54. Hawaiian Haupai Pie – A Coconut Chocolate Cream Dream

Coconut curls and chocolate drizzle. Haupai Pie part deux

Haupai Hawaiian Coconut Pie

Having never visited Hawaii I have absolutely no idea what the traditional cake Hawaiian cake would be until I discovered Haupai Pie. I’ll never look back from this tropical chocolate, coconut cream dream pie.

The first slice of Haupai Pie

The first slice of Haupai Pie

Trying to decide on a birthday cake for my sister I put a call out for inspiration on twitter and Haupai Pie was suggested by the lovely @FoodandFrets. I knew instantly that this was the pie for me especially with my upcoming trip to @private_pie club which was to be held the amazing Quilliam Bros Teahouse (which is incidentally also my favourite shop to visit with their millions of teas brewed to perfection and spectacular peanut brownies). The theme of Private Pie club this month was ‘free from’. I interpreted this to mean free from meat but not free from calories.

The sweet pie table at Private Pie. Gorgeous Raw Chocolate Vegan Pie, Shoofly Pie and my Hapuai Pie

The sweet pie table at Private Pie. Gorgeous Raw Chocolate Vegan Pie, Shoofly Pie and my Hapuai Pie

Recipes vary for Haupai pie. Many require just an unspecified ‘pie crust’. Which is helpfully vague but also means I can do what I like best in the kitchen, and make it up as I go along. Sweet chocolate pastry pie crust it is then for me!

Pastry is not my forte. It’s no secret. I have heard that chocolate pastry is particularly difficult and delicate but who cares what the worriers tell you. Just plough on through and it’ll be fine. If I can make it I’m sure anyone can.

Butter me up

Butter me up

Infused with confidence, having churned my own butter recently, I set to work using my Homemade butter to make this challenging crust.

Rub rub run your flour

Rub rub run your flour

Rubbing together the flour, cocoa powder, icing sugar and homemade butter by hand means you’re more in control of the pastry and less likely to overwork it. (Not that I could honestly tell the difference between over our under worked pastry as they all taste pretty good to me.) I chose to use icing sugar rather than caster sugar to achieve a smoother pastry. Caster sugar, although finely ground, could be a little too course for this pastry  (Another helpful tip brought to you from the wisdom of Mary Berry!) It’s definitely not because I had ran out of caster sugar and only had icing sugar to hand…

Pastry starting to come together

Pastry starting to come together

An egg is used to enrich the pastry and bring the dry mixture together. I also added a splash of milk to get the pastry to a good rollable consistency. Once it starts to come together, tip it onto an icing sugared dusted surface and knead it lightly and pat it into a round.

A dark chocolate pastry ready for rolling

A dark chocolate pastry ready for rolling

Moving the pastry as little as possible is apparently the key to good pastry (and cold hands, which I have even in summer). Lightly rolling the pastry away from you, in one direction, turn the pastry 90 degrees clockwise, roll again and turn. Keep repeating until it’s about 5mm thin and big enough to line your tin.

A thin pastry rectangle

A thin pastry rectangle

The best tip I have is to trim off the excess pastry, making more of a round shape as you roll to help keep it all under control. It makes life much easier when trying to fling the pastry into your tin too. Also as the pastry has a high butter content, there’s no need to grease your tin. Hurrah! Another job saved.

Pastry envelope

Pastry envelope

My method is to fold the pastry like an envelope, into thirds and lift it into the middle of the tin. Then all you have to do is unfold the pastry and gently press it into all of the nooks and crannies of your tin (I chose a tart tin with a wavy edge for my main pie). If your pastry is extremely delicate you can press it using a piece of cut off pastry instead of your fingers to stop yourself from poking a hole in it.

Unfold your pastry into the tin

Unfold your pastry into the tin

Once the pastry has relaxed and is pressed tightly into the tin you can trim off the extra and save it for later. This recipe made enough pastry for 2 pies! So I made a bonus practice Haupai pie. You could freeze the raw pastry for another day if you prefer or make some tasty biscuits instead.

Trim your edges

Trim your edges

The pastry needs to chill in the fridge for at least 10 minutes before blind baking the case.

Trimmed and chilled pie case

Trimmed and chilled pie case

Before baking the chocolate pastry case prick the pastry all over with a fork to stop it bubbling up allowing you to fill it evenly later on.

