Orange Drizzle Cake

  • My lemon drizzle cake is very popular and I make it often.
  • I decided to make an orange version and was very pleased with the result.

Ingredients – Cake

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • Zest of 1 orange
  • Juice of ½ orange
  • 175g plain flour
  • 2 teaspoons of baking powder

Ingredients – Drizzle

  • Juice of ½ orange
  • 80g caster sugar

Method

  • Grease and line a large (2lb) loaf tin – or use a ready bought liner.
  • Pre-heat the oven to GM 4 – 180oC
  • Cream the butter and sugar till soft and fluffy
  • Add the orange zest and mix again.
  • Add the eggs, 1 by 1, and mix well.
  • Add the orange juice and mix well.
  • Mix the flour with the baking powder.
  • Fold in the flour with a metal spoon.
  • Put the mixture into the loaf tin and gently level the top.
  • Bake for around 45-50 minutes – check after 40 minutes and cover the top with greaseproof paper if needed to prevent the top burning.
  • Leave to cool slightly in the tin and then remove and place on a cake rack and allow to cool a little more.
  • *
  • Prepare the drizzle by mixing the sugar and orange juice until it dissolves.
  • Remove the greaseproof paper or liner and place the cake onto a plate (a long rectangular one with a lip around the side is the best ) so that the base is flat and excess drizzle does not run off.
  • Prick the top of the cake with a skewer.
  • Gently spoon all the drizzle over the top of the cake.

Save

Burleigh Blue Mist tea plate- 1930s

Tort Melba – Fat Free Sponge

  • This tort – layer cake – mimics  a pêche melbapeach melba dessert .
  • It is a recipe for a fat free sponge cake, sandwiched with a filling made from yoghurt cheese or cream cheese and puréed tinned peaches plus a thick raspberry sauce.
  • I used an English quick style version of the sponge cake.

Ingredients -Fat Free sponge

  • 4 eggs
  • 150g caster sugar
  • 150g plain flour
  • 2 teaspoons of baking powder

Method – Fat Free sponge

  • Pre-heat the oven to GM4 – 180°C
  • Grease and line the base of  two 18cm diameter baking tins.
  • In a bowl whisk the eggs and caster sugar until they are pale and creamy.
  • Sift the flour and the baking powder together.
  • Gently fold in the flour.
  • Pour the mixture into the tins and bake for 25-30 minutes until golden.
  • Leave to cool completely.

Ingredients -Filling

  • Tin of peaches
  • 200g of yoghurt cheese or cream cheese
  • 1-2 tablespoons of icing sugar

Method – Filling

  • Drain the peaches from the juice/syrup.
  • Save the juice.
  • Chop the peaches and then purée them.
  • Mix together the yoghurt cheese and the puréed peaches.
  • Add the sugar – do not make it too sweet.

Ingredients – Raspberry Sauce

  • 100g of raspberry jam
  • 50ml of water

Method – Raspberry Sauce

  • Put the jam and water into a small saucepan.
  • Heat gently and stir with a wooden spoon.
  • Heat until the sauce is thick and smooth.
  • Leave to cool.

Assembling the cake

  • Place one of the cakes onto a serving plate or stand.
  • Prick the cake with a wooden skewer.
  • Sprinkle half the peach juice over the cake.
  • *
  • Spread half the raspberry sauce over the cake.
  • Spread the peach filling on the cake. (You might not need all of it)
  • Drizzle the rest of the raspberry sauce on the filling.
  • *
  • Prick the other cake with a wooden skewer.
  • Place the second cake on top.
  • Sprinkle the rest of the peach juice over the cake.
  • *
  • Dust with icing sugar before serving.

Note

  • There is more than enough filling with this size cake.
  • You might try using some to slightly cover the sides of the cake as well.
  • This modern spreading of the icing is called “semi-naked”.

Apricot Keks

  • I made a lovely apricot and prune keks – fruit cake – several months ago.
  • I still had a lot of dried apricots so decided to make this just with apricots.
  • This time I made it in a 21 centimetre square tin
  • It too was delicious.
  • You have to start this cake the night before.

