I attended a wagashi workshop the other day, and made three pieces of wagashi: two nerikiri and one kinton. Now we are in the midst of rainy season where hydrangeas bloom beautifully and delight the eye. Here in Japan, Ajisai, or hydrangea, is considered to be a symbolic flower of June and the rainy season, so the three wagashi were hydrangea-themed.
Bolo Rei, or King Cake (or King’s Cake, Kings’ Cake), is a traditional Portuguese cake typically eaten during Christmas time until 6th of January. My visit being in September, I had done lots of research in advance – as usual – if it is obtainable even in summer.
I explored the town, finding five bakeries/pastry shops with Bolo Rei. Can you imagine how much I got excited when came across the cake for the fist in my life? 😀
I had assumed that Petúlia might sell Bolo Rei all year round, and I was right! It has a tea room attached, so I enjoyed a slice along with proper English black tea – they have Tetley’s. Yay!
Their cake was so scrumptious that I couldn’t resist to bring a whole – about 2 kilos – back to Japan with me. I am sure the fragrant smell, especially of Port wine, filled in the train carriage and aircraft cabin tempted the passengers 🙂
I had another ‘things to do’ in Porto: to do Portuguese traditional grocery store hopping, and also to purchase marmelada, or quince jelly/paste, and some stuff for Bolo Rei.
Portuguese traditional grocery stores are a wonder! You will be fascinated by the wide variety of products: deli, traditional Portuguese foods, products from the local, ex-colonies including Brazil etc. I wish I had had more time to examine each item!
The names of some stores, as well as the commodity such as spices, teas, etc., are reminiscent of Portuguese discoveries derived from their maritime exploration.
Pérola means pearl, which was one of the luxury goods through the trade with the Orient and South America in those days.
Chinesa means Chinese.
Japão is Japan.
My favourite was Casa Natal. The interior space is beautifully organised – the walls are covered by wooden cabinets and shelves filled neatly with goods. One of the shopkeeper was really friendly and helped me to choose the proper ingredients for Bolo Rei, which were in good quality and I liked the dried figs from Douro Valley most. Oh, marmelada was nice as well.
Talking of Porto and Bolo Rei, Port wine is a must! I bought a bottle of Dow’s 10 Year Old Tawny not only for the cake but also for Stilton cheese 🙂
Thank you for waiting. Here is the recipe, which needed to be revised because I had experienced the genuine taste!
For the dough
70 g assorted crystallised fruits (incl. 20 g orange), to chop if necessary
35 g raisin
30 g dried fig, roughly chopped
4 tbsp Port wine*
1 tbsp dark rum*
80 g full fat milk, lukewarmed
5 g honey
3 g instant yeast**
125 g strong white flour
50 g unsalted butter, room temperature
30 g caster sugar
15 g honey
2 g sea salt
2 egg yolk, whisked and room temperature
100 g plain wholemeal flour
25 g strong white flour
3 g instant yeast**
½ tsp lemon zest
½ tsp orange zest
20 g sliced almond, lightly toasted
20 g walnut, roughly chopped
20 g pine nuts
(optional: a dried broad/fava bean)
For the topping
crystallised fruits of your choice
For the glaze
20 g honey
15 g water
For the decoration
* If you use good quality Port wine, add 5 tbsp without rum.
** Use yeast for doughs high in sugar/sweet breads (I used SAF Golden Instant Yeast).
Soak the crystallised fruits, figs and raisins in the Port wine and rum for 1-2 hours. Drain well and set aside.
Dissolve the honey in the lukewarm milk, scatter in the 3 g yeast and allow to sit for 7 minutes. Stir well and leave another 8 minutes.
Tip the 125 g strong flour into a bowl, and pour in the yeasty milk to mix. Knead by hand for 15 minutes or until smooth and elastic. Pour in some more lukewarmed milk 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 45-60 minutes or until it has doubled in size. Punch down the dough gently to degas. Shape into a ball, place back in the bowl and cover again and sit for 10 minutes.
