Bettys’ Parkin

Remember, remember, the Fifth of November!

I have wanted to bake Parkin for a long time… and eventually did it today, on the 5th of November: Guy Fawkes Day or Bonfire Night. The problem was I have never eaten the cake and I don’t know what it tastes like…, so googled and found a nice one at last!!

 

 

The recipe I tried is from Bettys and Taylors of Harrogatea tea and coffee merchant in Yorkshire, where parkin is part of Bonfire Night tradition.

 

parkin loaf (source: Bettys website)

 

The company also runs some tea rooms called Bettys in Yorkshire, at which, esp. at Harrogate, I have been wanting to try their afternoon tea!!

 

Bettys afternoon tea (source: Bettys website)

 

Ingredients

(for 8 mini loaf tins or a 1 lb loaf tin)

100 g butter
40 g black treacle (I used molasses syrup)
180 g golden syrup
110 g soft brown sugar
100 g self raising flour (I used 100 g plain flour with 1 tsp baking powder)
3 tsp ground ginger
1 tsp ground nutmeg  (I used ground mace)
40 g oats  (I used oatmeal)
40 g ground almonds
2 tsp whole milk
2 medium eggs

 

 

Method

  1. Preheat the oven to 160°C (fan assisted). Line the base of the mini loaf tins with a piece of baking parchment paper.
  2. Place the butter, black treacle, golden syrup and soft brown sugar in a heavy based pan over a medium heat. Gently warm through to melt the butter and stir until the sugar has completely dissolved. When the mixture comes up to the boil, turn off the heat and set aside whilst you prepare the other ingredients.
  3. In a large mixing bowl, mix together the self raising flour, spices, oats and ground almonds until they are well combined.
  4. Pour the warm mixture over the dry ingredients and mix in well. Set the mixture aside to cool a little.
  5. Beat the milk and egg together thoroughly and then gradually stir into the warm mixture.
  6. Pour the mix into the prepared loaf tins and bake in the preheated oven for 20-25 minutes (I baked for 40-45 min.) until well risen and a skewer inserted in the centre comes out clean.
  7. Leave the loaves to cool down slightly before turning out onto a wire cooling rack.

 


The cake was just like they describe on the website: ‘It’s a real warm, cosy scarf of a cake, deliciously sticky and with a fiery ginger kick’, and I liked it very much! Parkin should be made in advance for richer and deeper flavours, moistness and stickiness to develop, but I couldn’t resist! 😃  Well,  that’s fine cos I’ve got one more loaf to store for one week!

 

7 day old matured Bettys’ parkin

 

update (14/11/2018):
Tried the 3, 5 and 7 day old matured parkin slice each, and I liked the third day’s one. Also tried Guardian’s, which seems better to keep more than one week since the cake is more filling and less moist. I wonder this may be more authentic parkin?

 

Here is a bit about the cake and its history, and another recipe you might try.

 

from the film, V for Vendetta (2005)

 

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Strawberry & Cream Polenta Muffins

 

Sadly, the strawberry season has been over here… but I have been playing around with  my strawberry confiture – scones, Victoria sponge, strawberry choc brownies etc. Today, I am posting the best result from those experiments I have made so far: Strawberry & Cream Polenta Muffins.

 

 

Ingredients

(makes 6 jumbo muffins)

130 g plain flour
60 g polenta or cornmeal
10 g ground almonds
1 tsp baking powder
¼ tsp bicarbonate of soda
a dash (18 tsp) of sea salt
80 g unsalted butter, softened at room temperature
65 g caster sugar
1 egg, beaten
½ tsp vanilla extract
70 ml whipping cream (heavy cream, fat 35%), whipped
120 g strawberry confiture

 

 

Method

  1. Preheat the oven to 190° C. Into a bowl, sift the flours, baking powder, bicarbonate and salt.
  2. In another bowl, cream the butter and sugar until light and fluffy. Add the egg a quarter at a time, beating well after each, then add the vanilla extract.
  3. Fold in half of the flour mixture, the whipped cream and finally the rest of the flours gently until evenly combined. Add the confiture, stirring just to roughly mix.
  4. Spoon the batter into a greased or lined muffin tin. Bake for 10 minutes, then reduce to 180° C and bake for about 15 minutes more or until well risen, golden and a skewer poked in comes out clean. Leave in the tin for 5 minutes, and transfer to a wire rack to cool completely.

