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Category Archives: Small Baked Things

Blueberry and Marmalade Tea Cakes

With spring very much in the air in September in Sydney, the produce that is available in fruit and vegetables is amazing. We are seeing in particular lots of early summer berries, and at great prices too. The markets are full of big juicy strawberries and punnets of oversized blueberries, with both kinds of berries going for a song. So delicious, so tempting!

September is the also the season for blood oranges, and I have been buying these to cook with, or just to eat, as I love their ruby red fresh and intensely sweet juice.

With so much lovely produce on hand, I have been jam making madly! My current favourite jam I call “Ruby Sunrise”. It’s a marmalade made from blood orange, ruby grapefruit and mandarin. It’s got a great colour and that blood orange tang. Recipe to be posted soon!

These little tea cakes were just an excuse to use my Ruby Sunrise marmalade and to make a rich sticky blueberry compote, to adorn those little cakes.

The tea cakes are made from my go-to easy cake recipe featured in the last post – Yoghurt Cakes with Middle Eastern Flavours. This is such a great recipe as its easy to make in the food processor, the cakes turn out really well and they are light and moist.

I halved the quantities from the original recipe this time. I got 5 good sized tea cakes baked in my popover moulds. I could have got 6, if I’d gone a little smaller. If you used ordinary muffin moulds, I think you could get 6-8 little cakes from the mixture. Or you can use the original recipe quantities if you are cake making for a crowd.

Ingredients
125mls canola or vegetable oil
165g caster sugar
1 free-range eggs
140g Greek yoghurt
150g self-raising flour
1 teaspoon orange blossom water (or vanilla extract or almond essence if you prefer)
1 quantity blueberry compote
2 tablespoons any good marmalade

Method
Preheat oven to 170 degrees C fan forced. Grease and flour whatever moulds you are using – popover or conventional muffin tin.

Place the oil, caster sugar and egg in the bowl of a food processor. Process until well combined. Pulse in the yoghurt, followed by the flour. Stir in the orange blossom water to the mixture.

Pour the mixture into the popover or muffin moulds.

Bake for about 20 minutes or until a skewer inserted into the centre comes out clean. If you’re cooking in muffin moulds, you might like to check after 15 minutes.

Remove from the oven, and cool for 10 minutes then turn out the cakes onto a wire rack to cool completely.

Spoon over some blueberry compote and some marmalade onto each cake while they are still warm. The quantities are up to you, but a good teaspoonful over each little tea cake seemed about right to me.

To make the blueberry compote:
Place a punnet of blueberries (125g) in saucepan with 3 tablespoons of sugar and 2 tablespoons of water. Stir gently till the sugar dissolves. Simmer for a few minutes only until the some of the blueberries have broken down, the compote is slightly reduced and is thick and syrupy.

Serve the little tea cakes more Greek yoghurt, or cream, with a spoonful more of the compote or marmalade if desired.

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Yeast Fruit Buns – Cookery for Northern Wives


I love picking up local cookery books from places I’ve visited, the more esoteric the better. Visiting Shetland, I was keen to explore the food of the islands and to collect some recipes. I loved my exploration through eating! I had some wonderful food, particularly some excellent baking.

In Shetland I bought a facsimile edition of Cookery for Northern Wives by Margaret B Stout, a book published in 1925, “containing practical recipes for old-time and modern dishes, all suited to the Highlands and Islands of Scotland.” Margaret Stout was a Shetlander who wanted to encourage young northern wives to cook simple dishes and also to record traditional Shetland recipes.

This is a recipe for Yeast Buns. They are basically fruit buns. I decided to give the recipe a go! The result was a rather soft style bun, almost like brioche. I expected it to be a bit like a hot cross bun, but it was much softer, more cake like, than a hot cross bun.

I did some tweaking to the original recipe. First, I substituted dry yeast for fresh yeast for the sponge. I also added sourdough starter for extra flavour as I always have plenty on hand from making sourdough bread. This changed the amount of flour I used in the sponge. I have included flour amounts for both using sourdough starter and without using it.

I cut down on the flour in the main mixture, as my baking sensibility suggested that 560g was a bit too much. I added more dried fruit than in the original, and substituted some candied clementine for the candied peel, as that is what I had on hand.

