Well I am pleased to report that the chocolate Easter bundt cake I made for friends on Good Friday, made it up to Dartmoor in one piece. The day was wonderfully sunny and I have no wish to complain about that. But I was concerned that the heat in the car would cause the chocolate to melt and the Easter eggs to slide off the top. I insulated the cake as best I could with blankets and all was well. We had it for tea, sitting out in the garden and it was glorious, all of it – the garden, the sun, the view, the company and the cake.
First of all I’d like to wish everyone a Very Happy New Year. May 2014 bring you plenty of chocotunities.
When I saw this spiced stollen traybake over at How to Cook Good Food before Christmas, I knew I would have to make this or something similar very soon. I had no stollen at all last year and it is one of my favourites. A spicy stollen full of fruit and marzipan in cake form is an excellent idea. My version is actually quite different to Laura’s, but hers was the inspiration. These would have been perfect for bringing in the new year along with a glass of something special or for celebrating today, New Year’s Day.
As it happens, my mother’s birthday is on New Year’s Eve and as we were going to be out and about, I needed something portable. She’s a bit of a marzipan fan, so stollen cakes seemed to fit the bill very nicely. I’d also been sent a surprise Christmas parcel from Dr Oetker which handily contained both marzipan and chocolate chips.
This is how I made:
- Added 75g sultanas and 25g mixed peel (homemade) to a bowl together with 25g ground almonds and 2 tbsp rum and left to soak overnight.
- Creamed 150g unsalted butter with 125g cardamom (golden caster) sugar.
- Grated in the zest of a small lemon.
- Added 1/2 tsp freshly ground coriander, a good grating of nutmeg and a good grinding of black pepper.
- Creamed some more until the mixture was very light and fluffy.
- Beat in 3 small eggs.
- Sifted in 160g flour (half wholemeal, half white), 1 tsp mesquite powder (optional), 1 tsp baking powder and a pinch of bicarbonate of soda.
- Stirred this in alternately with 1 tbsp lemon juice and 2 tbsp sour milk.
- Folded in the fruit and rum mixture, 50g dark chocolate chips and 100g chopped marzipan.
- Spooned into 15 cupcake cases then scattered a few flaked almonds over the top.
- Baked at 180°C for 20 minutes, then turned onto a rack to cool.
- Dusted with vanilla sugar.
The house smelt deliciously of nutmeg and coriander whilst the cakes were baking. CT and I couldn’t help ourselves, but had to filch a warm one as they came out of the oven. Ooh, they were so delicious, sweet and seasonally spicy.
We ate another one or two whilst watching The Hobbit (second time for us, birthday treat for my mother). They may not have been as impressive as Smaug’s Hoard, but each bite uncovered buried treasure – rum soaked sultanas, marzipan and chocolate chips or occasionally all three. The sponge was light and a glorious yellow just like the dragon’s gold. And if CT takes another one without permission, I’ll be breathing fire all over him. Actually he’s unable to fulfil his desire as my mother squirrelled the remainder away and is jealously guarding her hoard.
The beautiful golden yellow sponge was the result of some local free range eggs which I buy whenever I am able. I am thus entering it into this month’s Tea Time Treats where the theme is eggs. This has been chosen by the new co-host Jane of The Hedgecombers. I’m pleased to say that Karen of Lavender and Lovage remains.
With those local eggs in mind where the chickens truly run freely, I am entering this into Shop Local at Elizabeth’s Kitchen Diary.
I’m also submitting this to Jac’s Bookmarked Recipes over at Tinned Tomatoes where you can see last month’s round-up.