As the longest and hottest summer I have ever known in the Northern Hemisphere stretched through August and into September, then past the first week of October, the chorus of voices wishing away the heat and the long lazy days grew ever-louder. It’s now cold and dreary once again, and dark, so very very dark, at 4pm, where a few short months ago it was light and shimmery past 10 o’clock. The only real upside to cold nights in, frankly, is that it becomes tolerable to bake again, whereas flicking the oven on over the summer was torturous.
People often gravitate towards the rich, heavy, sticky and chocolatey in winter – and why not? – but I think there’s a place for light, refreshing and zesty, too, if only to remind one of summer days past. This trio of petit fours showcases some lovely floral, fruity and sharp flavours that are lovely together, but would work beautifully on their own too.
I decided to make friands (and influence people) because, as usual, I had a large jar of egg whites sitting in the back of the fridge, waiting for their day (I don’t know quite how I manage to acquire so many egg whites, but a recipe which uses up a great quantity is always useful). Coincidentally I picked up a Waitrose recipe card for friands around the same time I was planning my three bakes and have just tweaked the recipe a bit to showcase raspberries – I think the sharpness of raspberries works so well with the richness of butter and ground almonds which are a feature of friands.
I’ve been trying to crack macarons for years, though I have admittedly not applied myself particularly diligently to this task. As usual, the results were pretty inconsistent, although this batch produced better shells than usual and I got a few very pretty, completely perfect macarons out of them for a change. I used this recipe for macarons with honey buttercream, tinting the shells butter yellow with a dab of food colouring paste.
The prettiness of the pistachio rose water madeleines, and the opportunity to use my mini tin, were reason enough to try them out. They were my favourite of the three bakes – the good pinch of salt balanced out the sweetness and mouth-filling floral notes and made them incredibly moreish.
This post is part of my challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the signature challenge for week nine (patisserie week) of series three: three types of petit fours – twelve of each
When I was a child, summer holidays were spent catching up with family in Belgium. Some of my most relished moments were the evenings spent at a local kermis (funfair), where I’d ride on shiny plastic horses on the carousel, or we might have a go on the bumper cars as a family. I liked being paired with my dad because he properly embraced the spirit of terrorising fellow drivers on the electric floor, driving very fast and crashing into friends and hapless strangers very hard. Between rides we’d eat the usual fairground food: a box of fries doused in mayonnaise, and for afters, a puntzak (paper cone) of smoutebollen, simple doughnuts made of a plain, deep-fried batter, coated in a powdery layer of icing sugar so thick you could see teeth-marks in it. Smout means ‘lard’ in Dutch, referring to the fat the batter was traditionally fried in; in the Netherlands, similar doughnuts are called oliebollen. I’ve never heard them called that in Belgium, though.
Aside from these seasonal treats, I don’t remember doughnuts being a fixture of my childhood. That’s probably all for the best, in the long run.
If I picture a doughnut, what comes to mind is one of those glazed American-style ring ‘donuts’, glossy with a chocolate-flavoured or pink icing and scattered with sprinkles. I didn’t know that traditional British doughnuts were round, sugar-dusted, and filled with jam until I was in my late teens. The doughnuts made for this recipe are this old-fashioned kind, sticky with jam and the caster sugar which coats them – and your lips – with sparkling shards. They are delicious – at their absolute best fresh, but they keep well for a few days. It turned out, too, that they resonated deeply with my British friends, who commented with delight on my obligatory Facebook photo. I hadn’t known people loved doughnuts so much. They are truly the original way to make friends and influence people.
Final observations: I used a deep-fat fryer for these because I was much too anxious to risk frying in a pot of oil on my gas stove. Please be careful making these, whatever method you choose. Also, deep-frying in summer is hot and difficult. Make these for people you really love who will be truly grateful.
Recipe below the jump, as ever.
This post is part of my challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the technical challenge for week seven (sweet dough week) of series three: ten jam doughnuts.
This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the signature challenge for week four (dessert week) of series three: a three-layer torte cake.
Cream-based desserts always have my heart – notwithstanding the danger all this dairy fat doubtless poses to said heart. A trickle of liquid cream or dollop of the airily whipped variety – or even, dare I say, a pump of aerosol-whipped foam from a ‘squirty cream’ can – rarely fails to perfect a baked good or even a simple piece of baked or poached fruit.