Blind baking with kidney beans

Blind baking with kidney beans

I like to use crumpled up greaseproof paper to line the case and kidney beans to hold the pastry down during the blind bake. With my extra pastry I decided to attempt a fancy twisted pie crust…

Fancy twisted pie crust

Fancy twisted pie crust

However in reality the fancy pie crust was a bit over ambitious. It melted in the oven during the blind bake and collapsed into the case giving some lucky people an extra thick chocolate crust! To make sure the pie crust bakes evenly I pop the pie onto a preheated baking sheet. The pie needs to be blind baked for 15 minutes and then baked uncovered for a final 5 minutes until it’s fully cooked in the middle. Some of the crust did stick to the greaseproof paper but hey it doesn’t need to look pretty on the inside, it’s going to be covered in luscious chocolate and coconut pudding. (Please ignore the twisted pastry mess on the outside too.)

Not so fancy pie crust

Not so fancy pie crust

Whilst the pie crust is cooling you can then make the coconut custard/pudding mixture. This recipe seemed worryingly liquid filled to me.  I couldn’t imagine it ever thickening up to a custard consistency. I had visions of the runny custard seeping into the pastry and ruining the crisp base. No one wants a soggy bottomed tart. The recipe called for a lot of coconut milk, milk and sugar to be boiled together and allowed to thicken. I had some homemade dulce de leche that needed to be used up so I substituted half of the milk for this instead, which also helped to thicken the mixture. (But you could just use normal milk or condensed milk for an extra sugary kick if you prefer…)

Simmering and whisking coconut milk, dulce de leche

Simmering and whisking coconut milk, dulce de leche

I’ve never made a custard without eggs before, relying solely on corn flour to thicken the mixture. This seemed the perfect opportunity to use up the box of cornflour I had carefully carried through customs all the way back from Berlin recently too, believing it to be a German cake mix. Google translate revealed later that it’s just plain old cornflour that I could buy in any shop here…

This custard/pudding recipe screamed against all my baking instincts, which I had to suppress with all my might to stop myself throwing in the odd egg yolk or two. I’m pleased I ignored my supposed baking instincts and put my faith in the recipe.  Pouring the full volume of water mixed with cornflour into the coconut milk, I held my breath and whisked like mad…

This seems like a lot of water and cornflour to me...

This seems like a lot of water and cornflour to me…

Miraculously the custard thickened immediately after I poured to full amount of cornflour into the mix! Producing a gloriously thick and glossy custard.

Beautifully thick and glossy coconut custard

Beautifully thick and glossy coconut custard

The custard then needs to be divided in half to whisk chocolate into one half and dessicated coconut to the other, until you get a beautifully shiny chocolate custard and a wonderfully textured coconut pudding custard.

Chocolate custard

Chocolate custard

Coconut custard

Coconut custard

With your cooled chocolate and coconut custards at the ready, the rest of the Haupai Pie assembly is pretty straight forward. Pour the chocolate layer in first and spread evenly over the base, followed by a layer of coconut custard. As I was making two pies, I ran out of coconut custard for my second pie, but you get the gist of it… You could just make one really full pie instead if you prefer or have a much more chocolatey second pie, like me.

Chocolate custard filled chocolate pastry cases

Chocolate custard filled chocolate pastry cases

Whilst this is setting in the fridge, take the opportunity to whip up your double cream with a little caster sugar, until fluffy and light.

Followed by a generous layer of Coconut custard

Followed by a generous layer of Coconut custard

Spread a final thick layer of whipped cream evenly all over your pie and decorate with chocolate, or coconut or a combination of the two! With two pies to decorate I made one with chocolate buttons and another with homemade coconut curls and a milk chocolate drizzle.

The first slice of Haupai Pie - chocolate buttons make a quick decoration

The first slice of Haupai Pie – chocolate buttons make a quick decoration

I absolutely love Haupai Pie! I love the triple layered effect, with the dark chocolate pastry and custard contrasting with the mellow coconut custard and the white whipped cream! You can probably tell I have a bit of a coconut fascination, so this pie is right up my street.

