Tag Archives: jubilee

Cake of the Week: Tiger Cake

I realised that so much of my lockdown baking has featured almonds and nuts, so today I’ve opted for something different. Good old marble cake, or as I’ve also seen it called, the more exciting-sounding tiger cake. Since this cake is being made with the assistance of a five year-old, we’re going with tiger. Raaaaaar!


I have always think that a tiger cake is a very German sort of cake, something that you have with afternoon coffee when you’re not able to get hold of something richer and laiden with cream from a Konditorei. Or perhaps for when you’ve had too much whipped cream and want something simpler. I don’t know that it is particularly German, but that’s just the way I think of it. However a quick check on Wikipedia suggests that this is indeed where it hails from, originating in the 19th century.

What I love about this cake is that there is an element of magic to it – you mix up the batter, then there is a little bit of creativity in how you put it into the pan. Once it has baked, you have to hope that you have a nice marbled pattern inside and that you didn’t mix the two colours too much before it went into the oven.


The trick to master is getting the right sort of patter inside. I do this using two spoons of the plain mixture, and then a spoonful of the chocolate batter, and keep going until you’ve put everything in the pan. Then I take a clean knife, insert it gently into the batter, and drag it carefully to get a bit more definition without mixing it up too much. But you can equally dump it all in and mix it up a bit with a spoon, or get super-fussy and put the batter into piping bags, and then squeeze out thin ribbons to get really detailed patterns. My son definitely enjoyed the spooning of the batter most, apart from the eventual eating of the cake…

When I make this, I always add vanilla, but sometimes I add a tiny amount of almond extract. Not so much that it is a dominant flavour, but it can add a little extra something to a cake that will be otherwise unadorned.

This is also a great cake to make ahead of time, and I think it tastes better the day after making. If you wanted to make it fancier, by all means add some sort of glaze, but I think it is fine as is, or with a simple dusting of icing sugar.


There you have it – tiger cake! This recipe is adapted from recipe of the fabulous Nordic Bakery in central London, albeit I’ve reduced the quantities so you don’t end up with a massive cake. There are just three of us in the house during lockdown, so there is a limit on just how much cake is safe to eat!

To make a Tiger Cake:

For the batter

• 180g butter
• 150g white caster sugar
• 2 teaspoons vanilla extract
• 3 large eggs

• 180g plain flour
• 2 teaspoons baking powder
• 2 tablespoons milk

For the chocolate mixture

• 2 tablespoons cocoa powder
• 1 1/2 tablespoons milk

1. Preheat the oven to 180°C (350°F). Prepare a ring pan or bundt tin (mine was 20cm diameter, 10cm deep) – grease liberally with butter, then dust with plain flour, shake to get everything coated, and tip out any excess flour. Pop the pan into the fridge until you’re ready to use it.

2. Weigh your empty mixing bowl. Write down how much it weighs.

3. Make the batter. Beat the butter and sugar until light and fluffy. Add the vanilla, and mix well. Next one egg, beat well, plus a tablespoon of the flour. Repeat with the rest of the eggs. Finally, combine the remaining flour and the baking powder, then fold it into the batter. Finally add the milk and mix well. It should be smooth and soft, not firm.

4. Now you need to put one-third of the batter into a separate bowl. Weigh the main bowl again, and then subtract the weight of the empty bowl. Divide that number by three, and then take that amount of batter and put it into a separate bowl. Congratulations – you’re done this far more accurately than if you were doing it by eye with spoons!

5. Add the cocoa powder and milk to the separate bowl, and mix well.

6. Get the ring pan from the fridge. Add spoonfuls of the two mixtures – two of the plain, then one of the chocolate – and keep going until it is all in the pan. Try to get as much variation as you can so that the cake has lots of marbling / tiger pattern when you cut it later. Finish by dragging a clean knife gently through the batter for even more swirling.

7. Bake the cakes for around 40-50 minutes or until and inserted skewer comes out cleanly. Remove from the oven and leave to cool until lukewarm. Finally place a cooling rack or plate on top, then flip the cake over and it should come out cleanly. Wrap in cling film and leave to rest overnight.

