Cake for Aimée: Madeira Loaf with Strawberry "Eyes" (Warning: Long Post)

On this wonderful day before World Goth Day, I present to you a cake that's been weeks in the making: Madeira Loaf Cake... with Spooky Eyes!

A few weeks ago, I began to make videos again for my YouTube channel. Normally when I do a video (although life has been a bit hectic recently so I've not done one for a while; I'd better correct that) I finish with an invitation for suggestions or questions. After I released a cake review video, I got a message from a friend of mine, named Aimée, who is currently travelling Southeast Asia. Our conversation went a little something like this:

"My Nannie used to buy this cake when we were younger but I thinks it’s been discontinued for a good while now, and I thought who’d be there most likely person to know about it: you my cake guru friend"

I was flattered to be referred to as a "cake guru", so I continued reading:

"It was a rectangle log, with shiny green-black wrapper, the inside was Madeira and the outside had a light layer of chocolate covering the whole thing. And through the middle were two strips of limey jelly so when you cut into it the line bit almost looked like eyes.

It was utterly delish but I cannot for the life of me remember what it was called and I've been trying for weeks to remember!"

After posting this question into a few baking groups on social media, and doing a bit of scratching around on Google, I came to a possible answer. After Aimée and I conversed back and forth, we came to the conclusion that the cake her Nan used to buy must have been this:

From my research I discovered that these kinds of cakes are very common on the continent, and used to be found here in Ireland in the Polish goods aisle of most large supermarkets: Aimée told me her Nan used to get hers in Supervalu. However, she was right in her assumption that this cake is now discontinued: I could not for the life of me find a cake like this in the Irish supermarkets, or the Eastern European supermarkets here in Limerick.

Because I couldn't get a hold of the actual cake itself, I had to do all of my investigation from photographs of the outer packaging, promotional photos of the cake itself on the company website, and from other people's blogs where they reviewed the cake.

I must have made about six versions of this cake (nearly all of which ended up in the food processor to be reincarnated as cake pops), and I tried loads of methods to get the two channels of jelly into the cake: I tried baking the cake with the jam in it with raw jam and cake, I tried freezing the jam into logs first and then baking it into the cake - some dusted with flour, some not - I tried baking half of the cake then adding the jam and the remaining cake mixture on the top to prevent to jam sinking. None of these worked, as each time the jam sank to the bottom, or there was a seam where the two cake halves met.

Then, on closer inspection of the photographs, the answer became clearer: the cakes were injected with jam filling. In the factory, the cakes must be stabbed with a double injection nozzle. Of course! It's so simple; and here was I making it unnecessarily complicated.

Here, you can see the difference between baking the jam in (left), and injecting is afterwards (right):

Of course, no-one has an industrial injection nozzle in their home, so the way I found to mimic it is to poke a channel, or two, all the way through the cake with a chopstick, widen it with the handle of a wooden spoon, and then squeeze the jam in with a piping bag. Make sure to make the opening of the piping bag quite narrow, and if needs be you can coax the jam all the way in using the chopstick.

I used raspberry jam which I had thickened with a little cornflour, as directed in my Bakewell Gateau recipe, and am still working on how to make a kiwi version as I've never, ever seen kiwi jam. I may just have to make it myself. I tried making a version using kiwi jelly crystals, but it was a miserable failure as the cake soaked up all the liquid jelly; you need to use something with a thicker consistency to prevent soakage, and you need a cake with a fairly dense texture, like a Madeira cake or a pound cake.

So, let me explain how I did it:

INGREDIMENTS

1 loaf-shaped Madeira or pound cake, made in a two-pound (1 kilogram) loaf tin, or shopbought

Roughly 4 ounces (115 grammes) filling of your choice: strawberry or any other jam, lemon curd, Nutella, custard, etc.

About 4 or 6 ounces (115 to 170 grammes) glaze of your choice: glacé icing, melted chocolate, etc.