Anecdote: I once bought a can of squirty cream for a Wimbledon Finalsviewing party (yes, very bourgeois) from Tesco (actually, from the Tesco in Wimbledon itself!) and the woman at the cashier rang through my summer-standard purchases – Pimms, strawberries, napkins – without comment. When she came to the can of cream, she picked it up, waggled her eyebrows, and rasped out (Marsha-from-Spaced-style) “Are you going to be having play-time when you get back?” followed by a hearty chuckle. Even if I actually preferred the sugary, airy taste of the canned stuff to the voluptuous purity of hand-whipped double cream, the memory of this moment would be enough to put me off any purchases of aerosol cream for fear of another such encounter.
There is nothing fake or sugary about this cream torte. The almond cake which forms the foundation is somewhat austere on its own: dense but not particularly sweet, and quite dry. The orange liqueur-spiked syrup it’s brushed with adds some flavour and moisture, but the purpose of the cake is to provide a contrast to the extremely creamy strawberry and orange liqueur mousse which fills the middle. With 500ml – half a litre – of double cream providing body to the mousse, the cake needs structure and a little dryness to hold it together and provide a textural contrast to all that soft, voluptuous sweetness.
There are a number of steps, and skills, associated with making this cake (you can see why it was a suitable challenge on Bake Off). There’s the baking of the sponge and the making and setting of the filling, which involves gelatine. (Most of the gelatine you can buy off the shelf in the UK is beef rather than pork gelatine, so bear that in mind if you want to serve this cake – or even just the mousse – to someone with medical or cultural dietary restrictions. I have not tested this with vegetarian gelatine and would suggest following the packet instructions if you want to try this as it works slightly differently). Fortunately both can be done ahead of time. The assembled cake and mousse structure then has to chill for a good amount of time in the fridge – if not, you will have sponges floating on a strawberry-cream slop. Not very appetising, and I can imagine it must have been a struggle for the Bake Off contestants to set a gelatine-based mousse in time. (Incidentally, this cake is a good test of faith, inasmuch as you have to believe that you will pass through the ‘cakes-on-slop’ phase to get to the ‘elegant Mitteleuropa cream torte’ stage when shoving it in the fridge to set).
If it really all does seem like too much work for a summer’s day – and with so little of summer left I won’t blame you – do try making just the mousse, which is pure and delicate and delicious – it melts delicately on the tongue and tastes like a child’s memory of strawberries and cream. As a bonus, you won’t need to turn the oven on.
The almond cake I made is an amalgam and extensive adaptation of several recipes I found online; the syrup and mousse are based on a recipe for Erdbeeroberstorte from Rick Rodgers’ magnificent book Kaffeehaus, which is well worth a look at if you love cream-based desserts, which are also so beloved in Central Europe. The instructions given to the bakers was to make a three-layer cake, but this did not require three layers of sponge, simply that the entire piece be composed of three layers – in this case two of sponge and one of mousse; the tortes themselves should not contain any flour. Strictly speaking, also, the instructions in the challenge did suggest that the bakers should not using leavening agents in their cakes – with all the rise coming from well-whipped egg yolks and whites – but as all their torte recipes on the BBC website include baking powder, I took the same liberty of sidestepping this instruction.
In December, I candied batch after batch of quince, those rock-hard, gleaming yellow knobbled fruit which are related to apples and may indeed be the forbidden fruit of the Garden of Eden, not to mention the golden apples which sparked the Trojan war. Once cooked with sugar, the crunchy slabs of quince become tender and take on an ambrosial honeyed flavour which is mouth-fillingly fragrant. I wanted to use some of my quince pieces in a cake, especially the tender, pale yellow cubes made by parboiling the fruit in plain water before cooking in syrup; the glowing red wedges of quince in syrup were too beautiful not to decorate with.
The elegant, perfumed flavour of quince made me think of honey and orange flower water; I toyed, too, with the idea of using rose-water, which would bring out the quince’s romantic floral notes. I chose orange flower water in the end because I had a beautiful tapered-glass bottle of it sitting in the fridge. So far, so aromatically Middle Eastern; to complement the flavours, I decided to make a pistachio cake, for this gleaming verdant nut is native to Syria. In addition, its fat content means it produces a cake with a soft, tender crumb. The recipe I went with was actually Italian in style and includes a decidedly un-Middle eastern ingredient, sour cream, although of course Middle Eastern cuisines are no stranger to tangy dairy products.