Mix well with the wholemeal flour, the rest of strong white flour and the instant dried yeast, and set aside. In a large bowl, beat the butter, sugar, honey and salt until light and fluffy. Add the egg yolk a little at a time, beating well after each addition. Fold in the flours to combine. Then tear the dough ball into small pieces and add in the batter making sure it is evenly blended together, using your hand and create a sticky dough. Knead by hand for 20-30 minutes or until smooth and elastic. Put in the zests and soaked fruits, and knead for another 5 minutes or so. Add the nuts (and a fava bean) and lightly mix until all the fruits and nuts are evenly covered by the dough.
Line a baking tray with baking paper and scatter over some strong flour. Scrape the dough on to the tray, shape into a round loaf (about 20 cm in diameter), and make a hole in the centre. Place a cup or something in the middle so that the dough maintains its wreath shape. Cover with a damp tea towel or clingfilm and leave to rise in a warm place for about 90-105 minutes or until it has 1.5 times in size.
Preheat oven to 190℃. Brush it all with the egg white and decorate with cristallised fruits. Covered again and allow to sit for 15 minutes. Uncover and bake for 25-30 minutes in the oven. Cover with aluminium foil if the surface becomes too brown (Do not burn the fruits!).
Meanwhile, to make the glaze, put the honey and water in a small pan over low heat. Stir until completely melted and slightly thickened. Remove the cake from the oven, and carefully lift out and place on a wire rack. Immediately brush the honey over the cake. Cool completely and dust with the icing sugar.
Store in an airtight container any leftovers, but finish in a couple of days. (To revive leftover or slightly stale Bolo Rei, toast lightly.)
On 29th of June 2018, Tokyo saw the earliest end to the rainy season on record. The official announced that it had come 22 days earlier than the average and lasted only 23 days although it normally does 40 – 45 days…. How could we survive in the heat for the next three months and avoid shortage of water?
The cherry season here is almost ending, sadly. I guess the shorter rainy season has hastened it! Fortunately, I could manage to complete the recipe in time. On the other hand, apricot one is unlikely to be successful…. Oh well, probably in the next year! Anyway, here is the cherry one. Hope you will like it.
(for 21 cm round cake tin )
100 g unsalted butter, softened at room temperature
80 g caster sugar
20 g coconut sugar
1 egg, whisked
50 g coconut cream (I used 25.6% fat cream)
50 g Greek yoghurt
120 g plain flour
1½ tsp baking powder
50 g fine desiccated coconut
200 g cherries
Preheat oven to 160° C. Grease the tin and line the base and sides with baking parchment. Halve and stone the cherries. Sift the flour and baking powder together.
In a bowl, cream the butter adding the sugars gradually until light and fluffy. Add the egg a quarter at a time, beating well after each addition, then beat in the cream and yoghurt. Fold in the flour mixture until just combined, and stir in the coconut and cherries.
Spoon into the tin, and bake for 50 minutes or until a skewer comes out clean.
Leave in the tin for 5 minutes, then turn out on to a rack to cool completely.
The strawberry season here is almost over, which is a shame! As I did last year, I have been making the strawberry confiture hanging on until the last minute!
This year, I made shortbread which goes beautifully well with the confiture. I was not sure if it should be called ‘strawberry shortcake’ or ‘Victoria sandwich shortbread’ – it’s not raspberry jam though, so mixed them up: Shortbread Sandwich Cake.
(makes about 8 )
for the shortbread
180 g white rice flour, plus for dusting *
20 g ground almond
½ tbsp baking powder
60 g caster sugar (I used extra fine caster sugar)
⅛ tsp salt (I used finely powdered salt)
110 g unsalted butter, chilled and diced
2 – 3 tbsp whole fat milk, to adjust
½ tsp vanilla extract
for the topping
fresh strawberries, hulled
double cream, whipped with sugar
*If you try Japanese rice flour, buy komeko or rice flour for baking, not joshinko, mochiko or shirotamako for sticky rice cake.
** Japanese strawberries are sweeter, which is the reason I made the fruit/sugar ratio 5:1. Add more sugar according to taste.
Preheat oven to 180°C. Line a baking tray with baking sheet.
Sift the flour, ground almond, baking powder, sugar and salt together into a bowl. Put in the butter and rub in until smooth. Combine the 2 tbsp milk and vanilla extract, stir in the flour mixture, then together to form a dough. Add more milk little by little as needed, but not sticky.
Roll out to the thickness of 6 mm on a lightly floured surface, then stamp out using a 5 cm diameter round cutter. Carefully transfer using a serving knife or something to the baking tray and bake for about 8 minutes until lightly browned around the edges. When done, leave on the tray to cool completely.