Haupai Hawaiian Coconut Pie

Haupai Hawaiian Coconut Pie

The crisp chocolate base is the perfect partner to the smooth and creamy filling. Adding the extra dessicated coconut to the custard gives an added texture and interest to the pie too. And despite my crust slipping into the pie, I quite enjoyed the extra thick crust.  I could quite happily eat chocolate pastry every day. Who would have thought that this time last year I thought that I didn’t really like pastry or cream?! I’m so pleased I persevered and not only do I now like pastry and cream I can now say I really do LOVE it.

Coconut curls and chocolate drizzle. Haupai Pie part deux

Coconut curls and chocolate drizzle. Haupai Pie part deux

I was worried that I had prepared the pies too early as I made them on Monday to be served on Wednesday. I feared that the custard would make the pastry too wet. But lo and behold it was still perfectly crisp after 2 days. This pie definitely needs to be kept in the fridge and is probably eaten as soon as possible but rest assured it keeps very well for at least 3 days (if it lasts that long in your house!).

Haupai Pie mid devouring at Private Pie Club

Haupai Pie mid devouring at Private Pie Club

Things That I used to make me Haupai Pie

Chocolate Pastry Recipe

  • 90g icing sugar
  • 30g cocoa powder
  • 250g plain flour
  • 140g butter
  • 1 egg
  • a splash of milk
  1. Rub together ingredients dry ingredients and butter
  2. Add the egg (and milk if needed) to bring the pastry together
  3. Roll out to 5mm thickness and press into tin
  4. Cut to shape and prick with a fork all over
  5. Blind bake for 15 minutes at 180 degrees c.
  6. Bake uncovered for a further 5 minutes, until evenly baked.
  7. Allow to cool

Coconut and Chocolate Custard Fillings

  • 235ml milk (or 175ml dulce de leche and 50ml milk) (or 235ml condensed milk)
  • 1 can of coconut milk (400ml)
  • 200g white sugar

Heat milk and sugar until boiling and simmer for 5 minutes to thicken.

  • 235ml water
  • 65g cornflour
  1. Mix the cornflour and water until dissolved.
  2. Pour cornflour into the coconut milk
  3. Whisk over the heat until thickened (about 3 minutes)
  4. Take off the heat and divide the mixture in half
  • 210g chocolate (100g milk and 110g dark)
  • 40g dessicated coconut
  1. Whisk the chocolate into one half of the custard
  2. Whisk the dessicated coconut into the other half of the custard
  3. Allow to cool
  • 400ml Double cream
  • 40g caster sugar
  1. Whisk the double cream and sugar together until fluffy
  2. Pour chocolate custard into the pastry case
  3. Pour coconut custard into the pastry case
  4. Top with whipped cream
  5. Decorate with chocolate/coconut (or anything else you like)
  6. Enjoy!
Eat with a big spoon

Eat with a big spoon

Advertisements

Knickerbocker Geordies!

Where to start with such an amazing array of ice creams?? I want to try them all! Beckleberrys

Where to start with such an amazing array of ice creams?? I want to try them all!

Having recently ventured into ice cream creation myself  my head is full of flavour combinations and weird and wonderful infusion methods. Rose petal gelato anyone? (I created this flavour for a recent ice cream party with my cake club friends! Yum!)

I was very kindly invited along to the new Beckleberry’s ice cream parlour in the Metrocentre to sample the delights of the their gourmet sundae menu. Of course I said yes very quickly and took Mr Hoy along with me too.

Our two choices from the Gourmet Sundae menu

Our two choices from the Gourmet Sundae menu

I love Beckleberry’s ice cream, not only because it’s a proper local company using locally sourced high quality ingredients, but because they invent such wonderful flavours.We settled on two of the gourmet sundaes wanting to experience as much ice cream as possible. And we were not disappointed.

Knickerbocker Geordie and Coffee Cascade Gourmet Sundaes

Knickerbocker Geordie and Coffee Cascade Gourmet Sundaes

We opted for the Knickerbocker Geordie which was beautifully creamy and rich. Topped with luxury monkey’s blood. (Not actual monkeys blood but if you ask for it in any proper ice cream establishment in the North East you will be served lovely red sauce on top of your ice cream) this one also had actual strawberries in it too!

