Welcome to my Christmas blogging spree. As you’ll have seen from previous posts, I kinda went a little political but I’m back on the food stuff now and frankly, that’s much nicer than being a little bit sad and miserable about the state of the world.
So I had a birthday last month. As you may remember, last year was a big ole birthday, so this year, I decided to keep it low key and went to see a play about the troubles in Sri Lanka at the Arcola. Slight change of pace but lovely fun day. I also indulged in a cronut from the newish Dominique Ansel London. Man, I’m glad that place isn’t too close to home, I could eat one of those every day.
As part of it not being a big milestone birthday, I didn’t want a normal gift – I’m good at buying myself things and we’ve been complaining for years about how we hate our kitchen/dining room but haven’t been able to afford to do the big works (knocking a wall through). So this year, I told the wino I wanted a nice dining room for my birthday, so we spent a week ripping out cupboards, painting, putting up shelves etc etc. And it’s so very nearly there. I love it very much. But I’ll save that for a future post, when we’ve finished both rooms.
I hosted my inaugural proper Sunday lunch in the dining room last Sunday. We’d had a cheese and wine and drunken dancing party a few weeks before but what happens on a drunken night stays on a drunken night. So I’m just going to talk about the amazing cake I made for the Sunday lunch (in my new fancy cooker).
I love a Victoria sponge but I don’t love double cream that much. Also not a huge fan of butter icing. I may be a little late to the party on this, but I’ve recently discovered the joy of throwing all the icing sugar at a tub of marscapone and adding some orange zest and juice to it and using that as a quick and dirty icing. It’s delicious and simple.
And because it’s Christmas, I’d bought a bag of fresh cranberries and was thinking about making cranberry sauce for gifting (if you follow me on Instagram, you’ll have seen the kitchen clearout unearthed several hundred glass jars – hence the gifting).
But then I had a brainwave. Why not make a cranberry cake? And then I had a second brainwave – why not make a cranberry jam to use in the aforementioned Victoria Sponge cake? So I did. And paired it with an orange marscapone.
My recipe for a sponge cake is well old fashioned but basically, weigh the eggs in their shells, then weigh out the same amount of butter, sugar and flour. And a pinch of salt. I’m a creamer (of butter and sugar) and then an adder but do what you feel best. I’ve just never been able to make the all in one method work for me.
The marscapone is done to taste (god, this is a rubbish recipe, huh?!) But basically, a tub of marscapone, the zest and juice of one orange and a couple of tablespoons of icing sugar – to taste. Mix it all up. Job done.
Now, here’s the cranberry jam recipe. I did it in American units, because I couldn’t be bothered to weight out the ingredients. Is that bad? It might be a bit. Oh well.
Cranberry, mint and ginger jam
- 300g fresh cranberries – washed
- 1 cup water
- 1 cup caster sugar
- A handful of mint leaves
- 1 inch fresh ginger root, grated finely
- One stick cinnamon
Put the water, sugar and mint leaves into a saucepan and bring to the boil until the sugar has completely dissolved. Leave to one side for 10 minutes, to let the mint seep in.
Remove the mint leaves and add the cranberries, ginger and cinnamon. Bring back to the boil and then simmer for 10-15 minutes stirring regularly. I’m sure there’s clever things you can do with checking temperatures and things – I didn’t. Cranberries thicken up as they cool so once you’re happy that the majority of the cranberries have popped, give it a quick stir. You want it thick but not jellified. Transfer to a clean bowl and leave to cool.
Meanwhile, make the marscapone as above, slice your cake in half and once the jam is cold, spread a layer of marscapone, followed by a few dollops of jam. Then repeat on the next layer (if you have two layers) or on the top (if you only have one middle cut.
Put some mint leaves on top if you’re that way inclined. Slice and enjoy.