55. Giant Punschrulle – Swedish Green Marizpan Rolls

too long for a normal plate - the giant prunschelle

too long for a normal plate – the giant punschelle

The Prince family love marzipan. In every shape, form and colour. There is a a rather well known Swedish shop that sells these amazing little green marzipan rolls called Punschrulle and everytime I go I stock up, mainly on food ignoring all the other homeware options.

A slice of giant Punschrulle cake

A slice of giant Punschrulle cake

I have been looking for a recipe for Punschrulle or Punsch-rolls forever and was unable to find one that reflected the ingredients described on the back of the packet. The key ingredient was always missing, oats! So in the end I made up my own recipe and tasted it along the way to make sure I had got it as close to the original as possible.

A birds eye view of a giant Punschrulle cake

A birds eye view of a giant Punschrulle cake

The Punschrulle is also known as dammsugare which in English means rather oddly, “vacuum cleaner”. I think this is related to it’s tube like appearance, like a vacuum cleaner’s hose perhaps? But also because this cake gives you the opportunity to use up leftover cakes and cookies, hoovering up the crumbs from yesterday’s baking. What an efficient little cake this is.

6 Earl Grey Cupcakes just begging to be mashed up

6 Earl Grey Cupcakes just begging to be beaten up

I was lucky to have 6 earl grey cupcakes waiting patiently to be eaten in my freezer from a rather large baking frenzy I had whipped myself into. now was there time to shine. I defrosted the 6 cupcakes and blended them in my kitchenaid (using the beater attachment) to a fine crumb. You could also use a hand blender or food processor if you wish. I simply couldn’t be bothered to unpack my food processor so used the kitchen aid, which does a pretty good job of beating things to a fine crumb, particularly if you break it up a little by hand first.

cake crumbs

cake crumbs

Chocolate and marzipan are my favourite combination. I could merrily eat a block dipped in dark chocolate all to myself, but tried to resist as far as possible. Punschrulle rolls are filled with a rich chocolatey, oaty cake. Further investigation also indicates that they are a rather boozy cake too, with punsch liquor. However I wanted to make a child friendly recipe, not get my little nephew hammered, so I omitted the booze from my recipe. But feel free to whack a bit in if you prefer your cakes alcoholic. I’m not entirely sure where you purchase punsch liquor from in the UK, but I think brandy , vodka or rum would be a good substitute!

The classic storecupboard essential- digestive biscuits

The classic storecupboard essential- digestive biscuits

Sieving cocoa powder and sugar into the mix I realsied that I needed something more to bulk the cake crumbs up and balance out the cocoa powder. Rooting around in my cupboards I found some digestive biscuits which were perfect for this purpose. Again I crumbled them into the mixer bowl by hand and let the mixer do the work for me.

Chuck in the rest of the cocoa powder and sugar

Chuck in the rest of the cocoa powder and sugar

I was worried that the oats would be a bit too large in this mixture so introduced my hand (stick blender) to blitz the mixture to a much finer crumb. As this cake is uncooked, the oats needed a little time to soften in the mixture, you want texture to the cake, but not to make your friends feel like they have oats stuck in their throat.

Beat in the butter

Beat in the butter

It’s such a simple cake to make, having completed the baking when I made the cupcakes a few months ago. All that’s left to do is to rub in the butter and shape the mixture into a roll! I wanted to make my punschrulle for my sisters birthday and envisaged a giant punschrulle roll, rather than making individual rolls.

Beat the mixture together until it sticks in one nice lump

Beat the mixture together until it sticks in one nice chocolatey lump

I used cling film to roll the mixture up and flatten at the ends, whilst smoothing the top.

Plonk your buttery cake crumb lump onto some clingfilm and roll

Plonk your buttery cake crumb lump onto some clingfilm and roll

Sealing the ends of the cling film, the roll can then be transferred easily to the fridge to set, while you get busy colouring the marzipan and rolling it out.

a cling film wrapped chocolate sausage

a cling film wrapped chocolate sausage

Traditionally Punschrulle rolls are bright green and each end is dipped in dark chocolate. I used a little green gel food colouring and kneaded it thoroughly into the marzipan. dousing the worksurface in icing sugar stops the marzipan sticking and means you can roll it out into a thin rectangle, just enough to cover the entire cake.

Turn your marzipan green and roll out

Turn your marzipan green and roll out

Making sure the marzipan was loose enough to remove it from the worksurface, (The last thing you want is to realise half way through icing you cake is that the marzipan is welded on to the worksurface.)

Chocolate Sausage ready to be wrapped in marzipan

Chocolate Sausage ready to be wrapped in marzipan

I plonked the roll face down (the smooth side which is to be the top of the cake) face down on to the marzipan and folded the marzipan over to envelope the cake fully. Strategically folding the marzipan to hide the join underneath the cake and tuck the folds along the edges underneath.

Wrap up and tuck in the edges

Wrap up and tuck in the edges

Whilst the bottom of the cake is facing upwards, I melted a bar of dark chocolate in the microwave, reserving one third of the chocolate and stirring every 30 seconds to avoid it burning. Once the chocolate is melted pour in the final third of the chocolate and stir until fully melted. This helps to reduce the temperature of the chocolate and temper it, so it retains a glossy finish and doesn’t look like a sweaty mess when you’re finished.

One chocolate cake sausage encased in marzipan

One chocolate cake sausage encased in marzipan

I smeared melted chocolate all over the bottom of the cake in a thin layer and allowed it to set. This means each slice has a layer of chocolate, not just the lucky people who get the end pieces! It also helps to lift the cake when you need to move it later on…

Smear melted chocolate all over the bottom of the roll

Smear melted chocolate all over the bottom of the roll

Once the bottom layer of chocolate has set fully, turn the cake face up and paint the ends of the cake with a thick layer of chocolate. Et voila, you have created a giant Punschrulle cake!

Paint each end with melted chocolate

Paint each end with melted chocolate

Now this is when I realised that you have to be a member of my family to think this cake looks pretty. On a giant scale, the Punschrulle looks a bit odd… but it tastes great! (Even if I do say so myself.) I don’t own a plate or chopping board long enough to house such an enormous cake, so I had to resort to using a colourful serving tray.

too long for a normal plate - the giant Punschrulle

too long for a normal plate – the giant Punschrulle

The addition of a giant candleabra birthday candle  gave the cake somewhat of an eccentric finish. What Giant Punschrulle cake would be complete without a birthday candleabra? This cake didn’t last long in our house. Despite it’s chocolatey richness, it’s very moreish and disappears very quickly when served with a hot cup of tea. I could easily eat 2 slices in one sitting. The crunch of the dark chocolate is there with every bite, balancing out the marzipan and dense oaty filling.  It’s a great way to use up any leftover cakes and biscuits in your house, so it’s a rather economical and unusual birthday cake. If you want to see how the individual Punschrulle rolls should look, have a pop over to www.nearof.com for a review of the cakes I based my recipe on.

What giant prunschelle cake would be complete without a birthday candleabra?

What giant prunschelle cake would be complete without a birthday candleabra?

Happy Birthday to my wonderful sister! Here’s a interesting interpretation of the Punschrulle cake just for you!

Giant Punschrulle Cake

Giant Punschrulle Cake

Things that I used to make my Giant Punschrulle Cake

  • 6 cupcakes (you could use whatever cake crumbs you have available, chocolate or vannila would probably work best)
  • 10 digestive biscuits (plain biscuits again work well in this cake, rich teas, shortbread or digestives would be good)
  • Sugar
  • Butter
  • Vanilla

Icing

  • 300g marzipan
  • green food colouring
  • icing sugar (for dusting the board)

Chocolate 

  • 100g dark chocolate
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How to churn your own Butter and make Buttermilk – Back to Basics

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Homemade soda bread and butter at the ready!

Homemade Butter

Homemade Butter

Not wanting to let any food go to waste I realised I had a pot of double cream sitting in the fridge almost ready to be thrown away. So what to do with left over cream?? Why not teach myself how to churn butter at home?

Bread and butter. The perfect combination

Bread and butter. The perfect combination

Having a kitchenaid stand mixer makes this so easy, however I know you can make your own butter by sloshing cream around in a jar too. One guy attached a sealed jar of cream to his very active toddlers back and as the child frolicked he churned butter as he went. Now that’s multi tasking.

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I didn’t employ any small children in the making of this butter. Rather I set my kitchenaid to work for less than 20 minutes and produced a patty of butter and a bowl of buttermilk. Magic.

There’s 6 clear stages in the butter development which is quite exciting to watch.  Starting with 350ml of double (or heavy) cream just whack it in your mixer with the beater attachment and let it go.

Double cream at the ready

Double cream at the ready

As it’s quite liquid to start with I gradually increased the speed working my way up to high and left it running whilst I made myself a cup of tea and treat Super Hans to a dollop of leftover cream. I could then marvel at the wonder of butter making, stopping only to sip my tea and take photos.

If you start off too high the liquid will escape from the bowl and not end up in your butter. I want to maximise my butter intake so slow and steady it goes. The cream will thicken as it fluffs up with air.