 

 

Bake-Off ! – Bara Brith and Welsh Whisky

I participated in a baking contest took place in Tokyo earlier this month. This is one of the reasons I had been a bit away from here. I don’t remember how many loaves I baked, and I have totally no idea how much flours, dried fruits etc. were consumed for this 😀

At first, I was just trying to bake Bara Brith, a Welsh fruit loaf made with tea and Welsh version of Irish Barm Brack, according to a recipe postcard from a Postcrossing friend in Wales. Then the announcement of the contest followed: ‘Irish & British Bake-off! looking for contestants’. This was organized by an English woman who runs a bakery and baking classes in Tokyo, and had nothing to do with the Great British Bake Off 😀

To be honest, it was really struggling to make a NICE Bara Brith since no butter (or no oil) is used for the cake. It didn’t work out the way as I wanted at all, so I adopted a Boiled Fruitcake recipe and mixed up the methods, which turned out to be pretty well.

Unfortunately, the cake couldn’t beat others. For me, however, the result was rather good – I had assumed the physical appearance wouldn’t attract the judges and the cake would taste too heavy for Japanese. Surprisingly, I got 6 votes! and received some nice comments. Among others, ‘the cake was rich in depth and complexity and I loved it!’ satisfied me a lot. I didn’t reveal the ingredients, but some noticed the ‘complexity’.

My cake – Entry No. 4

The ingredient that gave the cake complex richness is Penderyn, Welsh single malt whisky, and I selected dried fruits and preserves which go perfectly well with the whisky.

Penderyn Madeira

I guess most of you haven’t heard of Welsh whisky unlike Scottish and Irish counterparts. Actually, the whisky production once died out in the late 19th century, but some entrepreneurs endevoured to revive distillation in the 1990s and in 2000, the Welsh Whisky Company was founded, which is now known as Penderyn Distillery.  As of 2016, Wales has two whisky distilleries in operation. (Wikipedia)

Penderyn whisky is completely different from Scotch – I have a kind of impression that Penderyn is feminine or womanly: smooth, fresh, sweet, elegant, flowery yet deep while Scotch is manliest: strong, powerful, earthy…. I tried some Scotch for the cake, but none of them created the ‘complexity’.

What makes Penderyn whisky unique is their still:

‘Our whisky still is a single copper-pot which produces a flavourful spirit of extraordinary strength and purity and was designed by Dr David Faraday, descendent of the ground-breaking Victorian scientist, Michael Faraday. As of 2013 we have a pair of these stills.

Whilst most Scottish and Irish distilleries use a conventional two or three-pot still system, the technology developed at Penderyn allows an extremely clean ‘flavourful’ spirit to be produced from a single still.’

I used Penderyn Madeira for the cake:

TASTING NOTES – Nose: A classic freshness with aromas of cream toffee, rich fruit and raisins. Palate: Crisp and finely rounded, with the sweetness to balance an appetising dryness. Finish: Notes of tropical fruit, raisins and vanilla persist. 2014 San Francisco World Spirits Competition – Silver (from Penderyn website)

Other than the whisky, my Bara Brith requires specific ingredients and products. I’m not sure if substitutes work or not, so I haven’t posted the recipe here. Please let me know if you would like to try to bake my Bara Brith. Anyway, I am going to develop this recipe and will post it later this year, hopefully before Christmas!

Next time in London, I’ll sign up for the Great British Baking Workshop (ex Celtic Baking Workshop) at Bread Ahead Bakery & School.

Bolo Rei – King’s Cake and Lisbon

Bolo Rei, or King’s Cake, is a traditional Portuguese cake usually eaten around Christmas, from 25th of December until Epiphany, 6th of January (This reminded me of my Kutia, Ukrainian Christmas Eve Pudding.)

