Mention fruit cake in conversation and many people’s eyes will glaze over at the image of dark, heavy, dried fruit cakes of wintertime, but with this recipe you can make a light, fresh, sponge cake with a burst of freshness in every bite.
Regular listeners will recall my long quest for the perfect Apple Cake, as detailed in (shameless plug) MY FIRST BOOK – and the proportional recipe I found proved not too wet or heavy, lightly cakey, and with a real flavour of the fruit shining through.
This is the soft fruit version of that cake and has the added versatility of being able to be used as a base recipe for lots of different kinds of soft fruit.
It is adapted from a recipe for Blackcurrant Cake in Mrs C.F.Leyel’s Cakes of England (1936)¹. The original recipe called for fresh blackcurrants, but in the 21st century, not as many people have their own fruit bushes, or even access to a PYO fruit farm.
What we DO have access to is frozen fruit, picked and preserved within hours to maintain their quality. As well as bags in supermarkets, many farm shops also have ‘scoop your own’ fruits and berries in their freezers, to which you can help yourself to as much or as little as you like.
Whilst the cake in the above photograph is, indeed, made with blackcurrants, my experiments have confirmed that this recipe can be used with a whole range of soft fruits, and those fruits can be fresh, frozen or even canned.
The fruit makes this cake lovely and moist, and the sweetness of the cake itself contrasts deliciously with the sharp bursts of flavour from the berries. Due to the high levels of moisture, it is not a cake that should be baked in a deep tin, as this runs the risk of being undercooked and having soggyness in the middle. A relatively shallow square tin, or traybake is ideal.
A further insurance against a soggy cake is to toss the fruit being used in a little cornflour. During baking, the cornflour will thicken any fruit juices that are released and prevent them from flooding the rest of the cake, and the cunning division of the dough means that your fruit will be evenly distributed throughout the finished cake, no matter how plump and juicy it might be.
Bonus: This cake is delicious as is, but can also be served warm as a pudding with a little cream or custard.
Frozen Fruit Cake
Mrs Leyel’s instructions begin ″Take equal quantities of flour, sugar and fresh blackcurrants. Rub the butter into the flour″, thereby being both unhelpfully vague and omitting mention of butter in the ingredients altogether. Nevertheless, after some experimentation, these quantities make a reasonably-sized cake. If you decide to increase the quantities, then increase the cooking time appropriately.
150g plain flour
1tsp baking powder
150g caster sugar
150g fruit – fresh, frozen or if canned, drained
2 large eggs, whisked
A little milk (maybe)
caster sugar for sprinkling
- Preheat the oven to 180°C, 160°C Fan.
- Grease and line a 18-20cm square tin with parchment.
- Put the flour, baking powder and butter into a food processor and blitz until the mixture resembles breadcrumbs.
- Tip into a bowl and stir in the sugar.
- Stir through the beaten eggs to form a dough. If the mixture seems a little dry, add enough milk to make a soft, scone-like dough.
- Add HALF of this mixture to the tin and spread out.
- Sprinkle the cornflour over the fruit and toss gently to coat.
- Fold the fruit and any remaining cornflour into the remaining dough and transfer to the tin. Smooth over lightly. It should be about 4cm deep. NB This dividing of the dough wll help ensure the fruit is evenly distributed through the cooked cake. As demonstrated more familiarly with cherry cake, fruit has a tendency to ‘slide down’ through the cake mixture and congregate on the bottom of the tin. Adding a layer of fruitless mix in the bottom of the tin will not prevent this, merely slow the downeard progression of the fruit long enough for the cake around the fruit to cook and thus hold it in position.
- Bake for 50-55 minutes, turning the tin around after 30 minutes. NB Don’t be tempted to remove the cake too early. As already mentioned, the fruit lends quite a lot of moisture to the mix, so be sure that the cake is thoroughly cooked through before removing it from the oven by testing with a cocktail stick that the cake mixture is cooked and observing that the cake as a whole has shrunk away from the sides of the tin and is nicely browned on top.
