Do any of you, my lovely readers have fears? I like to think that I don’t, yet I am never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’. I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. Because it looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!
And guess what – it didn’t melt!
Yep you can always trust Sammie to
NOT be at the forefront of new baking technology 😉.
I cannot tell you what a relief it is to have finally baked using a silicone mould. So much so that I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!
Seasonal Fruit And Vegetables Are Unbeatable
When baking and cooking I really try to use seasonal fruit and vegetables. So this Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Because raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.
We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.
In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.
Rather I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. And on top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. Resulting in a sponge that is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.
Recipe: Makes one Raspberries Cream Giant Doughnut
At a guess I’d say this should serve 8-10 people, but there again if they want seconds…….
200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds
200g/7oz Caster Sugar
1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey
5 Large Free Range Eggs
200g/7oz Plain Flour
1.5tsp Baking Powder
1/4tsp Salt – I use Maldon
For the filling:
3-4tbsp Raspberry Jam for my homemade recipe see here
150g/5oz Fresh or Defrosted Raspberries
300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar
For the icing:
100g Icing Sugar – sifted
1/2tsp Almond Extract – again I use – Nielsen-Massey
Pink Gel Food Colouring
Sprinkles of your choice
Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F
Making The Doughnut Batter
- Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
- Into a large bowl add the butter and sugar.
- Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
- Add the vanilla bean paste and whisk/beat for a further 2 minutes.
- Add all 5 eggs to the bowl.
- Sift in the flour, baking powder and salt.
- Whish/beat slowly until the ingredients have just come together.
- Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
- Carefully spoon half of the batter into each of the doughnut halves.
- Smooth the top of the batter for an even bake.
- Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.
Baking The Doughnut Halves
- Cook for 40-50 minutes. Mine took 45 minutes.
- The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
- As soon as the giant doughnut halves are baked remove from the oven and place onto a cooling rack for 10 minutes.
- After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
- Allow to cool completely on the rack
Filling And Decorating The Raspberries Cream Giant Doughnut
- As soon as both halves are cooled the doughnut can now be decorated.
- Place one half, flat side up, on a pretty serving plate, board or cake stand.
- Carefully spread the raspberry jam so that it covers the flat surface.
- Arrange the raspberries in a pattern, on top of the jam.
- In a bowl add the double cream and sugar.
- Whisk until it just holds a stiff peak.
- Fit a large piping bag with a #1M Wilton large star tip.
- Fill the piping bag with the whipped cream.
- Pipe a swirl pattern around the middle of the bottom layer.
- Pipe stars all around the inside and outside edge of the doughnut half.
- Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
- To make the icing, sift the icing sugar into a small bowl, add the almond extract.
- Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
- The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
- Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
- Finally add your sprinkles before the glacé icing sets.
Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.
If you have enjoyed this Raspberries Cream Giant Doughnut recipe you may also like these:
While Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!
Since I find baking a pleasure not a burden. Yet, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!
Personally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Perhaps not every week, although there is nothing wrong with that. Rather, once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.
Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.