Bolo Rei is a sweet rich fruit bread – rather than a cake – baked with raisins, various nuts and crystallised fruits. Also included is a dried fava bean, and the tradition dictates that whoever finds the fava has to pay for the cake next year. (Wikipedia)

As you can easily imagine from the name of and fève in Galette des Rois for Epiphany, Bolo Rei is originally from France although it looks like Frankfurter Kranz. (Click here to learn more about Boro Rei from a video.)

I didn’t know anything about Bolo Rei, but a Postcrosser in Lisbon gave me a recipe on the web, and it has stood by to be posted here since last August!!

My Bolo Rei with postcards from Postcrossers in Lisbon and my Portugal postcard collection.

The first try didn’t work out that much – the dough turned out to be hard rock buns 😀 so I changed plain to strong flour. Also altered some ingredients, quantities and process but I basically followed the recipe.

Ingredients

For the dough
85 g assorted crystallised fruits, to chop if necessary
35 g raisin
2 tbsp port wine
1 tbsp rum

35 ml lukewarm water
1 tsp caster sugar
½ tbsp dried yeast
50 g strong white flour

50 g butter, room temperature
50 g caster sugar
1 egg and 1 egg yolk, whisked

100 g strong white flour
100 g plain wholemeal flour
25 ml lukewarm milk
½ tsp lemon zest
½ tsp orange zest
20 g sliced almond
20 g walnut, chopped
10 g pine nuts
(optional: a dried broad/fava bean)

For the topping
1 egg white
crystallised fruits of your choice

For the glaze
50 g icing sugar
25 g honey (I used orange blossom honey)
2 tbsp water

Method

  1. Soak the crystallised fruits and raisins in the port wine and rum for 1-2 hours. Drain well and set aside.
  2. Dissolve the sugar and yeast in the lukewarm water, and allow to sit for 5 minutes. Tip the 50 g strong flour into a bowl, and pour in the yeasty water to mix. Knead by hand for 10 minutes or until smooth and elastic. Pour in some more water a little at a time if required. Shape the dough into a ball, place in a bowl, and cover with a damp tea towel or clingfilm. Allow to rise in a warm place for 60 minutes or until it has doubled in size. Remove the dough from the bowl, and punch down gently to degas. Shape into a ball, place back in the bowl and cover again and sit for 10 minutes.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg a quarter at a time, beating well after each addition. Fold in the flours until just combined and stir in the milk to mix well. Then add the yeast mixture to the dough making sure it is evenly blended together, using your hand and create a sticky dough. Put in the zests, nuts and soaked fruits (and a fava bean). Lightly mix until all the fruits and nuts are evenly covered by the dough. Cover with a damp tea towel or clingfilm and leave to rise in a warm place for about one hour or until it has doubled in size.
  4. Preheat oven to 190 C.
  5.  Knead the dough for about one minute. Scrape the dough on to a greased baking tray, shape into a round loaf (about 20 cm in diameter) , and make a hole in the centre. Brush it all with the egg white. Bake for 20 – 30 minutes. Cover with aluminium foil if the surface becomes too brown. Remove from the oven, brush the top surface again with the egg white and decorate with cristallised fruits. Put back into the oven, and bake for a few minutes (Do not burn the fruits!). Carefully lift out and place on a wire rack.
  6. To make the glaze, put the icing sugar, honey and water in a small pan over low heat. Stir until completely melted and slightly thickened. Remove from the heat and spoon over the cake.
So far I have received two postcards from Lisbon, which are my faves.

Thank you so much for the wonderful recipe, dear Postcrossing friend in Lisbon. I’m sure to make this again whether it’s Christmas/Epiphany or not!

 


I have been wishing to revisit Lisbon…. Night Train to Lisbon, both the novel and the film, added fuel to the wish. Once I planned train journeys from Nice to Lisbon via San Sebastian but it hasn’t come off yet.

What I enjoyed most in Lisbon are:

city views from above

trams

tram-3

and steep slopes of narrow streets and alleys. Above all, the slopes up to the B&B I stayed at. Whichever the labyrinthine alleys I took, I could go back to the place, which was really fun!

