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)
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36. Wiltshire Lardy Cake – Let Them Eat Lard! – 18th Century Clandestine Cake Club – EAT Festival

Wiltshire Lardy Cake at the Clandestine Cake Club

Lard in a cake? Sounds vile doesn’t it? I’ve always been perplexed by this notion of animal fat in food. Long gone are the days when we made Yorkshire Pudding with blisteringly hot fat and yet we still use butter and such like in all our cakes which I guess is a tad more appealing than pork blubber.

Wiltshire Lardy Cake

I purchased a pack of lard to bake some Chinese cakes but never found the right occasion to bake the Lardy beauties. I was greatly amused in my favourite Chinese Bakery to see little signs in front of some of the buns proclaiming “I contain lard”. Like they were sharing a guilty secret with us. This was another case of serendipity,  me having the perfect random ingredients required to bake something unusual for a very special EAT Festival Clandestine Cake Club.

Clandestine Cake Club – 18th Century Cakes – note the oranges and cauliflour!

The theme was 18th century cakes. (It’s harder than you would think to find a genuine 18th century recipe online.) A bit of research/googling later I realised in the 18th cake was spicy (the spice trade was blooming) and mainly contained readily available ingredients such as Lard and yeast!

I reverted back to good old Marguerite Patten and found Wiltshire Lardy cake. A very traditional English recipe. (I realise I’ve baked A LOT already from England but I promise to be more exotic again soon.)

Marguerite instructed me on making a basic yeast dough. I could tell how authentic (and genuinely old this recipe is as it uses the measurement ‘gill’ I have never heard of this before and it took a bit of deciphering!)

Now attempting to follow a recipe and instructions located in 3 different sections of a book is sure fire way to get me to make mistakes. I did not fail. Was it the late night baking efforts or my recipe coordination skills that are lacking?! Probably a bit of both!

The Food Processor did a wonderful job of distributing the yeast and rubbing the butter into the flour. Saved me a job!

The recipe instructed me to make a yeast paste. I ignored this as I know dried instant yeast doesn’t need to be mixed with liquid first. If I was using fresh yeast (which is a bit more difficult to find these days and more tricky to encourage) I would have followed the recipe to the letter, using blood temperature water and whatnot. With the instant yeast all you need to do is chuck it in with the flour and give it a stir to distribute it throughout. Simple.

Proving Time

After creating the basic yeast dough and leaving it to prove I fully embraced the lard. The technique required is very pastry like and it requires a little planning and preparation.

I set out my;

– glass work surface protector on top of a damp tea towel to hold it in place
– rolling pin
– flour for dusting
– lard
– spices, sugar and dried fruit

Proven Dough

Pastry is not my strong point I’m unashamed to admit. I’ve only tried to make flaky pastry once and I shed a few tears over the sheer effort and complicated origami folding required. It was distinctly lacking in flakes too after all the hard work!!

To start with the dough needs to be knocked back and kneaded gently to distribute the yeast and warmth again. Then on a floured board it needs a good flattening with the rolling pin. Roll it into a rectangle.

Rectangular Rolling and dotting of LARD

Then to dot dollops of lard all over, (but leaving the final third empty)! I was in the throes on smearing the distinctly stinky lard in dots onto my flattened dough and crazily folding it into envelope shapes when Super Hans (the cat) joined me wailing for a bit of lard.

One Fold

Two Folds

Seal the edges with the rolling pin

Roll it out and repeat!

Turn clockwise and roll into rectangle

The animal fat smell most surely lured Super Hans into the kitchen. Is this a good sign?! I guess if it’s good enough for the cat to eat it’s good enough for me. Lard most certainly passes the Super Hans taste test. However a wailing cat is not conducive to pleasant baking experience…

Super Hans the noisy Cat. He enjoys a nice bit of lard.

I merrily proceeded to fold the dough up as required and smeared all the lard into it, then returned to the Lardy Cake recipe to discover I was supposed to have folded the fruit and spices into the dough along with the lard! Damn. Back to the rolling pin and floured board for me to fold in the remaining ingredients. My Lardy dough had a very through folding and rolling! It is a bit more difficult to roll dough when it has dried fruit sandwiched in it, but don’t despair if a few raisins pop through. I think it gives it character.

Folding (again) this time WITH the sugar, fruit and spices!

Folded and ready to be rolled with fruit, sugar and spices

Rolled out and ready to be folded again

Second half of the fruit and sugar and yet more folding!

Another fold (don’t worry the fruit is going to peek out in places!)

This Lardy cake definitely has ‘character!’

I was very lucky that my friends Jill and Jonny brought me back some amazing spices from their Indian Honeymoon including some cinnamon bark, which I whizzed up in my spice mill on my food processor. It smells AMAZING, much fresher then my normal ground cinnamon. I added rather a lot of my Indian spices to the sugar mix.

