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Soufra is a Greek custard cake using filo pastry all baked together with ingredients like blueberries and lemon to make a beautiful desert. 'Soufra' is the Greek word for 'ruffle', and the filo pastry is folded in a concertina design giving extra pockets for the custard to seep into.
Ingredients:
600ml double cream
375g filo pastry
200g melted butter
200g sugar
100g blueberries
5 eggs
Zest of 2 lemons
1 tsp vanilla extract
½ tsp salt
Icing sugar to dust
Method:
Preheat oven to 180⁰C, grease and line a 26cm cake tin, (if using a springform cover the base with silver foil).
On a clean surface lay one sheet of filo pastry, narrow end (portrait) in front of you, brush with the melted butter and then lay a second sheet on top. Holding the end closet to you, use your fingers to draw the length of the pastry towards you, fan like. Coil this and place in the centre of the cake tin. Repeat with the rest of the filo pastry coiling each piece outwards from the centre filling the tin. Brush the rest of the melted butter over the top and then place in the oven for 15 mins until golden.
For the custard:
Place the cream, sugar, eggs, vanilla, salt and lemon zest in a bowl and combine using a hand whisk. Pour this over the filo pastry and then scatter the blueberries. Place in the oven for appx 30 mins until golden, remove and allow to cool. Dust with icing sugar before serving.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