Sandwich the shortbread together with the confiture, and top with a strawberry and whipped cream.
I’m in good health; however, I’m afraid I have taken too much gluten and sugar because of my baking experiments…. You know, I don’t want to throw them away…, so now I am trying to cut down on some.
(for about 10 servings/5 cm diameter cups)
[for the cake]
80 g white rice flour
30 g chickpea flour
20 g buckwheat flour
20 g ground almond
1½ tsp gluten free baking powder
⅛ tsp gluten free bicarbonate of soda
a smidgen of salt (I used finely powdered salt)
1 tsp ground cinnamon
½ tsp ground mace
½ tsp ground allspice
¼ ground ginger powder
¼ tsp ground coriander powder
a pinch of clove
4 tbsp rice bran oil (or sunflower oil)
4 tbsp date syrup
4 tbsp maple syrup (I used Grade A: amber/rich flavour)
1 tbsp Cointreau
½ tsp vanilla extract
200 g coarsely grated carrot
40 g raisin, finely chopped
30 g walnut, chopped
[for the frosting]
140 g cream cheese
30 g sour cream
2 tbsp maple syrup
⅛ tsp vanilla extract
a little cinnamon
a little salt (possibly finely powdered salt)
[for the topping, optional]
chervil or chopped pistachio
candied orange peel or marmalade
Preheat the oven to 180°C. Mix the dry ingredients and set aside.
In a bowl, whisk the eggs. Add in the oil, syrups, Cointreau and vanilla, and beat well. Spoon in the flour mixture, then stir in the carrot, raisins and walnuts. Mix until well combined.
Spoon the mixture into the cupcake cases. Bake for 25 minutes or until skewer comes out clean. Sit at least 24 hours at room temperature but don’t let them dry.
For the frosting, beat the cheese, soured cream, syrup, vanilla, cinnamon and salt until smooth, then chill until required. Spread the cream on top of the cakes with a cutlery knife or pipe swirls. Decorate with the orange and chervil or pistachio.
80 g whole fat milk, luke warmed
60 g Greek yoghurt
2 tbsp lemon juice, freshly squeezed
40 g caster sugar
grated zest 1 lemon
250 g plain flour
20 g wholemeal flour
strong white flour, a little for rolling out
3 tsp baking powder
1/8 tsp baking soda
50 g salted butter, chilled and diced
20 g lard, chilled and diced
2 tbsp lemon jam (sugarless is preferable)
30 g candied lemon peel, finely chopped
50 g icing sugar
little lemon juice, freshly squeezed
Preheat the oven to 200°C. Line a baking tray with baking sheet.
Put the caster sugar in a small bowl and work the lemon zest into the sugar with the back of a spoon until the sugar is moist and fragrant.
Put the warmed milk, yoghurt and lemon juice into a jug and mix well. Set aside for a moment.
Sift the flours, baking powder and baking soda into a bowl. Using fingertips, rub the butter and lard into the dry mix until it resembles fine breadcrumbs. Stir in the sugar.
Make a well in the centre of the mixture and spoon in the jam, peel and the two-thirds of the liquid. Combine quickly until a sticky dough forms with a flat-bladed knife, adding more liquid little by little as necessary. Don’t overwork or you will toughen the dough.
Flour onto the work surface and tip the ball of dough out. Fold the dough 3-4 times until it’s a little smoother, then pat out to a 2.5 cm thickness and stamp out the scones using a cutter.
Place the scones on the baking tray and bake for 10 – 12 minutes until well risen and golden. Transfer to a wire rack and leave to cool.
Mix the icing sugar with enough lemon juice to make a thick but runny icing. Drizzle over the scones.
It’s been a while since I last posted the recipe…. It’s been so hectic that no time to post here. Besides, I have been in a kind of the winter blues – probably because Tokyo experienced the coldest winter in 40 years – and weary to complete my cooking/baking experiments. However, Sakura, or cherry blossoms here came out earlier than usual and it’s high to wake up from hibernation. Sorry guys, I will catch up with your blog posts soon!
The UK switched to the summer timeearlier today, and what I am posting here is a chilled dessert recipe developed from English lemon posset which is perfect for spring and summer days.