Knickerbocker Geordie and Coffee Cascade Gourmet Sundaes

The Coffee Cascade and Knickerbocker Geordie

And the ever so decadent Coffee Cascade with gorgeous crunchy amaretto biscuit pieces in between each layer! My favourite bit! The added texture to the ice cream was the perfect accompaniment to the rich coffee and chocolate ice cream, keeping the sweet balance just right.

Smiles all round after an indulgent Sunday Sundaes

Smiles all round after an indulgent Sunday Sundaes

Delicious! I can’t wait to try the rest of their flavours. I wonder if I asked for a spoonful of every flavour they would let me sample the lot!

Equally hard to resist the array of cakes on offer

Equally hard to resist the array of cakes on offer

Beckleberry’s have also given my a voucher to pass on to my friends so you can get a discounted sundae at their new Ice Cream Parlour. Feel free to print out a voucher here Beckleberry Voucher £3 Sundaes

46. Say hello to my Brazilian Roll ~ Rocambole Cake

image

Brazil is yet another country on my still to visit list. However I do have a lovely Brazilian friend who was an exchange student at my sixth form. We became firm friends over A Level Media Studies and parties. Thinking of you Gabriella when baking my Brazilian Roll or as you may call it in Brazil a Rocambole.

image

This bake reminds me of Mary Berry’s Chocolate Roulade (one of my very first around the world in 80 bakes more technical challenges). Both are very similar to the wonderful Swiss Roll however the distinguishing factor of the Rocambole and the Roulade is that they use whisked egg whites to fluff up the sponge. This means it’s a fragile cake but very light. Where as the Swiss Roll is more like a sponge cake, less delicate and probably (in my opinion) a bit easier to bake and to handle.

Traditionally the filling in a Rocambole is a Doce de Leite. This is a Brazilian favourite. It’s a creamy milky toffee sauce made from slowly reduced condensed milk. (It’s quite similar to the Italian toffee sauce dolce de leche). It’s reduced down over a low heat until caramelised to produce a thick fudgey gooey paste. As the filing takes quite some time to prepare it’s best to start with this! You need to be really careful with this as if the pan is left to boil dry the can could explode and really hurt yourself (and your kitchen).

how to make doce de leit Simmer an unopened can of condensed in a pan of water for at least 2 and a half hours

Simmer an unopened can of condensed in a pan of water for at least 2 and a half hours

Take one unopened can of condensed milk (Most cans in the UK randomly contain a very precise amount of condensed milk of 395ml. Who knows why? But the process is the same regardless of the size of your tin). Place your unopened can of condensed milk in a pan of boiling water and simmer it for 2 and a half hours. Keep an eye on the pan and keep topping up the water so the water level remains.always around 2 thirds of the way up the can. Allow the can to cool for about 30 minutes before opening it.

Evaporated milk isn’t the same and unfortunately won’t work as a substitute, as evaporated milk doesn’t have as much sugar in it. Never to be defeated I have managed to make doce de leite with evaporated milk. If you’re up for an experiment and evaporated milk is all you’ve got, you could get away with adding sugar to evaporated milk and dissolving it slowly over a low heat to create your own toffee sauce. (I have free styled this recipe before and it gave a rather more liquid toffee sauce so it can be done! Just add enough sugar until you reach your desired level of toffee colour and taste.)

how to make doce de leite

The grand reveal! My doce de leite looks suspiciously like condensed milk. No hint of toffee here. Back in the pan you go

Unfortunately I failed to let the water bubble (being a little too cautious – very unlike me!) so when I opened my can it still looked like condensed milk, just a bit thicker. However undeterred I threw it all into the pan and heated it on the stove to make my doce de leite directly in the pan. It does require a bit more attention and elbow grease however…

The slightly reduce condensed milk straight from the can, the bottom revealed some thicker doce de leit

The slightly reduce condensed milk straight from the can, the bottom of the can revealed  the beginnings of some thicker doce de leit. It’s a bit lumpy so needs a good whisk

I’m a little impatient and wanted it to thicken up quickly so kept increasing the heat and whisking by hand until it bubbled, then removed the pan from the heat to allow the residual heat to continue to cook the condensed milk. You need strong arms to keep whisking continuously as the milk thickens! (My arms weren’t feeling the strongest after a full day of Yoga handstands the day before but I still managed)