Stage 1: Bubbly Cream

Stage 1: Bubbly Cream

Stage 1. White bubbly cream.

Whipped cream! Keep going

Whipped cream! Keep going

Stage 2. Thick whipped cream. Delicious on scones but not what we’re looking for.

Not quite ready... starting to become yellow and thick

Not quite ready… starting to become yellow and thick

Stage 3. It’s getting exciting. The cream takes on a yellow hue and is very thick.

Starting to separate into butter and milk

Starting to separate into butter and milk

Stage 4. It starts to look a bit scrambled as the cream begins to separate into butter and milk. Don’t worry it’s meant to look a bit grainy!

Ready!

Ready! We have Butter!

Stage 5. WE HAVE BUTTER! And a beautiful buttermilk by product.  It separates fully into a lump of butter sloshing around the bowl with buttermilk. Take it easy at this stage as you’ll lose the precious buttermilk if you beat the butter too vigorously.  Once the butter comes together in a patty it’s ready to drain.

Squish out the excess buttermilk

Squish out the excess buttermilk

Stage 6. Drain the buttermilk out of the bowl and save it for later. (This is a triumph. I’ve not been able to find real buttermilk in the shops so now I have genuine buttermilk to work with and make proper Soda Bread!) Squish the butter by hand to remove the excess milk and hey presto your butter is ready. You can also leave it drain in a sieve over a bowl.

And as if by magic we have Butter and Buttermilk

And as if by magic we have Butter and Buttermilk

Stage 7. Roll into a nice patty shape inside some greaseproof paper and pop it in the fridge to set. You could add flavourings at this stage too if you fancy, herbs, garlic, salt. As I’m going to use this in a pie crust I’m keeping mine pure and simple.

Butter me up

Butter me up

Before even starting the washing up I calculated the ratio of flour needed for the amount of buttermilk I had made (162ml of buttermilk to be exact) to whip up a quick soda bread!

Butter patty at the ready with Soda Bread for the oven

Butter patty at the ready with Soda Bread for the oven

I just threw all the flour back into the mixing bowl and made a half size loaf. I guessed just under half the amount of flour was needed. Now we have a full on snack from one pot of cream that was just going to be thrown in the bin. Using every single bit of the ingredient so nothing goes to waste. Economical and environmentally friendly baking. Now that’s my kind of cooking.

Homemade butter and soda bread!

Homemade butter and soda bread!

Things I used to make my butter

  • 350ml double or heavy cream (any amount would do, but the more cream you have the greater the amount of butter you will make with better value for your time and electricity bill…)
  • Kitchenaid (or you could shake it up in a jar or use a hand whisk if you’re feeling energetic)
  • You coud add herbs, garlic or salt to flavour your butter)

After 20 minutes of beating I made

52. Armenian Orange and Almond Cake (incidentally also Gluten Free)

Armenian Orange and Almond Cake

Armenian Orange and Almond Cake

This Armenian Orange and Almond cake almost screams health (in a rather pretty way). It contains 2 whole oranges! (yes that’s right the pith and peel and everything), no butter, a relatively small amount of sugar and a whole bunch of almonds. Of course almonds are full of minerals and vitamins (vitamin E and Bs) and healthy fats that you need to live a lovely life, so surely this is a cake that you should be eating as part of you balanced healthy lifestyle! Oh and I did I mention it’s also gluten free? No flour required so even better for those with gluten intolerances/allergies too.

A very moist slice of Armenian Orange and Almond Cake

A very moist slice of Armenian Orange and Almond Cake

We’re flying into the final 28 bakes of my aroundtheworldin80bakes adventure now and what a cake to take us up to bake 52. This recipe was very kindly given to me by a fantastic lady that I work with who is from Armenia. I asked if she had any traditional cake recipes that I could try as it’s another country that I’m still yet to visit and she produced this from her repertoire.

I Heart Cake. Do you?

I Heart Cake. Do you? You could win a lovely cake mould if so!

I lovingly recreated the handwritten recipe in my kitchen using a pretty heart shaped mould that Mustard Gifts sent me to try. Thank you very much! I love my heart shaped cake mould. Next on my list of things to try is a heart shaped jelly. Not only does it look pretty whole (part of me wanted to decorate it like a flower!) but when you cut yourself a nice wedge it comes out as a perfect heart shape. The cake will make 6 heart shaped slices or 12 finger shaped sliced (depends on how much you love your friends and family as to how big a slice you’d like to give them…) You could also win one of these gorgeous cake moulds worth £15! (Competition has now closed.)

My orangey bakey heart

My orangey bakey heart

I knew I had to bake this cake to take along with me to the Clandestine Cake Club gathering this week, at the Knit Studio at Blackfriars. Our theme this week was history. I thought the Armenian Orange Cake would be a great recipe for me to use, full of Armenian tradition and handed down to my friend through her family. It did not disappoint. I managed to work my through the entire cake collection sampling a wonderful array of cakes along the way. I love Cake Club!

Clandestine Cake Club Newcastle - History theme

A fine selection of cakes at our History themed Clandestine Cake Club Newcastle, at the Knit Studio, Blackfriars

One of my favourite things about this cake is that it’s really quick to make. Boiling the whole oranges is the most time consuming part of this entire cake. They need to be boiled for 2 hours, covered in water and with a  lid on the pan to help retain the heat. I boiled my oranges the day before so I was extra prepared.

Boil 2 whole oranges for 2 hours. Simple

Boil 2 whole oranges for 2 hours. Simple

Once the oranges have reached boiling point allow them to simmer on a low heat for the full 2 hours. The oranges smell amazing, and it floats around the house carried by the steam from the pan. Leave them to cool (so you don’t burn yourself) and then blend them up to a pulp.

Soft boiled oranges

Soft boiled oranges

They’re so soft and tender they pretty much fall apart in your hands. I used a stick blender to blitz mine into a thick smooth orange paste. You could also use a food processor.

Blitz the boiled oranges to a smooth paste

Blitz the boiled oranges to a smooth paste

Next thing is to basically whisk all of the eggs together with the sugar until frothy and a little air is incorporated. Then whisk in the ground almonds and baking powder. Then whisk in the orange paste. No fuss, just whisk the entire thing in one bowl. Even better there’s not a lot of washing up involved in this cake!

Whisking up all the eggs

Whisking up all the eggs and sugar

The cake batter doesn’t take long to whisk together. Whisk it until it is a beautifully smooth, thick and glossy. You will see the gorgeous orange flecks throughout the batter. It’s very easy to pour and spread into the shapely mould.

A thick, glossy smooth orange flecked batter. Easy to pour and spread into the shapely mould

A thick, glossy smooth orange flecked batter. Easy to pour and spread into the shapely mould

Once everything is fully incorporated simply pour it into your greased baking tin/mould and bake in a preheated oven for 30-45 minutes at 200 degrees C /400F

Thoroughly greased I Heart Cake Mould

Thoroughly greased I Heart Cake Mould

I like to use spray on cake release to grease my cake tins and having not had much success with silicon bakeware in the past I may have gone a tad overboard with the old grease spray here. The I Heart Cake mould worked like a dream, the cake baked evenly and not a single bit of the cake stuck to the mould. Success!

Ready for the oven

Ready for the oven on a pre heated baking tray

One way to ensure your silicon mould is supported and heated evenly I’ve found, is to pop it directly on to a baking tray that has been heated as the oven warms. This makes it even easier to lift the supple mould in and out of the oven and ensures the heat touches the mould evenly.

Fresh from the oven - Armenian Orange and Almond Cake

Fresh from the oven – Armenian Orange and Almond Cake

Now I did think when I read the recipe that 200 degrees C is rather a high temperature for a cake, normally a sponge with baking powder might bake at 180 C as a maximum. 200 C is more like a bread baking temperature which can take that kind of heat, however I wanted to follow the recipe to the letter. I was slightly alarmed to see how dark the cake had turned in the oven however it didn’t make the slightest bit of difference, it tasted perfect and was moist all the way through. Not a dry edge in sight, but just for peace of mind I might reduce the heat next time to 180 after the first 15 minutes of baking.

Cooling gently on a greaseproof covered cooling rack

Cooling gently on a greaseproof covered cooling rack

I left the cake to cool slightly in the mould to retain it’s shape and merely tipped it out onto a greaseproof covered wire cooling rack (to stop the cake marking or falling through the gaps). It’s quite a robust cake with all of the almonds in so it can take a bit of handling. The cake slid smoothly out of the mould and looked impressive before I even added a layer of icing to it.

A good layer of Orange blossom icing

A good layer of Orange Blossom Water sugar icing

I’ve never really been successful with making my own glaze icing and yet I continue to persevere. I decided to add a layer of icing to the cake to add a little more sweetness. I clearly got the measurements wrong (yet again when will I learn!) as the icing wouldn’t set despite being left over night!) so I ended up scraping it off and leaving the cake with the syrupy goodness from the icing seeping into every pore instead. This made one extremely moist cake. Similar to some of my other Arabic creations Baklava and Basboosa.

