Cake pops, like rum truffles, are widely known to be a good way to mop up leftover cake. But... leftover cake? As in cake, left over? Who ever heard of such a thing? Like any sensible person, I scoffed at the idea, and put it out of my mind.
And then the other day I made a battenberg cake, and ended up trimming some of the edges, and suddenly I was faced with just such an unimaginable scenario.
Hence, cake pops.
I'd already put some ground almonds into the cake, and because it was a blackcurrant battenberg, I'd included blackcurrant juice in the pink half. (Yes, half my cake crumbs were pink. You could hardly tell once they were all covered in chocolate, though.) I thought it would make sense to continue the theme, so I threw in some extra ground almonds and used blackcurrant jam to bind the pops together.
Of course, cake pops are inherently a bit silly. That's part of their charm - but if you were feeling more sensible, you could equally well skip the sticks and just serve these as truffles. I decorated the cake pops with a simple chocolate drizzle in a contrasting colour, but the possibilities are endless.
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Blackcurrant & Almond Cake Pops
125g (5oz) leftover cake
2tbsp ground almonds
1tbsp blackcurrant jam
100g (4oz) dark chocolate
50g (2oz) white chocolate
- Melt the two types of chocolate in two separate bowls. I have a specific gadget for this, but you can equally well use a bowl over a pan of boiling water.
- While the chocolate is melting, crumble the cake into fine crumbs.
- Add the ground almonds and combine thoroughly.
- Work the jam into the cake crumbs with your fingers.
- Once the chocolate has melted, add half of the dark chocolate to the crumb mixture, and stir through the crumbs.
- Form the crumb mixture into 10 balls, and roll between your palms to round them into a nice shape. It's important to do this fairly quickly, before the chocolate hardens again.
- Dip half of the balls in dark chocolate, and half in white, to coat. I found the best method was to roll the ball in melted chocolate for a couple of seconds, then insert the stick into the ball to lift it out.
- Put aside until the chocolate coating has cooled and set.
- Re-melt the remaining chocolate. Drizzle dark chocolate over the white pops, and white chocolate over the dark pops, for contrasting decoration.