METHOD

• Take your completely cooled homemade or shopbought cake and chill it for about 20 minutes to make it easier to work with.
• Because this cake will be served upside down, cut the dome off the cake so it will sit flat. If the two short ends are sloped, cut a narrow slice of each end to make them completely flat.
• Turn the cake up on its narrow end and using a chopstick, poke channels gently through the middle of the cake to resemble two eyes. Widen the channels by going through them again with the handle of a wooden spoon.
• Fit a piping bag with a narrow round nozzle - or better, an injection nozzle (don't worry, this isn't an affiliate link: it's just a link for visual reference) - and pipe the filling into the channels. To get the most filling in, you might have to fill from both ends and coax it down with the end of the chopstick.
• Pop into the fridge again for about 30 minutes to help set the filling.
• To decorate, glaze with some simple glacé icing, or with melted chocolate. I used a simple glaze of dark chocolate and sunflower oil.

STORAGE

This cake is best stored in the fridge in an airtight container for up to a week, but is best served at room temperature. For that reason, I recommend taking the cake out of the fridge an hour before serving.

THIS TIME IN 2016: Mocha Cupcakes: Chocolate and Coffee Join Forces (Gluten Free; Dairy Free Option)

THIS TIME IN 2013: Bake Sale Madness: Raising Funds for Christian Aid

There were no blogs on this day in 2017, 2015, nor 2014.

Poppy Seed Kołaczki

Sometimes, eating the same kinds of food every year for Christmas can get boring, so this year I decided to take last year's Polish experiment one step further and make some (almost) proper kołaczki (pronounced co-watch-key).

Of course, these aren't properly authentic: real ones are made with cream cheese pastry, of which I'm not a fan whatsoever. So, I make them with good auld shortcrust. Although, my shortcrust pastry is more like shortbread, with an addition of some icing sugar.

The poppy seed filling, called masa makowa in Polish, has an unusual flavour: it's somewhat peppery and aromatic. The filling is basically poppy seeds, milk, sugar or honey, dried fruits, and chopped nuts. It's not spicy in the sense that mincemeat is, that is with cinnamon and cloves and such, but it's definitely full of character.

FREE FROM

☑ Soya
☑ Yeast
☑ Eggs

CONTAINS
☒ Nuts
☒ Gluten
☒ Dairy (see ingredients for a dairy substitute)
☒ Refined sugar products

INGREDIMENTS:
Makes about 30 kołaczki

For the pastry,

• 12 ounces (340 grammes) white spelt flour
• 6 ounces (170 grammes) butter, cut into cubes, or margarine
• 3 ounces (85 grammes) icing sugar,
• Cold water, to bind
• Optional: zest of half a lemon

For the poppy seed filling,

• 3 ounces (85 grammes) poppy seeds
• 5 fluid ounces (150 millilitres) milk
• 1½ ounces (45 grammes) caster sugar, or honey for a more authentic flavour
• 1 ounce (30 grammes) raisins, cut roughly
• 1 ounce (30 grammes) nuts of your choice, chopped into small pieces
• 1 teaspoon (5 millilitres) vanilla essence
• Zest of half an orange

HOW-TO:
The night before, make the filling:

• Put the poppy seeds into a food processor, a blender, or into a pestle and mortar in small batches, and grind them until powdery. Chop the dried fruit and nuts up into small pieces.
• Mix the ground seeds, nuts, dried fruit, and all the other ingredients in a bowl. Cover the bowl with clingfilm and refrigerate overnight to allow the seeds and fruit to absorb the liquid.

First, make the pastry:

• In a large mixing bowl, mix the icing sugar and flour together. Add the butter, and rub the butter and flour between your fingertips until it becomes a fine, crumbly mixture.
• Using the tip of a knife, mix in cold water a teaspoon at a time until it become a soft dough.
• Lightly sprinkle the work surface with more flour, and tip the mix out onto the surface. Gently squash the mixture together until it comes together as a dough ball. 
• Wrap up in clingfilm, flatten into a disc, then put into the fridge. Chill for about an hour.
• Once chilled,  preheat the oven to 170ºC (325ºF/Gas Mk. 3).
• Sprinkle some flour on the work surface and roll the dough out to a quarter inch (3 millimetre) thickness.
• Using a fluted pastry wheel, a pizza wheel, or a knife, cut the pastry into two inch (5 centimetre) strips down and across, to make squares.
• Put three-quarters of a teaspoon of filling in the middle of each square, wet the edges, then squash opposite corners together to make a little parcel.
• Place the parcels about half an inch (1 centimetre) apart on an un-greased baking sheet. Bake in the centre of the preheated oven for 15 to 20 minutes, or until the filling has dried and the edges of the pastry have turned golden brown.
• Allow to cool and harden slightly on the tray before transferring to a wire rack to cool.

