Cake | Charlotte's VVeb

Slovene Orehove Rezine / Walnut Syrup Cake Recipe

01/03/201106/03/2017 by Charlotte J

There is something about delicious, moist, cake which makes me reminisce of summer holidays spent in Kranjska Gora. The first time I arrived, Mira, the Grandmother, had created possibly the most intricate and exquisite cake in honour of my arrival. I was quite blown away but I was soon to realise that cake is a longstanding tradition of the region. The Slovenes certainly put our fairy cakes to shame! This festive period I decided to do a little baking of my own and in honour of the Detela family I baked a Orehove Rezine, a walnut cake with a superbly sticky syrup. I must say though, I thoroughly cheated by using a mixer but you can use a mixing bowl and wooden spoon and do it the old fashioned way too!

Here’s the recipe…

Ingredients

175g walnut pieces, broken up

150g butter

150g soft light brown sugar

60ml set honey

3 eggs

2 tsp vanilla extract

50g plain flour

50g wholemeal flour

1 tsp baking powder

2 tsp ground cinnamon

65g polenta

75ml milk

For the syrup

90g golden caster sugar

60ml set honey

120ml water

For serving

Sour cream

Lemon rind

Instructions

Heat oven to 180°C

Place walnut pieces on a baking tray and bake for 10 minutes

Put butter, sugar, honey, eggs, vanilla extract, flours (including bran pieces) polenta, nuts and milk into mixer and mix until a smooth consistency is achieved

Grease and line a cake tin

Fill the cake tin with the cake mixture

Bake for 45 to 50 minutes

To make the syrup,

To make the syrup, put the sugar, honey and water into a pan, gently heat until the sugar has dissolved and then simmer for five minutes

Turn off the heat and when the cake is ready drizzle over the cake

Serve with a dash of sour cream topped with lemon rind

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Polish Almond Tort Migdalowy Recipe

10/05/201022/10/2016 by Charlotte J

Almonds are popular throughout Eastern Europe, used in savoury and sweet dishes, particularly in Poland. This rich cake is a wonderful afternoon tea treat. Traditionally it should be made with three layers of sponge but it is realistically a lot easier to make just two layers.

Ingredients (serves 8)

75g ground almonds

225g soft butter

225g caster sugar

4 beaten eggs

150g self-raising flour

For the icing:

175g blanched almonds

9 tbsp fresh ground coffee brewed in 5 tbsp near-boiling water

150g caster sugar

90ml water

3 egg yolks

225g soft butter

Instructions

Preheat oven to 190 degrees Celsius

Lightly grease and line two 7-inch round cake tins

Cream butter and sugar together in a bowl until pale and fluffy

Gradually add the eggs

Fold in ground almonds and flour, best to do this with a metal spoon

Divide mixture between two tins

Bake for 25 minutes until risen, firm to touch

Cool on wire rack

For the icing:

Put the blanched almonds in a bowl, pour over enough boiling water to cover, leave until cool, drain and roast for 6 to 8 minutes in oven on baking sheet until lightly browned

Make the coffee

Gently heat sugar and 90ml water in a heavy-based pan until dissolved

Simmer for 3 minutes until temperature reaches 107 degrees Celsius on a sugar thermometer

Put the egg yolks into a bowl and pour over the syrup

Whisk until very thick

Cream the butter until soft and gradually beat egg mixture into it

Strain coffee and beat into the icing

Use icing to sandwich cakes together and ice top

Press almonds onto top to decorate

Serve!

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Russian Easter Traditions at The Merchant’s Yard, London

26/03/201019/10/2016 by Charlotte J

Kulich at the Merchant's Yard — Kulich at the Merchant’s Yard

Triple kissing and the giving of eggs as presents are distinctive features of celebrating Easter in Russia. On the first day of Easter people marvel at sunrise early in the morning and predict weather for all of the summer. People put on new clothes as a symbol of new life, a tradition that goes back to the early Christians who were baptised at sunrise on the first Easter day. After the end of Lent, it is acceptable to wear bright and colourful clothes, especially red. It is believed that the gates to heaven are open during Easter week and everybody who dies during this time goes straight to heaven.