    Ingredients

    • 385g dried apricots
    • 100ml hot Earl Grey tea
    • 100ml sherry
    • *
    • 115g currants
    • 115g sultanas
    • 115g raisins
    • 50g mixed peel
    • *
    • 150g soft brown sugar
    • 150g butter
    • 2 eggs
    • *
    • 185g plain flour
    • 2 teaspoons of mixed spice

    Method

    • Chop the apricots into small pieces.
    • Place them into a bowl and pour the hot tea over them.
    • Leave until this is cold.
    • Add the sherry, cover and leave overnight.
    • *
    • Add the other dried fruits to the soaked apricots and mix well.
    • *
    • Grease and line all sides of a 21 cm square tin
    • Pre-heat the oven to GM 1- 140°C
    • Mix the flour with the mixed spices.
    • Cream the sugar and butter till well blended.
    • Add the eggs and mix well together.
    • Fold in the flour mixture.
    • Add the dried fruits and mix well together.
    • Spoon the mixture into the prepared tin and smooth down the top.
    • Bake for  3 – 3¼ hours.
    • Leave to cool in the tin.

Note

You can use a 24cm tin – and bake for 2 – 2¼ hours.

Placek with Prunes – 2

  • I have an earlier post –  prune placek, which is quite different from this one.
  • This placek – flat cake- has a filling of prunes.
  •  The pastry used is a variation on my Polish  kruche ciasto – shortcrust pastry.
  • Prunes often feature in Wigilia – Christmas Eve dishes.
  • A prune filling like this is used in a tart baked in Belgium and eaten on Ash Wednesday. (17 February in 2021)

Ingredients – Pastry

  • 225g plain flour
  • 110g butter
  • 1 tablespoon of granulated sugar
  • 2 egg yolks
  • 5 tablespoons of water
  • *
  • 1 tablespoon of caster sugar to sprinkle

Ingredients – Filling

  • 300g of prunes – stoned
  • 1 small cinnamon stick
  • 2 sprigs of rosemary
  • 1 tablespoon of granulated sugar
  • 1 lemon – grated rind and juice

Method – Filling

This filling needs to be cold – so make this first.

  • Put the prune, cinnamon stick and rosemary in a large bowl.
  • Cover these with boiling water.
  • Leave overnight.
  • *
  • Remove the cinnamon stick and rosemary.
  • Put the prunes and liquid  into a  pan.
  • Add the lemon rind and juice.
  • Heat gently  and stir occasionally until the prunes are soft and the water is adsorbed.
  • Use a stick blender to turn the prunes into a pulp.
  • You might have to heat gently again to make sure the pulp is thick.
  • Leave to go completely cold.

Method – Pastry

  • A rich pastry is made in the traditional rubbed in method with the ingredients listed above.
  • Chill the pastry for around 30 minutes.
  • *
  • Pre-heat the oven to GM 5 – 190°C.
  • Grease and line a shallow tray 21cm x 26cm.
  • Divide the pastry into two.
  • Roll out one piece to line the bottom of the tin.
  • Spread the filling evenly over the pastry – not quite to the edges.
  • Roll the second piece of pastry out and use to cover the filling.
  • Press the edges down to seal.
  • Make some diagonal slashes across the top.
  • Bake for around 30 minutes until golden.
  • Remove from the oven and sprinkle with the caster sugar.
  • Leave to cool in the tin.
  • Cut into squares when cold.

Royal Doulton – Counterpoint tea plates – 1973-1987

Plum Bread

This is an old English recipe which could easily be a keks recipe in Poland.

  • It can be called a tea bread as the dried fruits are soaked in tea.
  • Why is it called plum bread when there are no plums?
  • In England in the past, plum referred to all the different dried fruits.
  • The usage of the word plum to mean dried fruits has dropped out of usage.

Ingredients

  • 450g mix of currants, sultanas and raisins
  • 200ml of hot, strong Earl Grey tea
  • 170g soft brown sugar
  • 25g melted butter
  • 250g plain flour
  • 2 teaspoons of baking powder

Method

  • Put the dried fruit and sugar into a bowl.
  • Pour the tea over them and stir.
  • Leave overnight.
  • *
  • Pre-heat the oven to GM4 – 180°C.
  • Line a large loaf tin or use a cake liner.
  • Mix the flour with the baking powder.
  • Mix the flour mixture into the dried fruit mixture.
  • Stir in the melted butter.
  • Spoon into the tin and smooth the top.
  • Bake for 60 minutes – check after 50 minutes and cover with greaseproof  paper if necessary to prevent burning.
  • Leave to cool in the tin on a wire cake rack.