One orange blossom water syrup soaked Armenian Orange Cake

One orange blossom water syrup soaked Armenian Orange Cake

Icing sugar is probably not the best choice of decorative tool when dealing with a syrup soaked cake, however I wanted a quick white decoration to contrast with the golden sponge. Armed with a paper doily, icing sugar and my trusty tea strainer I placed the doily on the cake and dusted it liberally to ensure the cake got a good coating. I think its a brilliant (and cheap!) way to create an impressive decoration. I think I may be a little obsessed with this now as you can see with my Crack Pie stencilling

Armenian Orange and Almond Cake

Doily decorations all round – Armenian Orange and Almond Cake (ps. no one will notice the dent I put in the top of the cake when scrapping off the icing with a spoon will they…)

To continue the heart theme I sliced up some homemade candied orange peel into dinky heart shapes and placed one in the centre. As Mary Berry always says it’s good to decorate your cake with a little of what’s on the inside to give a hint of what it’s offering

Practice makes perfect - slicing candied peel into hearts

Practice makes perfect – slicing candied peel into hearts. No fingers were lost in this process

Armenian Orange cake is the most intensely orange cake I’ve ever tasted. Perfect if you like a fruity cake that’s not too sweet. The almonds give it a wonderful texture and the added sweetness from the icing lifts the slightly bitter tang of the orange peel.  An interesting cake with a healthy twist, it’s a wonderfully moist and light summery bake. The full oranges give the cake a whole other level of moisture and depth of flavour. Another cake that would be perfect with a strong cup of tea or an espresso. This is great cake for those who enjoy a good pound cake and who aren’t a great fan of buttercream icing. Although you could ice this in any which way you prefer if you’re a buttercream fan go for it. I heart all cake! Yum!

Armenian Orange and Almond Cake
A perfect piece of my heart - armenian orange and almond cake
Armenian Orange and Almond Cake

Armenian Orange and Almond Cake

Things that I used to make my Armenian Orange and Almond Cake

  • 2 oranges
  • 6 eggs
  • 230g sugar
  • 230g almonds
  • 1 tsp baking powder
  1. Boil the oranges for 2 hours
  2. Blend the soft oranges into a paste
  3. Whisk the eggs and sugar until frothy
  4. whisk in the almonds and baking powder
  5. Whisk in the orange paste until all is combined
  6. Bake for 30-45 minutes in a 9 inch tin at 200 degrees C or 400F

Icing

  • 150g icing sugar
  • 2 tbs orange blossom water
  • the zest of one orange
  • a little water to thin the icing if need

Mix it all together until smooth and thick. Pour over the cake.

*Or dust with icing sugar! The choice is all yours

 

That icing sugar sure disappears fast!

 

50. Authentic Danish Rye Bread – Rugbrød

Danish Rye Bread

Danish Rye Bread

My wonderful friends Josh and Mark shared their genuine Danish Rye Bread recipe with me months ago and I’ve been dying to try it! I was going to visit them in Manchester and thought it the perfect occasion to take them some freshly baked Rye bread too to say thank you for letting me stay!

A cross section of Danish Rye Bread

A cross section of Danish Rye Bread

The recipe arrived in 3 photos of hand written sheets so I knew it was going to be good and truly authentic. It requires rather a lot of flour as it is enough for 3 loaves. My brain couldn’t calculate the maths to scale this recipe down so 3 loaves it is!

The Rye Bread Sourdough Starter

The Rye Bread Sourdough Starter – porridgey

The recipe calls for a homemade sourdough base. I have attempted to make my own sourdough starter from scratch before following the Fabulous Baker Brothers method of capturing the yeast from the air in flour and water and letting it ferment. Perhaps my house is not particularly yeasty, I’m not sure but for whatever reason I couldn’t get it to bubble. Having made a successful Herman the German Sourdough starter and cake before I know that adding instant yeast is a sure fire success. Therefore, I admit it, I deviated from the rules immediately, before I even began baking pouring in a little cheating instant yeast to get the sourdough started.

Starting the Rye Bread in my massive cake tin

Starting the Rye Bread in my massive cake tin

I don’t own a bowl big enough to stir this vast amount of flour in so wielding my largest cake tin I set to work… and consequently ruined said cake tin, bending it out of shape with the cement like dough!

If you were making your own sourdough starter, you could keep some back and carry on feeding it so you can make many more beautiful loves in the future. I was making just enough for this recipe, but may attempt to make my own sourdough rye starter again.

There's a lot of flour in this Rye Bread

There’s a whole lot of flour, seeds and grains in this Rye Bread

Rye is quite the healthy flour, full of wholesome goodness, as opposed to refined white flour. This means that it has quite a distinct flavour and it is much heavier than white flour. It creates a rather dense loaf. Mixing rye flour with white flour lifts the texture and colour of the bread slightly. The addition of seeds, nuts and grains give it extra texture and nutritious value!  This bread is perfect for applying lashings of cream cheese and smoked salmon to. I love the traditional Smørrebrød, or Danish open sandwiches. Rye bread is an essential part of proper Danish sandwich making.

If you plan this in advance you will have plenty of time to allow the starter to ferment. I however did not. You should mix the flour and water together, stirring it into a smooth, thick paste and leave for at least 12 hours to let it bubble. I made my starter but needed it to be ready to go asap so I cheekily added 7g of instant yeast to make sure it rose fully.

Adding the flour and seeds to the sourdough start mix

Adding the flour and seeds to the sourdough start mix

Once your starter is ready you can save a cup back for future sourdough creations or, whack it all in to the mix like me. The beauty of rye bread is that it doesn’t require kneading! However you do need strong arms for the mixing. My weapon of choice was a wooden spoon to battle the heavy dough with. Combining the sourdough starter with the rest of the rye bread mixture, alternating between the dry ingredients and the water is hard work but you must keep on stirring until everything is combined, including the seeds and grains. Prepare yourself for a good 10 minutes of elbow grease.

How to fit all of this in one bowl... water, flour, seeds and sourdough starter

How to fit all of this in one bowl… water, flour, seeds and sourdough starter

Unfortunately there were a few ingredients that I didn’t have to hand so improvising to my hearts content, I chose sunflower and sesame seeds to add to the dough. I haven’t been able to find malt powder so I just left it out of the mix, but I bet you can get it in healthfood shops. Rye/barley/wheat grains don’t really feature in my cupboards (other than broth mix and I’m pretty sure dried barley and split lentil is not what we’re looking for here) but oats were an excellent emergency substitute!

Thick and porridgey just how the best Rye breads should be

Thick and porridgey just how the best Rye breads should be

Once the dough is the consistency of thick porridge (lumpy in a good way) it’s ready to pour/scoop into your greased and floured loaf tins. It is quite a stiff liquid so your have to encourage the dough as you pour it into the corners of the tins. Pour in enough dough fill two thirds of the tin, so there’s still space for the dough to expand without overflowing the tin. I had to resort to baking one loaf in a square cake tin (the same size as 2 normal loaf tins) and some mini pudding tins as I only have the one small (500g) loaf  tin!  Coat each loaf with a nice wash of oil and sprinkle a few oats/seeds on the top. Cover the loaves with greased cling film and leave to prove/mature for 8-12 hours. This time allows the sourdough to mature further and add a deeper tangy flavour to the bread.

Pour your rye bread dough into all of your loaf tins (and every other container you can find...)

Pour your rye bread dough into all of your loaf tins (and every other container you can find…)

When proved the dough will not double in size like other breads but it will increase in volume and should reach the top of your loaf tins. Prick the tops of the proven loaves all over with a fork, this will help keep your crust intact as it may fall off if left un perforated. It also prevents the loaves from rising and cracking in the oven, maintaining that distinctly symmetrical Danish Rye bread oblong shape.

The cling film covered and proving loaves

The cling film covered and proving loaves

Pre heat your oven to 220 degrees C. Bake the loaves at 220 degrees for 10 minutes. This initial blast of heat helps to force the bread to rise and the crust to develop. Lower the temperature to 175 degrees C and bake for a further 75  minutes.

Sometimes pegs come in handy to keep the cling film in place...

Sometimes pegs come in handy to keep the cling film in place…

If your loaves can be removed easily from the tins at this point do so. if not, leave for another 5-10minutes until they can be removed. Bake the bread for a further 5-10 minutes without the tin directly on the oven shelf to allow the crust to become extra crunchy.

The forked loaf ready for the oven

The forked loaf ready for the oven

Once they’ve cooled they’re ready to eat! You should be able to keep them at room temperature for 1-2 weeks or they freeze really well too.

Danish Rye Bread fresh from the oven

Danish Rye Bread fresh from the oven

I always know when I’ve baked something especially tasty as Super Hans will go out of his way to steal it from me. He was desperate for a bit of my Danish Rye Bread. I love the depth of the flavour in this bread. It radiates health and wellbeing. It’s also rather filling, so thin slices are a must. The sourdough tang cuts through the fantastic texture of the seeds and nuts. Now that I have the Kitchenaid I can dispense with the cake tin mixing method, so I will be purchasing more rye flour very soon and having another go. I would also love to try other dark breads. I can see me attempting many more in the future. Thank you Josh and Mark for sharing your fantastic recipe with me!

