 6″ sandwich tins.

Beat the sugar and butter until smooth, then beat in the eggs one by one. Next add the flour and baking powder until thoroughly blended. Pour evenly into each sandwich tin.

Pop the tins in your wood fired oven for around 10 minutes until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool and when ready turn out, leaving your cake tiers to finish cooling on a wire rack.

Whilst your cakes are cooling you can get on with your topping. Simply whip together the cream, icing sugar and 1/2tsp of the vanilla extract until your mixture forms stiff peaks.

Once your cakes have fully cooled, generously top each layer with cream along with your chopped strawberries. Assemble one layer on top of the other and dust with icing sugar. Voila!


Strawberry Muffins 

a043983f7843dcfdcc914a1c5734b59dYou’ll Need

  • 230g fresh strawberries, chopped
  • 100g caster sugar, plus 4tbsp extra
  • 50g butter, softened
  • 1tsp vanilla extract
  • 2 eggs
  • 220g plain flour
  • 1/2tsp bicarbonate of soda
  • 1/4tsp salt
  • 1/4tsp ground nutmeg

To start, combine the strawberries and sugar in a small bowl and set aside for 1 hour, this should create a sweet, strawberry juice. Drain the strawberries, reserving the liquid and storing separately. 

Now you can fire up your wood fired oven up to its optimum temperature, leaving to cool until your oven reaches 180-200°C.  Next, grease a 12 hole, high heat muffin tin with butter.

In a medium bowl, cream together the butter and the 4tbsp sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, bicarbonate of soda, salt and nutmeg then stir into the creamed mixture along with the juice from the strawberries. Gently stir in the berries then divide the mixture equally between the 12 muffin cups.

Bake for 15 minutes in your wood fired oven, or until the tops spring back when lightly touched. When fully baked, leave to cool but for 5 or so minutes, as these yummy muffins are best served warm with a dollop of mascarpone!


Strawberry Shortbread

 You’ll Needstrawberry-cream-shortbread-LH-8ef6109a-63f3-460d-a1e7-78f7d1cf4715-0-1400x919

  • 100g unsalted butter, softened
  • 40g sugar
  • 150g plain four, plus extra for dusting
  • 300g strawberries, halved
  • 6tbsp maple syrup
  • ½ a vanilla pod
  • 175ml double cream
  • 4tbsp greek yogurt

To begin, you will need to fire up your wood fired oven to reach it’s optimum temperature and allow to cool to 160-180°C. Beat the butter and sugar together until smooth using an electric whisk. Next, work the flour to make a dry dough, adding a splash of milk, if the consistency seems too dry. Shape into a flat disc, wrap in clingfilm and chill for 20 minutes.

Meanwhile, put the strawberries into a pan with the maple syrup and 4tbsp water. Bring to the boil, then simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.

On a lightly floured surface, roll out the dough to 5mm thick. Using a 7cm cutter, cut out 12 rounds, re-rolling the scraps as needed. Cook, on a lined, high heat baking tray, for 8-10 minutes in your wood fired oven, until golden. Take out and leave your shortbread discs to cool.

In the meantime, whip together the cream and yogurt to soft peaks. To serve simply sandwich a spoonful of the cream, some strawberries and a drizzle of the syrup between two shortbread rounds. Delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.