The Imperial Kulich is a traditional Russian Easter cake. You will need a lot of eggs, butter and sugar so that the cake remains fresh for a long time. A special 1-1.5 cubic litre, tall cylindrical form, made from aluminium is used for baking the kulich. Forms are washed over with butter and half-filled with dough. The finished Kulich is decorated with sugar frosting, candied peel, nuts and sugar, with a rose placed on top to add the final finishing touch. Kulich, pashka and painted eggs can all be found at the Merchant’s Yard this Easter.

Easter Eggs at The Merchant's Yard — Easter Eggs at The Merchant’s Yard

The Easter breakfast is an important ritual in Russia, bringing all the family members together around a beautifully-decorated table for a sumptuous feast. The Lenten fast is broken by first eating the eggs bless in church. Kulich and pashka are then divided up and then the family can proceed on to other dishes.

The Merchant’s Place, 41 Beauchamp Place, Knightsbridge, London SW3 1NX

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Joe Perl – A Tribute on Holocaust Memorial Day

01/02/201018/10/2016 by Charlotte J

The 27th January 2010 marked the 65th anniversary of the liberation of Auschwitz concentration camp. The day also marked the annual International Holocaust Day. On this day, a number of students, former students, teachers, friends and family, came together to mark the incredible work of Joe Perl and his wife, Sylvia. Joe was one of the lucky ones. He survived the Holocaust of the Jews. However, many of his relatives, including his young nieces and nephews were not so lucky. A few members of Joe’s family did survive and in the 1960s he was reunited with them in Budapest.

Joe has dedicated his life to speaking about his experiences and the tragedy the Holocaust inflicted upon so many. He has spent so much of his life speaking to children, capturing their minds, all in an attempt to ensure such a Holocaust never happens again. I was fortunate to meet Joe some ten years ago while I was a student at Calthorpe Park School, and then again on several subsequent occasions. I was asked to pay tribute to Joe last week and although my words will never do him or his wife justice, this was my attempt to say thank you:

When I was asked to speak tonight, I did not hesitate to agree. I am Charlotte Jones and I left Calthorpe Park School in 2002. I was fortunate to meet Joe, and his lovely wife Sylvia, on several occasions throughout my time in education. I have been told that time is unfortunately limited as we have rather a lot to get through this evening. However, I would like to say a few words of personal thanks to Joe and Sylvia before we begin to hear a number of tributes from both those who are here and those who were unable to attend this evening.

The first time I met Joe was on the school’s annual Holocaust Day. My peers and I were ages thirteen and fourteen. Being a keen history and religious studies student, I was naturally interested in listening to Joe’s story. However, as I am sure many others will echo this evening, it proved to be a poignant moment for everyone, even those will little interest in academics. Even those who often bordered on the verge of insolence, sat quietly, in shock and listened to the events of Joe’s life unfold. All were very much aware that these tales were not simply a story, but a tragedy and until this day I am sure that those former students who had the privilege to listen to Joe speak, know the importance of Holocaust education. After all, the day students meet Joe changes their lives. Years later, at they watch the news, or read a newspaper, they will not simply switch it off, or put it down, simply moving on. Instead, with the memory of Joe in the back of their head, they will really think about world events and contemplate the motivations and regrettable actions of others.

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Traditional German Ginger Cake Recipe

13/01/201018/10/2016 by Charlotte J

There is something about the smell of ginger and spices that fill the house with the internal warmth one seeks during the cold, bitter, winter months. And haven’t these last few weeks been bitter! I believe the UK has had more snow than some of the East European countries famed for their skiing. I’m no gourmet cake expert but I do love throwing everything in, stirring and baking making this recipe ideal. Using a foil tin in place of a baking dish (only an option) also means there is little washing up! I warn you, this is rich and for those who would prefer something a little lighter it may be best to omit 1/4 of the treacle in place of an extra 1/4 of golden syrup. Enjoy with a mug of tea or strong coffee.