Extreme close up of the crunchy crust

Extreme close up of the crunchy crust

Things that I used to make Danish Rye Bread

Sourdough Starter

  • 300ml luke warm water
  • 250ml rye flour
  • 7g of instant yeast (if you’re in a hurry)

Mix together to a thick smooth paste and leave to ferment until bubbly (12-24 hours) or if you’re impatient add 7g of instant yeast to your starter…

Rye Dough

  • 1 litre of warm water
  • (if you can find it add 1 tablespoon of ground malt -I didn’t)
  • 200g sunflower seeds
  • 200g sesame seeds
  • 400g oats (or whole rye, barley/wheat grains)
  • 2 tablespoons salt
  • 1 tablespoon honey
  • 300g strong white flour
  • 900g rye flour
A slice of rye

A slice of rye

My pair of rye loaves

My pair of rye loaves

Coconut Crazy! Homemade Italian Coconut Gelato

How to make Homemade Italian Coconut Gelato complete with coconut curls

Homemade Italian Coconut Gelato complete with coconut curls

My favourite ice cream in the whole entire world has got to be Italian Coconut Gelato. Now that’s a bold statement I know, but having sampled real Italian Gelato and having lived very close to a Gelato shop in Newcastle I think I’ve tried quite a few flavours and this is without doubt top of my list every time. Yeah chocolate is always lovely but a bit too much of an obvious choice sometimes for my liking. I do love cherry gelato and pistachio is tremendous too but coconut is what is usually what I crave when looking for a cold fix.

dried coconut half

I’ll have half a dried coconut please

I seem to be developing an obsession with coconut, finding ways to incorporate it into all foods. Be that coconut milk, oil, dessicated and dried. In the creation of this gelato I discovered the wonderful ingredient of dried coconut halves which saved me the effort of breaking into a fresh coconut with a hammer and fork (my only suitable kitchen implements I think for such a job!)

Trevi Fountain adventuring in Rome with my Dad

Trevi Fountain adventuring in Rome with my Dad

 

I visited Rome just last year for the first time with my Dad. It was gorgeous. We spent a few days wandering round, bouncing from the Trevi Fountain to pasta cafes to St Paul’s basilica. Pausing to absorb the beauty and history of our surroundings and to take on more fuel in the form of pasta and gelato. I dragged my Dad to many cake shops and the beautiful and oldest gelataria in Rome, Giolitti. Not that I heard him complain once 🙂

What a view from the top! Colosseum, Rome

What a view from the top! Colosseum, Rome

The main difference between ice cream and gelato is the taste and texture. Gelato freezes at a higher temperature than ice cream. This gives a much more intense flavour than you get from eating ice cream which is colder and numbs your tastes buds slightly. The warmer the temperature the more you can taste! Gelato is also made with less fat, so good news it’s better for you than ice cream! (Depending on how much you eat of it of course). Gelato is also much softer and smoother in texture than traditional ice cream. All the better for eating!

Heating the milk and cream to infuse flavour into the gelato base

Heating the milk and cream to infuse flavour into the gelato base

The initial stage of heating the milk/cream gives you the perfect opportunity to infuse flavours. You can choose to infuse whatever flavour you fancy into your gelato. Some flavours will require a longer infusion time than others. A vanilla pod may take about 20 minutes over a low heat to impart it’s flavour fully, but something like coffee extract, tea bags, cocoa powder or other flavour extracts will give instant flavour and need little infusion time (maybe about 5 minutes).

You can infuse your base with your favourite flavours, such as vanilla, coffee, tea, lavender, rose, cinnamon, cherry, pistachio and much much more! If you’re going to choose a different flavour it would be wise to choose something with a low liquid content as adding water to the mix may cause ice crystals to form. Adding alcohol in small amounts should be ok, but remember alcohol doesn’t really freeze.

Another flavour option can be created by using a different variety of milk. Even better news for people with food allergies or intolerances! I used coconut milk here but you could just as easily use cows, goats, soy, almond or hazelnut. Each will give you a slightly different flavour and possibly texture. Some milks can become grainy when heated, so it may be wise to try heating up a small amount first to make sure it can stand the heat. before you commit to cooking an entire batch. Or have a fine sieve to hand!

Add your choice of flavour to your milk then heat the cream/milk until it starts to bubble. I added 80g of desiccated coconut to the milk and cream here to infuse even more coconut goodness.

Keep stirring it so a skin doesn’t form on the top.  Allow it to cool slightly. Cream and milk have slightly different boiling points so keep a close eye on the pan, you don’t want it to boil over, or get a thick skin on your coconut cream!

Beat together the eggs and sugar for about 5 minutes - gelato recipe

Beat together the eggs and sugar for about 5 minutes

Beat together the sugar and eggs until smooth and fluffy. They will become a mellow yellow colour after about 5 minutes of beating with an electric whisk/mixer.

The discarded dessicated coconut - nothing will go to waste in my house! - gelato recipe

The discarded desiccated coconut – nothing will go to waste in my house!

Once the cream/milk has cooled slightly pass it through a fine sieve to remove your flavouring if needed. Squeeze all of you milk/cream out of the coconut so you don’t miss a drop of your infused cream. I kept my creamy coconut mixture to use later on.

Gelato recipe - Sieve your hot cream mixture if you need to remove additional flavourings like vanilla pods or dessicated coconut!

Sieve your hot cream mixture if you need to remove additional flavourings like vanilla pods or dessicated coconut!

As the next stage is to make a smooth custard you can’t add any swirls of fruit/flavours at this point. Your custard needs to be smooth and pure so it can thicken fully. Hang on to any additional flavourings that you would like to add for later on.  You can then swirl them in just before the final freeze. After about 5 minutes of beating, the sugar and eggs will inflate slightly and take on a pale yellow colour.

The beaten eggs and sugar - the custard base - Gelato Recipe

The beaten eggs and sugar – the custard base

Whilst continuing to beat the fluffy eggs and sugar slowly pour the hot coconut cream into the eggs. Add the hot cream gradually to avoid scrambling the eggs! Adding very hot cream at this stage will give you lumpy egg custard, I don’t think anyone would enjoy lumpy gelato although it may be an interesting texture on the palette!

Pour the hot cream into the eggs gradually whilst continuing to beat the eggs - gelato recipe

Pour the hot cream into the eggs gradually whilst continuing to beat the eggs

Once you’ve poured all of the cream into the eggs, keep beating the mixture until it’s fully combined. When it’s ready the  custard will start to thicken as the hot cream gently cooks the eggs. The custard will be smooth, fluffy and a very pale yellow in colour due to all those beautiful egg yolks! (Note my leftover egg whites in the jug. I’m saving them for another recipe later on…)

Fluffy coconut custard - how to make gelato

Fluffy coconut custard

Then all that’s left to do is thicken the custard a bit more. You can do this in a bain marie (in a bowl suspended over a pan of hot water) to avoid burning the custard and gently thicken the mixture. Or if you’re in a hurry, whack it all in a pan and heat the custard over a low heat and stir like mad so nothing burns/sticks to the bottom. The key is to keep stirring to distribute the heat evenly and allow the custard to cook thoroughly.

Thickening up the coconut custard in a bain marie

Not letting the precious coconut custard out of my sight as I thicken it in my home made bain marie

Once the custard is thick enough to coat the back of a spoon it’s good to go! The custard needs to cool before you can freeze it and unfortunately this can take up to 6 hours…. Not great when you need a gelato fix right this second! A quick cheat is to carefully place your hot pan of custard into a bowl (or in my case a sink) of cold water to rapidly cool the custard. Keep stirring it every now and then to stop a skin from forming. You can chill it further in the fridge before cracking out the ice cream maker.

Coconut Custard coating the back of a spoon - thick enough to cool!

Coconut Custard coating the back of a spoon – thick enough to cool!

After all this patience the end result is not far off! I recently bought myself an attachment for my Kitchenaid mixer. The ice cream maker! This was my very first experiment and venture into ice cream making. You will need to follow the instructions for your own ice cream maker as they’re all a bit different, but for the Kitchenaid, I had to freeze the special ice cream bowl in the freezer for 15 hours (it now lives there permanently for all ice cream making emergencies) . Once I had fitted the blade to the Kitchenaid mechanism it’s good to go. One important thing to note is that you should pour the custard in whilst the machine is running as the custard may freeze solid instantly and could break your Kitchenaid if you’re unlucky.

Freeze me up - KitchenAid Ice Cream attachment in action - coconut gelato

Freeze me up – KitchenAid Ice Cream attachment in action

It takes about 20  minutes in the Kitchenaid to freeze the gelato to a ‘soft set’ . I couldn’t resist a sneaky taste of it at this stage and it tasted pretty amazing. It will be quite sweet at this stage as when it’s set further in the freezer the sweetness is reduced.