Served on Queen Anne, bone china tea plates

Spiced Date Cake

  • Dates are lovely in cakes, they have a rich sweetness.
  • This is a very easy cake to make – you just have to start it the night before.
  • The way the dates are cooked first is similar to the method in my mother’s date slices.

Ingredients

  • 175g of pitted dates
  • Fine grated rind of 1 orange
  • 3 tablespoons of boiling water
  • 4 tablespoons of orange juice
  • *
  • 175g soft brown sugar
  • 175g butter
  • 3 eggs
  • 200g plain flour
  • 2½ teaspoons of baking powder
  • 1 teaspoon of mixed spice
  • 1 teaspoon of ground ginger

Method

  • Chop the dates into small pieces.
  • Place them in a bowl with the grated orange rind.
  • Add the boiling water and the orange juice.
  • Leave overnight.
  • *
  • Pre-heat the oven to GM 3 – 160°C.
  • Use a cake liner in a deep 20cm cake tin.
  • Cream the sugar and butter.
  • Add the eggs and continue to mix.
  • Mix in the soaked dates.
  • Mix the flour well with the baking powder, mixed spice and ground.
  • Fold the flour mixture into the cake mixture.
  • Spoon into the cake mixture into the baking tin.
  • Bake for 60-65 minutes.
  • Leave to cool in the tin.

 

 

Served on Tea plates – Burleigh Ware – Burgess & Leigh Ltd – Blue Mist from the 1930s

 

Apricot & Prune Fruit Cake

I have been going through my recipe cuttings and came across this one, which I have been meaning to make for ages as I wanted to try a fruit cake made with either dried apricots or prunes and this has both!

This could easily be described as a keks in Polish.

It is a delicious and moist cake, which can be eaten straight away – so could be a very late bake for Christmas!

The recipe was for a very large round cake but I thought a square would be better for cutting up and so I scaled down the ingredients and made it in a 24 centimetre square tin.

You have to start this cake the night before.

Ingredients

  • 120g dried apricots
  • 165g stoned prunes
  • 100ml hot Earl Grey tea
  • 100ml sherry
  • *
  • 115g currants
  • 115g sultanas
  • 115g raisins
  • 50g mixed peel
  • *
  • 150g soft brown sugar
  • 150g butter
  • 2 eggs
  • *
  • 185g plain flour
  • 2 teaspoons of mixed spice

Method

  • Chop the apricots and prunes into small pieces.
  • Place them into a bowl and pour the hot tea over them.
  • Leave until this is cold.
  • Add the sherry, cover and leave overnight.
  • *
  • Add the other dried fruits to the soaked fruits and mix well.
  • *
  • Grease and line all sides of a 24 cm square tin
  • Pre-heat the oven to GM 1- 140°C
  • Mix the flour with the mixed spices.
  • Cream the sugar and butter till well blended.
  • Add the eggs and mix well together.
  • Fold in the flour mixture.
  • Add the dried fruits and mix well together.
  • Spoon the mixture into the prepared tin and smooth down the top.
  • Bake for 2 – 2¼ hours.
  • Leave to cool in the tin.

 

 

Tea set by Spencer Stevenson from the mid 20th Century

Note

Yesterday I baked this for the second time in a 21 centimetre square tin – this needed 3 – 3 ¼ hours.

Raspberry Ripple Icing

This is a recipe for a large sponge cake, sandwiched and iced with an icing made from yoghurt cheese or cream cheese and a thick raspberry sauce.

The sides are not fully covered with the icing – this modern way is called “semi-naked”.

Sponge Cake

  • Bake two  creamed sponge cakes –
  • Using 4 eggs and equal weights of butter, caster sugar and self raising flour –  baked in 2 x 21 cm anodised baking tins.
  • Leave to go cold completely.

Ingredients – Icing

  • 350g yoghurt cheese or cream cheese
  • 150g icing sugar

Method – Icing

  • Add the icing sugar bit by bit until you get the desired sweetness.
  • This does not want to be too sweet.
  • You might not need all the sugar.

Ingredients – Sauce

  • 150g of raspberry jam
  • 75ml of water

Method – Sauce

  • Put the jam and water into a small saucepan.
  • Heat gently and stir with a wooden spoon.
  • Heat until the sauce is thick and smooth.
  • Leave to cool.