I converted the imperial measurements to metric, rounding up or down as necessary.

The bottom photos are of the original recipe from Margaret Stout’s book.

Ingredients

Sponge
113g strong flour
10g yeast
1 teaspoon caster sugar
113g sourdough starter
(or 226g strong flour all up if not using the starter)
400 mls lukewarm milk

Mixture
113g butter
450g strong flour
113g sultanas
100g raisins
113g caster sugar
60g candied peel (I used candied clementine)
2 beaten free-range eggs

Sugar and milk to glaze

For icing:
1 cup icing sugar and enough orange juice to make icing of dripping consistency.

Method

Here is the method, adapted from the rather scant instructions given by a Margaret Stout.

For the sponge, sieve the flour into a large bowl, then add the yeast and sugar and mix in the sourdough starter if using. Gradually add the lukewarm milk, stirring to make a smooth batter. Cover the bowl with plastic wrap or a tea towel, or my favourite, a disposable plastic shower cap. Leave to rise in a warm place for an hour.

Prepare the rest of the mixture. Rub the butter into the flour. Add the sultanas, raisins, caster sugar and candied peel or clementine to the butter flour mixture. Beat this mixture into the sponge, once it has risen, and mix in the beaten eggs. Mix well, for about 5 minutes.

Cover the mixture in the bowl with plastic wrap/tea towel/plastic shower cap and leave to rise again for 1 ½ hours.

Preheat the oven to 190 degrees C fan forced.

Form the dough into small balls, place on a baking tray lined with baking paper. Cover the tray loosely with a tea towel and prove for 10 to 15 minutes in a warm place.

Bake in the preheated oven for 15 to 20 minutes, until the buns are a deep brown colour.

Once out of the oven, while warm, brush the tops of the buns with a tablespoon of sugar mixed with a tablespoon of milk.

These buns are delicious eaten as is while warm! You can also eat with lots of butter and jam.

If you think the buns need zhushing, you could drizzle a little icing over the tops, made by mixing icing sugar with enough orange juice to produce a soft icing. I used blood orange juice as they are in season now in Sydney.

These buns keep well as they are enriched with milk, butter and eggs. They are really soft, and they remain soft even after a few days.

I’m so pleased I made them! It wasn’t difficult to adapt the recipe. The results were delicious.

Blood Orange Tea Cakes

I love looking over my posts from previous years, in the equivalent month. This post is originally from July 2017. I note that it was a balmy 21 degrees C. Today in Sydney has been a chilly 16 degrees C. Winter in Sydney can really vary!

This is a recipe for friands, very similar to the French financiers. I have called them tea cakes in this post, just as Yotam Ottolenghi and Helen Goh, in their wonderful book Sweet, describe little cakes that go well with a cup of tea.

This version features wonderful blood oranges, which have just become available in Sydney.

The recipe is really so versatile, you could add lots of different fruit to the basic recipe. Cherries, pears, raspberries and blueberries work well.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of a blood orange

10 tablespoons icing sugar or enough to make a thick glaze.

Optional – some salted pistachio praline to decorate*

Slices of blood orange

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the blood orange, and the juice of one half of the blood orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20  minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the blood orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands.

Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

*To make the salted pistachio praline, dissolve a couple of tablespoons of caster sugar in a small frying pan over a medium heat. Don’t stir, or the sugar will crystallize. Once the dissolved sugar has turned to a deep toffee colour, pour the praline over a handful of salted pistachios on some baking paper. Once hard, bash the praline into fragments.

Oven Bannocks, Shetland Style

I’ll bake anything that involves flour. If it’s yeast based, all the better. And baking with your very own sourdough starter is the ultimate in satisfaction.

So I sometimes forget those lovely bakes that just involve self raising flour or plain flour and baking powder. They can be just as satisfying as yeast baking and are a lot quicker.

I recently acquired Shetland: Baking on the Edge of the World, by James Morton and his father Tom Morton. James is my favourite bread baker and I’ve been cooking his recipes since he first rose to prominence on The Great British Bake-off in 2012.

I was fascinated by his discussion of bannocks, both girdle cooked and oven baked. I’ve made both, but opted for the latter as they were easier to manage and produced a lighter product. I have served them up to friends who seemed to think they were scones… I kind of agree, although this might be an heretical thing to say!

