A Lemon Cranberry Tea Cake For High Class Turn Ups

1 Mar

I’m 4-5 seconds from wildin’ and we got 3 more days til Friday, so today I gotta type and dash. Because I know my readership is full of people who turn up with Rihanna on Saturday and attend pinky-up high teas on Sunday, I present this pretty little cake especially for yall. The cake itself is dainty and sophisticated–pretty much what you’d expect from a tea loaf–and the cranberry swirl and candied lemons give it just enough sour sass to be memorable.  Basically, a good girl gone bad.

To make this cake, I and combined a few recipes from the beautiful blog A Hint of Vanilla, the creator of which has artistry and genius that far exceed mine, so go check her out. Her bona fides include a world-class pastry education AND beautiful food photography, and all these recipes were easily made gluten/sugar free if you’re with me on that front. No word on whether she makes paragraphs-long Rihanna references, though.

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Lemon Cranberry Tea Cake

–For the cranberry swirl

  • 6 oz cranberries (about half of the bag you get in the grocery store)
  • 60 mL brandy (I used a cherry brandy we bizarrely had hanging out)
  • juice and zest of one orange
  • 1/2 tsp cinnamon
  • pinch cloves
  • 1/2 TBS vanilla
  • 2 TBS maple syrup

–For the Cake

  • 6TBS butter
  • 1/3 c honey
  • 1 egg
  • 1 egg yolk
  • 1 c flour (I used CupforCup for gluten free)
  • 1/2 c almond flour
  • scant 1/2 c buttermilk (or 1/2 c milk + 1/4 tsp white vinegar or lemon juice)

–For the candied lemons

  • 1 lemon
  • 200 mL water
  • 1/2 c sugar (I used coconut sugar and it was beautiful)

–For the lemon glaze

  • 2 TBS butter
  • 2 TBS honey
  • 2 TBS milk
  • zest and juice from 1 lemon
  • 1/2 tsp vanilla extract

Assembly:

  1. To make the cranberry swirl: place all the ingredients for the cranberry swirl in a medium sauce pan and heat over medium-low heat. Stir frequently. After about 5ish minutes, the cranberries will soften and burst–remove from heat and let cool for about 10 minutes. Then, transfer to a food processor and puree until smooth. Texture will be something like smooth jam.
  2. To make candied lemons: slice the lemon as thin as you can–the original recipe suggest 1 mm, mine ended up somewhere about 3-4mm. Bring the sugar and water to a boil in a saucepan, then turn heat down to low. Add lemon slices and simmer for about 10 minutes. Remove from heat and let lemon slices soak in syrup until ready to use.
  3. To make the cake: Preheat oven to 325F. Lightly grease two small loaf pans or one large one. Mix together dry ingredients, set aside. In a standing or electric mixer, cream together butter and honey until light and fluffy, about 5 minutes.
    1. With the mixer on medium speed, add the egg, then turn up to medium-high for about 30 seconds. Scrape down the bowl with a rubber spatula and beat again for about 15 seconds. Add the egg yolk and beat on medium-high for another 20 seconds. This crazy beating schedule should get you a shiny batter.
    2. Using a rubber spatula, alternate folding in the dry flour mix and the buttermilk to the honey/butter/egg mixture. Begin and end with the dry mix, so that it takes 4 additions to use all the dry mix and 3 additions to use all the buttermilk. Do not overdo it- fold in until just combined. Finally, add in your desired amount of cranberry swirl and fold in–I used about 1/2 cup and think my bread could have used a bit more… start there and, if you decide to add, move up slowly. But again- don’t go crazy mixing this beautiful batter.
    3. Fill your prepared pans so each is about 2/3 full. Arrange 2-3 candied lemon slices on top. Bake the loaves for 30-40 minutes (mine took around 36 or 37), or until center is set and top is golden brown. Remove from oven and cool in pans.
  4. To make lemon glaze: Mix all glaze ingredients together in a small sauce pan until just simmering. Remove from heat and allow to cool. Pour/spoon glaze over cooled cake. Allow glaze to cool completely before serving.

 

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