It’s been quiet round here, hasn’t it?! I haven’t really baked much recently apart from a couple of batches of mince pies and this rather lovely golden syrup loaf cake. But we went to Lisbon at the start of the month, so I’ll probably be making Portuguese custard tarts again some time soon!
Anyway. I saw the recipe for this golden syrup cake on Twitter, when Ruby Tandoh (whose recipe it is) tweeted that she’d made it recently and that it was amazing. I decided to make it on the spot – golden syrup has such a gorgeous flavour, but it’s usually combined with other things like spices and black treacle, so making a cake where it’s the star of the show really appealed to me.
The cake was very easy to make and even baked in the appropriate amount of time (shock, horror)! We immediately had it warm with ice cream as per the picture below, but we found it was just as delicious cold on its own. It really didn’t last that long!
It’s such a simple bake, but all the more tasty for it. I’d really recommend the recipe if you want something easy yet comforting in the colder months, and fancy a change from all the spices and booze of the festive period.
I’m not sure if I’ll be posting again this year, so I’ll take the opportunity to wish you all a very merry Christmas and a happy new year! I’m looking forward to spending the holiday with my husband (!) (yes, it’s still a novelty), reading a lot, baking a bit, and generally relaxing. I hope it’s a good one for you too.
After some weird is-it-or-isn’t-it to-ing and fro-ing with the weather, it’s definitely autumn now – which means it’s time to bake with lots of spices and dried fruit! I decided to make this fig, orange and star anise tealoaf from Ruby Tandoh’s Crumb recipe book a few days ago. It’s her favourite recipe in the book – and I can certainly see why.
This is very much a tealoaf as opposed to a cake – there’s no butter in the recipe, only milk, but the lovely dried figs do much to add some moisture to the loaf. The other magic ingredients are orange zest and star anise. I don’t think I’ve ever baked with star anise before – I only have it in the house because it’s goes well in certain Indian curries – but it really is the star of the show with its warming aniseed flavour.
The tealoaf was very straightforward to make, and even baked in the time specified in the recipe (praise be!). It rose a lot more than I was expecting it to, mainly because I have a history of making loaf-shaped things that refuse to rise. All in all, this was a bit of a miracle already, and I hadn’t even tasted it yet by that point.
I made this after work on Wednesday night, so I pulled it out of the oven *just* in time for GBBO. We had slices of the tealoaf warm with lashings of butter on top, which is just the perfect way to have it! There’s still some left, so I’ve been toasting and buttering slices of it as it gets a little staler.
The flavours are amazing – I prefer dried figs to fresh, so I loved them anyway, but the slight tang of orange zest and that beautiful star anise really help this tealoaf to shine. I would thoroughly recommend this recipe if you fancy baking something autumnal in the coming months.
As I said, the recipe is in Ruby’s excellent cookbook, but you can also find it online here.
I really am on an autumnal baking kick at the moment! I couldn’t quite let go of my spices after the rye apple and cinnamon cake I posted about last time, so I decided to knock up these spiced oat thins from Ruby Tandoh’s book, Crumb, one lazy Sunday afternoon.
This recipe (which I can’t find online, unfortunately, hence the lack of a link) contains an impressive list of spices, but they should be things that are in the cupboard anyway if you bake fairly regularly. The biscuits contain cloves, ginger, cinnamon, allspice and black pepper – nothing too exotic, but combined, they make for a rather spectacular flavour.
The biscuits were really easy to make – you just melt unsalted butter, golden syrup and dark brown sugar in a pan, before stirring in the spices and then the plain flour and rolled oats. And that’s it!
The recipe says it makes 18 spiced oat thins, but I got a bit more out of the mixture, which is always nice. They should spread a fair bit in the oven, but I found this wasn’t consistent across all of the thins, which is probably due to my oven having areas that are hotter than others.
These really were delicious – they reminded me a bit of parkin, but in biscuit form! The chewy yet crispy texture is lovely, and goes perfectly with a cup of tea. The spices come through very well – and they also make the house smell rather nice when they’re in the oven. This would be a great bake for (dare I say it) Christmas, or just any time of the year, really. It’s worth getting hold of Ruby’s book for this recipe alone!