8. Serve the cake as is, dust with icing sugar, or drizzle with chocolate or icing.

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Cake of the Week: Battenberg

Oh, but I have been so lax when it comes to keeping up with my lockdown posts! Not that I have skimped on the baking – we’ve kept the cakes and cookies coming throughout – but work and home school leave very little time for other pursuits. I have been diligently taking pictures too, so you can expect a fair few things to pop on here in the coming days…this also means we’ve acquired what the Germans are calling Coronaspeck, or “corona bacon” referring excess weight carried during the lockdown. Can’t wait for the gym to open up again!

I don’t know about your lockdown experience, but all I can surmise from Zoom quizzes, FaceTime chats and work conversations is that everyone, everyone, everyone is finding it tough. And every set of circumstances presents its own unique challenges. My son is five, so he needs a lot of attention, but equally he can be great fun and say some really profound things. Younger children still nap (gosh how I miss that!) but their capacity to understand what is happening is more limited, so how do you handle that? Older children can really understand what is going on, but perhaps they are worrying more, and trying to bottle things up so as not to upset their families? If you’re on your own or a couple, you might have time to do all those things you always wants to turn your hand to, but equally does all that time leave you anxious or lonely?

I think the only conclusion I can really draw at this time is that it is hard for us all, we we just want this to be over as soon as possible, to see our friends and loved ones while balancing the public health risk.

With that, let’s turn to cake. I love a Battenberg cake – I’ve made one before, and you can read all about its regal history here.


Whenever I see a slice of Battenberg it is a piece of complete whimsy – pink and yellow sponge squares, wrapped in marzipan. It looks sweet and crazy, and it is absolutely part of a British childhood. This is one of the key elements of a visit to granny’s house, when a tray of tea, juice and cakes would appear. When I was young it always seemed so fancy. And it is also good in a lockdown to get small children to count to four…

I will level with you – this is not as easy to make as a loaf cake or a sponge cake. However, it’s also not as tricky as it might look. I used Claire Ptak’s recipe (she of the Harry and Megan wedding cake fame), and I liked the result. You just make one batter, split it, colour some of it pink and some yellow. The only tricky bit is baking it – either you can acquire a special tray that has four equal compartments for baking the cake into perfect bars to form the distinctive pattern, or you can use a square tin and improvise with a home-made tin foil barrier to act as a separator. I had to make do the latter, which involved being very precise with scissors and a ruler, but we got there.

I’ve also tweaked the method slightly – Claire’s approach is to split the batter before adding the eggs. I just made the batter, then divided it at the end before adding the colourings. I happen to know my mixing bowl is 580g, so I weigh it again, and subtract that amount, then divide by two to split the batter equally. By all means go by eye, but I prefer to take the danger factor our of it. I mean, just imagine if you ended up with three pink squares and one of yellow?

Once the cake is baked, make sure you are using a straight and very sharp knife. You want impeccably neat lines. I will admit, I got that ruler back out, and was a little obsessed about getting it as scrupulously tidy as I could. Once all the cutting is done, you glue it all together with warm apricot jam, then enrobe it in marzipan. The genius trick that Claire suggests is rather than trying to coat the cake in jam and making an absolute mess (which is what I’ve done in the past), you brush the jam on the marzipan, and then put the cake on top. Then brush then next bit of marzipan, then roll the cake onto that, and keep going until the whole cake is cocooned in marzipan.


There you have it – a classic British cake that is fit for a queen!

To make a Battenberg Cake:

For the batter

• 215g butter
• 215g caster sugar
• 1½ teaspoons vanilla extract
• ½ teaspoon almond extract
• 3 large eggs

• 215g plain flour
• 2 teaspoons baking powder
• pink and yellow food colouring (ideally gel)

To decorate

• 150g apricot jam
• 500g marzipan (golden or white)
• icing sugar, for rolling

1. Preheat the oven to 170°C (335°F). Prepare a tin – either use a Battenberg tin (20 x 15cm) or use whatever square tin you can find, and mark out two rectangles of 20 x 7½ cm using little walls of tin foil. Line with greaseproof paper.

2. Weigh your empty bowl. Write down how much it weighs.

3. Make the batter. Beat the butter and sugar until light and fluffy. Add the vanilla and almond extract, and mix well. Add the eggs, one at a time, and combine well after each addition. Finally, combine the flour and baking powder, then fold it into the batter.

