strawberry rhubarb & poppy seed coffee cake

strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake

it is my favourite season: rhubarb season! I haven’t actually baked anything with rhubarb yet this spring, but I do have this cake from last year – a fruity, crumbly take on a coffee cake made with a yoghurt poppy seed cake, chopped strawberries and rhubarb, and a topping of spiced almond crumb.

The wonders of coffee cake: it’s dessert and it’s breakfast! Also okay for lunch! Honestly, any meal!

strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake
strawberry rhubarb poppy seed coffee cake

This cake was inspired by Brown Bear Bakery, a bakery I would love to one day visit! I am always excited by the combination of strawberry, rhubarb and a whole grain streusel – I love using this combination in one way or another as another homage to the strawberry rhubarb crumbles (aka the number one and also only dessert) that I grew up with.

strawberry rhubarb poppy seed coffee cake

strawberry rhubarb & poppy seed coffee cake

  • Servings: 8-inch square cake
  • Print

Cake inspired by Brown Bear Bakery. Crumb adapted from Epicurious. Cake adapted from the sour cream coffee cake recipe in A Good Bake by Melissa Weller.

spiced almond crumb

  • 85g butter, melted
  • 40g brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • pinch nutmeg
  • ¼ tsp kosher salt
  • 100g whole wheat flour
  • 25g finely ground almonds
  • 2 tbsp flaked almonds

poppy seed & yoghurt coffee cake

  • 120g all-purpose flour  
  • 60g whole wheat
  •  1 tsp baking powder
  • ½ tsp kosher salt
  • 12g (about 1 tbsp + 1 tsp) poppy seeds
  • 1 stick butter, softened
  • 100g granulated sugar
  • finely grated zest of ½ lemon
  • ½ tsp vanilla extract
  • 1 large egg, at room temperature
  • 225g greek yoghurt (or sour cream)

fruit

  • 140g rhubarb, chopped
  • 140g strawberries, chopped
  • 1 tbsp granulated sugar
  • 1 tsp tapioca starch

For the crumb, melt the butter in a microwave-safe bowl. Add the sugar, spices and salt and stir to combine. Then add the flour and ground almonds and stir until combined. Break up into lumps and toss in the flaked almonds.

For the cake, preheat the oven to 350F. Butter an 8″ square tin and line with a parchment paper sling.

Whisk together the flours, salt, baking powder and poppy seeds. Place the butter, sugar and lemon zest in the bowl of a standmixer and cream until light and fluffy (or by hand with a wooden spoon). Add the vanilla and egg and beat until combined. Finally, whisk in the yoghurt. Add the flour mixture and stir with a wooden spoon until just combined. Dollop into the bottom of the prepared tin and spread into an even layer with an offset spatula. The batter will be thick.

For the fruit, toss together the fruit, sugar and tapioca. Scatter over the batter.

Finally, scatter the crumb overtop of the cake. Squeeze a bit of the crumb mixture in your hands so it holds together in lumps and then break it up over the top of the cake.

Bake at 350F for about 40 minutes (do a first check at 30 minutes) or until an inserted skewer is removed clean or with just a couple crumbs clinging to it. Let cool completely on a wire rack, then cut into squares.

blueberry brunsviger

blueberry brunsviger
blueberry brunsviger
blueberry brunsviger

Brunsviger, a Danish yeasted cake baked with a cinnamon-spiced brown sugar glaze, is what you get from crossing a sticky bun with coffee cake. Thanks to a focaccia-like dimpling, a freshly baked brunsviger is a study in texture: the topping crisps on the top of the bread, and leaves behind cavernous dimples laden with molten brown sugar – and burst blueberries, an addition I adore.

It is hefty with sugar and in this case I wouldn’t have it any other way.

blueberry brunsviger
blueberry brunsviger
blueberry brunsviger

When I first came across a recipe for brunsviger, I skimmed past it. In part because I am always overwhelmed with the array of different Scandinavian desserts and end up quickly flipping through every page, and in part because I thought I had this recipe pegged as a brown sugar topped yeasted cake. Which it is – but I had completely missed the point of the rugged topography of the cake and the textural contrast that ensues. As is a lot of Nordic recipes, the basic ingredients are the same: the flour and butter and sugar and eggs and maybe cinnamon or cardamom, but then how they’re put together is what makes each dessert such standouts.