Whisking the condensed milk over a low heat to make doce de leit

Whisking the condensed milk over a low heat to make doce de leite

My impatience led my doce de leite to become extremely thick and it pulled the head off my hand whisk! However a little cold milk reduced the heat of the sugar to calm the doce de leite down. It allowed me to get the sauce back to a slightly more spreadable state. To stop the cooking process I placed the hot pan into a sink of cold water. In my ‘wisdom’ I then dipped my finger into the doce de leite to test if it was cool enough to spread! It was most definitely NOT cool enough and welded to my finger. I managed to pull the molten lava doce de leite off my finger and ran it under the cold tap. Did you know a piece of frozen melon makes a wonderful cold compress to take the heat out of a burn? Clutching my melon I managed awkwardly to continue to whisk the sauce still undefeated by my blistering finger. I ended up clutching on to more frozen fruit whilst spreading the doce de leit and rolling up the cake.

After a good 5 minutes of whisking and heating it turns a golden brown colour and becomes quite thick! Add a bit of milk to loosen the mixture if it needs it.

After a good 5 minutes of whisking and heating it turns a golden brown colour and becomes quite thick! Add a bit of milk to loosen the mixture if it needs it.

The cake itself takes hardly any time at all to prepare. The whisking is the most time consuming part of the Rocambole. Like a Roulade you have to whisk the ALL of the egg whites (there’s 5 eggs in this cake! That’s a lot of egg!) on a high speed setting. (If you have an electric whisk, if not prepare your arms for a bit of a work out!) until stiff and shiny. This takes about 5 to 7 minutes. The egg whites will double in size. I love this bit!

Whisking the egg whites to make Rocambole

Whisking the egg whites to make Rocambole

One slight difference between the Rocambole to a Roulade is that the egg yolks are then also whisked into the egg whites. (With a Roulade you whisk the yolks with the sugar and chocolate then fold it into the egg whites.) The Rocambole is a bit quicker banging it all together and whisking to your hearts content. You don’t want to knock any of the air out of the egg whites, so it’s best to beat the yolks lightly first so they are runny. You can then pour the egg yolks in as you whisk.

Adding egg yolks to whisked egg whites - rocambole

Whisking in the egg yolks to the egg whites – lovely creamy yellow colour and very fluffy!

Then to whisk in the sugar. The traditional Brazilian Rocambole recipe doesn’t include any flavourings or spices, it is a plain egg sponge. (A bit like my Chinese Egg Yolk Sponge favourite!)  Ever the experimenter I wanted to add a bit of flavour to this bake so I used vanilla sugar. I made this really simply by shoving a leftover vanilla pod, which I had scraped the seeds from for another bake, into a bag of sugar. I then left it to infuse it’s vanillary goodness for a couple of weeks. It smells lovely and gently flavours the sugar with a hint of vanilla. It’s a good way to get your moneys worth out of those more expensive ingredients as I hate to throw the pods away. I often pop a vanilla pod into any spirit that I have in my cupboard too. Vanilla Brandy or Vanilla Rum anyone?

Then to whisk in 5 tablespoons of water into the eggs and sugar - Rocambole

Then to whisk in 5 tablespoons of water into the eggs and sugar

The eggs should be seriously expanding and threatening to overflow the bowl by this point as they inflate rapidly. You need to continue to whisk the fluffy and shiny eggs whilst pouring in 5 tablespoons of water. This takes around 5 minutes of whisking.

Fold in the tiny amount of flour and baking powder

Fold in the tiny amount of flour and baking powder

In order to maximise the air in the cake and to avoid knocking the air out of the wonderfully fluffy eggs, sift in all 5 tablespoons of plain flour and half a teaspoon of baking powder. Then using your  best metal spoon fold in the dry ingredients gently. This is probably the smallest amount of flour that I’ve ever folded into a cake. It felt a bit odd as the flour just disappeared to the bottom of the bowl, but trust in the recipe, it definitely works!

Rocambole Carefully pour the mixture into a rectangular baking tin

Carefully pour the mixture into a rectangular baking tin

Line and grease a rectangular baking tin. I used a tin 37cm long by 22cm wide and 5cm high. Use a deep tin as it will rise in the oven.  This mixture is really delicate so to avoid knocking the air out of it, hold your bowl of mixture as close to your tin as possible and pour. It’s a very liquid mixture so try to pour it into all of the corners so you don’t have to move it around too much in the tin. Gently level the mixture with a spatula to avoid an uneven bake.