To serve, pile them up on a plate and dust with some icing sugar. Whenever I dust mince pies, I usually mix in a hint of ground cinnamon; you could do that if you like with any ground sweet spice you like.

Dessert Mashup: Kołaczki Mince Pies (Wheat Free)

Here's another dessert mashup for ye! A blend of a British Isles classic, and a Polish traditional Christmas treat, Kołaczki mince pies!

Kołaczki (said co-watch-key) are little cream cheese pastry parcels filled with plum jam or poppy seed filling, that are formed out of a frilled square of pastry pinched at opposing corners, traditionally eaten in some parts of Poland around Christmas time (although one of my Polish friends had never heard of these, so it must be a regional thing). 

And for those of ye who don't know, mince pies are little shortcrust pastry morsels filled with mincemeat, which is a mixture of dried fruits, grated apple, citrus zest, shredded suet, brandy (or whisky), sugar, and spices. I decided this was the year that I'd mash them together, and they turned out really well.

It's more the shape that I nicked from the kołaczki, but everything else is traditionally mince pie-ish. I didn't use the kołaczki pastry, which is basically equal parts cream cheese and flour with a bit of butter thrown in for good measure, but instead I used something which I like to call "shortbread pastry", which is somewhere between shortbread and shortcrust pastry.

FREE FROM

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Eggs
☑ Wheat

CONTAINS
☒ Dairy (use substitute in italics for dairy free)
☒ Gluten
☒ Refined sugar products

INGREDIMENTS:

• 12 ounces (340 grammes) plain spelt flour
• 6 ounces (170 grammes) butter, or margarine, room temperature
• 2 ounces (55 grammes) icing sugar, or caster sugar
• Cold water, to bind
• 1 jar (450 grammes) mincemeat
• Icing sugar and cinnamon, to decorate

HOW-TO:

• Preheat oven to 200°c (400°F, Gas Mk. 6) and line baking sheet with non-stick baking paper.
• In a mixing bowl, beat together the sugar and butter or margarine until smooth and creamy.
• Sieve in the flour, and then get your hands in and mix it together, rubbing the butter and flour together with your fingertips. It'll get very crumbly.
• Add in water, about a teaspoon (5 millilitres) at a time, mixing after each spoonful until you have a soft dough. It doesn't need to be chilled.
• Dust the work surface with flour and roll out the dough to a thickness of a quarter inch (3 millimetres). Using a knife or a fluted pastry wheel, cut the dough into strips about 1½ (4 centimetres) wide vertically and horizontally to make squares. Any squares that are wonky or incomplete can by gathered and re-rolled.
• Brush the squares with water, then put about a teaspoon of mincemeat into the middle of each square. Pinch the opposite corners together, and make sure to pinch them good and proper; they can fall open in the oven if they're not pinched properly, I've discovered. Alternatively, you can roll them up like tiny wraps.
• Place on the baking sheet and bake in the centre of the oven for 15 to 20 minutes, or until lightly browned and the mincemeat is beginning to bubble. If you cook them for too long, the mincemeat will run out of the pastry shells and go everywhere, so keep and eye out.
• Remove from the oven and allow to cool slightly on the tray before moving to a wire rack to cool. To decorate, dust with a little icing sugar and cinnamon. These are nice warm from the oven, or cold; actually, they're nice however you eat them.

These went down a real storm due to their daintiness, and they are way less hassle than the traditional mince pie, which needs the muffin tin lined with pastry then each one topped with pastry; it's a pain. It seems the Polish had the right idea for making their Christmas treats a little more efficient.