 

MUST STAY in LISBON

Casa Costa do Castelo is located at the foot of Castelo de São Jorge, or Saint George’s Castle, which offers gorgeous views by day and night.

A Room with a view

 

MUST EAT in LISBON

I happened to find Fonte das Sete Bicas when exploring Alfama. It is a small family run restaurant  like a trattoria, and many locals were in for lunch. You can enjoy dishes at reasonable price – I paid 8 – 9 euros for one course with bread and salad, a glass of wine, dessert and coffee (as of 2009)!

Cozido à Portuguesa, Portuguese stew with several kinds of meats and vegetables.
pudim flan

According to Tripadvisor reviews, their fish dishes look also nice.

At another restaurant, Sardinhas Assadas, Vinho Verde and Vinho do Porto satisfied me a lot…. Must go back to Lisboa!!

Rotweinkuchen – Red Wine Cake and Ahr

 Actually, I was not planning to post the recipe in December, but the result has come out satisfactory just before the festive season! The flavour is wintry and Christmassy – wine and spices –  so you might want to try this Rotweinkuchen out for the upcoming holidays. Or maybe with an unfinished bottle of wine from the feast.

As for the wine, it doesn’t need to be expensive or high quality, but full bodied dry red wine should be used for the cake.  So far, I have tried two varieties: Spätburgunder (German Pinot Noir) and Zinfandel. I chose wine with slightly smoky, spicy and cocoa flavours, and that goes well with chocolate. I used:

  • 140 Jahre Spätburgunder trocken (2013) – Winzergenossenschaft Mayschoß-Altenahr
  • Napa Valley Zinfandel (2013) – Napa Cellars

The Napa Zinfandel matched with cocoa/chocolate so well that aroma of spices had been drowned out, so I added ½ tsp allspice more, i.e. 1 tsp allspice for the Zinfandel and ½ for the Spätburgunder cake.

The cakes baked with the each wine properly stored for a few days after opening taste better than with those two right after being opened.


updated 17/2/2017
For the people who prefer less sweet cake with very dry wine:

  • from Mendoza, Algentina
    Amancaya  Gran Reserva (2013) – Domaines Barons de Rothchild (Lafite) and Nicolas Catena (alc. 14.5%, Malbec 60-70% Cabernet Sauvignon 30-40%)
  • from Puglia, Italy
    Chocolate Tube (2015) – Mare Magnum ( alc. 14.5%, Primitivo 100%)

If obtainable, do use Alter Eco’s Nor Intense chocolate. My brownies baked with this choc are divine 🙂 , and it turned out be perfect for the Rotweinkuchen as well!!

source: Alter Eco website

Ingredients

(for 16 cm Gugelhupf tin)

110 ml full-bodied red wine (I tried Spätburgunder / Zinfandel), warmed
40 g sugar free dark chocolate (I used cacao 60 %), grated
150 g plain flour
2 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tsp ground cinnamon
½ – 1 tsp allspice, to adjust
150 g butter, softened at room temperature
150 g caster sugar
2 egg, whisked
icing sugar, to decorate
(optional: whipped cream)

Method

  1. Preheat oven to 180° C. Add chocolate in the warm wine to dissolve completely and set aside.
  2. Into a bowl, sift the flour, baking powder, cocoa powder, cinnamon and allspice.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the egg a quarter at a time, beating well after each addition.
  4. Fold in the flour mixture until just combined, then stir in the wine mixture until evenly combined.
  5. Spoon into a greased tin and bake for about 60-70 minutes or until a skewer poked in comes out clean.
  6. Leave it stand for 10 minutes and turn it out on to a wire rack to cool completely. 
  7. Dust with icing sugar to serve. Tastes better the next day or two than when freshly baked but store properly to keep the cake moist.

 


Some of you may already know, but I am into German wine, especially Ahr red wine. And again, I made a visit to the wine region this September, during the harvest season.

Ahrweiler Markt
@Ahrweiler Markt

It was a bit early for the beautiful ‘Golden October’, but the leaves in the mountains and the vineyards had started turning yellow and brown.