A fully cooked and curled Rocambole

A fully cooked and curled Rocambole

After baking it in a preheated oven (350 F/170 degrees Celsius) for 15-20 minutes, it will become golden brown and feel slightly firm and springy to the touch. I always check that a cake is cooked by using a cocktail stick, if it comes out clean from the sponge you know it’s done. Unfortunately I was trying my Mary Berry recommended foil backed parchment paper and it doesn’t always do what it’s told. In the heat of the oven it curled up and into the cake! Maybe a wider variety of paper is needed for this tin so that it reached the edges of the tin and can be scrumpled down over the lip of the tin to hold it in place?

Carefully lift your cake from the tin and prise any baking paper out of the sponge (if needed)

Carefully lift your cake from the tin and prise any baking paper out of the sponge (if needed)

Allow the cake to cool in the tin slightly so it holds it’s shape. Then carefully lift the cake out of the tin, by the baking paper. But don’t remove the baking paper.

Spread the Doce de Leite carefully onto the sponge - try not to take the cake with you

Spread the Doce de Leite carefully onto the sponge – try not to take the cake with you

Using a spatula and a palette knife , I tried to spread  a thin layer of doce de leite across the cake. This is easier said than done whilst holding a piece of frozen fruit on your burnt finger. The Doce de leite is very gooey and if it’s as thick as mine, it could pull holes in your cake (note the holes in my sponge above…) But who is going to check the inside of your cake? When it’s rolled up no one will notice  and it’s going to taste gorgeous anyway so throw it on as best as you can.

Carefully does it ... Roll Roll Roll your Rocambole

Carefully does it … Roll Roll Roll your Rocambole (excuse my slippers)

There is a bit of a knack to rolling up a Rocambole. I decided to neaten up my slightly rough edges, trimming the longest edge as straight as possible with my very best sharp knife. It’s not the easiest cake to trim as the sponge is very moist and delicate (so it sticks to the knife!). I only trimmed one edge in case I destroyed the other side. This cake was to accompany me to the Clandestine Cake Club and I didn’t have time to make another one (or anyone condensed milk!). Trimming the cake does have it’s benefits however, I could make sure it tasted good before serving it up to my friends! 

 

Ta da! One rolled up Rocambole!

Ta da! One rolled up Rocambole! (And one pan of soapy boiling water on the stove to dissolve all of the doce de leite)

Before I even attempted rolling the cake I made sure I had loosened all of the edges from the baking paper gently with my fingers to avoid tearing the sponge. It’s best to keep the sponge on the paper so you can use the paper to coax the cake over. I started the roll off by pressing a knife into the sponge about half an inch in from the shortest edge. I then folded this lip of sponge over to start the roll and give a really tight spiral. Then to let gravity do it’s job! Lifting the paper over,  letting the cake fall into place whilst coaxing it into a roll with your hands. Once you start it’s easy to get carried away! Hence my lack of photos of this process the Rocambole was all rolled up before Chris could get into the kitchen to take a photo for me!

Rocambole recipe Gently ease any slightly stuck bits  of cake off the paper using your finger tip...

Gently ease any slightly stuck bits of cake off the paper using your finger tip…

All of the pictures I could find of a Rocambole seemed to show a cake with a very long spiral with a very thin sponge so I chose to roll mine from the short edge to the short edge, to maximise my spiral. If you wanted to get more slices out of your Rocambole you could roll from long edge to long edge and get a much longer cake.

Just rolled Rocambole - trimmed edge to the front!

Just rolled Rocambole – trimmed edge to the front!

Once you’ve rolled up your Rocambole all it needs is a liberal dusting with icing sugar and you’re good to go! I recommend eating it quick as the doce de leite has a tendency to ooze out of the sides when left for a night. But if you like this effect then see if you can hang fire for a bit for an extra level of goo.  I can confirm that this a tasty cake. It’s definitely a winner if, like me, you have a sweet tooth as most of the flavour is derived from the sugar in the cake and the milky caramel doce de leite! It’s an extremely tender sponge that almost melts in your mouth. I’ve heard very good things from my Brazilian friend, who’s Grandma makes Rocambole. She covers the entire Rocambole in chocolate buttercream and adds some texture with a fork to create a chocolate log Rocambole! Now there’s a good idea for another Christmas bake to add to my list!