Assembling the cake

  • Place one of the cakes onto the serving plate or stand.
  • Spread around a third of the icing on the cake.
  • Drizzle around half of the sauce on the icing.
  • Use a wooden BBQ skewer to make the ripple effect.
  • Place the second cake on top of the icing.
  • Use the rest of the icing to cover the top of the cake and part cover the sides.
  • Drizzle on the rest of the sauce.
  • Repeat using a wooden BBQ skewer to make the ripple effect.
  • Keep the sauce to just the top of the cake.

 

 

Tea set is by Spencer Stevenson Co Ltd, who manufactured in England  between 1948 and 1960.  The design name is not known.

 

Placek with Figs

  • This placek – flat cake- has a filling of bakalie – dried fruit and nuts – there are lots of figs in this mixture, which make it extra delicious.
  •  The pastry used is a variation on my Polish  kruche ciasto – shortcrust pastry.

Ingredients – Pastry

  • 225g plain flour
  • 110g butter
  • 1 tablespoon of granulated sugar
  • 2 egg yolks
  • 5 tablespoons of water
  • *
  • 1 tablespoon of caster sugar to sprinkle

Ingredients – Filling

  • 190g dried figs – chopped
  • 60g currants
  • 60g raisins
  • 60g walnuts – chopped
  • 60g soft dark brown sugar
  • Grated rind of 1 lemon
  • 125ml water

Method – Filling

This filling needs to be cold – so make this first.

  • Put all the ingredients into a small pan and heat gently.
  • Stir occasionally until the mixture is soft and the water is adsorbed.
  • A little more water might be needed and more heating.

Method – Pastry

  • A rich pastry is made in the traditional rubbed in method with the ingredients listed above.
  • Chill the pastry for around 30 minutes.
  • Pre-heat the oven to GM 5 – 190°C.
  • Grease and line a shallow tray 21cm x 26cm.
  • Divide the pastry into two.
  • Roll out one piece to line the bottom of the tin.
  • Spread the filling evenly over the pastry – not quite to the edges.
  • Roll the second piece of pastry out and use to cover the filling.
  • Press the edges down to seal.
  • Bake for around 30 minutes until golden.
  • Remove from the oven and sprinkle with the caster sugar.
  • Leave to cool in the tin.
  • Cut into squares when cold.

Hand painted Paragon plates.

Friends who tried this said “Please make this again!”

Chocolate Limes – Torcik

In England there are some old fashioned sweets called chocolate limes, which I really like. They consist of a crunchy lime coating over a dark chocolate paste centre.

I have been making several chilled cakes – torcik – and thought I would try out a variation based on this chocolate and lime idea.

This torcik is a variation on ones that I made previously with different fruits and bases.

I tried out a few variations on the proportions of the ingredients and decided that just having two layers worked best with a chocolate flake decorations on the top.

  1. Biscuit & chocolate base
  2. Sweet curd cheese with lime jelly

Ingredients

  • 100g of plain biscuits such as petit beurre, morning coffee or rich tea
  • 40g butter
  • 50g dark  chocolate
  • *
  • 300g twaróg or yoghurt cheese (could use full fat cream cheese)
  • 150g icing sugar
  • 80g butter
  • 4 yolks
  • 1 packets of lime jelly
  • *
  •  Cadburys flake or grated dark chocolate to decorate.

Method

  • Use a 22cm diameter loose bottomed or spring-form tin.
  • This is a smaller size than for my previous ones.
  • Lightly rub the base with some butter.
  • *
  • Crush the biscuits into small crumbs.
  • Melt the butter and chocolate gently, stirring to prevent burning.
  • Add the biscuit crumbs and mix well together.
  • Put the mixture into the base of the tin and press it down firmly.
  • Leave till it is cold.
  • *
  • Dissolve the lime jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • *
  • Gently mix in the cool jelly.
  • Pour the mixture over the base.
  • Level the top.
  • *
  • Leave for around 30 minutes so the jelly is starting to set.
  • Decorate  the top with sprinkled grated chocolate or flakes or both.
  • Leave to set – best in the fridge – for at least 3 hours.
  • Take great care when removing the torcik out of the tin.
  • Use a long thin spatula to ease the edge.
  • Use a tin to place the cake tin on to move it apart from the base.

 

Tea plates Waterlily by Taylor and Kent