Ingredients

150g butter

200g golden syrup

200g black treacle

125g dark muscovado sugar

2 tsp finely grated ginger

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp bicarbonate soda dissolved in 30ml warm water

250ml full-fat milk (do not use semi-skimmed or skimmed!)

2 eggs, beaten

300g plain flour

Instructions

Preheat the oven to 170 degrees Celsius (adjust for a fan oven) / Gas Mark 3

Grease a 30 x 20 x 5 cm foil tin

(Alternatively, line a roasting tin or ovenproof dish with baking parchment)

Melt the butter on a low heat in a saucepan

While the butter melts, add the sugar, syrup, treacle, fresh and ground gingers and cinnamon

Take off the heat

Add the milk (this cools it slightly so the egg should not scramble)

Add the eggs and dissolved bicarbonate

Put the flour into a bowl and pour in the liquid ingredients

Beat until well mixed

(The batter is not thick which makes the cake very sticky)

Pour the batter into the cake tin and bake for 45 minutes until risen

Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares

The cake can also be stored whole in an airtight container for up to 2 weeks or be frozen for up to 3 months. Defrost thoroughly at room temperature for 3 to 4 hours and then cut into squares. Cut when desired.

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Hungarian Chocolate Cake Recipe

10/12/200918/10/2016 by Charlotte J

I made a promise to some of my colleagues at Glam that I would bake them a cake and as one of my colleagues is Hungarian I took inspiration from the Hapsburg’s traditional confectionary. I am not particularly artistic so my efforts are always going to be rustic rather than looking as if it has been picked up at a patisserie but at least it gives it a real homemade feel. This chocolate cake is a simple chocolate sponge with a mocha buttercream filling and a chocolate and brandy icing topping. I have made this cake once previously and I made the icing on top a lot thiner so it literally ran off the spoon and covered the whole cake and sides but this time I made it thicker and piled it on the top. Depsite the sugar and butter content of the cake, it contains no preservatives or artificial colourings or flavourings and is surprisingly light and not sickly, making it the perfect little treat for your family or friends!

Ingredients

For the cake

125g soft butter or margarine

125g caster superfine sugar

125g self-raising flour (or plain flour plus 1 tsp baking powder)

2 eggs

2 tbsp drinking chocolate

2 tbsp cocoa

1 tbsp cold milk

1 tsp vanilla extract

For the buttercream filling

75g butter

1 egg yolk

175g icing sugar

1 1/2 tbsp cocoa

2 tbsp strong espresso coffee made with 1/1/2 tbsp hot water

1 tsp brandy

1 tsp vanilla extract

For the chocolate icing

125g plain dessert chocolate (70% cocoa solids)

15g butter

2tbsp water

225g sifted icing sugar

1 tsp brandy

1 tsp vanilla extract

Instructions

For the cake

Preheat oven to Gas No. 4 or 180 degrees Celsius

Lightly grease two 7-inch sandwich tins

Put all the ingredients into a bowl

Beat by mixer or wooden spoon until smooth and creamy

Divide the mixture between the tins, smooth level with a spatula

Bake the sandwiches for 25 minutes until springy to touch

Allow to cool on a cooling rack

For the buttercream

Cream the butter until creamy in texture and light in colour

Beat in the egg yolk

Sift together the sugar and cocoa and beat into the butter alternating with the coffee

Add the brandy and vanilla extract and beat until smooth and easy to spread

When the two cakes are cool spoon the buttercream spread over the top of one and place the other on top of that

Place in refrigerator to set the buttercream slightly

For the chocolate icing

Break up the chocolate and place in small thick-bottomed pan with the butter

Add the water and warm over a gentle heat, stirring with a wooden spoon until a smooth cream is formed

