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!

 

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51. The Legendary Crack Pie (concocted the lazy way)

Legendary Crack Pie - no actual crack is involved in this baking process

Legendary Crack Pie – no actual crack is involved in this baking process

Crack Pie the most addictive pie you’re ever going to eat. It even sounds legendary before you even know what’s actually inside it. It hails from New York so apologies this is yet another American bake in my around the world adventures. But I’m sure you will understand why I just HAD to bake this. It was originally invented by Momofuku Milk Bar’s very talented pastry chefs and coined Crack Pie due to it’s extremely moreish quality.

A slice of gooey Crack Pie

A slice of gooey Crack Pie

I’ve been waiting for an excuse to bake this pie. This excuse came in the form of the Private Pie Club. The theme for this months Private Pie was Film Pie. I managed to shoehorn my Crack Pie in under the banner of ‘Fear and Loathing in Las Vegas’ as the most drug fuelled film I could think of , although with it’s final dusting of floral icing sugar the pie appears much more sweet and innocent than it’s name suggests… (If you like pie you should also come along to Private Pie club and meet other pie enthusiasts!)

Fully iced Crack Pie

Fully iced Crack Pie

The original epic recipe is merely concocted from a few store cupboard essentials. This means you will probably have all of the ingredients ready to hand to bake this pie. So what are you waiting for?? Get baking! Although there is a LOT of everything in it so you may need to invest in a few more eggs…

Blending sugar, salt and flour together the lazy way

Blending sugar, salt and flour together the lazy way

The homemade oat cookie base is well worth the extra effort of making a cookie just to crumble it up and reconstitute it into a pie crust. The pie in total consists of an entire block of butter, almost 500g of sugar (brown and white) 8 egg yolks and cream! This is a gloriously decadent pie for the hungry. It’s so popular I’ve heard that they sell for $45 a pop and are couriered across the states to feed the Crack Pie habit of the nation.

Beat in the butter

Beat in the butter and egg

To start with I got the method a bit backwards. Despite my lack of reading ability it turned out pretty well so you too can follow my lazy method. I forgot to cream the butter and sugar together and instead whacked all of the dry ingredients together into the mixer and beat them until crumbly.

Then beat in the butter and egg to make a thick cookie batter.

Splodge the cookie batter roughly onto a baking sheet and smooth down

Splodge the cookie batter roughly onto a baking sheet and smooth down

The best bit about baking this kind of cookie is it doesn’t need to be pretty and you don’t even have to bother rolling and cutting it out! Music to my lazy baking ears. Basically whack it all onto a greased baking sheet, press it down with your fingers and bake it for 20 minutes. Job done.

The baked cookie base

The baked cookie base

The rough cookie will be a lovely golden hue after 20 minutes in the oven at 160 degrees C. Technically you should let it cool down before crumbling up the cookie but I couldn’t wait.

Blend the crumbled cookie together with even more butter and sugar

Blend the crumbled cookie together with even more butter and sugar

All of the other recipes I’ve found instruct you to blitz up the cookie in a food processor, but frankly that involves unpacking my food processor from the jenga game that is my kitchen cupboard and even more washing up , so I didn’t bother. I threw the roughly crumbled cookie into my mixer and beat it into submission along with an additional 55g butter, 20g brown sugar and 1/2 tsp salt.

This is how the cookie crumbles

This is how the cookie crumbles

After a quick blitz with the mizer (I’m sure you could just use a spoon or an electric handwhisk if you’re feeling the strain) the cookie turn to glossy crumbs. Just moist enough to shape it into a pie crust in your 2 pie tins.

Cookie Pie Crusts

Cookie Pie Crusts

Divide the cookie crumbs into 2 and squash them into 2 pie tins giving a thin and even crust along the bottom of the tin and up the sides. If it’s not sticking you can always blend in a little more butter to moisten the crumbs. I used a 9 inch tart tin and an 8 inch round cake tin. It’s handy to use a tin with a loose bottom to help remove the pie when it’s ready for eating. But feel free to use a solid pie dish, it’ll all taste amazing anyway. Pop the crusts in the fridge to set.

Blend together your sugars

Starting the filling: Blend together your sugars and salt

Now here’s the bit where I ad lib even further from the original recipe. I admit the one store cupboard essential I don’t own is powdered milk. So I just left it out of the filling. I’m not sure what impact this had on the final flavour of the pie but to be honest I didn’t miss it. Looking for a substitute all things suggested just adding actual milk. A splash of milk and a dollop of speculoos butter later and we have one tasty Crack Pie!

Whisk into the sugar, the melted butter, double cream, vanilla, speculoos butter and a splosh of milk

Whisk into the sugar, the melted butter, double cream, vanilla, speculoos butter and a splosh of milk

I love the fact that you just have to keep adding to the one pot to make each stage of this pie. After blending together the white and brown sugar, all that’s left to do is to whisk in to the sugar the melted butter, the double cream, a splash of vanilla, a splosh of milk, and a dollop of speculoos butter. You don’t need to incorporate lots of air into this caramel custard so just whisk it until it’s smooth and everything is incorporated.

Pour the caramel custard into onto the cookie crusts

Pour the caramel custard into onto the cookie crusts

The caramel custard will be shiny and smooth taking on the hue of the brown sugar. Simply pour half of the custard onto each pie crust and bake for 15 minutes at 170 degrees C. Then turn down the oven to 160 and bake for a further 10 minutes. I baked both pies side by side, but the larger of the pies needed an extra 10 -15 minutes of solitary baking time. The pies are clearly cooked when golden all over and only a little jiggly (like a good custard tart should be!)

