Marmalade Tea Cakes

Great for afternoon tea, breakfast or whenever here’s my next recipe from the Great British Bake Off Everyday recipe book – Marmalade Tea Cakes (page 167) which I made last weekend.

gbbo_fool_proof_recipesThis isn’t a recipe that you can throw together at the last minute as there’s 1 hour 45 minutes of proofing time.

Here’s what you’ll need:

Ingredients

500g strong white bread flourIMG_1173
1 teaspoon salt
50g unsalted butter, at room temperature
1 x 7g sachet fast-action dried yeast
100g sultanas
150g good marmalade
Approx 250ml lukewarm milk

 

What you need to do:

Mix the flour and salt in a large mixing bowl. Cut the butter into small pieces and add to the flour. Mix until the butter is covered in flour; then rub until the mixture looks like breadcrumbs.

Marmalade Tea CakesStir in the yeast and then add the sultanas, breaking up any lumps. Combine the marmalade with the milk and add to the mixture. Mix with your hand to make a soft, slightly sticky dough.

Marmalade Tea CakesLightly dust hands and worktop with flour, then turn out the dough. Knead throughly for 10 minutes until smooth and elastic. I have to admit I didn’t knead for the full 10 minutes; it was about 6. It was like having a proper workout for your arms and wrists! 😉
Put the ball back in the bowl and cover with snap-on lid or cling film; I didn’t have any clingfilm so had to improvise with tin foil. Leave to proof for about an hour until doubled in size.

Marmalade Tea CakesNow the recipe states “uncover the bowl and punch down the risen dough to deflate it” – ha, mine didn’t even rise! (above left is before proof, above right after – spot the difference!!)

Dust hands and flour worktop again and turn out the dough and divide into 8 equal portions. Shape into a neat ball and gently flatten. Cover with a dry tea towel and leave to rise again for 45 minutes. Towards the end of the proofing time, heat the oven to 200°c.

Marmalade Tea CakesUncover the tea cakes and brush lightly with milk. Place in oven for approx 20 minutes until golden brown. Leave to cool on a wire rack.

They looked more like rock cakes/scones but when cut open you can see the bread like texture. They were quite tasty toasted and served with butter but I should have used a better / stronger marmalade. I do my baking on a budget and can’t always afford to buy the most expensive ingredients and sometimes I just have to make do!

Marmalade Tea Cakes

 

 

Paul’s Tea Loaf

Here’s my next recipe from the Great British Bake Off Everyday recipe book – Paul’s Tea Loaf (page 180).

gbbo_fool_proof_recipesThis is another recipe which needs a good amount of time to make as there’s 2 hours worth of proofing time involved.

Here’s what you’ll need:

400g strong white bread flourIMG_0499
1 1/2 teaspoons salt
40g caster sugar
40g unsalted butter, softened
10g fast-action yeast
120ml milk, at room temperature
120ml water, at room temperature
50g sultanas
60g glace cherries, cut into quarters
1 teaspoon ground cinnamon
finely grated zest of 3 oranges
To finish – 75g icing sugar

Put the flour, salt, sugar, butter, yeast, milk and water and mix all together with your hands. I hated this part, it was a big, gloopy disgusting mess all over my hands. I really need to choose my recipes more carefully as I hate mixing with my hands.

loaf1Once in a dough mixture, turn out onto a floured surface and knead for approx 10 mins. Ten minutes is a long time you know when you’re kneading. Then it’s time for its first proof, pop it in a bowl and cover with clingfilm for a hour; until doubled in size. Mmmm…nothing happened to mine, may have been a combination of not having clingfilm so used a tea towel and potentially a lack of yeast. There wasn’t a weight on the individual yeast packet so I don’t think I added the full 10 grams required – oops!

Anyway, after the first proof, add the sultanas, cherries, cinnamon and orange zest and work in well with your hands. After this, my hands were orange and stunk of orange and cinnamon! Turn out again onto floured surface and shape to a rectangle.

loaf 2Roll up the dough from one long side to make a sausage shape and put it seam side down on a greased baking sheet. Then put sheet inside a large plastic bag (I used a Tesco carrier bag for lack of anything better…other carrier bags are available!) to proof for another hour, again it should double in size. And, again mine didn’t!

Before the second proof is over heat the oven to 200ºc and then pop your loaf in the oven for 20mins or until golden brown and sounds hollow when you tap the base.

loaf5Once cooled, make some icing and drizzle over your loaf.

In hindsight, it needed the correct amount of yeast (I recommend this) and I don’t think I quite kneaded it sufficiently prior to its first proof. But it tasted nice, similar to that of a Chelsea bun and I could see some air holes when it was cut open which I was happy about.

p.s mine didn’t have cherries because I don’t like them 🙂