Top Tea Cakes with Cranberries
Sweet pastries and breads is the challenge for Teatime Treats this month set by Karen of Lavender and Lovage. This event is co-hosted by Kate of What Kate Baked. I thought I had a sweet tooth, but you should see what these two get for tea!
I was going to enter the cinnamon and chocolate buns I made for this tea party back in the summer, but still haven’t posted. But then I picked up my copy of Short & Sweet and there was no looking back. Dan’s top tea cakes were just crying to be made; not only did they use loads of peel (and I had quite a lot of my candied lemon and orange peel to use up), but they also had chocolate in them. Chocolate? Really?
Well, you could of course use beef dripping, but if you’re a vegetarian like me, you can, according to Dan, substitute this with a good quality white chocolate as the cocoa butter gives a softer consistency to the crumb than would butter. It all sounded rather intriguing and I was keen to try it out.
I sort of followed Dan’s recipe, which you can see here, but I used half bread flour and half wholemeal. I also only used 50g currants and I added 150g fresh cranberries cut in half. I used G&B white chocolate and my own mixed peel – which I cut into pieces with a pair of scissors.
I found this rather a lengthy and faffy process and I wasn’t at all enthused by the stickiness of the dough which I found quite hard to work with. I was also rather upset that the tops got burnt, if making these again, I would not bake them at such a high temperature. But I have to say these were the BEST tea cakes I’ve ever eaten. They were also huge. I divided the dough into ten pieces rather than the nine that Dan had stated and they were still massive. This of course was by no means a bad thing, but twelve or a baker’s dozen would have produced a more reasonable size.
So what made them so good? The combination of tangy citrus peel &, the tartness of cranberries and the balancing sweetness of the teacake itself. The crumb was deliciously soft just as Dan had promised. CT hates mixed peel, but he loved these tea cakes slathered in butter stating they were possibly the ultimate comfort food.
This was one of the first #shortandtweet challenges, which I now wish I’d done along with everyone else. I shamelessly called for help when I was having problems folding the very sticky dough. You can see the round-up here and get an idea of what better ones than mine might look like.
I’m also entering this into Ren’s commendable Simple and in Season blog event, which is something I thoroughly approve of. Do check out her blog Fabulicious Food, a title which represents her blog’s contents very well.