- Sprinkle with caster sugar and allow to cool in the tin. NB The moistness of the cake means that it is very fragile when first baked, and trying to remove it from the tin whilst warm runs the risk of it breaking apart.
¹ A fantastic collection of national and regional cakes. Recommended!
In case you missed it: Orange & Walnut Garland Cake on DejaFood.com
It’s been a while since I posted a cake recipe, so I thought I’d cheer up the chilly weather with a cakey treat.
And it’s fabulous!
I was initially a little conflicted about this cake: on the one hand it tastes amazing, but then it also falls into the category of my pet hate of ‘food looking like something that isn’t food’, even though it is achieved almost by accident. In the end the ease of baking/construction, coupled with the amazing flavours persuaded me to bend my own rules and I hope you’ll be as delighted with the result as I am.
It’s very straightforward, based on a chocolate sponge, and takes almost zero skill to put together. Huzzah!
I found it on a Romanian version of Pinterest, and it appears to be something Romanians can create from a Dr Oetker box cake mix.
However, there’s no need to resort to box cake mixes, no matter how convenient they might be. Hands up anyone who has eaten one and thought “Oh my! This tastes so convenient!”.
So this is a hand-made version, which is only marginally less convenient but with added fresh, natural ingredients. I call it the very best kind of clean eating. I might start a food trend…..
Requiring just 2 bowls – one if you rinse it out after mixing the cake – it also requires practically zero washing up! Bonus!
The cake is my go-to, one-bowl chocolate yogurt cake, so easy you could mix it with just a spoon – although I recommend a balloon whisk. Once baked and cooled, the cake is hollowed out and the bottom filled with whole (or as whole as possible) bananas, then a creamy filling mounded on top. The cake that was hollowed out, plus any excess you cut off to level the top, are blitzed to crumbs and patted onto the mound of cream and voila! Something that resembles a molehill but with a much more appetising taste!
You can make one large cake, or, as I managed, one large and several small, individually-sized versions.
The filling can be as simple as sweetened, whipped cream, a custardy diplomat cream (crème patissière + gelatine + whipped cream) or, my favourite, a combination of cream cheese, crème fraiche and double cream, whipped to firmness with a little vanilla paste and icing sugar.
Also optional is whether or not to include some chocolate in your creamy filling. My daughter voted for chocolate chips in an earlier version (she also preferred diplomat cream), however I went for hand-chopped chocolate. Other options might be pure chocolate sprinkles or indeed none at all.
The comforting combination of the richness of the chocolate sponge, the freshness and sweetness of the banana, the creamy topping and the novelty of the overall appearance have immediately shot this cake into my top five list. In fact, the only downside of this cake is the time spent waiting for the cooked cake to cool down before you can fill it!
Chocolate Sponge Cake
150ml vegetable oil
150ml plain yoghurt
60ml golden syrup
170g caster sugar
3 large eggs
225g plain flour
½ tsp bicarbonate of soda
½ tsp salt
- Preheat the oven to 160°C, 140°C Fan.
- Line the bottom and sides of a deep 20cm cake tin with baking parchment.
- Put oil, yoghurt, syrup, caster sugar and eggs in a bowl and whisk together until well mixed.
- Sift flour, cocoa, bicarbonate of soda and salt into the bowl. Mix well.
- Pour the mixture into the prepared tin.
- Bake in the oven for 60-75 minutes, until the cake has shrunk away from the sides, no bubbling sounds can be heard and a toothpick inserted into the cake comes out clean. Yes, it does seem a long time, but the low temperature means it really needs the full allowance. The result is a beautifully-textured cake that actually improves on keeping, if you want to make it ahead. Additionally, the low-and-slow cooking means it is invariably gently and perfectly rounded on top and without any cracks.
- Cool for 10 minutes, then turn out onto a wire rack and allow to cool completely.
