With this in mind I went home and pulled baking books off the shelf for a good browse and some inspiration. My current favourite is Fiona Cairns 'Seasonal Baking', I've liked all her books so far but 'Seasonal Baking' is easily the best in my opinion, I also like Fiona herself who I've occasionally accosted in Waitrose (she's local) where she's been unfailingly polite. I've not been baking as much as I'd like recently, there just haven't been reasons or excuses too and one person can't decently live on cake alone which is basically what happens if there's nobody on hand to share with. Today though I had two excuses; a friend coming for lunch (I baked a cake I knew she wouldn't touch though so that doesn't really count) and I'm off up to my dad's next week for a while so I have ingredients which want using up before I go.
In the end the cake that best fitted what I had on hand (and which happens to be the kind of cake I love even of my sultana and raisin hating friend does not) was the earl grey, cardamom, and orange loaf - and this is where the life changing bit comes in. All my adult life I've thought of myself as someone who does not like earl grey tea. Turns out I was wrong. After bravely trying a left over cup I'm now forced to re-evaluate myself, I am not the same woman who got out of bed this morning, bergamot is no longer my enemy and I feel immeasurably more middle class.
So good things about this recipe - it let me break out the earl grey someone gave me and finally discover I like it, I got to use the ground cardamom I found in the international supermarket down the road (which is infinitely preferable to me than having to pod and grind it to an acceptable consistency and makes many of the Scandilicious recipes far more appealing), it's a fruit cake which is just a good thing however I look at it, and no sickly icing. There are no bad things. It's definitely a summer fruit cake - good and light with lots of juicy fruit rather than dense, damp, and wintery (I like both sorts) and is just as good with a cup of tea on a summer's afternoon as the recipe suggests.
Take 150g of unsalted butter, 180g of light muscovado sugar, 260g of mixed dried fruit, and 100ml of freshly brewed earl grey (or other tea) place in a small saucepan and bring to just below boiling point. Remove from the heat and set aside to cool to about room temperature. Toast 60g of nuts (recipe says pecan, I had hazelnuts that needed using so used them) for about 5 mins or until done. De seed 15-20 cardamom pods, grind in a mortar and pestle until fine and then sieve to remove any bits of husk (or buy a pre ground pack and never be put off by the faff again - I figured about a 1/4 teaspoon was about right). Heat the oven to 180C/350F/Gas 4 and line a loaf tin. Measure out 200g of self raising flour, 1/2 a teaspoon of salt, and provide yourself with the finely grated zest and juice of an orange and lemon. Stir into the cooled tea and fruit mix then finally add 1 lightly beaten egg and the nuts. Mix until just combined then cook for 50-55 mins or until a skewer comes out clean.
I had the same revelation about Earl Grey recently. Didn't know it was a middle class tea! I was at a coffee shop with some friends and ordered a London Fog because, you know, doesn't that sound just fabulous? I had no idea what it was, but I drank about half the cup of delightfully frothy, milky Earl Grey before I realized what I was drinking and how wonderful it was!
ReplyDeleteI was reading about London fog's (the drink) earlier - had never heard of them before today! Early grey is definitely a posh tea in the UK, builders tea (strong, made with cheap teabags, and possibly a supermarket own brand) is at the bottom of the tea class system, a pure assam/breakfast tea/afternoon tea would come next, then Darjeeling/Earl Grey/Lapsang Souchong which are all distinctly posh especially when served with a slice of lemon rather than milk. China tea is definitely posher than Indian tea (I think) and let us not even start on the milk in first or last debate!
ReplyDeleteI'm a committed Earl Grey drinker, as long as it isn't too florally, but I am unable to say anything more intelligent about tea-drinking as my eyes keep drifting off to "gin infused fairy cake with a boozy elderflower and lime icing".
ReplyDeleteEvery bit as good as they sound :)
DeleteI love a cup of Earl(y) Grey too - love your nickname for it. It's got to be well-steeped though, and loose leaf if available. Not a fan of smoky Chinese teas - my Mum always used to sneak some Lapsang into her Assam - but you can always tell!
ReplyDeleteI thought I'd caught all those Annabel, not sure if it was me or autocorrect but earl kept coming out early and now I see a few slipped through. As a life long earl(y) grey doubter it might be me still subconsciously hanging on to a few doubts!
ReplyDeleteI love the sound of your cake! I'm not a big tea-drinker, but the occasional cup of Earl Grey doesn't go amiss. I might give this recipe a whirl - thanks for posting.
ReplyDeleteSuch a good cake!
ReplyDeleteHmm. I've never paid that much attention to different teas. I don't drink it that often and I never really thought about how they differ in taste unless it is some sort of flavored tea. In 1992 I had a very fancy (too fancy) tea in the Palm Court of the Langham Hotel. I wish I could remember what tea we had that day, because I hope never to have it again. It tasted vaguely of bile. That very pricey experience also made me realize I don't like a tea with fancy cakes or fancy anything. Scones with cream and jam, a few thin sammies, and maybe a rustic cake or two like the kind you describe. Keep the pastry chef away from the table...
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