Here’s James’ recipe for oven bannocks as I have made them. I’ve included the original quantities, which makes 16. I have actually made a half quantity each time I’ve produced them. This gives me at least 8 decent sized bannocks, more than enough for a morning or afternoon tea.

Ingredients

550g self-raising flour, plus extra for shaping
1 teaspoon bicarbonate of soda
½ teaspoon table salt
25g caster sugar
50g butter salted or unsalted (I prefer salted)
280ml buttermilk
150ml natural yoghurt
150ml full fat milk

Method

Preheat the oven to 180 degrees C or 160 degrees C fan-forced. Line two baking trays with baking paper. Very lightly sprinkle them with flour.

Into a large bowl put the flour, bicarbonate of soda, salt and sugar. Mix these roughly together with a wooden spoon. Add the butter and rub in with your fingers until the mixture resembles floury breadcrumbs.

Add the buttermilk, yoghurt and milk and mix together, then add to the flour using a wooden spoon, doing this quickly so as not to over mix. The mixture will be lumpy and quite wet and will need flour to handle it.

To make the bannocks, heavily flour a work surface, and scrape all the mixture out on top. Add more flour, and pat down the pile of mixture with your hands, into a rough square, about 2cm or ¾ inch thick.

Use a round cutter to cut out bannocks, or cut into rough squares with a knife, and then place the bannocks onto the prepared trays.

Bake the bannocks for about 12-15 minutes, or until light golden all over. You will need to watch them carefully, as there is a point at which they are golden and cooked, but still soft in the middle, and ready to come out of the oven.

Remove from the oven, and leave to cool a little before serving with lashings of butter or cream, and a good jam or conserve.

Brioches Filled With Cream and a Golden Syrup Topping

Brioche, rich and buttery. Not quite cake, not quite bread. Cream buns, oozing with whipped cream and jam. So why not combine the two? This was my thinking when I was baking a few weeks back.

It was ANZAC Day in Sydney, and I felt bad about not baking my usual batch of ANZAC biscuits. Keen to further extend my baking skills in enriched dough, I had the bright idea of making brioche and topping with a mixture of golden syrup, oats and coconut as a nod to the aforementioned biscuit.

Then I thought, what about filling each brioche with whipped cream like a cream bun? Even better!

And yes, it worked a treat. Cream filled brioches with a golden syrup topping. Yummy!

When you try something for the first time, particularly if it’s a tricky yeast based recipe, you need to go to an expert for guidance. Once you’ve mastered the technique, then you can do a little bit of experimentation.

I went to baking guru Paul Hollywood’s recipe for brioche and then added the topping and filling ingredients. Here’s the recipe, with my tweaks.

Ingredients

500g strong white flour
50g caster sugar
10g instant yeast
7g salt
140ml full-fat milk
6 free-range eggs, one of these eggs beaten for egg wash
250g unsalted butter, softened

250ml cream for whipping
1/2 cup golden syrup + extra for drizzling
A couple of tablespoons of rolled oats
A tablespoon of coconut shavings

Method

Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing electric mixer fitted with a dough hook and mix for about 5 minutes to a smooth dough.

Add the butter to the dough and mix for a further 5 minutes in the mixer. Leaving the dough in the bowl, cover and leave in the fridge overnight.

The dough should now be stiff and easily shaped.

Grease 12 fluted brioche moulds. You may even have some mixture over, in which case you can bake as brioche rolls.

Cut the dough into 50g pieces. Roughly shape each piece of dough into a ball and put each one into the greased fluted brioche moulds. If you don’t have moulds, you could use a regular muffin pan. Or you can simply shape the dough pieces into balls and bake as rolls.

Leave the brioches in a warm place to rise for an hour.

Preheat the oven to 200C degrees C. Brush each brioche with the egg wash and bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.

Meanwhile, whip the cream and chill the whipped cream in the fridge. In a small saucepan, heat the golden syrup, rolled oats and coconut shavings until the golden syrup is runny and costs the oats and coconut.

When the brioches are quite cool, cut in half. Pipe or spoon some whipped cream onto the bottom halves, enough to ooze out the sides a little. Place the tops back on. Drizzle the golden syrup/oat/coconut mixture over the tops as much or as little as you desire.

