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Archive for the tag “treacle”

Christmas cake and a word about marzipan

I realised that I hadn’t blogged the making of a Christmas Cake. This year’s trendy thing to do apparently as sales of dried fruit and other cake ingredients have risen by over 30% compared to last year, according to The Times (but you’ll need a subscription to read the rest). Now this could mean several things – we’re not just making Christmas cakes and puddings, we’re making all sorts of lovely things packed with sultanas, raisins and currants, cherries, peel and nuts. It may also mean that the stores have over-ordered their own Christmas offerings and there will be lots of cut-price goodies on Boxing Day, so if you’re not making your own, hang on for a post-Christmas blitz, but don’t blame me if I’m wrong.

I must say there are few things I like more than good fruit cake. However, at this time of year it is all to easy to end up with everything tasting of dried fruit and spices so sometimes it is good to go outside the box. So I will be making Panettone and probably stollen just to keep us going until the big day. There’s a great Dan Lepard recipe for stollen which I also don’t seem to have blogged about yet, so maybe next week for that one.

You can find all sorts of recipes on the web from all the celebrity bakers, and they’ll all be just slightly different, also they’ll be telling you “you should have made your cake a month ago”. Does it really make a difference whose recipe you follow and how long you leave it to sit? Personally I don’t think so. I’m not that keen on treacle in cake recipes or filling them up with alcohol so I’m here now with my split-at-the-spine copy of the National Trust Christmas and Festive Day Recipes, another copy of which I may have to put in my trolley next time I’m on Amazon, as it has suffered. For a good read about historic Christmas cakes you could do worse than read Ivan Day’s blog and course where he talks about yeast-leavened plum cakes.

I reduce a 6 egg recipe down to 4 eggs and proportion all the ingredients likewise, as while we like the cake, if it hangs around the house much past Twelfth Night I find it’s gone a bit dry. Absolutely nothing tricky in here: sultanas, currants, raisins, cherries, peel, some orange juice, butter, soft brown sugar, eggs, plain flower, salt, baking powder, mixed spice, nutmeg, cinnamon, almonds, lemon juice, brandy/rum or sherry and vanilla/almond or ratafia essence. Some pictures below as I went along and one of the finished article.

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It won’t be getting decorated until much nearer the date, but I do also like to try and remember to make my own marzipan, as along with how shops treat dates at Christmas, I can’t be doing with the added stickiness of the syrup that shop-bought brands contain. The above-mentioned book also includes a recipe for almond paste which features ground almonds, caster sugar, icing sugar, egg, lemon juice, brandy or sherry, vanilla essence, almond essence and orange-flower or rose water. The finished mix my be a little more gritty than shop bought, and the cake does benefit from leaving for a week wrapped in paper before icing, so is not a last-minute thing, but most importantly, does not stick to the teeth!

And here’s the finished article. Maybe a bit on the blue side, but my son said it was awesome, so who am I to argue?


Almond gingerbread – ginger cake if you don’t like treacle

On the blog I wrote about pitta bread I linked across to The Yoghurt Book by Arto Haroutunian, which is a book I’ve had for a long time, and found useful for a range of dishes that use yoghurt. It includes a few recipes for breads and cakes, alongside main courses and desserts. One that I haven’t made for donkey’s years is the almond gingerbread recipe. The book has been reprinted so I shouldn’t give you the recipe, but this could give you a flavour for the kind of straightforward recipes included and I haven’t found it anywhere else on the tinterweb so here goes.

Oven set to 160C and you need a 7 inch square tin or 61/2 inch round tin, or any other size or shape you have. Grease and line, I use cake liners because I’m lazy.

Weigh out and sift together the dry goods – 8oz plain flour, pinch of salt, 2 teaspoons ground ginger, 1 teaspoon bicarbonate of soda. Add 2oz ground almonds. Melt together 4oz margarine (or butter), 4oz golden syrup, 4oz soft brown sugar. Add to the dry goods with a pot of yoghurt and a beaten egg. Mix up nicely and then put in the tin and top off with 2oz of flaked almonds. Bake for about 55 minutes. Leave to cool in the tin for 15 minutes before taking out and leaving to cool.

The result is a fairly close and generally quite moist cake, that can be used as a pudding with some custard when it’s warm if you’re that way inclined.

I’m not a fan of treacle which finds its way into too many recipes that need brownness and stickiness and it is a taste I don’t particularly like. This is a great store-cupboard recipe which can be made quite quickly, and if you don’t have fresh ginger or lemon or any of the other things that seem to find their way into ginger cakes these days.


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