300g cream cheese at room temperature
300ml low-fat creme fraîche
1-2tsp vanilla paste
2-3tbs icing sugar
300ml double cream
100g good quality chocolate – white, milk or plain – chopped fine
- Mix the cream cheese, vanilla paste and creme fraîche thoroughly.
- Add icing sugar to taste.
- Add the double cream and whisk until firm.
- Stir through the chopped chocolate.
- Cover with plastic and chill until required.
- Cut the cake horizontally at a height of 4cm. If the cake has risen a lot, you might be able to cut it in half and make 2 large molehill cakes. Alternatively, you can cut out circles of sponge from either one or both halves using a baking ring to make individual-sized portions.
- Cut a circle 2cm deep around the edge of the cake, 2cm from the edge.
- Hollow out the middle of the cake so that the remaining sponge resembles a tart case. Be careful not to cut through the bottom of the cake. Reserve the cake scraps.
- Lay whole bananas in the hollow, making sure they cover the whole of the bottom of the cake.
- Pile the cream filling on top, using a palette knife to shape it into a tall mound.
- Blitz the cake scraps to crumb and press lightly onto the sides of the cream until completely covered.
- You can serve the cake immediately, but it does benefit from being wrapped in foil and thoroughly chilled in the fridge for at least 4 hours. Overnight is ideal.
- Remove from the fridge 30 minutes before serving.
Something a little different today, with a recipe that is simple, quick, delicious and easily made gluten-free.
I came across it whilst browsing Chinese language food blogs (see the lengths I go to, to bring you the cutting edge of fashionable recipes??). Anyhoo – this recipe seems to be riding a sizeable wave of popularity, which is understandable for all of the reasons I started with, plus the ease with which it can be customised. I’ve ‘interpreted’ the Chinese name to the most suitable translation, the variations I came across whilst researching being many and varied, e.g. Snowflake Cakes, Snow Puff Pastry, Snow Q Cake, Snowflake Crisp, Dry Snow Cake and my favourites – Reticulated Red Snowflake Pastry, Swept Eat Snowflake Crisp Circle & Delicious Non-Stick Tooth Nougat Failure.
It is like a cross between Chocolate Salami and nougat – fruit and nuts are mixed into melted marshmallows, with the addition of crisp biscuit pieces for added texture. The biscuits also ‘lighten the bite’ and prevent it from being either too sweet or too cloying. Once formed into a slab, it is dusted with dried milk powder to give it a wintery effect.
I would recommend having some latex gloves on hand, no pun intended, to help with shaping the warm mass, but it is also possible to make-do without.
When your block has set firmly, you can slice it into serving portions and dust all cut surfaces with milk powder if liked, but I must confess to preferring to see the contrast between the powdery top/bottom and the crisp and sharply delineated sides showing the embedded jewels of fruit and nut. You can even omit the milk powder altogether, or substitute with desiccated coconut, but I would recommend at least trying it to begin with – maybe cut off a slice or two and just dust those.
In terms of variations, the most popular I have found are chocolate (cocoa) and matcha. Being in powder form, they are easy both to add to the melted marshmallows and use for dusting – although changing the overall colour means you do lose the whole ‘snow’ theme somewhat. That said, it does allow you to use non-white marshmallow, if packs of all-white are difficult to find.
Fruits and nuts are entirely to your taste, but bright colours and whole nuts make for attractive shapes when cut through. If you make your own candied peel – and as readers of this blog you all do, obvs (no pressure 😉 ) – it can be substituted for some or all of the dried fruit, and a mix of seeds can replace the nuts.
The quantities given are sufficient for a block of about 20cm square – you can, of course, shape it however you prefer. They are also easy to remember, as I have made them proportional, and thus fairly straightforward to scale up or down, as required.
