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January 29, 2013

A Twist on Cranachan: Raspberry, Oatmeal and Whiskey Roulade


Demolished Cranachan

Cranachan - pronounced 'cran-ah-hkun' (the 'ch' being the soft, guttural, scottish 'ch' sound, as in loch'). The scrummy, scottish dessert made with raspberries, whiskey, honey blended with cream and sprinkled with oats. I'd like to appease the purists in cyberspace by letting them know that I had planned to serve it up in the traditional way at my Haggis, Neeps and Tatties in 3 ways Dinner Party.

Until Friday. At 10pm, I had this hankering to make it into a roulade because I'd never made a roulade before. You see, I don't have a swiss roll tin and previously, that has been the one barrier that has stopped me from baking a roulade. However, as I was in an inventive mood, I improvised with a suitably sized baking tray and it all worked out. Hurrah :)

Well, there was more improvising in store. I know that you can make the roulade base purely with egg whites and sugar; there were too many online recipes demanding that I add in some sort of flour or flour substitute. So, that's when I came up with the idea of using toasted oatmeal. And as I couldn't find a recipe for an oatmeal meringue online, I made it up. So, as the hand beater is whisking the egg whites, balancing somewhat precariously on the bowl, I measure out the oats, scatter them across a baking tray and carefully toast them in the oven until a wonderful nutty smell wafts around the kitchen. As you can imagine, I had more moments of K-mix envy as I stood attached to my electric mixer, passing it from one hand to the other as I waited for stiff peaks to form. I can only imagine the freedom of leaving the egg whites to whisk in the stand mixer, while I line the tin, toast and ground the oatflakes... Admittedly, not that it stopped me but that procedure wouldn't have held the same amount of trepidation.

Naturally, I wanted to omit the cream to create a healthier, lighter dessert and I replaced it with full-fat greek yoghurt. If you'd like to do this, then wait until it's almost time to serve the dessert before you start spreading the greek yoghurt onto the base. It's much runnier and wetter than whipped cream so will seep through the base, softening the structure.

(Incidentally Friday was Burns Night. Perhaps the scottish bard inspired me to take artistic license with this dessert.)

whisky cake to go with the roulade

My guests really enjoyed the cranachan roulade on Saturday night. The raspberry, honey and whiskey combination is sweet but not overpowering. Those who like oats particularly enjoyed the nutty, oaty flavour of the base. So I'd make this again with a few tweaks (see below).

My own invention of Cranachan Roulade, serves 6-8 people

Ingredients for the meringue base

  • 4 egg whites
  • 225g caster sugar
  • 50g toasted oatmeal or finely ground oatflakes

Ingredients for the filling

  • 500g greek yoghurt or 250g lightly whipped double cream
  • 2 tbsp whiskey
  • 3 tsp runny honey, preferably of the heather honey variety. I didn't have any so I used a Thai honey instead and it was good.
  • 350g raspberries

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 23x33cm swiss roll tin (or a similar sized baking tray with raised sides) with tin foil or baking paper, folding the sides up so that you create a raised 4cm border and squeeze the corners together. Lightly spray or brush with vegetable oil.

2. If you are using a stand mixer, then you can do step 2 after you begin the whisking of the egg whites described in step 3. Measure out the oat flakes and spread them on a baking tray and pop it in the oven for 4-5 minutes. Then take them out, turn them over and pop back into the oven for a few more minutes. The oats should be a very light brown colour and smell deliciously nutty. Leave to cool for a few minutes and then grind them up in a food processer until they are the texture of ground almonds, at the very least. I think that I created oat flour, I ground the flakes so fine.

3. Whisk the egg whites until they have a firm peak. Then add the caster sugar in 4 stages if you are using an electric beater, or all in one go if you're using a stand mixer, continuing to whisk for 5 minutes until stiff peaks form. I used an electric beater and made the mistake of adding all the sugar in one go. The resulting base was fine but it took at least 15 minutes before anything vaguely resembling stiff peaks formed.

making meringue

4. Now add the ground oatmeal to the meringue mixture. Fold it in using a metal spoon until it is just mixed in, making the utmost effort not to knock out the volume in the meringue mixture.

5. Spoon out the meringue mixture onto the prepared tin and evenly smooth it out using a palette knife. Now pop it into the oven and bake for 15-20 minutes, until it is firm to touch and ever so slightly brown on top. In the meantime, prepare an additional sheet of foil or baking paper that is just larger than the size of the tin and sprinkle it with icing sugar or caster sugar. I didn't do this and in hindsight I think that it's a good way to further ensure that the base doesn't stick to the foil.

6. Take the roulade base out of the oven and allow to cool for about 3 minutes. Here comes the slightly scary part, akin to when you flip pancakes, so do it with confidence. Quickly invert the baking tin onto the prepared sheet of foil, so that the lining is on top. Leave for a few minutes, then gently remove the foil on the base. Don't worry if a few bits come off. No one will see it anyway. Leave to cool completely.

*You could make it up this point the day before and leave the base out on the side, like I did.

oatmeal rouladeSpread the cream on the roulade

6. For the filling, empty the yoghurt into a medium sized mixing bowl. Mix in the whiskey and honey. Spread the mixture evenly on top of the base but leave 2cms round the edges cream free. Sprinkle a thin layer of raspberries on top, reserving a few raspberries to decorate the roulade.