Hand Shaped chunky lardy cake

Once I had folded everything into the dough, it needed to be shaped and coaxed by hand into a chunky square. I plonked the square dough into a round, greased and floured cake tin. Then to squash the dough into a round, ensuring there are no gaps along the edges or on the base of the dough to avoid any holes in the cake. It needed a bit more time to prove and then into the oven!

Squashed-into-a-cake-tin Lardy Cake

While it was baking away I prepared my glaze to pour over the cake as soon as it came out of the oven.

Just Baked – Wiltshire Lardy Cake

I was very nervous taking this cake along to the Clandestine Cake Club as it wasn’t as pretty as the other 18c cakes, which included a Wedgewood Iced Pepper Cake (beautiful!!), a basket of oranges! (marzipan encased chocolate and ganache cakes! So very realistic!) and I brought along LARD!? I made sure I sampled my cake first in case it was horrid and I needed to remove it from the table. But I was very pleasantly surprised.

Post Glaze – Just Chilling – Wiltshire Lardy Cake

It actually tastes rather nice. It’s a distinctly brown cake. The sugar glaze adds a nice crunchy texture and the lard (dare I say it) gives the cake a slightly savoury feel, a little bit like the Herman the German Cake. I couldn’t see any layers despite all the meticulous folding but perhaps I messed that up with my accidental double folding and rolling. I’m not entirely sure it’s supposed to result in layers either! Marguerite doesn’t really go into that much detail.

A sideways glance of Wiltshire Lardy Cake – No layers in sight but plenty of fruit and spice

But as you may realise by now I am a sucker for a fruit cake and this ticks all my boxes, fruity, spicy, sugary. It’s always the way isn’t it? The things that are the least healthy, taste the best!

A fine selection of 18th Century Cakes

The Clandestine Cake Club was held in the Alderman’s House, which is absolutely beautiful. I’ve walked past so many times and it is only open on special occasions. It was perfect for our 18th century cake feast. As it was part of the EAT Festival we had additional guests to entertain with our cakes. It was a fabulous atmosphere with lots of tea flowing, cake demonstrations and sugar craft too. I’m looking forward to our next meeting in August.

 

Alderman’s House – Clandestine Cake Club

More Clandestine 18th Century Cakes

 

Rose cupcake decorating – look what I learnt!

Wiltshire Lardy Cake

Ingredients

Plain Yeast Dough

  • 12oz Plain flour
  • Pinch of salt
  • 1oz margarine
  • 1-2oz sugar
  • 1/2oz fresh yeast or 14grams instant dried yeast
  • Approx 1and ½ ‘gills’ tepid water, milk & water or milk (7.5 imperial fluid ounces or 213ml)

If using fresh yeast…

  1. Cream the (fresh yeast) yeast with a tsp of sugar
  2. Add tepid liquid and a sprinkling of flour
  3. Put into a warm place until sponge ‘breaks’ through

If using dried yeast ignore these 3 steps above and add instant dried yeast directly to the flour at this point

  1. Sieve flour and salt into a warm bowl
  2. Rub in margarine and add sugar
  3. When ready work in the yeast liquid and knead thoroughly
  4. Put into a warm place to prove for about 1 hr until it doubles in size
  5. Knock back and knead again until smooth

 

Lardy Cake

  • 4 oz Lard
  • 4oz Sugar
  • 4oz dried fruit
  • Little spice (mixed spices, cinnamon, ginger, cardamom,)
  1. Roll our the plain yeast dough into an oblong shape
  2. If it’s a bit sticky flour the board well
  3. Divide the lard and sugar into 2 equal portions, cutting the lard into tiny pieces
  4. Dot  half the lard onto the all over the dough and half the sugar and fruit, with a light dusting of spice on to the dough
  5. Fold in the same way as for flaky pastry
  6. Fold the dough over one third at a time, closing it like an envelope.
  7. Seal the edges by pressing it with the rolling pin
  8. ‘Rib’ the dough with the rolling pin. (Press the rolling pin into the dough lengthways to create ridges equally spaced across the dough)
  9. Turn the dough clockwise and roll out flat to a oblong shape
  10. Add flour as required to prevent the dough sticking to the board
  11. Re-roll the dough and repeat with the remaining lard, sugar, fruit and spice
  12. Fold again and roll into a neat square or oblong shape
  13. To fit into a 7 or 9 inch tin
  14. If using a round tin mould the dough with hands to the required space
  15. Put the mixture into a warmed, greased and floured cake tin, making sure it comes no more than two thirds of the way up the tin.
  16. Prove for 20 mins in a warm place
  17. Bake in the centre of a hot oven (425-450F or Gas Mark 6-7) for 15 mins
  18. Lower heat to 375F/Gas Mark 4 for 20-25 mins
  19. Either dust the cake with caster sugar when cold or brush with glaze when hot (1 tablespoon sugar and 1 tablespoon water)
  20. Enjoy with a big cup of tea and revel in the lardy glow