The biscuits you require should be crisp and dry. In the UK, Rich Tea biscuits or Arrowroot are ideal (regular or gluten-free), although you will have to break them into quarters for ease of shaping. If you’re a fan of the pairing of salty and sweet, you could even substitute Ritz crackers – the mini ones being perfectly sized to leave whole. Crisp and salty pretzels are a further option.
50g unsalted butter
200g white marshmallows
50g dried milk powder
50g dried fruit – cranberries & orange peel/blueberries/apricots
50g mixed nuts – pistachios & walnuts/almonds/cashews
200g crisp biscuits – Rich Tea/Arrowroot/gluren-free/Ritz, broken into quarters if large
Extra milk powder for dusting
- Put the fruit, nuts and biscuits in a pile on a silicone mat.
- Melt the butter in a non-stick pan over a very low heat.
- Add the marshmallows and stir gently while they melt. This will take some time. Do not be tempted to turn the heat up, as they will quickly start to turn brown and caramelise.
- When the marshmallows have melted, add the milk powder and stir until fully combined.
- Pour the marshmallow mixture onto the fruits and biscuits.
- Put on your plastic gloves and thoroughly mix everything together. Use a series of gentle lifting and folding motions. You want the marshmallow to coat everything and hold together, without crushing the biscuits into dust.
- Once the mixture is holding together in a mass, you can use a non-stick tin to help mould it into a rectangle. Press the mass into a corner of the tin to help form two square edges, then turn it around and repeat, pressing it gently by firmly into the sides.
- When you’re happy with the dimensions of your slab, wrap it in plastic and put into the fridge to set for at least 30 minutes.
- When the slab has firmed up, dust with more of the milk powder, making sure the whole surface is covered. Turn the slab over and repeat.
- Using a sharp knife, cut the slab into serving sized pieces – about the size of a matchbox is good – it’s allows the edges to be seen and admired, and cn be eaten in just 2 bites.
- Store in an airtight box.
- Chocolate: Add 15-20g cocoa to the pan together with the milk powder, dust with cocoa.
- Matcha: Add 15-20g matcha powder to the pan together with the milk powder, dust with a mixture of matcha and milk powder, or just matcha.
- Fruit variations: Add 15-20g freeze-dried fruit powders (available here) to the pan together with the milk powder, use whole dried fruit in the filling and dust with extra fruit powder.
- Coffee: Add 15-20g espresso coffee powder to the pan together with the milk powder, dust with a mixture of coffee & milk powder.
- Oats: Replace half of the biscuits with toasted, rolled oats.
Confession: This is not my recipe.
It is the original fudge recipe that used to be posted on the Carnation website and for some reason was taken down a few years ago.
Luckily for me – and you – I have it ingrained on my brain as it is the best, no-fail recipe I have ever used, and I am posting it here so I can be lazy and just point everyone who asks for the recipe here, instead of writing it out again and again.
It makes the kind of fudge that has texture: when cooled, it is hard to bite into – yet it melts in the mouth.Very similar to the confection known in Scotland as Tablet.
The secret is two-fold: boiling the mixture to the correct temperature, and beating it as it cools to ‘grain’ the sugar.
You CAN make this the Old Skool way, testing for the Firm Ball stage by doing the drop test in water, and by beating the cooling mixture hard with a wooden spoon. However, I’m all for using gadgets wherever possible, so a thermapen or similar thermometer and an electric whisk or stand mixer are my recommendations.
Each batch makes a 1.2kg slab large enough to last over the festive season. Alternatively, you can make a batch and divide it up into small batches in clear plastic bags and use it for presents, or make two batches of contrasting flavours and make it go even further.
You can use the basic recipe to make a number of equally delicious variations, and I’ve thrown in an extra one by Nell Heaton – a favourite author of mine from the 1940s/1950s, who deserves greater recognition for her delicious, trustworthy recipes – which is a real explosion of flavour when made with home-made candied peel, fruit and nuts.