Letting the KitchenAid do all the hard work freezing my coconut gelato

Letting the KitchenAid do all the hard work freezing my coconut gelato – time for a cup of tea methinks

So with 20 minutes on your hands you’ve got plenty time to have a cup of tea and start the washing up. Once the gelato has reached the ‘soft set stage’ where it starts looking like slightly melted/soft ice cream you can stir in any additional flavours. I added 2 tablespoons of the left over desiccated coconut for good measure. You can see some of it lurking on the top of the blades!

Soft set coconut gelato ready for the freezer

Soft set coconut gelato ready for the freezer

You could probably eat it at the soft set stage if you like your gelato extra soft, or scoop it into a freezer container, smooth it down and leave it in the freezer to set fully for about 5 hours. As Gelato contains less fat it freezes much harder than ice cream, so you may need to take it out of the freezer to soften before serving. You could pop it in the fridge for 15 minutes if it’s a bit difficult to get it into a bowl.

Shaving a coconut to create coconut curls

Shaving a dried coconut to create coconut curls

Taking my trusty vegetable peeler I shaved the dried coconut halves into thin slivers to create some pretty coconut curls. I quite like the dark brown edges of the coconut rind against the white coconut flesh. It’s makes a tasty decoration too! Pop a couple of curls on the top of your gelato for a quick and sophisticated looking decoration.

Coconut Gelato complete with coconut curls

Coconut Gelato complete with coconut curls

Sharing Coconut Gelato with friends - I didn't eat it all myself. I promise!

Sharing Coconut Gelato with friends – I didn’t eat it all myself. I promise!

I didn’t eat it all myself. I promise! My friends came round for tea and we all quickly cleared our bowls of gelato which marks it as a clear success! It was smooth, creamy and extremely coconutty. Just my kind of gelato! I liked it so much that when I was washing up after my friends left I decided to start making some more custard, but this time I experimented with Italian Espresso Gelato instead.

Coconut Gelato - it didn't last long

Coconut Gelato – it didn’t last long

Home made Coconut Gelato  - extreme close up

Coconut Gelato – extreme close up

What I used to make  Italian Coconut Gelato (Gelato di Crema)

Coconut Custard

  • 1 x 400ml can of  coconut milk (which is equal to 1 and 3/4 cups)
  • 109ml of double cream (1/2  cup)
  • 55ml  semi skimmed milk (1/4 cup)
  • (you can use your own combination of cream/milk here to total  545 ml or 2 and 1/2 cups of liquid)
  • 5 egg yolks
  • 110g (or 1/2 cup) granulated sugar (I used vanilla infused sugar)
  • 80g (or 1 cup) desiccated coconut (add your flavour to infuse at this stage)
  • Keep 2 tbs of the desiccated coconut back to add to the soft set gelato before putting it into the freezer.

Coconut Gelato Method Summary

  1. Add flavouring and heat cream and milk until boiling
  2. Beat eggs and sugar together until fluffy
  3. Cool cream slightly
  4. Pour hot cream into eggs and sugar while continuing to beat the mixture
  5. Thicken the custard in a bain marie/pan until it coats the back of a spoon
  6. Cool the custard until chilled throughly
  7. Freeze the custard using ice cream maker for about 20 minutes until soft set
  8. Set the ice cream in the freezer for about 5 hours

Many thanks to Thomson Al Fresco who supplied the ingredients for me to make this Italian Gelato creation! If this recipe has whetted your appetite for all things Italian you might enjoy camping in the beautiful Lake Garda, Lazio, Tuscany, Adriatic Coast or the Venetian Riviera. I’m already dreaming of my next Italian adventure.

If you want to make another Italian classic you could try making your own Espresso Gelato, using the same method but a slightly different recipe.

Espresso Gelato 

  • 3 tbs coffee essence
  • 273 ml (1 and 1/2 cups) milk
  • 218 ml (1 cup) double cream
  • 1 tsp cocoa powder
  • 5 egg yolks
  • 110g (or 1/2 cup) granulated sugar (I used vanilla infused sugar)
How to make Homemade Espresso Gelato recipe

Homemade Espresso Gelato

42. Swedish Tea Ring – the cake for busy bakers

Planning to bake something in advance of an event or special occasion can be difficult. Sponge cake will dry out if baked too far in advance and if you freeze it you can’t ice it beforehand. I seem to be in a real baking frenzy at the moment. Partly because I’m in the process of baking my 5 tier wedding cake…

The teetering tower of fruit cake… shame 2 tiers need to be re-baked.

I’ve chosen fruit cake for my 5 tier wedding cake is because I love fruit cake and it will be Christmas(!) but also because I can plan it in and bake it in advance. Then take my time with icing it, hopefully resulting in a well organised and non stressful experience. Also fruit cake improves with age! The longer I soak the fruit and feed it BOOZE the better it will taste.

Swedish Tea Ring

So what else keeps well? A rich yeast dough, that’s what! Bring on another new discovery and favourite of mine, The Swedish Tea Ring!!

Marguerite Patten has been tempting me with this recipe for years and I finally found a reason to bake it! To give as a present to my friends Josh and Mark for looking after me in Manchester at the Blog North Awards last week.

It’s like a robust Chelsea Bun/Cinnamon Roll/Belgian Bun hybrid. Perfect for cinnamon junkies like me and for preparing in stages for the busy baker. I can also confirm it’s portability! It survived a 3 hour drive through lightening and torrential rain! That’s one sturdy bake.

Whisking the dry ingredients together…

One thing I dislike about making yeast doughs is the kneading time required. I no longer own a hand whisk with dough hooks attached and my food processor can only handle dough for 2-3 minutes before it starts rocking around the counter top precariously. So, in my mad baking frenzy, I improvised as best as I could do. I used my electric hand whisk and beat the dough together… Who knows if this is an acceptable baking practice?

Whisking in the egg

But despite my poor little electric whisk’s protests (it’s been through a lot this year) It managed to combine the wet dough together with minimal effort required from me. I call that a result (although the blown out birthday candle smell emanating from the little whisk’s motor might suggest otherwise…)

Whisking in the milk – making a wonderfully sticky dough

Now as Marguerite arranged each bit of this recipe in a different section of the book, I managed to confuse my recipe somewhat. I used the full rich yeast dough recipe and didn’t adjust it for the Swedish Tea Ring, which means you either make one massive tea ring or one modest sized ring (according to the recipe) and a smaller mini one for later with the off cuts. (I made 2!)

Poor little burnt out whisk – thoroughly kneading/whisking the dough

Whisk all of the dry ingredients together. Then whisk into the mix the butter, followed by the egg and then the milk until you get an elastic, wet sticky dough.

One thoroughly kneaded lump of richer yeast dough

Leave it in an oiled bowl and cover with greased cling film to prove. I popped mine in the fridge over night to prove slowly (although it should only take an hour or two in a warm spot).

Or if you’re in a hurry you could pop your bowl over a pot of soup on the hob to prove…

Remove the proven dough from the fridge and allow to come to room temperature (if you have proven it in the fridge).

Fully proven dough straight from the fridge

Kneaded the full proven dough thoroughly to re distribute the heat throughout the dough.

Kneaded and shaped into a rectangle ready for rolling out

Roll the dough out to a rectangle 10 inches by 8 inches about 0.5mm thick. I was feeling very precise so I even measured and trimmed the rectangle so it had straight edges, to avoid the misshapen ends I found when making Chelsea buns

Rolled and trimmed to perfection. (Note the ball off extra dough leftover…)

My favourite bit was smearing the entire rectangle of dough with melted butter. I don’t think you need to be precise here. I found a pastry brush too delicate for this job and slapped the lot on with my hand instead straight from the microwave. (It only needs about 30 seconds to melt the butter through). The more generous with the butter the more gooey your filling.

Smeared with butter

For those who adore cinnamon, don’t feel restricted by the recipe. Feel free to pour as much cinnamon into your sugar as you can handle. Give it a quick stir to combine and then throw it onto your butter dough until you have an even blanket of cinnamony wonderment. I like to use enough cinnamon to give the sugar a dark brown colour. I ran out of brown sugar so improvised with normal caster sugar. Perhaps brown sugar would produce more of a caramelised effect?

Generously coat the butter in cinnamon and sugar (I was clearly in a hurry when I took this photo – apologies for it’s blurriness!)

After watching the Great British Bake Off, I realised my rolling skills may bye somewhat lacking. I have a tendency to misunderstand which side is the long side of the dough so I took photos to make sure I can bake this again in the future. Roll the dough towards you from the longest edge to the longest edge creating a ‘swiss roll’ of cinnamon dough.

Cinnamon swiss roll

Don’t worry if some of your sugar falls out of the roll. There’s plenty in there to make it taste wonderful. Keep the roll as tight as possible and if you have some melted butter leftover, it’s a good idea to spread a bit along the longest exposed edge to help ‘glue’ the dough to itself. I would also add a bit to one end to help later on…

Keeping the roll tight with one hand and glueing with butter the dough together

Press your fingers along the join in the dough to encourage the dough to combine and stick together. Turn the roll over so the join is firmly disguised under the roll of dough. Gravity should help to force the roll to stick together and stop the sugary goodness running out whilst it bakes.

