Iced London Buns

I’ve made these once before, they were lovely. Not sure why its taken me so long to make them again.

These Iced London Buns are from Justin Gellatly’s excellent book, Bread, Cake, Doughnut, Pudding. You can tell they’re going to be tasty, before you mix the dough. Even the caraway seeds, which at first glance seem a bit odd, smell right when they’re in the bowl with everything else.

Greedy ants...

Both times I’ve made these I’ve not been too happy with the shape of the buns. They don’t turn out like the iced buns you buy from the shops, which are generally touching and have to be pulled apart. This is no bad thing, depending on your point of view.

Proving...

I’m not sure what happened when they were in the oven, as they didn’t colour up very well. Even with an egg wash, they came out slightly anaemic and patchy, rather than the stated golden brown. Maybe if I’d just brushed them with egg yolk, rather than whole egg, they would have been less patchy, who knows.

Out of the oven...

While my icing skillz leave a lot to be desired, I was relatively happy with how the icing on these turned out. I can’t help thinking that the icing would’ve looked better if I’d used a letterbox type icing nozzle, rather than just chopping the end of the icing bag. I might have to invest in some bigger icing bags and some nozzles and try that next time.

Iced buns!

If you fancy making some iced buns, then you could do a lot worse than these. I’d definitely recommend giving them a try.

Orange and Almond & Lemon Cake

When I started at my current company, I was the tenth employee. We have now doubled in size, so when everyone’s in the office, one cake isn’t enough.

As I had some Seville oranges left over from making marmalade, I decided that I wanted to make some sort of orange cake. A quick look at the The Observer’s The 20 best cake recipes and there was a recipe for Claudia Roden’s classic Orange and Almond Cake.

I didn’t fancy making two of them, so decided to find a complimentary cake. As oranges and lemons are made for each other, I plumped for Rose Elliot’s Lemon cake from her book Fast, Fresh and Fabulous (which has since been renamed the Low-GI Vegetarian Cookbook). The two cake recipes are pretty much identical, except for the citrus fruit used.

There is only one downside to these recipes, which is the boiling of the fruit, it takes ages. Other than that, they’re pretty easy to make. A quick dusting with icing sugar when they’ve cooled and they’re ready to go, accompanied by a pot crème fraîche.

You’ll notice, however, that they didn’t look the same. Claudia Roden’s Orange and Almond Cake had way more volume to it before it went into the oven. It promptly collapsed when it came out and cooled, and stuck itself to the side of the buttered and floured tin. Rose Elliot’s went into the tin and came out of the oven at exactly the same level, no rise but no sinkage either. It had come away from the sides of the tin though, so turned out without any issues.

Not much left...

The appeared to go down quite well, with the lemon cake looking like the favourite out of the two. I’m not sure if this was because I’d used Seville oranges, rather than a sweeter variety, or that the texture on the lemon cake was maybe slightly better. Either way, it meant that I had a few slices to have for breakfast on the Saturday and Sunday.

Breakfast...

Patatas Bravas

Patatas Bravas is a Spanish tapas dish, of fried potato, with a spicy sauce.

Having decided to have a go at patatas bravas, I needed a recipe. Step forward Felicity Cloake and her How to cook the perfect… in the Guardian. I’m starting to think it’s probably worth buying a digital subscription. It would be worth it just for her column alone, let alone all the Yotam Ottolenghi and Anna Jones recipes too; it’s a great resource.

I followed the recipe, with a couple of changes. I don’t have any sherry vinegar for instance, so used red wine vinegar instead. I also hadn’t bothered to buy any chives. Other than that, it was straight down the line.

Having grown a few chillies this year, I decided to use one. I should’ve used more than one, as it turns out that they’re not as hot as last year. The tomato sauce had no heat to it what so ever. Which meant that it tasted very similar to the rich tomato sauce from The Geometry of Pasta.

Where the tomato sauce had been distinctly lacking any zing, the aioli had enough zing to raise the dead. It also made a lot. By a lot, I mean enough to slather on double the recipe and still feel like you’ve overdone it a bit.