1 x 397ml tin of sweetened, condensed milk
450g Demerera sugar
- Line a baking pan with parchment. The size of the pan doesn’t really matter, but I recommend a rectangular pan, for ease of cutting the fudge into cubes once cooled. The original recipe suggested a pan 18cm square, which will make for a small, very thick slab. Personally, I use a pan 30cm by 24cm
- Put all of the ingredients into a pan and stir over a low heat until the sugar has dissolved.
- Bring to the boil and stir continuously until it registers between 116°C and 120°C on a thermometer dipped into the centre of the pan. Make sure the tip of the thermometer doesn’t touch the bottom of the pan, as this will be much hotter and the thermometer will thus give a false reading.
- When your fudge reaches temperature, remove from the heat and allow the bubbles to settle. Pour into your stand mixer and use the beating paddle (not the whisk) to beat slowly until the mixture thickens. Alternatively, use your electric hand mixer directly into the pan, also whisking until the mixture has thickened.
- When it is thick and still just pourable, tip it into your parchment-lined tin and smooth over.
- Leave to cool completely.
- When cold, cut into cubes with a sharp knife and store in an airtight box.
- Rum and Raisin Fudge: Warm 115g raisins in 3-4tbs dark rum and leave to plump. Add just before beating.
- Chocolate Fudge: Melt 170g dark, 60% chocolate and add just before beating.
- Fruit and nut fudge: Stir in 85g mixed dried fruit and chopped nuts.
- Nell Heaton’s Tutti Frutti Fudge (my favourite) Add 350g – yes, a whopping 12 ounces in old money – of mixed chopped nuts, dried fruit and candied peel sliced or diced small. I suggest about 90g candied peel, 130g flaked or slivered almonds and chopped walnuts, and 130g mixed raisins, sultanas, cranberries and chopped apricots.
Bacon Jam has been around for a while on these here Internets, and there are numerous ways of preparing it. It is a highly savoury spread or relish that can be used in a multitude of ways. In the picture you can see a BLT toast sandwich prepared with bacon jam – much speedier than grilling bacon rashers. You can also stir it through rice or pasta for a frugal insta-meal, use it to top baked potatoes or spread over the bread of your fried egg sandwich.
This recipe is my own, and very much from the That’ll Do™ School of Cooking, in that you can be as extravagant or as miserly as you like, with the ingredients that you have.
You can also customise it to your own personal tastes – mine stretch to a few fresh red chillies to add a bit of feisty heat and to catch the eye, strong coffee, some Henderson’s Relish for sharpness and, contrary to a great many recipes, no added sugar (the kecap manis is sweet enough). Just because it’s called jam doesn’t mean you have to drown it in sugar. Call it a jam for all the things you can spread it on/in.
You can choose any cut of bacon you like: streaky rashers, back bacon, smoked or unsmoked. Personally I buy cooking bacon as it is ridiculously cheap (less than £2/kg). Some supermarkets (Sainsbury’s) occasionally have packs of cooking bacon that contain the trimmings and ends of gammon joints, and if you turn the packs over and there is a hint of orange about the meat, then you’ve got some smoked bacon in the mix. Others are just filled with chopped bacon trimmings, so it can be worthwhile rummaging around, as each batch can vary.
I cannot stress enough how much the recipe below is a rough framework. Got more bacon? Bung it in. Like caramelised onions? Add more. Garlic fiend? Shove a load in.
I prefer to blitz my bacon jam in the food processor down to the consistency of pesto. It makes it much easier, not to mention quicker, when using it in other things, but you might prefer to keep it chunky, so the individual ingredients can still be discerned.
Whilst this recipe WILL make some delicious bacon jam, it is what *I* consider delicious bacon jam, which might be quite far removed from what YOU consider delicious bacon jam. So you will probably need to tweak it to your own personal tastes. Below you will find a list of spices and relishes that you can add to find tune the basic recipe.
Important points to remember:
- There is no right or wrong way to make bacon jam – it it totally up to you and your tastebuds.