This version is not quite a faithful brunsviger. I love adding fruit to dessert and thought that the dimples of brunsviger would be a fitting receptacle for small blueberries – and it is. They bake cradled in sugar and cinnamon until syrupy, a fittingly cozy tribute to the end of summer and entering fall (or anytime! I’ve done it with both fresh and frozen blueberries). I’ve also modified the dough to be partially whole grain and flecked with orange peel. It bakes up soft and fluffy regardless. Cut it into squares and be sure to have with coffee.

blueberry brunsviger

blueberry brunsviger

  • Servings: 8x8 inch cake which can be cut into 9 or 16 pieces
  • Print

Adapted from Magnus Nilsson’s The Nordic Baking Book.

dough

  • 120g warm milk
  • 1 tsp (4g) instant yeast
  • 1 tbsp granulated sugar
  • 1 large egg
  • grated zest of 1 orange
  • 60g soft butter
  • 1/2 tsp kosher salt
  • 100g whole grain spelt flour or whole wheat flour
  • 130g all-purpose flour

topping

  • 75g butter
  • 120g brown sugar
  • scant tbsp ground cinnamon
  • a couple pinches kosher salt
  • 100g fresh or frozen blueberries (if frozen, do not thaw beforehand) 

Line an 8×8″ or 9×9″ square pan with a parchment paper sling and butter the remaining exposed sides. 

To make the dough, combine the warm milk, yeast and sugar in the bowl of a standmixer. Add the remaining ingredients and stir until a dough is formed. Knead with the dough hook for about 8-10 minutes or until a very soft, smooth and elastic dough is formed. 

Stretch and pat the dough out evenly into the prepared pan. Cover and let rise until about doubled in height, 1 to 1 1/2 hours. 

Near the end of the rise, preheat the oven to 400F.

Prepare the topping once the dough is risen. Combine the butter, sugar, cinnamon and salt in a small saucepan and heat gently until the mixture is melted. 

Dampen your fingers to prevent them from sticking to the dough, the press evenly spaced deep dimples into the dough, rather like dimpling focaccia. Scatter the blueberries over top, mostly aiming for the dimples. Dampen your fingers once again, and then press the blueberries into the dimples to ensure that they are blueberry-filled dimples.

Finally, spoon the warm sugar mixture evenly overtop. 

Place in the oven and bake around 15-20 minutes or until the internal temperature is 190F. 

Let cool a bit on a wire rack. Run a knife around the two edges without parchment paper and use the parchment paper sling to lift the bread from the tin. Slice into 9 or 16 squares and eat while still warm. If you have leftovers, be sure to warm them up before eating!

earl grey roll cake with strawberry rhubarb jam

strawberry rhubarb earl grey roll cake
strawberry rhubarb earl grey roll cake
strawberry rhubarb earl grey roll cake

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strawberry rhubarb earl grey roll cake
strawberry rhubarb earl grey roll cake
strawberry rhubarb earl grey roll cake

The nonsense I make up in order to avoid writing a blog post…

This is another quick and simple roll cake, made with an earl grey chiffon, strawberry rhubarb jam, and earl-grey infused cream. This cake is light, tart, creamy, and moist. It is no surprise that jam and cream is wonderful together!

The part I am most excited about is the earl grey-infused cream. In the past I’ve attempted tea-infused whipped cream, but would find that it did not whip up very smoothly, something which I attributed to heating the cream and the tannic content of tea. Lately I’ve been doing more cold overnight infusions, the key benefit being that you can infuse the cream without heating it up. When applied here, it also it means that the infused cream whips smoothly!

strawberry rhubarb earl grey roll cake

earl grey roll cake with strawberry rhubarb jam

  • Servings: 1 roll cake which can be sliced into 6-8 pieces
  • Print

Sponge cake recipe adapted from Rice ‘n Flour.

earl grey cream

  • 150g heavy cream
  • 5g earl grey tea

strawberry rhubarb vanilla jam

  • 140g chopped rhubarb
  • 90g chopped strawberries
  • 30g granulated sugar
  • 2cm length of vanilla bean
  • optional: a few chopped cherries, for boosting the colour

earl grey roll cake

  • 1 tsp loose leaf earl grey tea
  • 3 eggs, split
  • 45g sugar
  • 30g whole milk
  • 30g oil
  • 1 tsp houjicha powder or cocoa powder whisked with 1 1/2 tsp boiling water, optional (see note at end)
  • 22g corn starch
  • 23g a.p. flour
  • pinch salt
  • pinch cream of tartar

filling & assembly

  • about 2 1/2 tsp of granulated sugar to sweeten the filling, or to taste
  • 60g whipped cream whipped with 1/2 tsp sugar for piping on top
  • sliced strawberries for garnish (alternatively, try poached rhubarb like here)

For the earl grey-infused cream, combine the cream and loose leaf tea in a container. Place in the fridge to infuse overnight. The next day press through a sieve – you should get around 120g of infused cream out. It will be a bit bitter now, but we’ll add sugar later when we whip the cream for the cake.

