Tag Archives: Marmalade

Dundee Cake.

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I am massively behind on my blogging so this cake at the time of baking was pretty seasonal, what with it being Burns Night the following day. Irrespective of timing this cake is brilliant, it combines my love of fruit cake and neat circles, it stores for AGES (seriously ages, Dan Lepard had kept his for a whole year), and makes such a huge cake so there’s definitely spare for sharing. I also got to use some of my marmalade from christmas, so it was completely homemade!

I used Dan Lepard’s recipe but found I had to cook it for a bit longer, maybe that’s because my oven isn’t the greatest, but as it cooks at such a low heat it’s very hard to burn, so don’t be too tentative to keep it in the oven for longer.

Dundee Cake (adapted from Dan Lepard)

Ingredients:

175g soft unsalted butter
150g caster sugar, plus extra to make the glaze
Finely grated zest of an orange
250g plain flour
3 large eggs
100g marmalade (It doesn’t need to expensive stuff)
100g ground almonds
375g mixed dried fruit
200g glacé peel or cherries (I used peel as I detest glacé cherries!)
1 tsp baking powder
100g blanched almonds for the top

Method:

1) Preheat the oven to 170°C/fan 150°C/335°F/gas 3. Place in a large mixing bowl the caster sugar and softened butter, with an electric whisk beat until pale and fluffy.

2) Add the orange zest and 75g of the plain flour, beat well. Then add the eggs, one at a time, beating in between. Once mixed thoroughly. beat in the marmalade.

3) Beat in the ground almonds, add the remainder of the flour and the baking powder, ensuring to mix well.

4) Fold in the dried fruit. Grease and line a 20cm round cake tin. when lining the sides leave an excess of 10cm of parchment paper.

5) Pour the mixture into the tin, smoothing the top and making sure the mixture has no air pockets.

6) Scrunch a square of tin foil, unfold, and then sit on top of the tin (the excess parchment paper will hold it over the cake mixture, creating a lid to keep the steam in).

7) Place in the middle of the oven and cook for 45 minutes.

8)Whilst the cake is baking, place the almonds in a bowl and cover with boiling water for 10 minutes, drain and dry with a tea towel. This prevents them from browning too quickly when you put them on the cake.

9) After the 45minutes cooking time remove the cake from the oven, and lower the temperature 150°C/fan 130°C/300°F/gas 2. Place the almonds on the top in a circle pattern starting from the centre, with the flat side of the almonds facing down into the cake.

10) Return to the oven, with the foil now removed, for 60-90 minutes (mine needed the full 90 minutes). Place  a skewer into the cake, it should leave a few crumbs on your skewer as it’s not quite cooked yet. Remove from the oven and glaze with a mixture of milk and caster sugar. Return to the oven for a final 10 minutes to brown slightly. Remove from the oven and leave to cool in the tin. It keeps well if stored in brown parchment paper and a cake tin.

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Marmalade Making

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Following the success of my summer of preserves as soon as Seville Oranges (sometimes known as Marmalade Oranges) came into season I knew I had to crack out the jam thermometer. I dived back into Beryl Wood’s ‘Let’s Preserve It’ for a traditional seville orange marmalade and also decided to make a batch of lemon and lime marmalade which I had made in the summer in an attempt to fill the cupboard with preserves before I head back for my final semester of University. The Seville Orange is much bitter than its compadres, perfect for marmalade, and as they are just in season the supermarkets are swimming with them. All marmalades and jams contain an obscene amount of sugar, which never fails to shock me. But at least you aren’t consuming it by the jar full in each sitting.

4 pounds of sugary goodness.

4 pounds of sugary goodness.

Many people are divided over the type of marmalade they prefer, some like their peel small and minced or thinly sliced, others like thick and chunky preserves. It’s totally personal choice but I shredded my peel reasonably thin.

This recipe does require the mixture to sit over night before adding the sugar, so ensure you have enough time to complete it.

Seville Orange Marmalade. (adapted from Beryl Wood’s ‘Let’s Preserve It!’)

Fills 6x 450g (1lb) jars

Ingredients:

910g (2lb) Seville Oranges

1 lemon

1.8kg (4lb) Caster Sugar

2.3l (4 pints) of liquid, made up on whatever juice you remove from the fruits and the rest water

Equipment needed:

Jars (with suitable lids)

Jam thermometer

Jam funnel

Large Saucepan or Jam pan

Muslin Cloth

Wax discs

Method:

1) Juice all the oranges and lemons, remove as much of the pith as you can. Keep the Juice in a measuring jug, ensuring no pith or seeds has escaped into it. Place the pith and the pips in the muslin cloth and tie tightly. This will sit in the mixture over night and release pectin left within the pulp and pips, pectin helps the marmalade set. IMG_0778

2) Place the squeezed citrus fruit in a large bowl and cover with boiling water from the kettle, let this sit until the water has cooled. This will help break down the remaining pith so it can be scraped off and the peel can be shredded more easily. Once cool, shred, slice or mince the peel as appropriate, ensuring to first scrape as much pith off as possible. Place the shredded fruit into your saucepan or jam pan.

3) Measure the juice from citrus fruit, add enough water to make up to the four pints that are required. Pour into the jam pan/sauce pan. Place the Muslin cloth containing the pips and pith into this saucepan. Leave overnight.

4) The next day remove the Muslin cloth, squeezing it to ensure you get as much pectin out as possible. Bring the mixture to the boil then simmer until the peel is soft and the contents about halved.

5) Add the sugar, stirring until dissolved then boil fast to set. This takes a while, I cooked mine for about 45 mins. The best way to tell if the marmalade is cooked sufficiently is to store a plate in the freezer, and when you think the marmalade is close to being done put a small amount on the plate and leave to cool to see if it thickens. Once cooked leave your marmalade to cool slightly.

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6) Meanwhile, sterilise your jars. This can be done many ways. I wash mine thoroughly in hot water and washing up liquid, dry them thoroughly then fill with boiling water and leave for a minimum of 10 minutes.

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7) Fill your jars using a jam funnel, place a wax disc on the top and seal tightly. Leave to cool at room temperature and store in a cool, dry cupboard. The marmalade should last out the year if stored properly and once opened will keep in the fridge for up to three weeks.

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I also made a batch of lemon and lime marmalade, the recipe of which is on my ‘Jam-boree’ blog post, which you can get to if you click the photograph below.

Enjoy!

IMG_0147Preserve making is pretty laborious, so to keep you amused here’s a link to a soundtrack of a film I watched recently, it’s called happythankyoumoreplease and is a incredibly endearing tale with a great soundtrack. So have a listen, or better yet watch the film.