This all made for a bit of a disappointing dish. Lacklustre tomato sauce, overly pokey and rich aioli, I was struggling to see why people rave about it.

Patatas Bravas, first attempt

In a twist of fate, I ended up having to buy another bag of Charlotte potatoes. So decided to have another crack at the recipe a few days later. I decided to change a few things.

Out when the homegrown chilli and in came homegrown chilli flakes, I know they’re hot. Rather than roasting the tatties at 200°C, I followed Yotam’s method for the potatoes in his Batata Harra recipe; so 240°C to get them good and crispy.

I also cooked the tomato sauce for longer, really reducing it to intensify the flavour and make it thicker. As I mentioned above, there was a lot of aioli left over, so I didn’t have to make any more of that.

This was almost a different dish. The heat and spiciness of the tomato sauce, the crunch of the tatties and the cool of the aioli. I can see why people rave about it.

I’ll definitely be making this again. Just have to think of a few other veggie tapas dishes to go with it…

Gugelhupf

After seeing various Gugelhupf on the Great British Bake Off over the years, I had to have an attempt. As I’d been given a bundt pan for my birthday, I now had the perfect excuse to give one a go.

Originally, the bundt pan was for having a crack at an Angel Food Cake, although by the look of the internet, those pans are slightly different. I had a burning desire to bake a Gugelhupf though, one that had wormed its way into my brain and wouldn’t depart, so Mary Berry’s Angel Food Cake would have to wait. The first thing to do was try and track down a recipe, which was harder than it sounds.

I was under the impression that a Gugelhupf was made from an enriched bread dough, with the addition of booze soaked dried mixed fruit. Some of the recipes I stumbled across though, had you separating the eggs and whisking up the whites, before folding in all the other ingredients. Sorry, but that’s a cake, not an enriched bread. One of the problems with something like a Gugelhupf, is that everyone has their own recipe and they’re all subtly different. A bread book... What I was after was a reference recipe, one based on some tradition, that would give a known good result. I’m still looking.

Getting a bit frustrated with the internet, I asked my wife if she could pick me up a bread book from the local library while she was there one day. I was hoping that she’d come back with one that happened to have a Gugelhupf recipe in it, lo and behold, the only one in the local library, just happened to have one. I’ve no idea how authentic the recipe in The Bread Book by Sara Lewis is, but as I didn’t really have another one, I decided to give it ago. I was a bit disconcerted by it taking about the dough as a batter, as that’s more of a cake thing as far as I’m concerned.

I wanted to go with a mix of dried fruit, but only had some old mixed peel and sultanas. I remembered that I’d bought some barberries as Yotam uses them in his new book. I was a bit worried about them being too sharp and clashing with the other fruit, but as I didn’t have anything else, into some brandy they went. The dough, sorry batter, was pretty easy to make, bung everything into the KitchenAid and mix, then prove, knock back, shape into the bundt pan and leave to rise.

After baking, I left it too cool and the following morning, liberally doused the top with some icing. As you can see from the photo at the top of the page, I maybe should have made the icing a bit thicker, but I quite like that effect. Gugelhupf! The colour on the outside was quite strong, which I think might be down to me buttering the inside of the tin before adding the dough, it’s what the recipe said to do.

I’ve also cooked Mary Berry’s cherry cake in this bundt pan and it too had significant colour on the outside, even though it was only just cooked. Again the pan was buttered before the batter was added. Both the cherry cake and the Gugelhupf fell out of the pan when it was inverted, so I may not butter it next time, just to see what happens. The pan does has a rather heavy non-stick coating on it, so I’m assuming that buttering it as well is maybe a bit too much.

The only problem with the bundt pan, is that it’s not really a Gugelhupf pan, it’s too wide and not deep enough, so you don’t get that classic Gugelhupf shape. That’s not to say that what came out of it wasn’t tasty though, it was and the whole thing disappeared in a couple of days. The next step with this kind of enriched bread, utilising the bundt pan, is a friends Rosinenstuten (raisin bread) recipe.