Fork and Fingers Cake

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)

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16 Comments

Filed under Cakes, Fruit, Recipes

16 responses to “Fork and Fingers Cake

  1. Fork and fingers! The name certainly cathes my attention. Jewels cakes are always so pretty!

  2. I know the feeling of having a sister come back from a faraway country for a little while–best feeling ever! Your cake looks really delicious: eating the crumbs with my fingers is always my favorite part!

  3. Hehe I love the name of this cake! And yay for getting new cookbooks! How fantastic :D

  4. your cake really looks like jewl! fork or finger, whatever, I am digging in now!

  5. I could never complain about a cake that is (a) as pretty as this or (b) as fun to eat. Not to mention the delicious factor. Which I can already tell is there.

    Plus eating with your fingers makes things more fun, don’t you think?

    Yay for having your sister home! You’ll HAVE to tell us what cookbooks you got! Inquiring minds want to know…

  6. Love how you personalize your desserts with creative names! This one’s definiately jeweled and studded up– it immediately reminded me of Aladin, where they first entered the cave and discovered all the treasures.
    I hope you’re enjoying having your little sister back :D and show us the cookbooks she brought back, im curious!

  7. it is nice for families to gather !! have a good time !! my wife would love the name of your cake !! cheers Pierre in Paris

  8. Really enjoy your blog! And this cake looks so fun with all the different colors and textures on top, yum!

  9. What a fun cake! Love it and the title!

  10. what a pretty looking cake :O)

  11. This looks delicious and I love the eating method.
    Mimi

  12. So fun for you to have your sister for 3 weeks! And she comes bearing cookbooks! I hope we hear all about them.

    Your forks and fingers cake is perfectly named! I’d be at it with both.

  13. lo

    This cake gets at what’s so great about eating — it’s sensual, visceral. You need to engage it personally. Get right down in there with your fingers and dig in!

    So glad to hear that your sister will be home. Enjoy!

  14. I completely shared your excitement :-)

    Sawadee from Bangkok,
    Kris

  15. i love the names you give your cakes and bakes! glad to hear your sister is back – what cookbooks did she bring you?

  16. Loved the pictures of this! The cake looks adorable and delicious!

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