4. Weigh the bowl again, and then subtract the weight of the bowl alone. Divide that number by two, and then split the batter equally. Congratulations – you’re done this far more accurately than if you were doing it by eye with spoons!

5. Add some pink colour to one of the bowls, a little at a time, until you get the desired intensity. You can always add more, so start carefully. Or go crazy and add a lot to get a nice hot pink colour. Repeat with the yellow, going for delicate or neon as you prefer.

6. Pour the batter into the prepared tin. If you’re using a Battenberg tin, you make two rows of yellow batter, and two rows of pink. If you’re using the make-do-tin-foil method, you’re making one yellow and one pink rectangle.

7. Bake the cakes for 40-50 minutes or until and inserted skewer comes out cleanly. Remove from the oven and leave to cool completely

8. Take the cooled cakes out of their tins. If you used a Battenberg tin, congratulations, just remove them and trim them if needed. If you used the other method, use the sharpest knife you have to cut each cake in half lengthways, then trim to make four neat bars of cake. It looks best it you cut off any browned parts of the cake. Just eat those.

9. Time to assemble the cake. Heat the apricot jam in a saucepan. Brush the jam along the sides of the bars of cake to for a 2×2 pattern of alternating colours.

10. Time for the marzipan. Dust the kitchen worktop with icing sugar, and roll out your marzipan to a large rectangle, around 20 x 30 cm.

11. Brush an area on the left side of the marzipan with the melted jam. Place the cake on top, and press gently. Now trim the marzipan on the left edge of the cake with a knife for a clean edge. Now brush the area to the right side of the cake with more jam, then gently tip the cake over so it lands on top. Keep going until all four sides of the cake are covered. Trim the excess marzipan.

12. Let the cake sit for 30 minutes so the jam can set and keep everything together. Tidy up the cake – trim both ends so it looks neat, and if you want to be fancy, you can crimp the edges of the marzipan along the cake.

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Diamond Jubilee: Diamants

Finally, after months and months of bunting and more Union Jacks than you could wave a stick at, the Jubilee Weekend has come and gone!

Today is the last in my series of royalty-inspired posts. I’ve made Regal Cola to serve at a street party, Edinburgh Tart (recalling HM’s previous title as Duchess of Edinburgh), Battenberg Cake (for Prince Philip’s family), Queen Cakes and Queen of Puddings. All well and good, but there is something missing. Something that reflects what this event is all about. Something that suits a diamond jubilee. What, oh what, should I make?

Clearly, it should be something that is based around the idea of the diamond. Biscuits in the shape of diamonds? Too easy. I could have gone for something that included edible diamonds, and while it is unlikely that HM will ever pop round to mine for a cuppa unannounced, I doubt that she would want to have a cake covered in fake diamonds. She’s got the real things back home. Nope, fake diamonds would be too tacky.

So I went rummaging in my cookbooks for a bit of inspiration…was there anything that referenced diamonds? Well, there  appears there is no such thing in the world of British baking. Nothing. Nowt. Nada. Rien…rien de rien…but wait…in the world of French baking, there is something. Something perfect. For France has some lovely little shortbread biscuits called diamants. Which means “diamonds”. Exactly what I had in mind!

If you don’t know these biscuits, they are super-simple. You make a shortbread dough, then chill it. Once very cold, you roll the whole log in granulated sugar to provide a little sparkle, then cut into slices for baking. Easy-peasy!

I think these are a suitable item to finish on. Shortbread seems to me to be somehow fitting – the Queen Mother was from an old Scottish aristocratic family, and we know that HM has a fondness for holidaying at Balmoral up on Scotland. Fine biscuits which are fit for a Queen!

To make diamants:

• 100 grams butter
• 50g icing sugar
• pinch of salt
• 1 egg yolk
• seeds of 1 vanilla pod or 1/2 teaspoon vanilla extract
• 120g plain flour
• 20g ground almonds

Mix the butter and sugar in a bowl until light and fluffy. Add the salt, egg yolk and vanilla seeds, and beat until well combined.

Add the flour and ground almonds, and mix until the dough just comes together, and avoid the temptation to over-work.

Roll the dough into a log with a diameter of 3-4cm (depending on the size of biscuits you want). Wrap in cling flim, and leave in the fridge to chill in the freezer for an hour.

When you’re ready to bake, preheat the oven to 180°C (355°F). Line a baking sheet with greaseproof paper.