To make the strawberry rhubarb jam, toss the rhubarb, strawberries and sugar together in a small saucepan. (If you’re adding cherries for colour, add them now as well – especially if your rhubarb is more on the green side.) Split the length of vanilla bean, scrape the seeds from the middle and add to the mixture. Add the pod as well.

Warm the mixture over gentle heat until juices are released from the fruit. Then bring the mixture up a simmer. Cook, stirring frequently, until the fruit breaks apart and the mixture thickens and resembles a jam, about 20 minutes. Look for a dollop of jam dropped from the spoon to roughly hold its shape.

Transfer to a container and chill completely.

To make the roll cake, preheat the oven to 350F. Line a quarter sheet pan with parchment paper (I recommend the method in the original source recipe video for ease and nice sharp edges on the cake).

Grind the loose leaf earl grey in a small spice grinder until ground as fine as it can get – pass through a sieve and discard any larger pieces of leaves. Set aside.

To make the cake, whisk together the egg yolks with the oil and milk. Optionally, for colour, whisk 1 tsp of houjicha or cocoa powder with 1 1/2 tsp boiling water until smooth, then add it to the egg yolks and whisk in. Sift the flour and cornstarch over top and whisk in until completely combined. Whisk in the ground earl grey tea leaves.

In a stand mixer, whisk the egg whites with the salt and cream of tartar until frothy, then sprinkle in the sugar and whip until stiff peaks are formed. Fold one dollop of the egg whites into the batter completely before adding the remainder and folding in lightly. Scrape into the prepared pan, level with an offset spatula and tap to release any large air bubbles.

Bake around 15 minutes or until lightly browned, springy, and an inserted wooden skewer/toothpick is removed clean. Let cool on a wire rack.

To fill and assemble, begin by whipping the earl-grey infused cream. Whisk in about 2 1/2 tsp of granulated sugar, or sweeten to taste.

To assemble, place the cake right side up (i.e. with the bottom of the cake facing down to become the outside of the roll) on a piece of parchment paper. Spread with a thin layer of jam aside from one strip along a short side. You may not use all the jam. Dollop the whipped earl grey cream overtop of the jam and spread into an even layer.

Use the parchment paper to help you roll up the cake into round log. Roll tightly, but not so tightly such that the filling is squeezed out. Wrap and chill for at least an hour to allow everything a chance to firm up.

When ready to serve, whip the remaining 60g of whipped cream and transfer to a piping bag fitted with a large round tip. Pipe 6-8 dollops of cream on top of the roll cake, depending on how thick you want the slices to be. Top each dollop of cream with a slice of strawberry.

Note on houjicha/cocoa powder: I like to have a greater contrast in colour between the cake and filling so I like to add a tsp of either houjicha or cocoa powder. It makes the cake a light brown tone, which is reminiscent of the colour of tea. It will affect the flavour a bit though, so to avoid any distractions, leave it out!

spumoni cake (& guest post by the writographer)

spumoni cake
spumoni cake
spumoni cake

I am a lazy person, writing is hard and I love to outsource the labour. So today I bring you a wonderful guest post from The Cousin (who also goes by The Writographer)!

Hi ten.times.tea readers, 

It is I, the Cousin (also known as The Writographer), and I have returned to this blog after a very long day. I just did the calculations, and I have not written a guest post in 1236 days (it will probably be more when you are reading this, but that is how long it has been when I write my original draft. Despite being given an open invitation to write for this blog whenever I feel like it, I have not taken up ten.times.tea’s offer. But now that it is summer, and my schedule is less busy than usual, I have decided to finally write a blog post. It took me a while to decide what to blog about; this blog’s author told me that I could write about anything, but I did not think she would appreciate another nerdy blog post about Star Wars (and to be fair, I have no yet watched episode IV). I did consider writing a blog post about Downton Abbey, specifically talking about the new movie coming up. I concluded that the readers of ten.times.tea come to this blog for baking and photography; not the nerdy cousin’s rants. 