Ahrweiler Markt from vineyards
The harvest of Frühburgunder, ‘pinot madeleine’ or ‘pinot noir précoce’ in French, had been done a week before my arrival and the vintners were about to move on to Spätburgunder. Frühburgunder is a mutation of Spätburgunder, and ripens approximately two weeks earlier than Spätburgunder. (früh = early, spät = late)

This year I enjoyed a different weinfest: Dernau Winzerfest, or Dernau Vintners Festival. It is one of the biggest wine festivals in Ahr, so tons of tourists got together in and around Dernau, which caused not only traffic (hikers) jams on the Rotweinwanderweg but also train delays! (What was worse, there were construction work on tracks and a fire somewhere on a track or at a station, which caused more delays, train cancellations, destination changes etc… and I almost missed my flight back to Tokyo!! )

source: Rotweinwanderweg Facebook page

I didn’t see such a number of people last August – pretty amazing – and I found that “most of Ahr wine is consumed locally and by the tourists” is completely true.

source: Rotweinwanderweg Facebook page

Do you remember that my previous visit was too early for Federweißer and Zwiebelkuchen (Zwiebelkuchen posted in September 2015)? Rotwein the Foodie never forgot about it 😀

Weingut Peter Kriechel’s Federweißer and takeaway Zwiebelkuchen

Bought a 1.0 litre bottle of Federweißer and enjoyed it with Zwiebelkuchen, onion tart  and Käsekuchen, cheesecake, which matched really well! Federweißer is sweet and low alcohol drink (about 8%) and tastes like juice, so I could manage to finish the bottle in 3 – 4 days! Sometimes I sipped it in the morning before going out 😀

Zwiebelkuchen mit Federweißer @ Hof Bärenbach in Rech

Also enjoyed Federrotter made from red grapes. I prefer weißer though.

Federrotter @ Weingut Peter Kriechel’s wine station on the Rotweinwanderweg

It’s worth visiting Ahr for its beautiful red wines but also worthwhile for Federweißer/rotter in autumn 🙂

Roasted Fig and Almond Cake

I grabbed a bag when I came across fresh figs at a farmers’ market last week. I was hoping to bake an almond cake with the fruit one more time so that I could complete and confirm a recipe, but it’s late autumn already….

How lucky of me!! I thought the fig season had been over, and I had given up the attempt. Actually, the farmer did think so, too, but the fruit ripened somehow in late November. So they were the very last harvest!

The recipe is originally from All-in-one Rhubarb and Almond Cake, which is a nice one and I have tried several times with rhubarb. For the fig version, I altered it to make the cake more moist and flavourful: added roasted figs with honey and some more ground almond, and changed the procedure a bit.

The previous result was unexpectedly good (soooo good!) and a friend of mine loved it so much – far more than the rhubarb cake, which was tasty as well. I was not sure what made it so different other than the roasted figs. Well, the truth is… somehow, this absent-minded had added twice as much ground almond as the original quantity by mistake!! And that is the reason I needed one more experiment! 😀

Enjoy my ‘unexpected success born out of failure’ !

 

 

Ingredients

(for 18 cm cake tin)

12 figs, halved lengthways
1-2 tbsp honey (I used orange blossom honey)
125 g butter, softened at room temperature
125 g caster sugar
2 eggs, whisked
150 g plain flour
1 tsp baking powder
100 g ground almond
(optional: icing sugar)

 

cake-5

 

Method

  1. Preheat the oven to 200° C. Sit the figs cut side up on a roasting tray. Drizzle with the honey and roast in the oven for 10-12 minutes. Remove the juice and cool.
  2. Preheat the oven to 170° C. Into a bowl, sift the flour and baking powder.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs a quarter at a time, beating well after each.
  4. Fold in the flour mixture and ground almond gently until evenly combined.
  5. Spoon half the mixture into a lined cake tin. Arrange the roasted figs over the cake base, then drop the rest of the mixture over spoonfuls, leaving gaps.
  6. Bake for 60 – 75 minutes or until well risen, golden and a skewer poked in comes out clean. Leave in the tin for 10 minutes, then turn out on to a rack to cool.
  7. Dust with the icing sugar to serve. Best eaten following day.