(for 4 servings)
400 ml coconut cream (I used 25.6% fat cream)
200 ml water
80 g caster sugar
2 grated lemon zest
80 ml lemon juice (about 2 lemons), freshly squeezed
2 cardamom pods, crushed
fresh mint leaves (optional)
*Adjust according to the package instructions. I made it softer like thick yoghurt.
Put 10 g sugar in a small bowl and work the lemon zest into the sugar with the back of a spoon until the sugar is moist and fragrant. In another bowl, mix the agar-agar and the rest of sugar. Set aside.
Pour the coconut cream with the water in a pan, add cardamom and gently heat. Scatter in the agar-agar mixture a little at a time stirring continuously and bring slowly to the boil. Add the lemon infused sugar and simmer for 1-2 minutes mixing well. Just before taking off the heat, add the lemon juice and whisk well.
Remove the cardamom and pour into ramekins of the sort and refrigerate for 3-4 hours.
Garnish with mint leaves when serve.
Posset is usually served with shortbread or biscuits, so I baked Ghraiba, Tunisian chickpea biscuits to accompany.
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 Harrogate, a tea and coffee merchant in Yorkshire, where parkin is part of Bonfire Night tradition.
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!!
(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
Preheat the oven to 160°C (fan assisted). Line the base of the mini loaf tins with a piece of baking parchment paper.
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.
In a large mixing bowl, mix together the self raising flour, spices, oats and ground almonds until they are well combined.
Pour the warm mixture over the dry ingredients and mix in well. Set the mixture aside to cool a little.
Beat the milk and egg together thoroughly and then gradually stir into the warm mixture.
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.
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!
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.
150 g Belgian caramel biscuits, bashed to crumbs*
40 g salted butter, melted
200 g cream cheese, at room temperature
50 g maple sugar
10 g coconut sugar
100 g soured cream
100 g Greek yoghurt
1 tbsp cornstarch
½ tsp vanilla extract
½ tsp ground cinnamon
a pinch of ground clove
1 egg, lightly whisked **
1 egg yolk
150 g mashed kabocha ***
(optional for garnish)
caramel syrup or sauce
Preheat oven to 240°C. Grease a loose-bottomed or springform round tin or line with a baking parchment. For the crust, mix the biscuit crumbs and melted butter until evenly moist, then press into the bottom of the tin. Set aside.
To make the filling, cream the cheese in a bowl, put in the sugar and beat until smooth. Add the soured cream, yoghurt, cornstarch, vanilla, cinnamon and clove mixing well between each addition. Beat in the eggs one at a time rather than whisk not to incorporate too much air as this will affect the smooth surface of the cake. Finally, add the mashed kabocha, blend well and strain the mixture through a fine mesh sieve. Pour the batter over the crust in the tin.
Bake for 5 mins (Do not open during this period!), then turn down the oven to 100°C, bake further for 40-50 mins****. Turn off and leave the cake inside to cool down slowly. When cool, chill in refrigerator overnight.
Notes * Belgian caramel biscuits such as Lotus Biscoff ** Just stir white and yolk not to aerate.
*** Ideally Kuri Kabocha. Steam or microwave, remove green skins and mash well.
**** If not sure, measure the temperature of the cake an inch from the edge, turn off when it reaches 75°C.
Figs are fully in season, so I made Ichijikuno Kanroni.
Ichijiku means ‘fig’ and its kanjispelling is 無花果, which denotes a plant that bears fruit without flowering: 無=naught, 花=flower, 果=fruit.
Kanroni is a cooking method or type of dish, and it spells as 甘露煮: 甘=sweet, 露=dew, 煮=simmering /simmered. The ingredients stewed in sweet sauce or syrup are not necessary to be fruit, and fish like sardine, smelt etc. are also common for kanroni served as an appetiser or a side dish.
For kanroni, green, firm and less sweet ones like White Genoa or Kadota varieties are preferable, and they need to be just before fully ripe and not splitting open.
Being seasoned with some say sauce, it may taste a bit like mitarashi or daigaku imo.
1 kg fig, green, firm and less sweet such as White Genoa or Kadota (just before fully ripe and not splitting open)
200 g caster sugar
2 tbsp sake (Japanese rice wine)
1 tbsp honey
1 tsp koikuchi shoyu (dark Japanese soy sauce, not tamari)
Wash the figs and remove the stems. Put the figs in a large pot with plenty of water to cover, and bring to the boil over medium heat. When boiled, take out the figs and drain off the water.