- Speaking of which, you HAVE to taste it as you go, and then decide firstly if it needs anything extra, and secondly, what that extra thing might be.
- Don’t feel you have to add 101 extra ingredients – it is, first and foremost, supposed to taste of bacon. Don’t lose sight of that.
- Another don’t – Don’t forget to write down what you add, as you might hit on a million pound winning combination and want to recreate it later!
This would make an ideal home-made gift for the upcoming festive season: just pack the finished hot jam into a hot, sterilised jar and seal with a layer of bacon grease/lard/clarified butter. It will keep for 2 weeks in the fridge if no-one knows what it tastes like. Good luck with that. 😉
This and the next few recipes are my contribution towards festive baking and making – delicious additions to your own table, delightful as presents for others. I hope you enjoy!
Suggestions for flavourings for your Bacon Jam
In addition to – or even instead of – the ingredients in the recipe below, you could add some of the following
- Onions – brown, white, French, vidalia, red, shallots, spring onions, chives, garlic
- Spices – chilli powder, coriander, cumin, paprika (sweet/smoked/hot), cayenne, mustard(dry, mixed, wholegrain, dijon, artisan), ginger, nutmeg, cinnamon, mace
- Sauces – Worcester sauce, anchovy essence, mushroom ketchup, walnut ketchup, light/dark soy (be careful, as v. salty, as is bacon), oyster sauce, Tabasco, hot sauce, sweet chilli
- Sweeteners (just because I don’t like them, doesn’t mean you have to miss out – go easy, though) Maple syrup, light-brown sugar, muscovado sugar, treacle, molasses, agave nectar
- Liquids – cider, beer ale, stout, whisky, brandy, ginger wine, bourbon, balsamic/sherry/rice/black/cider/red wine/white wine vinegar
Bacon Jam should be warmed before use, to bring out the flavours. A quick zap in the microwave or toss in a pan is all it takes.
700g cooking bacon
2 onions, peeled and chopped – or halved & cut in semi-circles if you’re not blitzing to a pesto
4 fresh red chillies, de-seeded and finely diced.
250ml strong coffee
60ml kecap manis
2-3tbs Henderson’s Relish
1tsp coarse ground black pepper
- Put the bacon into a pan and cook over medium heat. Use a spatula to break it up into smaller pieces. You can cook it as long or as short as you like, but I prefer well done, with specks of rusty caramelisation starting to appear, and the fat fully rendered.
- Lift the bacon from the pan with a skimmer and drain in a metal sieve.
- Add the onions and chillies and cook in the bacon fat ( for added flavour) until softened and caramelised. If you have a large excess of fat after the bacon has cooked, then drain some of it off, but I’ve never had that problem. Of course, this will also depend on the quantity of bacon you’re cooking.
- Return the bacon to the pan and add the rest of the ingredients.
- Simmer for 10 minutes.
- Transfer to a food processor and blitz until the mixture resembles a coarse pesto.
- If you think there is too much liquid, return to the pan and simmer gently until the excess has evaporated.
- Taste and add further flavourings as liked.
- Spoon into jars and seal. Add a layer of melted fat if liked, to aid preservation.
- Store in the fridge and use on everything.
Haven’t done one of these for a while – it’s Deja Food!
Softly spiced vegetable ‘meatballs’ in a rich and creamy onion gravy.
Actually, the ‘gravy’ is worth making by itself – it’s SO creamy and SO flavourful, I could eat it as is with bread to dip and a crunchy salad – Nom!
Many Malai Kofta recipes have the cheese grated and mixed with the vegetables and potatoes. I prefer to have a cube of sharp-tasting cheese in the middle to act both as a surprise and to cut through the richness of the sauce. The downside of this approach, of course, is that without the cheesy ‘glue’ to hold them together, the vege-balls are a little less sturdy. Chilling in the freezer and gentle handling whilst cooking on the pan should reduce the possibility of them falling apart. Alternatively, grate the cheese and fold in with the rest of the ingredients.