I wanted to frosting element of this cake to be luxurious, tempting, but at the same time didn’t want something cloying, like buttercream, or richly sharp like cream cheese icing, as I thought they would compete too much with the delicacy of the nut cake and subtle ambrosia of the quince. For this reason I went for double cream, mixed with honey and flower water and whipped up into soft, billowing clouds. Three hundred millilitres is just enough to fill the cake and decorate the sides and top in a lacy, coyly veiled ‘naked’ style – I’d been wanting to try one of these trendy peekaboo cakes for a while. I actually whipped the cream a little bit more than desirable: you really want very soft, blowsy cream, beaten juuuuust to the point of holding its shape, but I was packing the cake up and taking it to my book club meeting. I was terribly anxious about it surviving the Tube, which can be hot even in winter, so whipped the cream quite stiff to give it a bit more stability. The result is that it looks a little grainy once iced, but it wasn’t overwhipped at all (no butterfat had solidified in the cream).
I was extremely gratified – since this was a very experimental cake – that everyone at my book club said they thought it delicious. However, don’t feel that it is out of your grasp because you don’t have a stash of syrupy quince in your fridge; I’ve given suggestions below for alternative fruits you could use for the filling and topping. Although they’d be different, they’d be none the less delicious, bringing the required sweet juiciness. I love cooking from recipes and following steps precisely: after a long and freeform day at work, surrendering myself to the instructions of a recipe is strangely relaxing. Yet cooking and even baking are also about freedom, exploration and substitution. This recipe came about by happy and delicious happenstance; there’s no reason it couldn’t do the same for you.
Hasty, not very well-lit action shot of the sliced cake
Pistachio cake Adapted from this recipe by Rose Levy Berenbaum
2 large eggs, at room temperature
160ml sour cream
1 tsp vanilla extract
85g peeled and blanched pistachios (i.e. with shells and papery outer skins removed before weighing)
175g golden caster sugar
265g plain flour
1/2 tsp baking powder
1/2 tsp salt
170g unsalted butter, at room temperature
Orange blossom cream
300ml double cream
1 TBS clear, runny honey – an orange blossom honey would be wonderful here
1/2 TBS – 1 TBS orange blossom water (use more or less depending on the strength of your flower water)
To assemble
One batch of candied quince cubes, from one quince, candied by parboiling and then cooking in syrup (instructions in this post)
One batch of candied quince slices in syrup, from one quince (instructions in this post)
or
Two peaches or nectarines, peeled, one chopped, one sliced into wedges
A handful of fresh, intensely ripe and fragrant apricots, half chopped, half sliced, halved or quartered
A bagful of sweet red cherries, stoned, half chopped and the rest halved
A drained tin of lychees, half chopped, half quartered (if using lychees, replace the orange blossom water with rose water, and throw in a box of raspberries in the filling and to decorate the top to capture an Ispahan-like flavour)
Equipment
You will need three 20cm cake tins, ideally shallow (I used three of the 20cm Wilton layer cake tins), to make the recipe as written. However, you could cake up the mixture in standard 18cm sandwich tins or 23cm springform tins – you just might end up with fewer layers and you will need to adjust the baking time.
Grease the cake tins and line the base with baking paper
Preheat the oven to 180C
Whisk the eggs, 3 tablespoons of sour cream and vanilla extract until just combined (set aside the remaining sour cream).
In a food processor, mini chopper or jug blender, grind the pistachions together with the caster sugar until finely ground but not a powder – the texture should be nubbly and grainy with a few larger chunks throughout.
Using an electric beater, mix the flour, pistachio-sugar mixture, baking powder, baking soda and salt together on low for about 30 seconds, until throughly combined (you could always do this by hand using a balloon whisk, but the elctric beaters will come in handy for the next steps)
Add the butter and set aside sour cream to the flour mixture and mix on low speed together until the dry ingredients have been thoroughly moistened by the dairy products. Increase the speed of the mixer to medium and beat for about a minute and a half. Scrape down the sides of the bowl.
With the mixer on medium-low, add the egg-sour cream mixture to the mixture in your bowl in two batches, beating the egg mixture in for 30 seconds on medium speed between additions so that it is thoroughly combined. Scrape down the sides of the bowl.
Scrape the batter equally into the prepared tins (if you are keen and determined to have them be absolutely equal, you can weigh the batter). Smooth the top of the batter with a small offset spatula.
Bake for 15-20 minutes, or a little longer depending on the number of tins you have divided the batter into and the dimensions of the tins. Test by inserting a skewer or cake tester into the centre of each cake; it should come out clean, and the centre of the cake should spring back when pressed gently. The edges will be slightly darker and will be pulling away from the sides of the cake tins ever so slightly.