Sprinkle some granulated sugar on a worktop, and take the dough “log” and roll in the sugar, pressing lightly to ensure it is well-coated. Use a sharp knife to slice biscuits of about a 1 cm thickness, and lay, cut side down, on the baking sheet.

Bake for around 10-12 minutes until the edges of the cookies are just turning golden. Remove from the oven, allow to cool slightly on the tray, and then move to a wire tack to cool completly.

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Diamond Jubilee: Queen of Puddings

The Diamond Jubilee festivities are ongoing – the Thames Flotilla yesterday and the Concert on the Mall this evening. Today I’ve moved on from baked goods and tried my hand at a pudding recipe. It’s the suitably regal Queen of Puddings.

The Queen of Puddings is a very rich dessert, which has a custard base, flavoured with lemon and vanilla, with a layer of jam (usually raspberry) and then topped off with lots and lots of fluffy meringue.

There are two ways to make this pudding – either in individual ramekins, or fill a large oven-proof dish for an even larger pudding. The result was – surprisingly – not unlike lemon meringue pie. Of course the custard was not as rich, nor as lip-smackingly tart as in a lemon meringue pie, but the citrus notes are still there. The pudding is traditionally served warm with custard sauce, but I think it also works well when served cold – you can appreciate the flavours of the custard, and the meringue becomes soft and marshmallow-like. In individual ramekins, I think they make for quite a stunning little dessert.

I suspect you might share my first reaction to the name of this pudding – I mean, it’s quite a bold claim, isn’t it? There are lots of desserts out there, so what makes this one so special? The first clue to the name is that this is the Queen of Puddings, not desserts. In days gone by, those that could afford sugar would make simple puddings with sweetened milk and left-over breadcrumbs. In time, a more luxurious version appeared, which included a layer of jam and which was finished off with a meringue “crown”, and hence the name “Queen of Puddings”.

This is a very easy pudding to make – you bring milk and cream to the boil, then add butter, sugar, vanilla and lemon zest. Then pour over fresh breadcrumbs and leave them to absorb the liquid. Once cooled, add egg yolks, then bake until set. Then you add a layer of jam, and then your imagination really can run wild. You finish off with a meringue topping which you can either pile up and swirl like clouds, or pipe it into swirls or cover in lots and lots of peaks. The recipe below is my own creation based on a number of sources – I’ve gone with what seemed right, what would give the right amount of sweetness and flavour.

Now…I’m going to confess that making this dessert was not quite as drama-free as I may have led you to believe. I started out making a large Queen of Puddings. I made the custard, baked it, added the jam, then piped the meringue on top to look like lots of little peaks. It looked superb. I baked it until the peaks were just golden, removed from the oven, and then tried to take pictures of it. The light was starting to fade, and I was keen to get the last of the sun’s rays for my shot, and hence I needed to get a surface to shoot on that was as close as possible to a window. At this point, I had two options. Either do it on a solid, stable surface, or build a precarious tower of cookbooks and balance a tray on top, then put the lot on a soft footstool.  So, like an idiot, I went with the latter, and after three pictures, the pudding started to slide. And it kept on sliding. The it fell off. I ended up with hot pudding all over my right hand (which spend a long time in cold water, then had anaesthetic cream applied to stop the sting!) as well as jam stains on my trousers and the carpets. Next time I am making something warm and want that “just from the oven” shot, I’ll be making sure my foundations are much more stable!

Now, time to setting down and watch the Diamond Jubilee concert!

To make a Queen of Puddings (makes 6 ramekins)

For the custard base:

150ml milk
• 150ml cream
• 25g butter

• 25g sugar
• pinch of salt
• zest of 1/2 lemon
• 1/4 teaspoon vanilla extract
• 75g fresh white breadcrumbs

• 1 egg yolk

For the topping:

• 120g  jam (any, but red fruits are best)
• 2 egg whites
• small pinch salt
• small pinch cream of tartar

• 100g caster sugar
• 1/2 teaspoon cornflour
• 1 teaspoon icing sugar

Preheat the oven to 180°C (355°F). Rub six individual ramekins with butter.