Firmly joined together – then hide this join underneath the roll of dough

This also means you have the smooth (and prettier) side of the dough roll to play with. The most difficult bit of this bake is definitely joining the two short edges of dough together as they are very sugary and don’t want to stick.

This is my Chelsea Bun attempt but it’s very similar! The swirl of cinnamon at each end makes it difficult to join but making sure you have straight edges when you roll out the dough (unlike here – look at the overlap!) makes it much easier to join

I coaxed them together with butter and nipped the edges together with my fingers until they begrudgingly worked with me.

The troublesome join

I breathed a huge sigh of relief when it finally stayed in place! It could almost be one MASSIVE cinnamon doughnut at this point. But it had to have another little rest to prove again (about 20 minutes) before the next step…

a MASSIVE cinnamon doughnut

Now here my recipe reading skills escape me again. What I failed to understand was Marguerite meant for me to cut completely through the ring to create a fan of cinnamon buns in the shape of a ring, like this…

Marguerite’s Swedish Tea Ring – How it should look in real life – fully exposed cinnamon

Unfortunately the photo was on a completely different page and I interpreted the instructions like this…

Partially exposed cinnamon – my interpretation

Brandishing my sharpest kitchen scissors I snipped delicately and diagonally into the ring to partially expose the cinnamon swirls. I must admit I was nervous that this slicing would compromise the integrity of my dough join so was possibly overly hesitant at this stage.

Snippity snip

All it needed was to be placed into a moderately hot oven for 30 minutes or so, until it turned golden brown.

Swedish Tea Ring ready for the oven

As the Swedish Tea Ring is essentially a bread dough I also made sure it was baked through by knocking the bottom of the ring to listen for the resounding hollow tap.

Fully baked (and a bit more irregular in shape than Marguerite’s)

The baked Swedish Tea ring is a tempting sight with glitterring cinnamon peeking out from the dough (although not the most organised of rings it still looks inviting to me!)

Lemon Glace Icing

Once the ring cooled fully I whipped up a batch of lemon glace icing. It hides an enormous amount of irregularities and flaws, especially if you layer up your icing! Again I can;t say I followed Marguerite’s recipe exactly. I like a tart lemon flavour so I sloshed in a bit of lemon extract to give an extra punch to the icing. I also free poured the icing sugar and mixed it with enough lemon juice to create a runny yet thick icing. (This does take quite a bit of icing sugar!).

free pouring icing – balanced over a big mug

When the icing is just about right in consistency it should taste good (obviously!) not be gritty, the sugar should totally melt into the liquid and it should part when stirred in the bowl. (see the picture above) This means it’s starting to hold it’s shape a bit whilst still being runny to cascade over your tea ring and coat the cake in thick white goo.

iced and decorated Swedish Tea Ring

It’s best to pop your Swedish Tea Ring on some greaseproof paper (or a plate) before you pour the icing over it to catch the icing waterfall. It needs some time to dry and set. I iced mine just before bed so it had time to set over night before being deposited into it’s travel box. Please note you may need more than 2 hands and a palette knife to prise your cake from the paper after it’s iced!

The final Swedish Tea Ring

Mary Berry recommends decorating cakes in groups of threes. I didn’t have the traditional galce cherries in my cupboard but I always have a store of sultanas, hence the trio of sultanas dotted on each section of ring. It’s also best to add these decorations while your icing is still wet.

The Swedish Tea Ring in it’s rustic glory

I loved this bake. It was a pleasure to make, especially as I could spend an hour at a time doing each step making it a more manageable bake to do after work over 2 evenings. The contrast of the sharp and sweet icing against the warming cinnamon is so comforting, just what you need after a long drive in the winter night. Each slice reveals a beautiful cinnamon swirl…

A cinnamon swirl in every slice

I can recommend it with a celebratory gin or a cup of tea. Whatever your preference, I think you’ll enjoy this one. I enjoyed seconds, and could have even squeezed in thirds if I wasn’t being polite!

A chunk of Swedish Tea Ring

It was a good job I had baked my mini Swedish Tea Ring and froze it for later on that week for my friend’s house warming, as it then made a special appearance in a photo shoot for the Sunderland Echo who published an article on my Blog North Award. You can see the mini Swedish Tea Ring being balanced on a cake stand by me here

Double Swedish Tea Ring – Little and Large


Things I used to make my Swedish Tea Ring

1 quantity of Richer Yeast Dough

  • 7g of dried instant yeast
  • 3 oz sugar
  • 1 lb plain flour
  • pinch of salt
  • 3 0z butter/margarine (you choose)
  • 1 egg
  • just under 1/2 pint milk (room temperature)

Swedish Tea Ring

Use 8 oz of richer yeast dough to make one tea ring or the full quantity of richer yeast dough to make a larger ring (and a mini ring like me)

Filling

  • 1 oz melted butter
  • 2 oz brown sugar
  • 2 teaspoons of cinnamon (although I added enough to ensure the sugar was a dark brown colour…)
  • Sultanas to decorate (although it should really be glace cherries)
  • 30-35 minutes 350F, Gas mark 3-4 or 170 degrees C

Lemon Water (Glace) Icing

  • about 200g-300g icing sugar (you may need more to get the right consistency)
  • about 3-4 tablespoons of lemon juice
  • a good slosh of lemon extract (not essence)

38. South Korean Sweet Potato Cake with Creamy Coconut Custard Frosting

This recipe was inspired by what I had left in my fridge. One lonely sweet potato. Upon returning from holiday to Amsterdam I needed a quick and exotic bake for my sister’s birthday. I wasn’t entirely sure that everyone would enjoy a South Korean sweet potato cake but hey, this is what you get when your little sister sets up an international baking blog challenge!

This was actually quite quick to make, the most time being spent peeling and dicing the sweet potato so it could be boiled and mashed into a gloriously orange mush.

Mushed Sweet Potato

I love sweet potatoes and have been eating them a LOT in my preparation for the Great North Run which is (gulp!!) next Sunday!! They promise many vitamins (A, C and B6), antioxidants AND they have anti inflammatory properties! Perfect for soothing those aching joints and muscles post running! ..So this cake is (almost) practically healthy!

Creamy butter and sugar

I started by creaming the butter and two types of sugar together with my handheld electric whisk for about 5 minutes until it became lighter and fluffy.

Then add one egg at a time and vanilla and keep on whisking

Then add the vanilla and eggs, one at a time,vanilla and keep on whisking until they’re incorporated completely. It take about 5 minutes to whisk the mixture up until it’s very light and fluffy.

Lots of fluffy eggs, sugar and butter

Then onto the dry stuff. In a separate bowl I mixed together the flour, baking powder, and salt.

Dry stuff, flour, baking powder and salt

Then to stir in the milk to the sweet potato along with the syrup (as I don’t keep maple syrup in my cupboard I substituted it for golden syrup 🙂

IN with the syrup!

Stir it all together until it’s a milky sweet potato soup

Sweet potato soup

Then to gently fold in a third of the flour to the fluffy eggs and butter mixture

Folding in the flour

And then fold in a third of the sweet potato soup

Folding in the sweet potato soup

And alternate folding in a third of the flour and a third of the soup until all the ingredients are incorporated creating an orange flecked liquid batter.

All in!

The original recipe was to make two 9 inch round cakes. But I wanted one big cake and I love my lazy cake pan (PushPan) and use it at every opportunity I get! It really speeds up the process as it’s really non stick and leak proof! AND my favourite bit! No lining required! No wasted paper and effort. Just a quick spritz with cake release et voila! One quick cake! I wish I could afford more of them.

Just baked. Look at that deep brown!

I used one 9 inch tin to cake all of the batter in a 180 degrees C (or 350 degree F)  oven for 40 to 50 minutes. Until it’s baked evenly, with a golden top. This cake shrank back beautifully from the sides of the tin too to tell me it was ready for eating. I made sure it was done by sticking a cocktail stick in it and it came out clean on my check.

I always leave a cake to cool in it’s pan for at least 15 minutes before turning it out to cool fully on the wire rack. I learnt this the hard way as I once took my Christmas cake out of the tin straight away and it fell into 3 massive chunks in my hands. I did shed a tear at this after waiting patiently for it by the oven for 5 hours. They definitely need a bit of cooling to hold their shape! (Luckily I managed to stick my cake back together with jam and a bit of marzipan to cover the cracks and no one knew the difference!)

Tester sweet potato cupcakes

I was worried that this cake might be a bit odd on our English palettes so I made some tester cupcakes alongside my large cake. I needn’t have worried! It was delicious! I has only meant to try the corner of one cupcake and 2 minutes later the whole thing has disappeared into my tummy. It’s quite a sweet and slightly savoury sponge. A bit like carrot cake but without the grated carrot texture. It’s also a lot more moist than carrot cake.