Let the cakes cool in their tins for ten minutes on a wire rack, then gently unmould and let cool completely.
For the orange flower and honey cream
Note: make this only when the cakes are completely cool and you are ready to fill and decorate
Stir together the cream, honey and orange flower water until combined. Taste a little and adjust as needed by adding a little more honey or orange flower if you think it’s required.
Using an electric whisk or handheld balloon whisk, gently beat the cream mixture on low speed until it just holds firm peaks
To assemble
Note: the assembly instructions are for three layers; if you have cooked fewer layers, just adjust them as required.
Place one of your cake layers in the middle of a cake board or your serving plate, upside down (i.e. so that the flat side is up). If your cake layer was very domed, you can level off the top with a sharp serrated knife, though proceed carefully.
Dollop a scant quarter of the cream mixture onto the centre of the cake layer and spread it to the edges using an offset spatula. Sprinkle over half of your candied quince cubes or your chopped prepared fruit evenly over the cream.
Top with the second cake slice (again, upside down so the flat side is up) and repeat with the cream and remaining half of the chopped quince cubes or prepared fruit.
Top the cake with the final cake layer, again upside down so the flat side is up.
Smooth over a quarter of the whipped cream over the top of the cake using your offset spatula. Smooth the final quarter of whipped cream over the sides of the cake using your spatula, spreading it as evenly as possible. I used my metal bench scraper to smoothen the cream evenly over the sides as a final step by running it over the edges to wipe off the excess.
Decorate the top of the cake by placing your candied quince slices or your sliced or quartered fresh fruit in a pattern over the top
Baking Advent: celebrating the festive season with baked goods.
In my last post I mused about being, becoming, a grown-up; and the changing tastes of adulthood were something I thought of when making, and then eating, this fruitcake.
For some tastes are the ones we grow rather than the ones which come to us instinctively. The liking of certain foods – the bitterness of wine and beer among then – mark the undeniable transition from picky child and wary adolescent. Jay Rayner predictably called it for the oyster, which, in a slightly icky (and, it must be said, heteronormative) 2011 article which I have never really liked (I like a lot of his other writing), he describes as “the truly female tastes of adulthood” (yawn). Then there are olives – salty, briny; blue cheese – pungent, moudly; even the raw, iron, undeniably fleshy taste of rare steak.
Marzipan stars on a naked cake for a modern look
Fruitcake, to me, is a grown up food, too. As a child, its dense, sticky richness was something best avoided in favour of, say, a predictable slice of chocolate cake. It sits heavily on the stomach and coats the palate in a thick wave of raisiny sweetness almost as a dessert wine does. A fruitcake is assertive; it is strong; it is not really that sweet and can be nibbled with cheese as much as eaten as pudding after a meal. It requires a bitter drink of some kind – hot black coffee; unsweetened, tannic tea; even ale – to offset the rich taste and texture. After years of remembered aversion and dislike, those same failings have become, in my eyes, the fruitcake’s very virtues. It is filling, it is rich, it is unapologetically traditional in vine-fruited taste and dense, even at times stodgy, texture.
Christmas fruitcake with clementine and cinnamon buttercream
I wasn’t intending to post this recipe, mainly because the photos I took weren’t very good. But this cake is so very delicious; I brought it in to work (a rare enough event) and my colleagues were full of praise – one even said he feared it would put all other Christmas cakes this year in the shade. That’s the kind of thing someone who brings in a homemade cake likes to hear…
The dried apricots in the fruit mix add a lighter, sharper taste and texture than the traditional combination of raisins, currants and mixed peel alone, and the pulverised amaretti biscuits which are included in the batter mix replace the more conventional breadcrumbs: they are dryer and, again, lighter, as well as adding a delicate almond perfume which complements the marzipan shapes the cake is decorated with. A few biscuits are held back to decorate the top of the cake. The sweet Marsala wine which plumps up the fruit and is used to feed the cake at regular intervals naturally imbues it with moisture, but also sweetly echoes the taste of the dried fruit within the cake. The clementine buttercream is of course deeply seasonal and adds a burst of freshness to proceedings. I added a dash of cinnamon to it too.
