This cake is the one I had wanted to make for CTs birthday – he likes these flavours and they seem sort of light and summery somehow. Fates conspired as they often do and he ended up not getting a birthday cake at all – well not until now anyway. I’ve been awaiting delivery of a much coveted silicone cake mould from the ingenious Mustard
. I have seen several cakes made with it on the internet over the last few weeks and I was keen to try it for myself. Its scalloped edges resemble a daisy flower which cunningly, when cut into six slices, comes out in a series of heart shapes. As well as being quite sturdy for a silicone mould, it’s nice and deep too, so it can make one very deep cake or can be cut into two or even three and sandwiched with something delicious.
Mexico is, as we all know the home of chocolate. This is one, among many reasons for my love of Mexican food. So when I was sent a selection of Mexican ingredients to try from MexGrocer, I got quite excited. And what better way to express my excitement than by adapting the accompanying recipe and creating some vegetarian enchiladas using the chocolate mole sauce – something I’ve never made before.
Blackcurrant Buckle is one of the cakes I grew up with, but I haven’t made it for many many years and indeed I don’t even know where the recipe is – buried in one of my mother’s piles of clippings somewhere I suspect. When I was unexpectedly given a punnet of blackcurrants the other day, I decided on the spur of the moment, now was the time to try blackcurrant buckle once again.
Whenever we head west out of Liskeard, we have the delight of driving down the glorious Glynn Valley. It makes for a fantastic mini road trip. Glynn is the Cornish word for a deep wooded valley, so the name is a bit of a tautology, but an attractive one.
Last week, I accompanied my mother to the bakers to buy some fresh yeast to make bread. She only wanted 1½ oz, but as they didn’t have any half ounce weights, she was only able to get 2 oz. It’s been a while since I made yeasted bread, other than my weekly sourdough, so on the spur of the moment, I said I’d relieve her of the extra ½ oz. Home I went, wondering what on earth I could make with ½ oz fresh yeast. I did what I suspect most of us would do and turned to Google. Three pages into the search, I was about to give up, when I spotted a recipe for Chelsea buns in amongst all the comparisons of the fresh and dry yeast equivalents. Marvellous, I thought: I’ve never made Chelsea buns before and I’ve never eaten chocolate ones at all. I’d been given a bar of dark chocolate with cranberries for my birthday and I thought this would be just the thing for these buns.
What can I say, they were very good and didn’t last as long as I’d planned. The chocolate proved to be an excellent way of counteracting the sweetness of the buns and adding a richness of flavour which was very welcome. They were definitely at their best on day one when the dough was soft and brioche like. By day two they had toughened, still good, but not as delicious. Note to self: remember to eat the whole lot on the same day next time.
As this was entirely made from scratch, I’m sending it off to Javelin Warrior’s Made with Love Mondays.
by Choclette August-1-2013
Sweet fruity buttery yeast pastries with dark chocolate to give extra depth of flavour.
- 15g or 1/2 oz Yeast
- 120 ml Sour milk
- 225g Strong white flour
- 1/4 tsp Sea salt
- 40g Unsalted butter
- 1 Egg
- 70g Dark chocolate with cranberries – chopped
- 60g Raisins
- 50g Dark brown sugar
- 1 tbsp Honey – I used dandelion honey
1. Melt 25g butter in a pan and remove from the heat.2. Add the milk and crumble in the yeast. Stir until smooth.3. Place the flour and salt in a bowl. Make a well in the centre and poor in the milk. Add the egg and mix with a large metal spoon until combined.4. Knead for about 10 minutes. It’s quite a wet dough but I oiled my work surface rather than flowering it.5. Place the dough back in the bowl, cover with a plastic bag and leave in a warm place for an hour or so until doubled in size.6. Gathered the dough and rolled into a large rectangle on a floured surface (about 30 x 23 cm).7. Melt the remaining 15g butter and brush over the surface. 8. Mix the sugar, raisins and dark chocolate and spread over the dough, leaving a 1 cm gap around the edges.9. Roll the dough up as tightly as possible on the long side. Seal the edges and cut into 12 slices. Place onto a lined baking tray or in my case a 23 cm square silicone mould. Cover and leave in a warm place to rise for another hour or so until doubled in size.10. Bake at 190C for about 30 minutes until golden brown. Warm some honey and brush over the hot buns. Turn out onto a rack to cool.