 

 

 

Homemade Applesauce Cake

Last winter, I had been playing with Bramley apples for a few months – baked a pie, tarte tatin, toffee pudding etc. with Bramely every weekend – as I always do once really into something (e.g. beetroot, fennel). I was sure to miss the apples while not in season, so I made some applesauce and bottled before the season had gone.

 

Homemade Bramley Applesauce

 

Okay, it’s time to open the jar!!  and baked a cake with the sauce.

 

 

Ingredients

(for 18 cm ring cake tin)

For the applesauce 
1.8 kg Bramley apples, peeled, cored and cut into pieces
1 tsp ground cinnamon
300 g light soft brown sugar or golden caster sugar (I used Sanonto Sugar)
100 ml water

For the cake
90 g butter, softened at room temperature
100 g caster sugar
1 egg, whisked
190 g plain flour
2 tsp baking powder
160 g applesauce
1/4 tsp vanilla extract
20 g dried cranberries
30 g pecan nuts, lightly toasted and chopped

To decorate
50 g icing sugar
1½ – 2 tsp water (to adjust)

 

Method

Applesauce

  1. Put all the ingredients in a pot on low heat. Cook gently for 60 – 90 minutes, stirring frequently, until thick sauce-like consistency. Cool completely.

Applesauce Cake

  1. Soak the cranberries in hot water for 10 minutes. Drain and squeeze well to remove excess water. Chop finely and set aside.
  2. Preheat oven to 180° C. Into a bowl, sift the flour and baking powder.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the egg a quarter at a time, beating well after each addition, then spoon in the vanilla extract.
  4. Fold in the flour mixture until just combined, then gently stir in the applesauce, cranberries and pecans until evenly combined.
  5. Spoon into a tin and bake for 30 – 35 minutes or until a skewer poked in comes out clean.
  6. Leave in the tin for 10 minutes, then turn out on to a rack, top side up, and cool. When almost cooled, wrap in cling film and store overnight for better flavour and texture. 
  7. To make the icing, stir 1.5 – 2 tsp water into the icing sugar and mix well. Drizzle or pipe the icing over the cake.

 

 

Caraway Seed Cake

‘We are serving very good seed cake, my lady. I can recommend it.’
‘Seed cake? I haven’t eaten seed cake for years. It is real seed cake?’
‘Oh, yes, my lady. The cook has had the recipe for years. You’ll enjoy it, I’m sure.’

Agatha Christie, Miss Marple: At Bertram’s Hotel

 

 

Seed cake has haunted me since I read At Bertram’s Hotel many years ago. The dialogue sounds really attractive to me as I’ve never come across seed cake – even in the UK.  I know what poppy seed cake looks like and what it tastes like, but not about (‘real’ or authentic) caraway seed cake…. Yes, the ‘seed’ refers to ‘caraway seed’, and this is another reason I am curious about the cake made with the distinctive pungent spice.

Googled and learnt that ‘seed cake’, the original recipe of which dates back to the 16th century, used to be popular esp. in Victorian Britain. Nowadays, however, it is considered to be out of date and out of fashion. How come? Mmmm… mistery 😀 deepens….

I came by good quality of caraway seeds recently, so decided to bake it myself. Seeking for nice recipes on the internet, I found that I’m not the only person attracted by Christie’s seed cake. A lady, one of WordPress bloggers, and her husband enthusiastically did research to find out ‘real seed cake’, and tried several recipes ranging from the mid 19th century to the 1990s (Tea with Miss Marple)!!

For me, Caraway and Orange Seed Cake, whether it’s real one or not, rang a bell. I tried experiment thrice with this recipe and ended up as follows: halved most of the ingredients and amended a bit to suit my taste – replaced brandy with Cointreau to add more orange flavour, reduced the seeds – I like caraway seed but too much in his recipe – and chopped them to avoid the hard texture in soft sponge.