7. Now to roll. This proved trickier than I anticipated. Not helped by the fact that I chose to roll with the longer edge and my hands are too small to do it. When you've finished rolling, leave the foil around the roulade so that it is easier to gently transfer the roulade onto the serving dish. Or, if you are using cream, then you can store the roulade in the fridge for a couple of hours with the foil tightly wrapped around it before serving.

Enjoy and cheers!

Here are my top tips on rolling:

1. Sprinkle the foil with icing sugar or caster sugar before inverting the base onto it. This helps prevent the roulade base from sticking to the foil.

2. Make a cut along the edge of the roll, about 2 cms in, that you're going to begin rolling with so that you are only cutting halfway into the base. This will help you create a roll, as opposed to a circle. Just so that you know, unlike moi, most people use the shortest edge.

3. Use the foil to create tight roll by firmly pulling the foil horizontally away from you with one hand and at the same time gently pressing down on the foil with the other. Do it slowly to start off.

4. Here's an online video tutorial.

Variations on the theme: I'd like to experiment with a few tweaks to this recipe. Next time, either make a raspberry sauce by crushing raspberries and adding sugar to it or make a raspberry compote. Spread the raspberry sauce on the base. Substitute mascapone in place of the greek yoghurt or cream so that there's a firmer mixture before adding the raspberries, rolling it up, sprinkling with icing sugar et voila!

Cranachan Roulade

March 02, 2011

Raspberry and Buttermilk Cake


raspberrybuttermilkcake

I really like discovering delicious new recipes, especially when you weren't looking for them. It feels like stumbling across some hidden treasure. This cake is exactly that. I found this one in Smitten Kitchen as I was googling for a recipe that I could use up the buttermilk that I had leftover from a banana cake baking session. Fortuitously, I happened to have all the ingredients at hand. Winner! So, I just got up and started baking the cake :)

raspberries

If you don't have buttermilk, you can substitute it with natural yoghurt but it doesn't quite taste the same. Better yet, I have since learned how to make my own buttermilk, the cheat's way. The proper way requires either churning butter and using the leftover milk (hence the name, buttermilk) or shaking a pot of double cream for a l.o.n.g time for the same effect.

The raspberries all sank to the bottom the first time I made this (the cake still tasted scrumptious). I had a hypothesis that the fruit wouldn't sink if I first lightly powdered them with flour before I added them to the cake batter. So, I tested this out the second time I made this cake. I poured the batter into two cake tins and scattered in one, lightly floured raspberries, and the other with bright, red raspberries. When both cakes turned out beautifully with raspberries floating dreamily on top, I was flummoxed as to why the first time round had been a disaster. However, now I'm remembering that I forgot to preheat the oven and so the batter was left out for a while, so maybe the raspberries sunk then... *sigh* Basic common sense, Miss Cha - remember to switch on the oven and turn on the cooker at the mains so that the oven can actually preheat.


raspberrybuttermilkcake2twotypesofraspberriesoncaketwotypesofraspberrycake1


Raspberry and Buttermilk Cake, adapted by yours truly from Smitten Kitchenand Gourmet Magazine

List of Ingredients

  • 55g/2oz unsalted butter
  • 135g/5oz caster sugar (for the cake) + 1 tbsp of caster sugar (to sprinkle on top of the raspberries)
  • 1/2 tsp vanilla extract
  • grated zest of half a lemon
  • 1 large egg, beaten
  • 130g/4.5oz plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125ml/4fl oz buttermilk, stirred
  • 140g/5oz of raspberries

Top Tip: you can substitute the raspberries with other berries. I imagine that blueberries would taste heavenly, or cherries with almond flakes on top...

Method

1. Preheat the oven to 200°C/400°F or Gas Mark 5 and line a 18-20cm cake tin, or alternatively dust it lightly with flour.
2. Cream the butter and sugar together for about 2-3 minutes with an electric mixer (I finally got one!) or 5-7 minutes by hand.
3. Mix in the vanilla extract, the lemon zest, and then finally the egg.
4. In a separate bowl, measure out the flour, baking powder, bicarbonate of soda and salt.
5. Slowly add 4. and the buttermilk to the wet mixture. I'd recommend adding the flour in three batches, alternating each time with the buttermilk. This way, it will be easier to mix and the mixture won't curdle. If you're doing this with an electric mixer, do it at a low speed.
6. Spoon the mixture into the tin, smooth the top, then scatter the raspberries evenly on top of the mixture. Sprinkle 1 tbsp of caster sugar over the raspberries.

raspberrybuttermilkcake2scatterraspberries


7. Pop it into the centre of the oven and let it bake for about 20-25 minutes, or until the tester/knife comes out clean.
8. Let it rest in the tin for about 10 minutes, and then cool on a wire rack.

The verdict? Well, this cake is a winner in my eyes. Its simple to bake and you can make this cake and eat it within an hour. It is wonderfully moist from the buttermilk and the raspberries lend a lovely freshness to it. Also, the cake tastes delicious, even when the berries have sunk to the bottom. If that happens to you (and I don't think it should as long as you remember to preheat the oven) here's how I remedied it - by serving the cake, turned upside down. You could also sprinkle lots of icing sugar on it.

remedyraspberrybuttermilkcake

p.s. The cake freezes well too. Wrap it up twice with foil and a plastic bag to freeze it. Just take it out the freezer the night before and leave it on the side to defrost it - simple.


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