Gradually stir in the icing sugar, adding more water if necessary to achieve the thickness of the icing you desire

Stir in the brandy and vanilla extract

Take cake from refrigerator and ice the top of the cake and sides if desired

Place in refrigerator for 1 hour to set icing

Store in an airtight container in a cool place

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Croatian Citrus Ricotta Squares

16/09/200918/10/2016 by Charlotte J

This super light cheese cake has a sponge base and top and has a creamy filling with just a hint of ricotta. It makes a great little dessert after a heavy meal and goes well served with a few seasonal berries such as blackberries, cherries or strawberries, soaked in a little cherry brandy (marsaka).

Croatian Ricotta Citrus Cake — Croatian Citrus Ricotta Cake

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Jewish Almond Cake

13/05/200917/10/2016 by Charlotte J

This is a real favourite of mine. It can be served simply with a sprinkling of caster sugar, or with a fruit coulis. It is a very traditional cake and will be found throughout Eastern Europe, particularly in former parts of the Austro-Hungarian empire. I love making this cake because it is really simple. It really is a case of throwing everything in one big bowl and stirring, though not too aggressively. If you want, you can freeze the cake for up to one month, but I think it is best eaten fresh. It will keep in an air-tight container for three to five days.

Ingredients:

125g butter

150g caster sugar

2 drops of almond extract

1 drop of vanilla extract

3 eggs

75g ground almonds

40g plain flour

Instructions:

Grease 7-inch (17.5cm) tin

Cover base with greaseproof paper or silicone

Preheat oven to 180ºC (Gas Mark 4)

Cream together butter and sugar

Add almond and vanilla extract

Add eggs one at a time, each with a third of the ground almonds

Beat until fluffy

Sift flour and fold in

Put in over for 45-50 minutes, or until a skewer inserted in the centre comes out clean

To prevent top of cake from burning, it may be necessary to cover with foil halfway through cooking

Cool and sprinkle with caster sugar if desired

Serve small portions as it is very rich!

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Deliciously Light Lemon Cake

23/04/200917/10/2016 by Charlotte J

If you are permanently on the hunt for the lightest cake in the world, look no further. This Romanian cake is made from a blend of thick yogurt, lemon and honey and is the lightest cake I have ever consumed.

Ingredients:

50g butter

115g caster sugar

2 large eggs

115g Greek yogurt

Grated rind of 2 lemons

Juice of 1/2 lemon

150g self-raising flour

1/2 tsp baking powder

curls of lemon rind to decorate

For the syrup: juice of 1/2 lemon, 4 tbsp honey, 3 tbsp water, 1 cinnamon stick

Instructions:

Preheat oven to 190ºC

Grease and line a shallow, 7-inch square cake tin (I made extra to fit my rectangular tin)

Allow butter to soften.

Cream together the softened butter and sugar either in a bowl or a mixer until pale and fluffy.

Slowly add the egg yolks, Greek yogurt, lemon rind and juice.

Beat until smooth.

In a separate bowl, whisk the egg whites until just stiff.

Sift together the flour and baking powder.

Fold flour and baking powder into yogurt mixture. Fold carefully, do not excessively stir because you will stretch the gluten in the flour.

Then, fold in egg whites, again carefully, making sure they do not lose all their air, otherwise the cake will not be light. A top tip is to use a metal spoon not a wooden one!

Spoon the mixture into the prepared cake tin.

Bake for about 25 minutes or until golden brown and firm to touch.

Turn out on to a plate and peel off base paper.

For the syrup, put the lemon juice, honey, water and cinnamon stick together in small pan.

Stir until boiling.

Cook until syrupy.

Remove the pan from the heat.

Remove and discard the cinnamon stick.

Spoon the warm syrup over the cake then sprinkle with lemon rind.

Leave to cool completely and cut into 16 pieces.

Finished product ready to cut into slices.

Serve!