 

seedcake

 

Ingredients

(for 18 cm round cake tin)

125 g butter, softened at room tempature
175 g plain flour
1 tsp baking powder
1/4 tsp ground mace
1/4 tsp ground nutmeg
a smidgen of salt
125 g caster sugar
2 eggs, whisked
1/2 tbsp caraway seeds, chopped
1/2 orange zest
40 g candied orange peel, chopped
2 tbsp milk
2 tbsp Cointreau

seedcake

 

 Method

  1. Preheat oven to 180° C.
  2. Into a bowl, sift the flour, baking powder, mace, nutmeg and salt.
  3. In another bowl, cream the butter and caster sugar until light and fluffy. Add the eggs a quarter at a time, beating well after each addition, then beat in the caraway, orange zest and candied peel.
  4. Fold in the flour mixture until just combined, then stir in the milk and Cointreau.
  5. Spoon into a lined tin and bake for 35 min, or until a toothpick comes out clean.
  6. Leave in the tin for 10 minutes, then turn out on to a rack to cool completely.

 

I should have chopped the peel finely….  It wasn’t nice looking when cut…. Never mind, it tasted good anyway, and even better following day! I wonder why it’s not popular anymore????? This simple cake – no frills yet flavourful and zingy – goes well with strong cuppa with milk. Hope I can come across authentic seed cake someday!

 

Agatha Christie in Budapest
Whilst visiting Budapest in 2010, I bumped into commemoration of the 120th anniversary of Agatha Christie’s birth at the Alexandra Bookstore. 

AC in budapest

25844058003_eb74325ca4_z

On the floor above the best bookshop in Budapest, you will find one of the most beautiful cafes in Europe – Alexandra Café (Bookcafé).

Bookcafé
Alexandra Café (Bookcafé) in Budapest
kardinalshnitten
Kardinalshnitten @ Alexandra Café

 

Valentine’s Day 2016

Happy Valentine’s to Everyone!

2016 Valentine's

Sorry, no recipe today!

Kumquat Marmalade Loaf Cake

I made Kumquat Nastoyka with the recipe from PetersFoodAdventures, which turned out to be very refreshing and tasty liqueur 4 weeks later :-9

I didn’t want to waste the fruit and the skin, so I made marmalade with them, and besides, baked a cake with the vodka flavoured preserves.

vodka marmalade

 

Ingredients

[marmalade]
A:
17 kumquat fruit (without skin)
40 g light soft brown sugar
50-100 cc water (to adjust)
B:
17 kumquat skin soaked in vodka, drained and cut into thin stripes
40 g light soft brown sugar
50-100 cc water (to adjust)

[marmalade loaf cake]
200 g plain flour
1 tbsp baking powder
100 g butter
70 g light soft brown sugar
2 eggs, whisked
150 g kumquat marmalade
2 tbsp juice of orange

[glaze]
2 tbsp kumquat marmalade
2 tbsp water
1 tsp coconut sugar

Method

  1. Put A in a pan and bring to the boil, and simmer over low heat stirring frequently until thickened. Remove the pith and seeds. Keep refrigerated while the kumquat skin is soaked in vodka.
  2. Likewise, follow 1 above with Ingredient B for the other marmalade. Mix A and B, then set aside.
  3. Preheat oven to 180°C.
  4. Beat the butter with the sugar until pale and fluffy, then add the eggs a little at a time.
  5. Stir in the marmalade and orange juice, and mix well.
  6. Sift in the flour and baking powder, and fold gently into the cake batter.
  7. Tip into a lined loaf tin and bake in the oven for 60 mins until well risen and golden brown, or a toothpick inserted into the center comes out clean.
  8. Allow to stand for 10 mins, then turn out onto a cooling wire.
  9. To make the glaze, pour the marmalade and water into a pan, and add the coconut sugar.
  10. Heat the mixture until warm, then brush evenly all over the loaf.

Mmmm… what a wonderful byproduct!! The cake is not so sweet and very light, but the glaze gives a kick – I like the richness, and the bitterness of the glazed kumquat skin. If you make Peter’s Nastoyka, why don’t you try this loaf as well?  Thank you, Peter. I am enjoying the liqueur sip by sip 🙂  We consider that kumquat is good for a sore throat and cough. Vodka infused with kumquat… what a great remedy in winter!!