This recipe is perfect for using up leftover vegetables and potatoes, yet glamorous enough to pass off to the family as a freshly-created dish.
*poker-face* Not that I’d ever do that.
The recipe can be adapted to whatever vegetables you have to hand. Suggestions for alternative ingredients are given in the recipe.
Originally published in The Guardian Readers’ Recipe Swap: Meatballs.
Cheese-Stuffed Malai Kofta
Serves 4 children, or 4 adults as a starter, or 2 hungry adults as a main course, or 1 peckish adult and 2 ravenous children, or a family of 4 as a side dish, or….you get the gist.
For the kofta:
400g mixed cooked vegetables
200g cooked potato (1 large)
0.5tsp coarse-ground black pepper
0.5tsp garam masala
0.5tsp amchoor (dried mango powder) or sumac or 1-2tsp lemon juice
1 heaped tablespoon cornflour
60g cheshire/feta/goat cheese or paneer or vegetarian cheese – cut into 12 cubes
3tbs oil for frying
- Chop the vegetables.
- Grate the potato.
- Mix together with the salt, pepper, spices and cornflour.
- Divide into 12 x 50g balls.
- Make a hole in each ball and press in a cube of cheese.
- Mould the vegetables around the cheese and shape into a ball.
- Put the koftas onto a plastic tray and place in the freezer to firm up while you make the sauce/gravy.
For the gravy
2 large onions
1 thumb-sized piece of ginger
60g cashew nuts
60ml plain yoghurt
1tsp dried fenugreek leaves
2tsp garam masala
60g tomato paste concentrate
1tsp chilli powder (optional)
250ml double cream or crème fraîche or unsweetened evaporated milk
- Peel the onions and the ginger and blitz to a puree in a food processor.
- Make a puree of the cashews and the yoghurt with a mortar and pestle or spice grinder.
- Heat the oil in a pan.
- Add the onion mixture and fry over a low heat for several minutes until translucent.
- Add the cashew mixture, spices and tomato paste. Stir for 2-3 minutes until thoroughly combined.
- Add the cream and milk and stir thoroughly.
- Bring to a simmer and cook, stirring, for 5 minutes.
- If you prefer a smooth sauce, give it a quick blitz either with a stick blender or in a liquidiser. Additionally, if the sauce is a little thick, add water to thin it to the right consistency.
- Return to the pan and set aside to keep warm while the koftas are cooked.
1. Heat 3tbs oil in a wide, shallow pan.
2. Add the chilled koftas and brown them on all sides. Toss gently, otherwise they might break apart.
3. Ladle the sauce into a warmed serving dish and arrange the koftas on top. Alternatively, go crazy and arrange the koftas in the warm dish and pour the sauce over the top.
4. Serve with naan breads to mop up all the sauce.
An unusual and simple cake for you this week, with the bonus of being gluten-free!
Following on from the gluten-free Brazilian Cheese Breads of last week, it might look as if I’m following a theme here, but I assure you it’s juts a coincidence – a DELICIOUS coincidence!
Last week, I got a request from my publisher to write a short paragraph for publication on their foodie website, on my favourite baking book. As you can imagine, with my book collection, this took quite some time to narrow down. As I was perusing the shortlisted books, I came across this recipe – not in any specific allergy-related book or even chapter of a book. No, it was just included with a bunch of other recipes in a book aimed at the commercial baker, dating from the early 20th century. I have scaled the recipe down from the originally huge quantities, but otherwise, it is unchanged.
This cake is made using potato flour. IMPORTANT: Potato flour is made from RAW potatoes and is a bright white and very fine powder, with no discernible taste. It is NOT dehydrated cooked potato, which is coarse, yellowish and tastes of potato. That makes mashed potatoes when reconstituted and will add a similar texture to your cake. Readers in the US: use potato starch flour.