Pour the sake in the pot, place the figs and sprinkle over ¹⁄3 of the sugar. Cover with an aluminum foil or baking parchment lid (on top of the figs so as to circulate heat and the liquid), then bring to simmer over low heat for about 60 minutes. While simmering, do not stir but shake the pan occasionally, so it will not burn to the bottom.
Add another ¹⁄3 of the sugar, and the rest after 60 minutes. Continue simmering for 30 minutes, stir in the soy sauce and honey, and simmer for further 15 minutes. Remove from the heat and let stand for overnight.
Bring back to simmer for 15 minutes on low heat, stirring occasionally. Cool completely and store in an airtight container. It can be store at room temperature for a week or so unless in hot weather, but keep in refrigerator for longer storage up to 3 weeks.
The juicy, chewy and nicely sweet fig is scrumptious as it is, but really goes well with ice cream!
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.
(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 (1⁄8 tsp) of sea salt
80 g unsalted butter, softened at room temperature
65 g caster sugar
1 egg, beaten
½ tsp vanilla extract
Preheat the oven to 190° C. Into a bowl, sift the flours, baking powder, bicarbonate and salt.
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.
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.
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.
Here comes June again – the month of Minazuki, June in the lunar calendar, and the month for Minazuki, a confection. One of my colleagues brought the latter Minazuki from Gionmanju in Kyoto for me, so once again I am posting this Wagashi.
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’.
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.
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:
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!
Burbu Cha Cha is a coconut milk based dessert from Malaysia or Singapore. Usually cooked with yam, taro, sweet potatoes, black eyed beans, pandan leaf etc., but I made it simpler with just sweet potato, banana and tapioca.
(for 2-3 servings)
800-1000 ml water
35 g tapioca pearls
500 ml water
1 tbsp salt
450 ml water
240 g sweet potato, peeled and cut into chunks
110 g coconut cream (thicker and richer than coconut milk)
½ tsp coconut sugar
2-2½ tsp caster sugar (to adjust)
½ banana, cut into small pieces
(optional: fresh mint)
Pour the 800-1000 ml water in a pan and bring to the boil. Add in the tapioca and simmer over low heat for 1-1.5 hours or until transparent, stirring occasionally. Rinse in running water and drain.
Meanwhile, leave the sweet potato pieces in 500 ml water with salt for about 1 hour and drain. Put the potato chunks in a pan with 450 ml water and bring to the boil. Cook on medium heat until tender.
Reduce to low heat, add the sugars, ladle in the coconut cream and simmer for about a few minutes. Add in the tapioca and banana, then cook for further 2-3 minutes. Taste and add more caster sugar if needed. Serve hot. Or let it cool and chill in fridge to serve cold.
NOTE: Change water before adding coconut cream if use purple sweet potato.
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!!
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.
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
Soak the crystallised fruits and raisins in the port wine and rum for 1-2 hours. Drain well and set aside.
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.
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.
Preheat oven to 190 C.
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.
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.
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
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.
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)!
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.
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!!
(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)
Preheat oven to 180° C. Add chocolate in the warm wine to dissolve completely and set aside.
Into a bowl, sift the flour, baking powder, cocoa powder, cinnamon and allspice.
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.
Fold in the flour mixture until just combined, then stir in the wine mixture until evenly combined.
Spoon into a greased tin and bake for about 50-60 minutes or until a skewer poked in comes out clean.
Leave it stand for 10 minutes and turn it out on to a wire rack to cool completely.
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.
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.
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!! )
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.
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 😀
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 😀
Also enjoyed Federrotter made from red grapes. I prefer weißer though.
It’s worth visiting Ahr for its beautiful red wines but also worthwhile for Federweißer/rotter in autumn 🙂
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’ !
(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)
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.
Preheat the oven to 170° C. Into a bowl, sift the flour and baking powder.
In another bowl, cream the butter and sugar until light and fluffy. Add the eggs a quarter at a time, beating well after each.
Fold in the flour mixture and ground almond gently until evenly combined.
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.
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.
Dust with the icing sugar to serve. Best eaten following day.