You could stop here as the recipe didn’t give any sort of filing or frosting and the cake is sweet enough to eat as a sponge in it’s own right. HOWEVER if like me you want to take things a step further I found an amazing recipe for Creamy Coconut Custard Frosting, which is very reminiscent of rice pudding with a whole can of evapourated milk but with dessicated coconut instead of rice. Delicious! And what I love even more about this recipe is it takes 15 minutes with no trace of icing sugar to be swept up from every corner of your kitchen afterwards! This is a great alternative to buttercream which my family aren’t a huge fan of.

Throw into a pan egg yolks,  evapourated milk, sugar and vanilla

Choosing my heaviest sauce pan I added the sugar, egg yolks and milk to it along with the vanilla and stirred it all together

Continue to stir over a medium heat for 12 minutes until it thickens

Once it reaches the ‘pudding’ stage (it’s as thick as pudding) take the pan off the heat, throw in the dessicated coconut and Bob’s your uncle you’ve made coconut custard!

Then it needs to be cooled completely before spreading it over your cake.

Creamy Coconut Custard Frosting

As Mary Berry ‘s sage advice is to include a little of what’s in your cake on your cake so I lovingly adorned the cake with slices of coconut too.

South Korean Sweet Potato Cake and Coconut Custard Frosting

I was very pleasantly surprised by this cake and the combination of coconut custard. This was my very first ever attempt at making custard too and given the opportunity (and a spoon) I could merrily eat the whole pan of it by itself. That would definitely warm you up on a winter’s night! It was so sweet and comforting. You probably couldn’t eat more than one slice as it is quite a dense cake but I’m always up for a challenge. Now I’m thinking about it again I wish I had another huge chunk to tuck into! I’m happy to report that my sister enjoyed it too!

Sweet Potato Cake and Coconut frosting a sideways glance

Things I used to make South Korean Sweet Potato Cake

  • 1 cup of soft butter
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/3 cups milk
  • 1 medium sweet potato, peeled, cubed, boiled, and mashed
  • 1/3 cup maple syrup (golden syrup)

15 min  Creamy Coconut Custard Frosting

Things I used to make Creamy Coconut Custard Frosting

  • 1 (13-ounce) can evaporated milk
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut

Running Wild With Raw Almond Butter

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Apparently it’s very easy to make your own Raw Almond Butter and it’s supposed to be really good for you. (Especially, if like me, you’re training to run half marathons.) I had to give it a whirl.

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Perserverance is the key to making your own almond butter. It should only take 10 minutes of whizzing up almonds in a food processor to produce wholesome wonderment… However an hour later my head and ears were buzzing from the incessant food processor screeches and I was getting a bit annoyed.

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You may remember that in my wisdom this year, I have decided to run The Great North Run (all 13.1 miles of it) to raise money for Oxfam.I am trying my best to train as much as possible to gradually reach my target distance, but a few niggles have made the path to fitness nirvana rather steep.

So far I’ve;

  •  Been chased and bitten by an overly excited dog

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  • Been pursued by cows (Please note cows seem to like red running tops)
  • Bruised my spine running with my haversack on after work (Note: do not attempt to run home wearing a pair of cowboy boots and a jar of jam on your back)
  • Bought and broke 2 running haversacks
  • Cut my collarbones (see the previous statement)
  • Developed shinsplints and rhinitis
  • Endured 4 ice baths to ease the shinsplints! (For those unfamiliar with the extreme pleasure of an ice bath they are best enjoyed with your pants ON, a cup of tea, almond butter toast and wearing a hoodie)
  • Entered (and completed) 3 competitive races!
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with more races still to come… Gateshead 10k

  • Cut my toes and didn’t even notice (perhaps this is what people mean when they talk about ‘getting into the zone’?!)
  • Purchased a running wardrobe. (There’s a lot of fluorescent pink in there now.)
  • Eaten an inordinate amount of cake (running makes me hungry!)
  • Developed muscles I didn’t know I owned
  • Practiced a lot of yoga to stretch out those weary muscles…
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Carpet Yoga (note Super Hans’helping’ in the background)

Yet I’m undeterred! In fact I’ve even threw myself in at the deep end. Running in the UK monsoon conditions, which others may call ‘the Summer’, with my eyes closed as it’s too difficult to keep them open (perhaps this is a talent that I didn’t know I possessed?) and an all terrain 10k trail run.

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A spot of flash flooding up North to keep us on our toes

Almond Butter, promised me a miracle. It’s a high protein food that is full of Vitamin E and supposed to help prevent sore muscles and ease my aching legs! Hurrah! AND I had a bag of almonds already in the cupboard. It had to be made.

I threw a 200g bag of almonds (with their skins on) into the food processor and turned it up high. It wasn’t particuarly happy with this challenge, but with a little encouragement it ploughed through the almonds.

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Looking like ground almonds

About 4 minutes in (and a bit a scrapping down the sides of the bowl)the almonds looked like ground almonds, the kind you would use in macaroons. So you could make your own ground almonds from scratch too if you wished.

The instructions said to keep going and blitz them up as much as possible. About 10minutes in the almonds should ‘release’ their oils. This means that the almonds should then ball up in to a nice big lump of almond butter.

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Looks like the oils are being ‘released’ -scrambled nuts

However mine did not. It just kept looking like scrambled eggs made out of almonds and sticking infuriatingly to the bottom of the bowl. I religiously scraped the bowl with my spatula to ensure all of the almonds were getting an even blitzing, so much so my spatula got a bit sliced up on the blade and had to go to spatula Heaven. RIP trusty spatula.

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Adding coconut oil and honey – starting to come together….

Apparently you probably don’t need to add any oil to the mix as the almonds have enough oil to suffice. However I couldn’t get mine to stick together so I gradually added coconut oil, another super running food full of energy and good stuff (I clearly known my science stuff here) to help with those extra miles, until I got it to more of a paste like consistency. I also added a good slosh of honey to sweeten the mix, tasting it as I went to make sure it was to my liking.

Eventually I realised that I wasn’t going to get a peanut butter smoothness or glossy texture so I declared my Almond Butter done and popped the lot into a jam jar, ready for my pre run toast.

It is a little on the dry side and almost savoury (maybe I didn’t add enough honey or oil?!) but I quite like it. It doesn’t have any preservatives in it and it almost tastes healthy. You could use rapeseed oil or any other oil that you prefer too.

As it contains no preservatives, it needs to be stored in the fridge as the almond oil may go rancid. However the honey may help to preserve it as it’s the only natural substance that does not go off!

I’m going to see if I can incorporate my Almond Butter into some international baking too, but for now I’m going to just enjoy it on toast and spread on various fruits and vegetables too. Or if I’m feeling particularly lazy (or in a hurry) I might save myself the effort and chew on a handful of almonds instead…

The Final Product! Raw Almond Butter

Things I used to make my Raw Almond Butter

  • 200g of whole almonds with their skins on
  • A liberal splash of coconut oil (any oil would suffice)
  • Runny honey ( 1 to 2 tbsp)
  • A Strong Food Processor

31. Mexican Chocolate and Chilli Cake – Hot! Hot! Hot!

Chocolate and Chilli Cake! Glazed and Glorious

Having never been to Mexico before  or eaten chilli and chocolate together, I wasn’t entirely sure what to expect. I am now a chocolate and chilli convert! What a combination! They compliment each other so well, with the gentle heat from the chilli and  the creamy chocolate, this cake is oh so moreish. Originally the Aztecs and Mayans drank a lot of spicy chocolate, on a daily basis, and believed it had wonderful medicinal and magical properties. Therefore this cake must be good for you and eaten in large quantities.

I baked this originally as I had a major cake disaster. I broke my Mary Berry ‘ultimate chocolate cake’ that I was baking for my leaving do at work. (Unfortunately there are no photos available I seem to have had a baking meltdown at this point.) I had baked myself crazy (making macaroons and a chocolate cake in one go) and when I attempted to cut the Mary Berry creation in half to layer it up, it fell apart in my hands. I almost cried. Then I remembered I had bookmarked the chilli and chocolate loaf in the Great British Bake Off Book for a rainy day, and this was most certainly a rainy night.

Grabbing the book from the shelf and rolling up my sleeves I was ready to improvise and muddle my way through with what I had left in my cupboard to create a new chilli and chocolate cake.

I threw the milk in a pan and blasted it on the stove until it was almost boiling and switched on the oven at 180 degrees C/350F/gas4. While it heated I had time to start preparing the rest of the cake.

Whisk the butter and sugar together and then keep whisking and whisking!

I was surprised by the amount of whisking the butter and sugar needed, I had chosen this cake for it’s simplicity and hadn’t anticipated whisking for 5 minutes, but it was totally worth it. I may even start to whisk the butter and sugar for longer in all of my cakes as you can real feel the difference in the texture. It is a really light and moist sponge. I think it might actually be the lightest sponge I’ve ever made.

I feel like chilli tonight, like chilli tonight

When the milk reached scalding point (just before boiling point wait until it starts to steam a bit) I took the pan off the heat and plopped the broken chocolate into the hot milk. After about 5 minutes the chocolate melts into the milk. It needed a good stir to get the chocolate to distribute evenly into the milk.