Action shot – the cake getting dug into at work, in its tin
I went for a ‘naked’ look for this cake, partly because naked cakes are so very fashionable; partly because I don’t really like the royal icing that usually tops fruitcakes; and partly to avoid the awkwardness of buying sufficient quantities of marizipan and carefully rolling it over to drape the cake. I liked the look very much, in the end – though having said that, the original cake, as decorated by BBC Good Food magazine, looked absolutely glorious – with a coating of (edible) gold spray paint, it was fantastically Louis Quatorze.
Baking Advent: celebrating the festive season with a different daily baked good.
I went to the gym yesterday, for the first time in…a while. I’ve been busy, and sick, and social, and taking a French course, all of which has disrupted my usual gym-going routine, which was pretty settled and well-established. Once dropped, I felt too intimidated and apprehensive to go back, even though I knew that the tension in my shoulders and recent difficulty sleeping could have been resolved with some exercise.
Well, I finally managed to get to gym, albeit much later in the evening than I planned and on the strength of two glasses of wine from a work function (oh yes), and I’m pretty much back to square one in terms of fitness, which is pretty annoying. However, once finished, I did feel better, more focused, my thoughts less troubling, and I slept well. Having exercised, I also let myself indulge in one of my plum friands, serving it up with a trickle of double cream.
Friands are egg white and ground almond-based mini cakes, oddly popular in Australia, and very similar to French financiers. Friands tend to be baked in round shapes, unlike rectangular financiers, whose shape is said to resemble gold bars; for financiers, the butter is typically browned until it picks up toasted hazelnut notes; and friands typically have additions and flavourings such as chocolate, coconut, and fruit, whereas the financier is unadulterated almond. These differences aside, both recipes involve ground almonds, icing sugar, melted butter, and egg whites, so I think it’s safe to say they are related in some ways, cousins at least even if they’re not close enough to be siblings.
I made this recipe to use up the last threeplums in the house – conveniently, that’s all that was needed. It also helped me finish off my stash of ground almonds, which had grown to ludicrous proportions thanks to a brief macaron phase; and there were egg whites in the freezer compartment (they just about fit) which just needed a brief thawing. So this recipe was serendipitous in some respects.
I did make two tiny tweaks to the recipe as printed by Waitrose Weekend, a free newspaper distributed in Waitrose supermarkets. Firstly, I did not line the bottoms of the muffin tin with circles of baking paper, because the idea of cutting them out made me feel deflated. Instead, I greased the bun tin thoroughly – and I mean thoroughly – with melted butter, let the friands cool for a good while, and then eased them very gently out of the tin with a flexible palette knife when they were barely warm (I think if you let them cool to absolutely cold the plums might adhere). You do need to be careful when doing this because the plums can stick to the tins and cause the cake to break when prised out of the tin, but I genuinely think it’s a million times better than cutting out baking paper circles. But to each their own. Secondly, I replaced the called-for almond extract with vanilla extract, because I was serving them to a friend who doesn’t like the pronounced, cloying bitter-kernel taste of almond extract (although she likes almonds). In fact, I think the vanilla extract was a good choice as it brought out the soft, buttery tenderness of the cakes rather than highlighting the almond.
Baking Advent: celebrating the festive season with a different daily baked good.
This ginger cake is another recipe I have used for a long time, again gleaned from avid food blog reading. The recipe makes a small cake, a simple unadorned loaf that could even be called humble; certainly homely, with all the comforts associated with that word.
What I love about this cake is that I’ve very rarely been without the wherewithal to make it at a moment’s notice. If I only have a scrap of butter, a lick of golden syrup and a single egg rattling in the cupboards, I can make this cake. I’ve baked it in a loaf pan and a square brownie tin, and doubled it for bake sales; it is incredibly forgiving. Once, I added the egg too quickly to the sticky mixture of syrup, butter and sugar which is first melted together, and the egg coagulated in the mixture. I strained out the bits of cooked egg white and continued as normal; the cake baked up perfectly.
Homely, homey, and delicious
Straight out of the oven a slice is warm, sweet and mild: the gingery flavour and stickiness develops over the next few days, and is enhanced if you wrap it in foil between servings. Personally I like my gingerbread the way my grandmother eats it, which is to say sliced and buttered.
It’s a flexible and infinitely adaptable gem. You could add additional spices, or add-ins such as sultanas soaked in a little brandy or apple juice, or even small chocolate chips if you like the combination of chocolate and ginger. The version I made below includes a splash of rum and some chopped preserved stem ginger to add an additional warming, spicy backnote. It doesn’t require any embellishment to be a lovely little cake, but it makes a nice change. Recipe below the jump, as always.
