Yo, Dear Reader, I mentioned Yesterday that I was baking. I just thought I’d share the photos. The base isn’t gluten free and I’m not eating it because of the curd, but you could easily substitute some pastry like mine: Buckwheat Flour Pastry. Okay, I hate when recipes are teased and not listed until the end of a post so here you go.
The cake has a secret that I may neglect to take a photo of so I’ll tell you. There’s a layer of jam in between the two halves. What I did differently this time is I spread a thin layer of buttercream on each half and the iced he little blobs all around the edges, they stuck much better with the buttercream backing. I did the same thin spread at the top and it really helped. There’s a little strawberry jam in the buttercream as well, it really pops. I’ve never been that great a hand at decorating cakes, I usually do them all the same way. It works and there’s always enough icing to cake going so that you don’t end up with just a large chunk of plain cake after you’ve eaten some of it. The one marvellous thing about the cake is that aside from the slightly stronger taste, my brother said it’s like a cake made with brown flour, is that it’s identical to the wheat flour version. Honestly, like most recipes if you didn’t tell people what’s in it they’d likely have no idea. We’re nowhere near as discerning as we like to think and people have a mental block towards anything “different”.
My own birthday is coming next week and I’m undecided on whether I’ll make another cake. I’m the only one who knows how to make this, it’s my own recipe, came about when a cake recipe botched and I only had a single night to make a cake for my nephew. The ideas in the comment section involved more milk and at that stage I just went to Google and did it myself. Buckwheat works for cakes like this as it’s a heavy flour, but these are sturdy cakes, they’re not delicate or crumbly. They’re fluffy, but solid. I’m thinking of perhaps trying it as a round cake in a spring-form pan, it’d end up flatter and I’m concerned that it might lose it’s texture if baked too flat. Or, worse, it might rise too much in the middle and sink. One thing I have learned is that leaving it in the tin too long will cause that soggy, thin layer at the bottom, as will under mixing the sugar and butter. You really need to taste the butter mix to make sure the sugar has fully dissolved. I use caster sugar to make it easier, but ordinary sugar works too.
I mentioned about ditching the cream of tartar and I honestly prefer it this way. I have a high speed hand-mixer and it aerates the eggs really fast. These are the same free-range hen eggs from a friend so the white are really thick and you can see how bright the yolks are in the curd. The eggs I used in the cake are duck eggs and though I haven’t tried it yet, I’m typing this as it rests and awaits tomorrow or today depending on how you look at it, the batter looked better even before baking. It look more silky and smooth. Duck eggs are great for baking, but very strong to eat as is. I opted for the hen eggs for the curd as I wasn’t sure that the duck egg’s strong taste wouldn’t over power everything. The secret to the curd is to use plenty of zest, I just peel big chunks letting the lemon spritz it’s oils into the yolks as I peel, all yolk this time and it had set firm after an hour or so. Even after baking the topping it wasn’t long setting again after cooling. It takes time to get it all together, but it’s a big occasion and when it’s done right, shared with people you loved then it’s a really wonderful thing to create. I’ll leave it at that today, Dear Reader, I’ll try to get some cut photos of the cake and pie.