The just baked Crack Pie

The just baked Crack Pie

A good tip from Mary Berry to achieve an even bake is to place your pies onto a hot baking sheet. It also means your loose bottomed tin will keep it’s bottom when lifting it in and out of the oven (I have had issues in the past with my tart tin). Also if it leaks any butter (and let’s face it with all of the butter in this pie it’s going to ooze a little) you will save a lot of oven cleaning by having your pie on a baking sheet instead.

A pair of Crack Pies cooling

A pair of Crack Pies cooling

The filling will rise slightly whilst baking but maintains a lovely smooth and flat top. Once baked leave your Crack Pies to cool down in their tins. They will keep well for about a week in the fridge and I hear it tastes even better the longer it lasts… (if you can reserve yourself that is!). When I took that first bite of Crack Pie I actually ‘yummed’ out loud. In public! It’s so moist, the cookie crust almost disappears into the gooey caramel filling with the edges giving that much needed bite. It’s a perfect combination of smooth, sweet caramel and oaty crumble, with a hint of spice (from the speculoos) and a tang of salt. The slice quickly disappeared before my eyes and the whole pie was gone within minutes. Without doubt a wonderful sign of an excellent pie.

Extreme Close up of the Crack Pie. Check out that caramel custard

Extreme Close up of the Crack Pie. Check out that caramel custard

As this is a recipe for 2 Crack Pies, you could scale it back to make just the one. But I fear one will never be enough! If you have the ingredients you may as well make two and share with friends (if you like anyone enough to share your Crack Pie with them) or alternatively gorge yourself on all of the pie. (Please eat your Crack Pie responsibly) Or even more sensibly you could freeze your second Crack Pie for a special occasion. I have my Crack Pie resting carefully in the freezer, wrapped diligently in greaseproof paper and tin foil (still in it’s tin) to prevent freezerburn and   that distinctive ‘freezer flavour’ contamination. I literally can’t wait to defrost it.

How to decorate a Crack Pie?

How to dress a Crack Pie?

Now you don’t have to dress your Crack Pie, if you don’t want to. You could leave it naked as the day it was born if you prefer, but I wanted to make it look pretty (and hide a few of the little cracks that had appeared on the delicate crust in the process of forcibly removing it from the tin) Armed with a cake stencil, tea strainer and a box of icing sugar I liberally dusted on a floral pattern, covering the entire pie. It’s the first time I’ve ever managed to stencil anything successfully! Hurrah! Cue many self indulgent shots of stencilled Crack Pie…

The Fully Dressed Crack Pie

The Fully Dressed Crack Pie

Things that I used to make The Legendary Crack Pie 

Oat Cookie (for the crust)

  • 150g plain flour (2/3 cup plus 1 tablespoon)
  • 1g baking powder (1/8 teaspoon)
  • 1g Cream of tartar (1/8 teaspoon) – This should actually be bicarbonate of soda however I got the pots mixed up! It didn’t seem to do any harm so I will be using cream of tartar in the future.
  • 2g salt (1/4 teaspoon)
  • 115g softened butter (1/2 cup)
  • 60g dark brown sugar (1/3 cup )
  • 40g  caster sugar (3 tablespoons)

Step 1: Beat all of the above together until fully incorporated

  • 1 egg

Step 2: Beat in the egg

  • 90g oats (1 cup)

Step 3: Stir in the oats

Step 4: Spread onto greased baking tray and bake in preheated oven for 20 minutes at 160 degrees C (375F)

Pie Crust

Step 5: Crumble up the baked cookie and beat in

  • 55g butter (1/4 cup)
  • 20g brown sugar (1 and 1/2 tablespoons)
  • 1g salt (1/8 teaspoon)

Step 6: Split the crumbs in half and press firmly and evenly into 2 (approximately 9 inch) pie tins all over the base and up the sides to form a thin crust.  Pop the crusts in the fridge to set.

The Caramel Custard Filling

  • 270g caster sugar (1 and 1/2 cups)
  • 130g dark brown sugar (3/4 cup and a scant 3 tablespoons)
  • 1g salt (1/4 teaspoon)
  • (I left the milk powder out but if you want to put it in use 1/3 cup plus 1 teaspoon)
  • 113g melted butter  (1 cup)
  • 285ml double cream (3/4 cup)
  • 1 teaspoon vanilla extract
  • Splash of milk (to make up for the lack of milk powder)
  • 50g speculoos butter (to make up for the lack of milk powder – you could leave this out if you prefer or even use peanut butter instead)

Step 7: Whisk all of the above together

  • 8 egg yolks

Step 8: Whisk in the egg yolks one at a time until the mixture is smooth, shiny and thick

Step 9: Pour half of the caramel custard onto each pie crust

Step 10: Bake the pies side by side in a preheated oven on a hot baking sheet for 15 minutes at 17o degrees C (350F) then turn the oven down to 160 degrees C (325F) and bake for a further 10 minutes. When golden all over and only ever so slightly jiggly your Crack Pie is ready! 

Step 11:  Allow your pies to cool and dress with icing sugar. Then reward yourself for all of your efforts with a slab of pie. Enjoy!

*The Momofuku Recipe was published by the LA Times recently if you want to see it in all it’s glory

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)