Raspberry Teacakes

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After a few months hiatus (aka me not having a personal computer while waiting for a brand new Mac to get shipped to my house), I’m back!  And it’s cold outside! And I’m baking!  Anyway…

Baking is not my forte.  I don’t enjoy it as much as cooking because it’s more of a proven science that a heartfelt experiment.  But then I found these delicious teacakes, which I adapted slightly from Yotem Ottolenghi’s, Ottolenghi The Cookbook, and wow are they worth paying attention to baking details.

I bought Ottolenghi primarily to pour over his many savory dishes, but this recipe has surprisingly become an early favorite.  I’ve served them at breakfast and brunch to rave reviews.

It took me a few tries to get the sauce thick enough to look good in pictures.  At first it just seeped right into the cakes and disappeared!  But persistence paid off and I can happily report these baked goods will very likely remain one of my staple brunch dishes going forward.

Ingredients:

  • 3/4 cup Unsalted Butter, plus another tbsp for greasing the bundt pan
  • 2 cups plus 2 tsp All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup plus 2 tsp Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 2/3 cup Sour Cream
  • 1 Green Apple
  • 2 1/2 cups Raspberries
  • Confectioners Sugar, for dusting
  • 1/2 cup Apricot Jam

Here’s what I did:

Pre-heat the oven to 325 degrees.  Chill six small bundt pans in the refrigerator, then grease the pans with melted butter and return to the refrigerator until ready to pour in the batter.

In a large bowl, sift the flour, baking powder, baking soda and salt.  In a standing mixer (gotta love it when the machine does all the hard work for you!), cream the butter and sugar until fluffy.

Beat the eggs with the vanilla extract, then gradually pour that mixture into the standing mixer with the butter and sugar.  Next, fold in, one-third at a time and alternating, the flour and sour cream.

Pare and dice the green apple, then fold into the batter. (Note: Ottolenghi calls for peaches, but it’s hard to find good peaches out of season and apples seem more appropriate for this time of year)

Divide the batter evenly among the mini-bundt pans, then press four raspberries into each cake, making sure they fully sink beneath the batter. The cakes will rise, so it is ok if the batter doesn’t come all the way to the top of the pan. Bake for 25-30 minutes until they pass the toothpick test.

Let the cakes cool in the pan for about 10 minutes, then turn them out to finish on a cooling rack.  At this point, they look like this:

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You can store the cakes without the glaze in an airtight container for a day or two.  This helps when you’re hosting brunch – you can make these the day before so it’s one less thing to worry about in the morning!

Next it’s time to make the glaze.  Place 1 2/3 cups raspberries, 1/2 cup apricot jam and 6 tbsp water in a small saucepan over medium-high heat.  Bring to a boil, stir, then let simmer for five minutes.

Strain the glaze through a fine mesh sieve, so that all the seeds get caught and you’re left with just the juice.  Return the juice to the saucepan over medium heat.  Let cook, stirring occasionally to prevent burning, until sauce thickens.  This may take 20 minutes or more, depending on the type of stove you have (gas or electric) and how high the heat is when you cook it down.

You’ll know when it’s ready because the juice will magically turn into a thick glaze.  (Note: if it’s too thick, just add a little more water to break it up). Let the glaze cool slightly, then pour over the teacakes.  Finishing touches call for a dusting of confectioners sugar and you are ready to serve.

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