Marmalade Tea Cakes

Great for afternoon tea, breakfast or whenever here’s my next recipe from the Great British Bake Off Everyday recipe book – Marmalade Tea Cakes (page 167) which I made last weekend.

gbbo_fool_proof_recipesThis isn’t a recipe that you can throw together at the last minute as there’s 1 hour 45 minutes of proofing time.

Here’s what you’ll need:

Ingredients

500g strong white bread flourIMG_1173
1 teaspoon salt
50g unsalted butter, at room temperature
1 x 7g sachet fast-action dried yeast
100g sultanas
150g good marmalade
Approx 250ml lukewarm milk

 

What you need to do:

Mix the flour and salt in a large mixing bowl. Cut the butter into small pieces and add to the flour. Mix until the butter is covered in flour; then rub until the mixture looks like breadcrumbs.

Marmalade Tea CakesStir in the yeast and then add the sultanas, breaking up any lumps. Combine the marmalade with the milk and add to the mixture. Mix with your hand to make a soft, slightly sticky dough.

Marmalade Tea CakesLightly dust hands and worktop with flour, then turn out the dough. Knead throughly for 10 minutes until smooth and elastic. I have to admit I didn’t knead for the full 10 minutes; it was about 6. It was like having a proper workout for your arms and wrists! 😉
Put the ball back in the bowl and cover with snap-on lid or cling film; I didn’t have any clingfilm so had to improvise with tin foil. Leave to proof for about an hour until doubled in size.

Marmalade Tea CakesNow the recipe states “uncover the bowl and punch down the risen dough to deflate it” – ha, mine didn’t even rise! (above left is before proof, above right after – spot the difference!!)

Dust hands and flour worktop again and turn out the dough and divide into 8 equal portions. Shape into a neat ball and gently flatten. Cover with a dry tea towel and leave to rise again for 45 minutes. Towards the end of the proofing time, heat the oven to 200°c.

Marmalade Tea CakesUncover the tea cakes and brush lightly with milk. Place in oven for approx 20 minutes until golden brown. Leave to cool on a wire rack.

They looked more like rock cakes/scones but when cut open you can see the bread like texture. They were quite tasty toasted and served with butter but I should have used a better / stronger marmalade. I do my baking on a budget and can’t always afford to buy the most expensive ingredients and sometimes I just have to make do!

Marmalade Tea Cakes

 

 

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