There is a reason for the title of this post and I will get to it soon. Promise.
But in the mean time, I have exciting news to share! Yesterday couldn’t come soon enough. The whole household was excited, a little like how we feel during an extremely festive season, but this time, even better! This particular festive season would last for 3 weeks and she came bearing gifts! *drumroll* My little sister’s home from London for three weeks! (before term starts again). Exciting huh? And she bought me cookbooks too! Lucky me.
Don’t worry, I made sure there was home-baked cake for her. I even made sure there was cake incase we woke up at an ungodly 4am in the morning because she’s hungry. We did wake up, but couldn’t muster enough energy to head to the kitchen for an early morning snack. I fell right back to sleep.
Now, onto the title of this post. It’s how this cake is intended to be enjoyed- using a fork and your fingers. Fork; for the larger pieces and fingers; for the bits that will inevitably crumble onto your plate. It’s more like a butter/tea cake studded with jewel-toned candied fruit and a healthy drizzle of condensed milk for a dash of richness and moisture. Best eaten lightly warmed, and be prepared for crumbs, which make the eating process last longer (who’s complaining?)
Jems and Jewels Teacake (inspired by christmas, Boucheron and Rose Levy Beranbaum)
5 large egg yolks
1/2 + 2 tbsp caster sugar
2 tbsp sweetened condensed milk with enough regular milk to make 3/4 cup
1 tsp vanilla extract
2 1/4 cups GF flour blend
1/4 cup almond meal
3 tsp baking powder
pinch of salt
1/2 cup veg oil
1 cup candied fruit
1) Begin this 15 minutes earlier: Rinse the candied fruit, drain, and soak in 2 tbsp rum for 10 mins. Drain.
2) Preheat oven to 180 degreesC, fan-forced. Grease and line a 10-cup rectangle tin with parchment.
3) In the bowl of a KitchenAid, beat the yolks and the sugar until creamy (about 2 mins)
4) Meanwhile, sift the flour, salt and baking powder in a large bowl. Add in the almond meal. Mix to blend.
5) Add the oil into the egg mixture and beat for 30 seconds, or until well emulsified.
6) Add in the flour and milk mixture alternately, in 3 additions. Remember to scrape down the sides of the bowl (as I always forget to!)
7) Finally, add in the drained fruit and beat for 30 seconds on high. Pour into the prepared tin and bake for 35-40 mins.
8) Cool in the tin (I didn’t bother removing it since it was really tender and fragile. While warm, using a skewer, poke random holes over the cake. Mix 3 tbsp sweetened condensed milk, 2 tbsp warm water and 2 tbsp icing sugar. Brush all over the cake, ensuring to get the glaze to every corner. If desired, toast 1/2 cup almond flakes and sprinkle all over the cake, along with 1/4 cup candied fruit (do not rinse).
9) Enjoy it warmed, with Earl Gray tea. Remember to use your fingers for the crumbs!
PS: Entertainment news of the day: Lady Gaga is at the forefront of hair curling technology. Soda cans! (according to her Telephone video)