Madeira Cake with Honey Citron Tea Syrup

I wasn't joking when I said I was in a baking frenzy. However, I haven't gone to a shop to get oats and apricot so there's been a slight diversion! Today's attempt was a Madeira Cake, recipe also taken from Donna Hay's Modern Classic 2. I had all the ingredients it required. The only personal alteration I did was adding poppy seed and a Honey Citron Tea Syrup on it.


The Honey Citron Tea was a gift from a friend who returned from Korea on a business trip. An interesting concoction, you're supposed to stir a tablespoon of it in hot water, and you'll end up with a marmalade honey tea. There's even visible rinds in them. The honey gave it an earthy woody taste, you can even use it as a spread.

So my creativity today resulted in mixing 2 tablespoon of these lovely sweet molasses with some lemon juice and icing sugar. Drenched over the madeira slices, the end result was a wicked and sticky cake!


Madeira Cake
(adapted from Danna Hay Modern Classics 2)

170g butter, softened
3/4 cup caster sugar
1 tablespoon finely grated lemon rind
3 eggs
1.5 tablespoon lemon juice
3/4 cup plain flour
3/4 teaspoon baking powder
2/3 cup almond meal

Syrup
2 tablespoon marmalade / honey citron tea
1.5 tablespoon lemon juice
2 tablespoon icing sugar
3 tablespoon water

Method:
1. Preheat oven to 170C. Place the butter, sugar and lemon rind in the bowl of an electric mixer and beat until light and creamy.
2. Gradually add the eggs and the lemon juice, beating well.
3. Sift the flour and baking powder over the butter mixture, fold though with the almond meal.
4. Grease a 10cm x 20cm loaf tin and line the base with non-stick baking paper. Spoon in the mixture and bake for 45 mins (30 minutes in my oven) or until cooked when tested with a skewer.
5. Cool in the tin for 5 minutes then turn onto a rack.
6. If you're adding the syrup, heat the marmalade, lemon juice, water and icing sugar on the stove. Stir until all melted and thickens. Prick the top of the cake with a fork, pour the syrup over the top and let it soak into the cake for at least 30 mins before serving.

Slice Manic!

I'm not very good at waiting around. Especially "patiently" for our imminent arrival. Just got to do something to take the mind off. So baking was it!!

I went "slice manic"! Browsed my faithful old Donna Hay Modern Classics 2 and made 2 slice recipes from there. One was a yummy tangy Lemon Slice and yesterday, Strawberry Slice. Next when I get hold of some dried apricots and rolled oats, I'll make the Apricot Oat Slice. Of course, I'd hope to do it before our little one decides she's had enough of her cramp space in my tummy!

Loved how both the Lemon Slice and Strawberry Slice turned out. They both have different bases, but so apt for their individual toppings. I am not a big fan of desiccated coconut but mixed with egg and sugar and caramelized, the taste is sublime. Didn't take any pictures of the lemon slice, they vanished too quickly but managed to get a shot of the Strawberry Slice (adapted from the Raspberry Slice recipe).



Strawberry Jam Slice
(adapted from Donna Hay's Modern Classics 2)

125g butter, softened
1/3 cup caster sugar
1 cup plain flour, sifted
1 teaspoon baking powder
3/4 cup strawberry jam (or any other flavoured jam)
topping
1/2 cup caster sugar
1 egg, lightly beaten
1 cup desiccated coconut

Method:
1. Preheat oven to 180C. Process the butter, sugar, flour and baking powder in a food processor until combined. Add egg yolk and process until mixture forms a soft dough.
2. Press into a 20cm x 30cm slice tin lined with non-stick baking paper.
3. Bake for 12 - 15 mins or until the base is golden brown.
4. Allow to cool then spread with jam.
5. To make the topping, combine sugar, egg and coconut. Sprinkle over the jam, bake for 25 mins or until golden. Cool in the tin. Cut into slices. Makes 24 slices.

Squid Ink Paella

My parents were in town a couple of weeks ago and requested for a Squid Ink Seafood Paella. Always up for a challenge, I agreed. Cooking the paella will be easy, since I've done it numerous times, its just harvesting the squid ink that I've not done before.

As usual, a couple of word search on google, I came across this website - step by step instructions! And soon, we all sat down to a momentous Squid Ink Paella, although I wasn't completely happy with the end result. More squid ink would have made it taste even better, so I would have to remember to tune that up next time! I served the rice with some crispy roast pork belly on the side.

Numerous attempts trying to create the best crackling skin roast pork, I've gathered a couple of new tips that will help. One of them being "par-boiling" the piece of pork first. I think this helps in drying out the skin and keeping the pork tender while it cooks. Whatever it is, the end result was a big slab of irresistible crackling sensation!


More tips:

1. Parboil the pork in boiling water for about 10 mins. Then pat dry with paper towel and keep in fridge with exposed skin to dry out further. 2. Preheat oven to 220C, roast for about 20 mins or until all the skin has popped. Then bring temperate down to 180C.

Besides the above 2 tips, follow the recipe here for the rest of the steps. Enjoy!