Uh. It's June? Good grief, I just realised I only blogged ONE grand post last month. Tsk tsk! That said, I do have valid reasons for being absent (again). My previous helper went home not long ago, and a new one's here to take her place. There's been a lot of training and orientation going on these days, especially in my kitchen.
One of the first dishes I taught her was fried kway teow (fried rice noodles), which I posted on Twitter. The girl had never seen kway teow in her life, or for that matter, a person who takes photos of food. I honestly don't know which intrigued her more - the kway teow or me. And no, I wasn't even using my bulky DSLR.
Betcha when she finally sees me styling and shooting food with that camera, she's gonna be convinced she's working for a fruitcake. Who on earth takes photos of food?! Oh yeah, I forgot. A whole lot of people. :) But hey, this is a young, simple girl who has never tasted peanut butter ("Delicious!") or seen a slab of salmon ("It's fish?!?!?!") or tried curry ("Everything we eat is fried!"), so I'll completely understand.
But I am hopeful that after learning how to prepare a few more dishes and desserts, she'll become better acquainted with my strange, strange world. :)
So I made these Marmalade & Almond Tea Cakes some weeks ago. It's funny how I detested marmalade - among other things - when I was young but love it with a vengeance now that I am old(er).
This recipe is adapted from Tarlette's Poached Kumquats and Almond Tea Cakes, originally from Hidemi Sugino's The Dessert Book. Obviously I used marmalade in place of poached kumquats. Below are my adaptations of the original recipe. Do not use too much marmalade because it could make the cake too wet and too sweet. I also reduced the amount of sugar quite drastically because my (Marks & Spencer's Blood Orange) marmalade was already very, very sweet. Please note that different brands of marmalade will yield different results, so it's best to err on the side of less if you are in doubt.
How did I find it? Hmmm ... didn't go wild. I guess I like something more cakey and less nutty. I think I'd probably stick to Almond Butter Cake and add orange zest for a similar effect. As for the remaining jar of marmalade, I will slowly savour it on warm toast with butter!
(adapted from Tartlette)
- 75g plain flour
- 1 tsp baking powder
- pinch of salt
- 113g unsalted butter at room temperature
- 80g powdered sugar, unsifted
- 4 medium eggs
- 100g ground almonds
- 80g marmalade (about 1/3 cup)
1. Sift together the flour, baking powder and salt. Reserve.
2. Butter and flour the insides of cake tins* (your preference) and place on a baking sheet. Reserve. Heat the oven to 170°C (350°F).
* Use something shallow, like egg tart tins. If you are using muffin tins, fill to the halfway or two-third mark (at most).
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and ground almonds and mix another 30 seconds.
4. Fold in the marmalade with a spatula. Divide the batter in between your prepared tins and bake for 10-15 mins until golden brown (the larger the tins, the more baking time will be needed, so please keep a close eye). Skewer should come out clean.
5. Dust with icing sugar if desired.