Clandestine Cake Club Newcastle at Pink Lane Coffee

Glorious Cake Collection at the Clandestine Cake Club Newcastle at Pink Lane Coffee

I took my little Rocambole along with me to the Clandestine Cake Club  at the lovely Pink Lane Coffee shop in Newcastle where we were baking around a ‘New’ theme. This could mean a new recipe, new baking tin, new ingredients. This was perfect for me as pretty much every recipe I bake is new to me and a bit of an experiment. There were some amazing cakes that night, my favourite being a chocolate and peanut butter layer cake (7 layers in total!). Check out Lisa’s blog for more gorgeous pictures of the beautiful cakes from all of the bakers who braved the January snow. When there’s cake nothing will get in my way. It was immense. I must admit I took an extra sneaky piece home for later too. I was so happy that all of my Rocambole got eaten.

So if that has whetted your appetite for a spot of Rocambole here’s what I used to make mine.

Ingredients

Doce de Leite Filling

1 unopened can of condensed milk (395 ml)

Alternative fillings…

If you don;t fancy simmering a can of condensed milk down in a pan I’m sure you could put a jar of nutella or jam or guava marmalade (another traditional Brazilian Rocambole filling) to good use here too.

Cake

  • 5 eggs
  • 5 tablespoons of vanilla infused  sugar (or just normal sugar will do)
  • 5 tablespoons of water
  • 5 tablespoons of plain flour
  • 1/2 teaspoon of baking powder

Blog North Awards 2012 Aroundtheworldin80bakes has been shortlisted!

I am so so thrilled! This week I got a surprise email to tell me that Aroundtheworldin80bakes has been Shortlisted for the Blog North Awards 2012 in the BEST FOOD AND DRINK BLOG category! 

The Blog Awards are celebrating ‘The best online writing in the North’.

How amazing is that!! I never in a million years thought that I would be nominated for an award, never mind shortlisted from over 400 blogs in the North. There is even a cash prize for the winner!

(Now that would come in very handy for more international baking and for my  wedding cake in particular which I began at this weekend. It truely is the biggest cake I have ever attempted! The first tier is already bigger than my head!)

image

If you would like to vote for me (please) in the Blog North Awards you can do so on the Blog North website www.blognorthawards.com/vote 

Voting closes on 4th October with the winners announced at the award ceremony on 17th October! There are 4 other fabulous foodie blogs in the category too which are a very very good read. Also on my most recommended Northern blogs list is www.newcastleeats.co.uk and foodiesarah.wordpress.com.

image

Thank you so much for reading and your support. It is very much appreciated! I will keep you posted on the results. I shall be keeping everything crossed until then!

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

In an English Country Garden! Clandestine Cake Club – Lavender and Coconut Madeira Cake

Following on from my disastrous Lavender and Coconut Bibingka Cake attempt I had  one evening left before the Clandestine Cake Club to create a new and English Country Garden themed cake… I toyed with the idea of a rose flavoured bundt and earl grey tea and then fell upon the idea of a Lavender and Coconut Madeira Cake instead! Normally a citrusy based sponge cake I reckoned I could substitute some ingredients and make my own recipe… Dangerous and experimental with a very short time limit? Sounds good to me!

Emergency Lavender and Coconut Madeira Cake

Unfortunately I can’t count this towards my aroundtheworldin80bakes challenge as I have already baked SO much from England. Despite it’s continental name, Madeira Cake is actually from England. It’s a typical afternoon tea type of sponge cake and one of my favourites! The sponge in the Lamingtons that I made earlier is very similar to a madeira sponge. I love it’s moistness and I think (shock horror) I prefer it to a Victoria Sponge which (when I make it) can be a bit on the dry side.

Funnily enough Madeira cake and Madelines seemed to be very popular when I was in China. I ate rather a lot with my green tea!

Lavender and Coconut Madeira Cake (I can’t spell Madeira in this picture and this was my fourth attempt!)