Serve with more drizzles of golden syrup. I like to set the tops of some of the brioches at a jaunty angle, making them look a little bit like open scallop shells, or so I think!

Hot Cross Buns – Great British Bake Off

It wouldn’t be Easter unless I make – and blog – hot cross buns. Well there’s a story in this. A week or two ago I made my first day batch. And then I made my second batch. Different recipes, both very tasty, but both a little too dark on top. I won’t use the burnt word, but they were heading in that direction…

So yesterday, the Thursday before Good Friday, I started all over again. I was watching a GBBO Easter special, where Paul Hollywood made hot cross buns. I’ve made Paul’s HC buns before, and posted the results, see here.

Paul used a slightly different recipe on the show, so I thought I would give it a go. I was pleased with the results, particularly as the buns were a respectable shade of brown, not too dark!

Here is Paul’s recipe. I include Paul’s oven temperature, but I took his 220 degrees C down to 190 degrees C as I think my oven runs hot. It’s up to you what you think works best.

Also, I added an additional 50g of sour cherries to the sultanas, as I love sour cherries and I like extra fruit in my buns.

Ingredients

For the buns
300ml full cream milk
500g strong white flour
75g caster sugar
1 tsp salt
7g fast-action yeast
50g butter
1 free-range egg, beaten
150g sultanas
80g mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp ground cinnamon

For the cross
75g plain flour

For the glaze
3 tbsp apricot jam

Method

Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.
Put the dough in a lightly oiled bowl, cover with oiled cling film (I use a plastic shower cap – works really well!)and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Heat the oven to 220 degrees C.
For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Easter Sourdough Donut Top Muffins

Easter is coming…and soon too, but it’s not too late to do a little baking. Here’s a great alternative – or addition – to hot cross buns, super simple muffins with all the flavour of hot cross buns. And the added bonus that they are dipped in cinnamon sugar to give a donut crunch on the top!

I’ve called them sourdough muffins, because I included some of my left over starter in the mix. It certainly adds to the flavour, but you can just as easily make lovely muffins without the sourdough starter. You don’t need to add anything extra to the mixture if you leave out the starter, you will just have slightly less mix.

With the starter you will get 7-8 large muffins, without it, you will still get 6 large muffins. So you will need an extra 6 cup pan for the bigger mixture. You could also make them in a regular 12 cup muffin pan – same principle applies – with the starter you’ll get 15 or so smaller muffins, so you will need an extra pan.

However, this mixture keeps really well in the fridge for a couple of days, so bake as many or as few muffins as you like, of either size, and keep the remaining mixture in the fridge! That worked very well for me this week before Easter, and I have been able to bake muffins on demand all week!

Ingredients
1 cup sultanas and raisins
1/3 cup Pedro Ximinez sherry or any sweet sherry
2 cups plain flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking sofa
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup sourdough starter
1/4 cup milk
2 large free-range eggs
1/4 cup vegetable oil
1/4 cup honey
1/4 cup golden syrup

For the topping
20g melted butter
2 tablespoons caster sugar
1 tablespoon cinnamon

Method
Soak the sultanas and raisins in the sherry for half an hour or more, if you have the time.
Preheat the oven to 180 degrees C. Grease the holes of a 6 or 12 cup muffin pan.
Combine the dry ingredients in a mixing bowl. In a second bowl, beat together the starter, if using, and the milk, eggs, oil, honey and golden syrup. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the fruit just until blended.
Fill the holes of the prepared pan two-thirds full. Or fill a little higher if you like muffins that have a “muffin top”!
Bake the muffins for 15-20 minutes, until a skewer inserted in the center comes out clean. I check after 15 minutes. Ovens are variable, so you need to keep checking for doneness.
When the muffins are clearly cooked, remove the muffin pan from the oven and allow the muffins to cool for 5 minutes before carefully removing them from the pan.
Put the melted butter in a small bowl, and mix the caster sugar and cinnamon on a plate. While the muffins are still warm, dip the top of each one in butter and then in the sugar/cinnamon mixture.
Serve warm or at room temperature. Great with your Easter Sunday morning tea or coffee!

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