Put the milk and cream into a saucepan and bring to the boil. Add the sugar, butter, salt, lemon zest and vanilla. Stir well until the sugar had dissolved. Add the breadcrumbs, and leave to sit for 20 minutes until the breadcrumbs have absorbed the milk and the mixture has thickened. If lumpy, blitz in a food processor for a few seconds. Once cool, add the egg yolk and mix well.

Pour into the ramekins and bake for around 15-20 minutes until the batter is just set but has not browned. Remove from the oven. Turn the oven heat up to 190°C (375°F).

Next, heat the jam in a saucepan. Once hot and runny,  divide between the six ramekins.

Now, make the meringue topping – in a clean bowl, whisk the egg whites, salt and cream of tartar to stiff peaks. Fold in the caster sugar and beat until stiff and glossy. Add the cornflour and beat for another few seconds. Spoon or pipe the meringue mixture over the puddings, dusting each with the icing sugar, and bake for 10-15 minutes until the topping is lightly golden.

Note: if you want to make a large pudding, double the amount of custard, pour into a 1 litre ovenproof dish. Use the same amount of jam. Make the meringue using 3 egg whites and 150g sugar.

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Diamond Jubilee: Battenberg Cake

I’ve just come back from central London, and the old city is looking rather glad, with bunting string across streets and Union Flags hung from just about everything you could imagine. All very, very British.

And this bring me to the Battenberg cake. This is just about the most British-looking cake you could probably imagine. I mean, what other nation would come up with something that has squares of different-coloured cake all wrapped up in marzipan?

That said, in all my years, I have never, ever, seen anyone actually make a Battenberg Cake. It seems that Mr Kipling has the market cornered on this one, and if you want one, you usually buy one. So today, I’m taking on the challenge.

As you might suspect, this is also a cake with links back to royalty. The name itself is a bit of a giveaway. Battenberg…sound familiar? Well, it’s clearly German, but let’s flip it round (so we’ve got Berg-Batten) and then translate it into English (Mountbatten). Sound familiar now? Yes, this it the family of Price Philip, the Queen’s husband. So basically, it’s a royal wedding cake.

The Battenberg Cake was originally created by chefs in the palace for the wedding of Princess Victoria of Hesse and by Rhine (how’s that for a title?), a grand-daughter of Queen Victoria, to Prince Louis of Battenberg. So that is where the name comes from. And to make the link clearer, these were the grandparents of Prince Philip, so that’s were the surname comes from (even if it is now Mountbatten-Windsor). The marzipan link is apparently due to a British admiration for the German ability to turn this simple sugar-and-almond paste into works of art, and when called upon to impress royalty, they wanted to use it as a key part of the wedding cake. With that, a British afternoon tea classic was born.

So at the weekend, I got out my sieve, almond extract and marzipan, and tackled this cake. Before I started, I was a little apprehensive – I’ll freely admit that I’ve got a manifest preference for making things that should have a sort of rough rustic charm to them. If it consists of equal layers, right angles and smooth surfaces, that all seems…well…might it might not turn out too well.

So how do you make sure that things do turn out well? The secret seems to be not so much how you make the sponge, but how patient you are. Wait until it is completely cool, and you’ll be able to cut the cake into neat pieces to stick together with jam. If you can’t wait, and start slicing too soon, you’ll end up with lots of crumbs and a rather rougher (might I say rustic?) appearance. I found this helpful video by the Hairy Bikers, and I would urge you to follow their tips. I glued the cake together with apricot jam, but then brushed it all over the rolled-out marzipan. It worked, but it was  little but sticky to work with. Trust the men with beards!

I’m glad that I tried making this cake – it does take quite some time, but the result is a lovely, moist sponge with a delicate almond flavour and nice, rich coat of marzipan. Perfect for a fancy afternoon tea.

To make a Battenburg Cake (makes 10-12 slices)

For the cake:

• 175g butter
• 175g caster sugar
• 3 eggs
• 50g ground almonds
• 130g self-raising flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• red natural food colouring

For the decoration:

• 250g apricot jam
• 400g marzipan

Preheat the oven to 190°C. Line a 20cm square tin with greaseproof paper. Make a divider in the middle of the tin with more greaseproof paper (we’re going to make half plain and half pink sponge, so you need a divider for this).

Put the butter and sugar into a bowl. Mix well (best to use an electric beater) until light and fluffy.