I used a basic Marguerite Patten recipe and adapted it, replacing the lemon and orange zests with lavender sugar. I used the leftover lavender infused sugar (as mentioned in my last post) to add the lavender to the madeira recipe. I also substituted the milk for coconut milk and steeped some dried lavender in the milk for good measure while I whisked the butter and sugar together.

Beating the sugar and butter together until light and fluffy

I think the key to a maderia cake is to keep beating the butter and sugar until it becomes a lighter yellow colour and then add in one egg at a time. Whisk it all together until you think it’s ready and then beat it a bit more!

Whisking the eggs and coconut milk

Whisking the eggs and milk into the beaten butter and sugar

Fold in the sifted flour

All baked in my lovely new leak proof and non stick tin (no lining required!)

Unfortunately I got a bit carried away with the generous sprinkling of lavender sugar on the top of the cake and it dried out in the oven and cracked. I hadn’t intended on icing it at all, but the top layer crumbled away so on with the buttercream! (and no one will know the difference!)

Naked Madeira – pre cracked top

I usually enjoy my madeira cake plain with a cup of tea, especially as the edges a little more crunchy and sugary. However emergency butter cream was required and I whisked it up with another experimental addition. Coconut powder, icing sugar, blue food colouring, a little red food colouring and vanilla essence! This made the fluffiest icing that I have ever made! It was a bit touch and go for a while as my colourings ended up at grey rather than purple, so I kept adding blue until I got to lavender blue colour instead.

Lavender blue (and a sprinkle of glitter, coconut and lavender petals)

I didn’t have time for fancy piping so I plopped the icing on the cake with my palette knife and smoothed it round. Rustic looking, with a sprinkle of coconut and lavender, as Mary Berry suggests, to use a little of what’s inside the cake, on top of the cake to decorate it. I also couldn’t resist a sprinkle of glitter too…

The Cakes arriving at Cladestine Cake Club

All I had to do, was store it in the fridge over night. Then run home to collect it after work. The Clandestine Cake Club was held in the Garden Kitchen in Eldon Gardens this month. It was a fantastic venue, so light and airy!

So many gorgeous cakes to try!

The cakes were fantastic! I managed to sample, (almost) all of the cakes this time round. There were 20 bakers at this club with a guest each. I think I tried about 15 cakes! As most of them had fruit (and vegetables) in them they were quite light. I really enjoyed the English Country Garden theme.

Orange Blossom and Pistachio

I loved meeting lots of new faces at the CCC too and catching up with fellow bakers and bloggers Nelly  and Lisa (who organised the Newcastle CCC, it’s definitely worth checking out her blog!). Thankfully my cake seemed to be well received and there wasn’t a piece left at the end of the night! No one seemed to notice the cracked top that the buttercream was hiding too. I even took along my Bibingka Cake, just in case anyone wanted to try it, but there were far too many other lovely cakes to choose from, so I’m not surprised I ended up taking it home with me again!

Real Strawberries were hidden inside the giant carved cake strawberry! Delicious!

I’m looking forward to the next CCC event in July, where I will be baking something from the 18th Century for the EAT Festival! (I have no idea what I will be baking yet as google hasn’t offered many suitable recipes at the moment… all ideas are very welcome!)

 

Things I used to make Lavender and Coconut Madeira Cake…

Madeira Sponge

  • 6 0z of margarine (stork)
  • 7 oz caster sugar (infused with lavender petals)
  • 3 eggs
  • 8 oz plain flour
  • 1 teaspoon baking powder
  • about 1 tablespoon of dried lavender petals (for the sugar infusion)
  • 2 tablespoons of light coconut milk (you can use normal milk if you prefer)
  • about 1 tsp of dried lavender petals to infuse in the coconut milk

Coconut Buttercream

  • approximately 250g stork margarine
  • as much icing sugar as required to achieve smooth pale fluffy and thick consistency (approximately 200g)
  • a splash of vanilla extract
  • a generous 1-2 tbp powdered coconut milk
  • a sprinkle of dried lavender petals and desiccated coconut (and glitter)
  • blue food colouring (add as much as desired)

* This recipe was lovingly adapted from Marguerite Patten’s Luxury Madeira Cake Recipe, Everyday Food Cookbook