Chocolate and Chilli Milk – floaty chilli oil

I added all of the wonderful chilliness to the chocolate milk. As you know by now I don’t ever follow a recipe exactly. I can’t resist tampering with it or tweaking it. Therefore I opted for adding chilli oil (extra hot), chilli powder, paprika and ginger to the milk. Just to ensure it had that added oomph! You can tell if you look closely how much chilli I actually added as there are speckles of red floating in the milk 🙂

Still whisking the butter and brown sugar together, adding one egg at a time and then keep on whisking…

Once you think you’ve whisked the butter and sugar together enough, you still need to whisk it a bit more. Then in goes the treacle. Keep whisking until the treacle is incorporated, until it becomes a smooth sugary paste. The butter, sugar and treacle combination needs whisking for about 5 minutes in total. Then it’s time to whisk in an egg at a time. This creates wonderfully fluffy and creamy pale brown batter.

Sifting the flour, baking powder, cocoa powder and bicarbonate of soda together

Now if like me, you’re in a real hurry and enjoy the danger of multi tasking to the extreme you can throw all of the flour, bicarbonate of soda, baking powder and cocoa powder into the sieve and while you’re still whisking the sugar and eggs with one hand, sift all of the dry ingredients together in a seperate bowl. Lifting the sieve up high to add as much air as possible to the mix. Or if you’re more sensible, chose to do these 2 steps separately.

Folding in the flour

Then all that’s left to do is fold the flour into the sugar batter with a metal spoon, (about a third of the flour mix) then fold in a third of the chocolate chilli milk,  alternating the flour and milk until it’s all incorporated and there are no hidden lumps of flour lurking in the bottom of the bowl. I love my pyrex mixing  bowl for this very reason, it makes it so easy to check to see I’ve finished my folding. It will end up as a glossy batter that can be poured slowly into it’s greased and lined tin.

Tin Time

The recipe calls for a 900g loaf tin. I did originally bake a chocolate and chilli loaf, however I failed to take any photos whatsoever due to my aforementioned baking meltdown, so I used this excuse to bake it again. (Did I tell you how much I love this cake??) This time I opted for my favourite bundt tin and made sure I greased it really well to avoid any sticky disasters.  I reduced the baking time by 5 minutes to take into account  the variation on the tin and it worked brilliantly. It needed 50-55 minutes in the bundt tin or 55- 60 minutes in the loaf tin.  But just to make sure I did the cocktail stick test to make sure it was cooked all the way through.

Chocolate and Chilli Cake – look at those flecks of red chilli

I allowed the cake to cool in the tin for about 20 minutes and then tipped it upside down onto the cooling rack. It slid out effortlessly. No coaxing required!

Pre Glaze

Now I did mention that I had been baking a Mary Berry chocolate cake originally. This cake also had a chocolate glaze. I figured I wouldn’t need all of it after I broke the Mary Berry cake so I poured it all over my chocolate and chilli cake instead. What a triumph! The original recipe calls for a sifting of cocoa powder over the loaf but now it seems that I have added a chocolate ganache glaze instead. I think this glaze helps to balance out the savoury undertones of the chilli (and mellow out the extra hot chilli oil that I added) so if you can be bothered to add an extra step into the recipe I really recommend that you do.

Glorious Glaze

While the cake was cooling I warmed a good tablespoon of butter in a pan and added 100g of icing sugar and 10g of cocoa powder. Once the butter has melted I added 4-5 tablespoons of warm water to the mix, or enough water to create a smooth glossy glaze. When the cake had cooled enough I simply poured it all over and spooned it onto the gaps. The glaze will crisp up slightly once it has cooled.

Dripping Glaze

The cake will cut easily when it’s cooled, if you can wait that long for your first slice! If you can’t, just dig in with a fork, as it’s so tender it will melt in your mouth 🙂 This was a perfect pick me up after my first 10k practice race that I ran at the weekend, in preparation for the Great North Run. I must admit the thought of wedge of restorative Chocolate Chilli Cake did help to keep my feet moving and got me round in 1 hour 1 minute 🙂

Chocolate and Chilli Cake – The final slice

Finished the Sunderland 10k. Now time for cake…

Mexican Chocolate and Chilli Cake

Things that I used to make Mexican Chocolate and Chilli Cake*

Cake – Milk Base

  • 250ml milk
  • 100g dark chocolate
  • 1/2 teaspoon ground ginger
  • a good splash of chilli oil (1/2 to 1 full  teaspoon depending on how hot you like it)
  • 1/4 teaspoon of hot paprika
  • 1/4 teaspoon of dried chilli powder

Cake – Fluffy Base

  • 150g unsalted butter
  • 300g brown sugar (demerera or muscovado will do)
  • 1 tablespoon of treacle
  • 3 eggs (I used medium but you could use large

Cake – Dry Ingredients

  • 250g plain flour
  • 1 tablespoon cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda

Glorious Glaze**

  • 100g icing sugar
  • 1 tablespoon of butter/margarine
  • 10g cocoa powder

* Recipe chaotically adapted from The Great British Bake Off  ‘How to Bake’ Book – Chocolate Chilli Cake

** Glaze made up from a Mary Berry recipe (Ultimate Chocolate Cake) and a Marguerite Patten recipe (Water Icing with chocolate)

30. Beautiful Bara Brith! Welsh Tea Loaf

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Bara Brith!

My friend Dicky who I met on Twitter asked me if I was planning any Welsh bakes recently. I’ve been thinking about baking Welsh cakes for a little while and asked Dicky for his favourite Welsh baking recipes. He very kindly shared with me his Bara Brith recipe. This is a wonderful fruity tea loaf that’s feels so healthy I don’t feel any guilt in eating a slice or three… I absolutely loved this bake!

I was worried that I wouldn’t be able to find self-raising wholemeal flour as I’ve never noticed it before in the local shops, but lo and behold I found it in the first place I looked. The stars had most definitely aligned to help me create this Welsh classic.

Tea soaked fruit

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I soaked my fruit in hot strong black tea overnight. I must admit I had to improvise with the dried fruit that I had in the cupboard. I used a combination of sultanas and dried pear. (And threw in a little extra for luck!)

Unfortunately my measuring jug doesn’t have a vast amount of detail on it so I also guessed a little as to how much 2 thirds of a pint of tea is. I did add a little more freshly brewed tea to the final loaf mix later on as the fruit absorbed most of it to get it to the right ‘dropping consistency’.

For an added oomph I splashed in a little lemon juice to the tea and fruit also. I was worried that I might forget to buy a lemon to add it’s zest to the batter. (However I did remember and think the lemon zest really helps to lift the flavour of the loaf.)

The remaining tea

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After soaking the fruit in tea I strained the fruit and kept the remaining tea for future use.

Mixing in all the flour, spices, sugar and zest

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I added the flour, spices, sugar, and egg to the fruit and mixed it all up along with the zest of one lemon.

The perfect dropping consistency

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Then I gradually added the tea to the mix until it became a smooth and shiny fruit studded paste that drops slowly, but surely from the bowl when poured into the tin. Also known as the right dropping consistency.

I had prepared a loaf tin by thoroughly greasing and lining it with greaseproof paper.

Pre oven Bara Brith

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Then all it required was some 45-55 minutes in the oven at 170 degrees C. When it is risen nicely and has turned a lovely golden brown colour, it will be firm to the touch. Then ta da! A perfect Bara Brith is born!!

Fresh from the oven Bara Brith

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Dicky recommended eating it, once it has cooled, with lashings of butter and it is wonderful with a proper cup of tea. It’s a gently spicy sponge with plump and juicy tea soaked fruit. The wholemeal flour gives it a great texture too. What more could you need!

Bara Brith dressed in butter

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I enjoyed it for breakfast but it would be wonderful at any time of day. I must confess we also ate it with custard and bananas for pudding one night too. 🙂 Delicious!!!

Naked Bara Brith

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Thank you so much for sharing your recipe Dicky. This will definitely be one of my staple home bakes in the future. I think I might even bake some and freeze them for future use! Also if you would like to follow Dicky on twitter I recommend that you do, he’s a lovely guy, training to be a chef and always baking something amazing. You can find his profile here.

If you have an international recipe that you would like to suggest or send my way, please let me know. You can leave me a comment below if you like. Thanks you so much for reading and all your comments are gratefully received.

Naughty Bara Brith dressed in custard and bananas

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Things that I used

One 2lb loaf tin

Preheated oven at 170 degrees C,  350F or Mark 4

  • 10 oz (or 285g)  mixed dried fruit (I added a bit more than this for luck probably around 12oz/300g)
  • 2/3 pint hot tea (no milk)
  • 3 oz (or 85g) soft brown sugar
  • grated rind of 1 lemon
  • 12 oz (or 340g) self raising wholemeal flour
  • 1 teaspoon mixed spice ( I am always rather on the generous side with spices so used 1tsp ginger, 1tsp cinnamon 1tsp allspice)
  • 1 large egg ( I used a medium egg as it was all that I had in and it worked well)