Recipe: Kiwi Jaffa Tart

| by Lou | 4.10pm UK time |



Oh, hello blog. Sorry. We've been neglecting you. Um, how about some home baking to get things pumping again?

Earlier this year I had a wonderous Jaffa Tart in a restaurant in Te Anau and have been looking for an opportunity to make one myself. With a bag of jaffas sitting in my kitchen and my gentleman friend coming to stay it seemed the perfect excuse... but... there seems to be no recipe for a Kiwi Jaffa Tart on the internet.

Allow me to provide one, with credit to Mary Berry and Willie for the base and filling respectively.

I made two mini tarts, so double the recipe if you are making a big one.

Kiwi Jaffa Tart

Pastry:
85g flour
50g butter
1 tbsp icing sugar
Half an egg yolk
Half a tbsp cold water

Cut the cold butter into tiny cubes and rub through the flour (or use a food mixer if you have one). Rub through the icing sugar, then add the egg yolk and cold water. Use your hands to mix it into a nice consistent lump of dough and stick it in the fridge for half an hour.

Tip from Mary: Lay baking paper over your bench surface before the roll out phase - it's sooo much easier for clean up. Grease the tart tin's base and sprinkle with flour, then roll the dough out so that it exceeds the edges of the tin base by about an inch (or more if making one big one with higher sides).


Fold the sides in and delicately place it into the tin, then fold the sides back up and press them into the (greased) tin sides. There will be surplus hanging over the edge which Mary would leave, but as mine fell off the tin into the bottom of the oven and nearly set my kitchen on fire (leading to me burning my arm and the pastry in the panic...), I would actually recommend cutting the surplus edges off. Also check there isn't surplus flour on the bottom of the tin.

Cover with tin foil and weigh with baking beans (or actual little stones, or I used rice), and bake for 15 mins at 200C. Remove the foil and baking beans, then cook for a further 10 mins or so until it is dry.



Filling:
90g very dark chocolate (I used 85%)
25g butter
35g castor sugar
90ml maple syrup
1 and a half eggs (use the rest of the egg from the pastry for the half)

Chop the chocolate finely and melt with the butter over boiling water. Gently heat the syrup and sugar until the sugar dissolves. Whisk the eggs and then combine all three.

Great British Bake-Off tip: put the bases into the oven and then pour the filling in from a jug. It avoids spilling as you transfer from bench to oven.

Bake 10-15 minutes until it is firm.

The Kiwi Bit:
Crush a whole load of jaffas. This is not as easy as it sounds - I used a rolling pin and still found them to be ridiculously resiliant.

Sprinkle the crushed jaffas (or just halved, as the photo shows many of mine to have been) over the tart. I did it while it was still very hot so that the jaffas melted a tiny wee bit, helping them to adhere.

Once everything has cooled remove the tart from the tin, and voila:

Recipe: Lemon gin & tonic cake

| by Bel | 4.04pm NZ time |

UPDATE: Download the lemon gin & tonic cake recipe (1 page PDF 100KB via google docs) thoughtfully scanned by my colleague!

When life gives you lemons, make a G&T ... cake!!

To clarify, I have never actually made this cake, but I did eat a chunk of it for morning tea today:


It was delicious.

Here is an approximation of the recipe that I found on Google, which the lady in my office says is pretty much the same as the one she used:

Ingredients


Cake
200g Butter
1 1/2 cups Chelsea White Sugar
Zest of 2 Lemons
4 x Eggs
3 cups Flour
2 tsp Baking Powder
3/4 tsp Salt
1 cup Milk (at room temperature)

Topping
1/2 cup Chelsea Caster Sugar
Juice of 2 Lemons
6 Tbsp gin

Method


Cake
Preheat the oven to 160ÂșC (fan-bake). Prepare a 24cm loose-bottomed cake tin by lining the base with baking paper, brushing the sides with butter and dredging lightly with flour.

To make the cake, cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time.Sift the flour, baking powder and salt together, and fold carefully into the egg mixture.

Add the milk and stir in gently. Pile the mixture into the prepared cake tin.
Bake for 50-60 minutes or until the cake shrinks from the sides of the tin. This can also be made in 6 small loaf tins which would be baked for about 25 minutes.

Topping
While the cake is cooking, prepare the topping and the decoration. To make the topping, stir the caster sugar, lemon juice and gin together.When the cake is removed from the oven, pour topping mixture over the hot cake. Using a brulee torch, gently scortch the top of the cake.

From the Chelsea Sugar website.

Just to be specific, here are the instructions I got from the chef in my office:
The one I made was 2 cakes and then you iced it with white choc butter icing
CRAFTY LADY!!

I was confused initially as that recipe only mentions booze in the topping, and I was sure that the cake itself as soaking in ginly goodness, but apparently the topping makes its way down through the body of the cake, infusing flavour throughout.