In another bowl, whisk the eggs, then add, a little at a time, to the butter mixture, beating well after each addition. Add the salt, vanilla and almond extract. Fold in the flour and almonds and beat gently until smooth.

Put half the batter into another bowl. Add a little red food colour to tint the batter pink. You won’t need very much – I used one teaspoon, and the colour was very intense.

Fill one half of the cake tin with the plain batter, and the other half with the pink batter, separating with the greaseproof paper divider.

Bake the cakes for around 30-40 minutes until an inserted skewer comes out clean. Leave to cool completely.

To assemble the cake:

First, I recommend watching the Hairy Bikers video (if you’re able to get access). It should explain all!

To put the cake together, take out of the tin and remove the greaseproof paper.

Put one cake on top of the other, and trim the long edges to that they are the same size and form a square shape. Next, cut each piece lengthways, so you have four long rectangles of cake – two pink, two yellow.

Next, put the jam and a tablespoon of water into a saucepan. Heat gently until just boiling, then pour through a sieve – you’ll need to use a spoon to push everything through, and you’ll end up with a smooth jam “glue” to use on the cake.

Now is time to assemble to cake. Brush one long side of a piece of cake with jam, and attach to another piece. Repeat with the two other slices of cake. Next, brush the large side of one of the “glued” cakes, and put the other on top. You should now have a cake “loaf” with the alternating squares of sponge cake.

Take the marzipan and roll out on a surface sprinkled with icing sugar. Aim for a rectangle as wide as the cake is long, and long enough to go once round the cake. It should be around 1/2 cm (1/4 inch) thickness.

Brush the whole cake with jam, then place on one end of the marzipan. Roll the cake along the marzipan, pressing lightly to make sure that it sticks properly. Keep rolling until the marzipan overlaps along one side.

Use a sharp knife to trim the marzipan until even, and then put onto a serving plate, with the seam on the bottom.

Before serving, cut a thin slice of either end to show the pattern of the sponge cakes.

Worth making? I was utterly stunned with just how amazing the home-made version of this cake turned out. The coloured part was perhaps a little too red, but it had a lovely moist texture, fragrant almond flavour and looked the part.

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Diamond Jubilee: Queen Cakes

Today’s regal bake-fest involves dainty little morsels called Queen Cakes. In spite of their very grand-sounding name, they are actually rather simple, and they are the perfect addition to an afternoon tea spread or to serve at a street party. However, I must confess that I don’t know the origin on the name – some suggest they were created for a queen consent, others suggest they were seen as the height of refinement (the “queen of cakes”) or that this was just a generic name for small, individual cakes before the rise of the cupcake.

These are simple small sponge fairy cakes that have been livened up with some sultanas or other dried vine fruit. No glaze, no icing, no mountains of fluffy pink buttercream. If you want to make them look fancy, just dust very lightly with icing sugar. I suppose you could think of them as the dignified understated and queenly addition to the tea-table in comparison to the cupcake’s gaudy courtesan or the scheming French court ambassadress as typified by the macaron.

I was pleased as I started to make these cakes that the eggs I had bought had decided add a crown stamp to the shells. A nice touch, yes?

The recipe here is very similar to Victoria sponge and would traditionally have required a large bowl, strong arms and a fearsome command of the hand whisk. Baking powder is a relatively recent invention, so the cook in olden days had to rely on getting lots and lots of air incorporated into the mixture. Fortunately, we can rely on creaming the butter and sugar, then adding the eggs and flour, but letting the baking powder in the self-raising flour take the strain. Whew!

These cakes would, in the past, have been baked in special pans, and if a heart shape was used, they were called heart cakes. Luckily, we live in a more modern world, and the convenience of the paper case makes these cakes a breeze, but I think they would still be rather nice if you can find some appropriately shaped silicone moulds.

As I mentioned, this is quite a straightforward recipe that does not need much adornment. However, if you want to make these cakes a little more fancy, I would suggest adding a dash of spice (nutmeg or mace would hint at the Regency kitchen), or soak the sultanas overnight in rum. Alternatively, you could prepare a simple water icing and brush over the warm cakes. Anything more might be a bit too flashy, and that would never do, would it?

As you can see, the finished results look rather nice when piled up high on the tea-table. These are what I’ll be contributing to a Jubilee weekend picnic, along with a couple of pitchers of Pimm’s punch. Cheers!

