AD| Ciao Gusto Santa Rosa Conserve Cake Recipes

Ciao Gusto Santa Rosa

Did you know conserves such a jam for example are actually very versatile? Not only can you use them on your toast in the mornings, but you can use them in your baking. Ciao Gusto Santa Rosa have a great range of fruit conserves in a variety of flavours.

Ciao Gusto Santa Rosa

I was challenged to create and share with you a recipe that includes the Santa Rosa conserve products. I chose the Strawberry and Apricot jams. Also availble are the Santa Rosa cherry and peach conserve. These come in 350g glass jars.

Picking up all of your favourtie authentic Italian food and drink has never been easier with the Ciao Gusto Italian Deli available at Ocado.

Ciao Gusto Italian Range

For the first time, a simple tab brings together over 30 of Italy’s most popular brands, so you can find exactly what you’re looking for. Along the way you may even discover new and exciting ingredients in just one click. Many of these brands are still owned and run by the saem families who established them, some as far back as the 1800s.

You may be familiar with many products, such as Riso Gallo, Filippo Berio, Giovanni Rana and Cirio who are joined by products less well known in the UK such as Valsoia dairy free ice cream, Auricchio cheeses and Negroni charcuterie. Everything you find at the Ciao Gusto Italian Deli has been specially seleted for it’s reputation as an authentic Italian favourite.

We Created Two Recipes

For this post we actually created two recipes to best showcase what you can do with the different conserves.

Welsh Cake Jam Sandwich

Our first recipe is a take on the traditional welsh cake. As we didn’t have a bake stone to hand to baked these in the oven, this does give a biscuit like texture to the outside but a crumbly texture to the inside. We then sandwiched them together with the Santa Rosa Strawberry Conserve inside.

Santa Rosa Conserve

Welsh Cake Jam Sandwich

A tasty traditional treat with a modern twist
Course: Dessert

Ingredients

  • 110 grams salted butter
  • 225 grams self raising flour
  • 85 grams caster sugar
  • handful sultanas
  • 1 egg
  • milk if needed
  • Ciao Gusto Strawberry Conserve

Instructions

  • Rub the butter into the flour to make breadcrumbs
  • Add the sugar and sultanas then stir in the egg and mix (adding milk if needed)
  • Roll out the dough on a lightly floured surface until it is 5mm thick. Cut into rounds
  • Place on a baking sheet and cook for 15 mins (180 fan oven)
  • Remove from the oven and let cool
  • Apply jam to one side and sandwich with another and enjoy!
    Santa Rosa Conserve

Butterfly Cupcakes

Our Second recipe is the classic Butterfly Cupcake. My children always love making these, especially my daughter who was very keen to get in on the baking action!

Butterfly Cupcakes

A tasty sweet treat
Course: Dessert
Servings: 10 pieces

Ingredients

  • 115 grams butter or margarine softened
  • 115 grams caster sugar
  • 115 grams self raising flour
  • 2 eggs

For the top

  • 56 grams butter softened
  • 115 grams icing sugar
  • Ciao Gusto Santa Rosa Strawberry Conserve
  • Ciao Gusto Santa Rosa Apricot Conserve

Instructions

  • Preheat oven to 190c (fan)
  • Cream butter with sugar until light and fluffy
  • Beat the eggs and add togethr with the flour, gently fold in to prevent curdling
  • transfer into parp cake cases and bake
  • Once cool cut the tops off the cakes and fill with buttercream
  • Cut the tops in half and apply to buttercream
  • decorate with the jam to create the butterfly head and body
    Santa Rosa Jam

Buttercream

  • mix the butter and icing sugar together until smooth

There are a variety of ways in which you can incorporate the jams into this recipe. We decided to use the beautiful colours to create the body and head of the butterflies. You could however, use a cake plunger to remove the centre of the cake and then fill with jam.

Santa Rosa Jam

 

Have you been inspired to get baking? I’d love to hear your favourite recipes, please comment below.

 

 

This is a collaborated post with Ciao Gusto. All thoughts and opinions are my own.

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