Thursday, 30 May 2013

Guest Post: Spicy Masala Tea Cake

Yep, it's that time again. The time where I pinch Mrs Im's facebook statuses because they are awesome. And also, because this recipe sounds absolutely amazing. (This is an adaptation of a traditional fruit cake recipe smooshed with a recipe from the Green & Blacks cookbook. Im used golden raisins and chopped tangerine with the skin, but you can use any dried fruit.)

Spicy masala teacake, with chocolate and molasses and three different types of booze, to be precise

1) realise you have been soaking the fruit in masala tea/ spices/ booze since the weekend and decide to bake even though it's the middle of the night.

2) try to cream together a standard block of baking butter with 300g of molasses and 50g of caster sugar, find it impossible, swear and then use the electric whisk, which will over heat.

3) one at a time, whisk in 3 eggs. Get distracted. End up accidentally turning the elec whisk to max instead of off and find yourself wearing the batter.

4) sift together 350g spelt flour, 1 tsp bicarb, 1 tsp baking powder, 1/2 tsp each powdered ginger, cinnamon, and chilli flakes, and mix into the batter in parts, fucking up the whisk again and powdering the kitchen.

5) beat in a shot of tia maria, a shot of rum, and a shot of brandy (one for me, one for the cake.... hic), the pre-soaked fruit, a bar of Green & Black's Indian Spice chocolate (chopped).

6) realise the bowl you used int quiiiiiite fucking big enough for 125g walnuts. Arse.

7) beat in walnuts very slooowly, still spill some, quickly dispense into 2 x pre-greased 9 x 5 loaf tins, bung in a 160 degree oven for 1 hr 15 mins. Cool before attempting to eat.

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