To make Queen Cakes (makes 16):

• 110g butter
• 110g caster sugar
• 2 eggs
• pinch of salt
• 1/2 teaspoon vanilla
• 110g self-raising flour
• 50g sultanas

Preheat the oven to 190°C. Line a muffin tray with small paper cases.

Put the butter and sugar into a bowl. Mix well (best to use an electric beater) until light and fluffy.

In another bowl, whisk the eggs, then add, a little at a time, to the butter mixture, beating well after each addition. Add the salt and vanilla. Fold in the flour, then stir in the sultanas.

Divide the batter between the cake cases and bake for around 15 minutes, until golden and risen, and an inserted skewer comes out clean.

Leave to cool, then finish with a dusting of icing sugar.

Worth making? These are lovely little cakes, and make a change from very fancy, rich cupcakes. Great with a cup of tea mid-afternoon.

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Diamond Jubilee: Edinburgh Tart

For most of us, the Queen has always been the Queen. Always there, changing only very slowly. Stability. Certainty. Continuity.

However, while it may at times seem hard to believe, the Queen has not always been the Queen. Back in 1947, she was newly-married and know as HRH The Duchess of Edinburgh. So today’s Jubilee-related foodie frolic honours this earlier part of the Queen’s life. This is a sweet treat called the Edinburgh Tart.

The obvious question is what is an Edinburgh tart? I’ll admit that it’s not one of the most famous pieces of Scottish baking (that title clearly belongs to our national biscuit shortbread). This tart has a puff pastry shell and is filled with a custard-like filling made with butter and sugar, candied peel, sultanas and eggs. It’s similar to certain other Scottish tarts like Border Tart or the Ecclefechan Tart, but with more of a citrus, sunny demeanor (of which more later).

I was thinking for a while how I would be able to make a foodie link to Edinburgh, and it came down to this tart and the less refined Edinburgh rock. Edinburgh rock is like “normal” seaside rock, but made with cream of tartar, so that it becomes very soft and crumbly…which is rather odd, when you consider that Edinburgh is built on the very hard stone of an extinct volcano…anyway, I though that the tart looked simpler and would be a lot more sophisticated.

This tart has two links to Edinburgh. The most obvious is that it shares its name with Scotland’s royal capital. The second is via one of the Queen’s royal ancestors. The story goes that this tart was first baked in honour of Mary, Queen of Scots, upon her arrival in Scotland for the first time. Given that she was arriving from warm France to freezing Scotland in the 1500s, I suspect that she was in need of as much cheering up as she could get. The luxury of the ingredients would probably have tasted incredibly decadent to the middle ages palate. Faced with bowls of lukewarm porridge, I’m sure the Edinburgh tart would really have looked rather appealing.

My own verdict? I think this is a lovely tart, with a rich, citrus flavour, and it’s a shame it’s not more widely known. It reminded me a little of Portuguese custard tarts (the flaky pastry, I think). It makes a nice large tart, but I think it would also work well if you were making individual tarts.

To make an Edinburgh Tart:

• 75g sugar
• 75g butter
• 1 tablespoon marmalade
• 75g chopped candied peel

• 50g sultanas
• 2 eggs, beaten
• 1 tablespoon whisky
• pinch of salt
• 1 sheet rolled puff pastry (yes – I’m lazy!)

Preheat the oven to 230°C. Lightly butter a loose-bottomed flan dish (23cm diameter).

Put the butter and sugar into a saucepan. Heat gently until the butter melts. Add a generous tablespoon of marmalade, the candied peel and sultanas, and stir until well-combined. Allow to cool until just warm, then add a tablespoon of whisky, the eggs and salt. Stir well.

Roll out the pastry and use to line the flan dish. Prick the base with a fork. Add the filling, spread it out, and bake for around 15-20 minutes until the pastry is puffed and the filling is golden. Watch the tart while it is baking – the base might start to puff up with steam – if this happens, quickly open the door, pierce with a skewer, and the pastry should sink back down.

Once cooked, remove from the oven, allow to cool complete and serve with cream or ice cream.

Worth making? Simple, quick and very tasty! This tart is straightforward (if, like me, you just buy the pastry and don’t make it) and looks spectacular, has lots of flavour but is not too sweet.

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