At first, I thought the cake got its name from it colour, because, as you can see from the photo, it is indeed a very pale cake. However, after tasting the cake, I’m now of the opinion that its name comes from its texture. It has the same quality of settled snow, in that there is a thin ‘crust’ on the top and soft, friable, almost powder-like substance underneath. The cake dissolves in the mouth – but in a different way to, say, Melting Moments. It’s incredibly light and tender and is best enjoyed simply, where it can really shine.
That said, the cream that I have teamed with it is pretty awesome itself. It is a variation of the filling I used for the mille-feuilles in the final of The Great British Bake Off. The mixture of sweetened cream cheese and whipped double cream is given a firmer set by the addition of gelatine, which helps to hold in the moisture and makes for a very luscious, rich, creamy and mousse-like texture. Just to continue the frozen theme, it’s like the very best soft-serve ice-cream, without the cold.
I’ve brightened the filling with some of the Apricot Jam I made a couple of weeks ago, but any other sharp jam would also work well.
I bought the potato flour at Holland & Barrett.
112g unsalted butter – softened
112g caster sugar
2 large eggs
zest of 1 lemon
2 level tsp baking powder
225g potato flour
- Preheat the oven to 170°C, 150°C Fan.
- Grease and line the base of a 20cm diameter, tall cake tin – not a sandwich tin. The high sides will help shield the cake from the direct heat of the oven and keep it from becoming over-coloured.
- Beat the butter and sugar together until light and fluffy – 5-10 minutes.
- Add the eggs one at a time, beating well each time.
- Add the remaining ingredients and beat thoroughly – a good 5-10 minutes. Ordinarily, you’d run the risk of over-beating a cake mixture, which would develop the gluten in the flour, leading to a tough cake. Since the potato flour has no gluten, there’s no need to worry about this. You want to try and get as much air into the mixture as possible to make for a light texture in the cooked cake.
- Turn the mixture into the prepared tin and smooth the surface.
- Bake for 20 minutes, then turn the tin 180 degrees and bake for a further 10-15 minutes, for a total of 30-35 minutes. When you turn the cake after 20 minutes, slip a sheet of baking parchment over the top of the tin to keep the colour from getting too dark.
- When cooked, remove from the oven and let rest for 10 minutes, then remove from the tin and cool on a wire rack.
Luscious Cream Filling
50ml double cream
50g caster sugar
2 leaves gelatine
1tsp vanilla extract
150g cream cheese, room temperature
250ml double cream
- Soak the leaves of gelatine in cold water for 15 minutes.
- Warm the double cream and caster sugar until the sugar is dissolved.
- Shake off the excess water from the gelatine and add to the pan.
- Stir until the gelatine has melted, then remove from the heat and set aside.
- Once the mixture has cooled a little, pour it into a bowl and add the remaining ingredients.
- Whip the mixture until the cream has thickened and it is soft and pillowy.
Even though this is a light sponge cake, the weight of the top half will be too heavy initially, to avoid squidging (technical term) the cream out of the sides of the cake. Therefore, I strongly recommend using the following method to assemble your cake.
200g apricot jam – warmed and pureed
- Using cocktail sticks, mark the midpoint of the cooled cake around the edge and cut it horizontally.
- Spread the cut side of each cake half with apricot jam.
- Put the bottom half of the cake back into the tin in which it was baked.
- Slip a band of parchment or food-grade acetate around the inside of the tin, between the cake and the inside of the tin.
- Smooth or pipe the cream filling over the bottom of the cake, making sure it reaches the edges of the cake.
- Place the other half on top and press gently.
- Cover with cling-film and chill for 2-3 hours, until the gelatine in the cream has set.
- Remove from the fridge and allow to come to room temperature.
- Remove the cake from the tin and gently peel the parchment/acetate from around the filling.
- Smooth with a knife if necessary.
- Dust with icing sugar to serve.