Dedication: For my family, especially Penny, Alfie, Nell and my mother, Iris. First published in 2013 by Jacqui Small LLP An imprint of Aurum Press 74–77 White Lion Street London N1 9PF Text copyright © 2013 Design and layout copyright © Jacqui Small 2013 The author’s moral rights have been asserted. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.
Publisher: Jacqui Small Associate Publisher: Joanna Copestick Managing Editor: Lydia Halliday Project Manager and Editor: Nikki Sims Art Direction & Design: Sarah Rock Proofreader: Claire Wedderburn Maxwell Indexer: Vanessa Bird Production: Peter Colley
Contents
ISBN: 978 1 906417 97 0 A catalogue record for this book is available from the British Library. 2015 2014 2013 10 9 8 7 6 5 4 3 2 1 Printed in China
6
Foreword
8
Introduction
10
Basic Techniques
14
Sponges and Layer Cakes
60
Loaves and Pound Cakes
92
Fruit, Nut and Seed Cakes
122
Tray Bakes
140
Cheesecakes
150
Small Cakes
194
Leavened Cakes
216
Pastries
242
Tarts
260
Celebration Cakes
296
Baking Basics
300
Essential Equipment
301
Index
304
Acknowledgements
Dedication: For my family, especially Penny, Alfie, Nell and my mother, Iris. First published in 2013 by Jacqui Small LLP An imprint of Aurum Press 74–77 White Lion Street London N1 9PF Text copyright © 2013 Design and layout copyright © Jacqui Small 2013 The author’s moral rights have been asserted. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.
Publisher: Jacqui Small Associate Publisher: Joanna Copestick Managing Editor: Lydia Halliday Project Manager and Editor: Nikki Sims Art Direction & Design: Sarah Rock Proofreader: Claire Wedderburn Maxwell Indexer: Vanessa Bird Production: Peter Colley
Contents
ISBN: 978 1 906417 97 0 A catalogue record for this book is available from the British Library. 2015 2014 2013 10 9 8 7 6 5 4 3 2 1 Printed in China
6
Foreword
8
Introduction
10
Basic Techniques
14
Sponges and Layer Cakes
60
Loaves and Pound Cakes
92
Fruit, Nut and Seed Cakes
122
Tray Bakes
140
Cheesecakes
150
Small Cakes
194
Leavened Cakes
216
Pastries
242
Tarts
260
Celebration Cakes
296
Baking Basics
300
Essential Equipment
301
Index
304
Acknowledgements
Prinsesstårta Serves 8–10 4 eggs 225g (8oz) sugar 60g (2oz) plain flour 75g (2¾oz) cornflour 1 tsp baking powder
For the custard: 240ml (8fl oz) double cream 4 egg yolks 25g (1oz) caster sugar 40g (1½oz) cornflour 2 tsp vanilla extract 300g (10½oz) marzipan green and yellow food colouring 150g (5½oz) seedless raspberry jam 240ml (8fl oz) double cream icing sugar, to dust
Sakotis Serves 8 235g (8½oz) butter, softened 150g (5½oz) caster sugar 8 eggs, separated finely grated zest of 1 lemon 2 tbsp dark rum a pinch of salt 40g (1½oz) ground almonds ½ tsp vanilla extract 160g (5¾oz) plain flour 10g (¼oz) cornflour 3 tbsp apricot jam, warmed icing sugar, for dusting (optional)
292
Celebration Cakes
Also known as ‘tree cake’, this Lithuanian specialty appears at every wedding as well as during Christmas and Easter festivities. In Polish, this cake is known as ‘sekacz’ or ‘senkacz’, and in German, it’s called ‘baumkuchen’. To make this spectacular cake like the one above you need a particular kind of oven, as the batter has to be dripped onto a rotating spit. So, I have altered the recipe so that you can make your own version at home in a regular cake tin, just using the grill. 1 Preheat the grill to medium, and grease liberally a 17cm (6½in) springform cake tin. 2 Cream the butter and sugar together until light and fluffy. 3 Gradually add the egg yolks, the lemon zest, rum, salt, ground almonds and vanilla extract and mix together. 4 Sift in the flour and cornflour and mix until well combined. 5 In a separate bowl, whisk the egg whites until stiff peaks form and then fold gently into the mixture. 6 Pour about 2 tablespoons of the mixture into the prepared tin and place under the grill until golden brown – only a couple of minutes.
7 Repeat with another layer of mixture and place under the grill again. Repeat until you have used all the mixture. 8 Allow to cool in the tin for about 10 minutes before turning out onto a wire rack. 9 When the cake is turned out glaze with warmed apricot jam and dust with icing sugar, if you like. 10 For an authentic Lithuanian experience, serve with a glass of herbal vodka, a beer or a strong coffee.
Heralding from Sweden, the Prinsesstårta, or Princess Cake, is a wonder to behold with its unusual pistachio-green marzipan and smooth domed top. The Swedes bake and serve these for birthdays, national holidays and anniversaries; and if you want to try one first before baking your own, most good Swedish bakeries bake and sell them. 1 Preheat the oven to 180°C/350°F/gas mark 4, and grease a 21cm (8in) globe cake tin. 2 Beat the eggs and sugar until light and fluffy. 3 Sift the flour, cornflour and baking powder together and fold them into the egg mixture. 4 Pour the mixture into the prepared cake tin and bake for about 1 hour or until golden. 5 Remove from the oven, cool for 10 minutes in the tin and then turn out onto a wire rack. 6 To make the custard, place the cream, egg yolks, sugar and cornflour in a pan and whisk together
over a low heat. Continue to stir until the custard thickens. Add the vanilla extract and remove from the heat. Allow to cool. 7 Soften the marzipan in your hands before adding the food colouring. Drop in as little as possible at a time and then knead it in and add more, as necessary, to achieve the desired colour. 8 Flatten the marzipan and, on a surface dusted lightly with icing sugar, roll into a circle large enough to cover your cake. 9 To assemble, slice the cake into three layers, keeping the top layer thinner than the others. Spread a thin layer of jam on the bottom layer and add half of the vanilla custard. Spread evenly and then add the next layer of cake and repeat. 10 Whip the double cream until stiff and mound in a slight dome on top of the custard layer. 11 Add the final sponge layer and then finish off the cream by spreading a thin layer over the whole cake. 12 Gently lay your marzipan over the cake and use your hands to shape over the dome. Trim off any excess marzipan, dust with icing sugar and decorate with a traditional pink rose. 13 Keep the cake in the fridge until ready to serve.
Celebration Cakes
293