One of the hardest parts about writing this guest post is that I have no idea what the recipe is, so whatever I say will have nothing to do with the baking. I can guess that the baking is probably with very little sugar, whole wheat flour, no chocolate and most likely will include rhubarb and some interesting spice combination. I am excited to see how accurate my prediction is. 

After much deliberation, I concluded that my post should have something to do with ten.times.tea, so either revolving around baking or photography. Since I am not much of a baker (the closest I get to baking cool creations is when I wash the dishes for ten.times.tea), I am sticking with photography topics. So this blog post is going to be about what I think are ideal photography conditions. Disclaimer: I am not a professional photographer. These are my opinions that I find lead to good photographs. 

  1. Good weather – While I say good weather, this depends on what you find is “good weather.” I enjoy it when the weather is slightly warm since I go for long walks when I take photos. If it is too warm then it’s annoying to stand in place for a long time to get the right shot. Also, since I normally take cityscapes and various street photography, I enjoy cloudy days since the sky looks more interesting, and then light/shadows are more interesting. 
  2. A fellow photographer/friend – Some people might prefer to take photos on their own, but I enjoy having someone with me. Whether it is someone also taking photos or just someone whose company you enjoy. This way you have someone to talk to and they might be able to point out good photo opportunities you missed.  
  3. Food/drinks – Since I normally go on long photography walks, it’s nice to get sustenance by stopping to get something to eat/drink. Or depending on the weather, it’s fun to get takeout drinks and walk around with them while you take photos. I’ve done both and I am not entirely sure which one is better. It probably depends on the area that you are in. 
  4. Extra batteries/enough memory – I realize that a lot of people now use smartphones to take photos, but I am thinking of actual cameras. I have had the misfortune to have forgotten to pack batteries and to run out of room on my memory card while on a photo walk. So before leaving to take photos, check if you have charged/extra batteries, enough room on the memory card, and take a test photo to make sure your camera is working. 
  5. A route/destination – Sometimes you are just out and suddenly see an opportunity to take a good photo. However, I find some of my best photographs have come from knowing where I want to go. While I always bring my camera (or at least my phone) when I go out, it is nice to have an idea of what you want to photograph. 

Bonus: natural lighting – this is more for ten.times.tea’s benefit since she can only bake when there is natural lighting. Since I usually photograph outside this does not apply to most of my photographs.

Okay, that is all I have for you today. Ten.times.tea, I hope your baking turned out well; I am sure that it did. I am looking forward to seeing what you have created. Goodbye!

spumoni cake
spumoni cake
spumoni cake
spumoni cake
spumoni cake

Thank you again The Cousin! I gave you a pretty difficult request by asking for a guest post without any idea of what recipe I would be posting – what a great idea to talk about photography! (If, reader of this blog post, you were not already aware, she is a brilliant photographer!). Oh and by the way, I am totally for it if you want to write about Star Wars again someday too…

If you want to see more of The Cousin’s hijinks, she has her own tag on tentimestea. You can also check out her blog, The Writographer, which features her photography and writing, or find her on Instagram!

My cousin has me pegged in terms of baking tendencies, but I decided to be unpredictable (ooh so wild!!) – this recipe has no whole wheat flour and quite a bit of chocolate. I was inspired by the flavour combination of spumoni, an Italian frozen dessert typically featuring pistachio, chocolate, and cherry: this is a fragrant pistachio cake, spotted with fresh cherries, marbled with cocoa powder and finished with a dark chocolate ganache. Due to the nuts nuts, the cake itself is very tender and moist. It also chills and eats very well from the fridge (likely as it’s an oil cake instead of butter) which is helpful in making it keep for a few days.

spumoni cake

spumoni cake

Cake adapted from The Milk Street Cookbook‘s pistachio cardamom cake (book edited by Christopher Kimball). Ganache from Ottolenghi Sweet by Yotam Ottolenghi and Helen Goh.

cake

  • 85g pistachios
  • 100g almond flour
  • 130g all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 150g granulated sugar
  • 4 large eggs
  • 120g greek yoghurt
  • 50g olive oil (if you like the taste – otherwise use a neutral vegetable oil)
  • 50g whole milk
  • 1 1/2 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 150g cherries, pitted and halved

ganache

  • 53g very dark chocolate (90% cocoa), chopped
  • 25g granulated sugar
  • 23g corn syrup
  • 55g water

cake

Preheat the oven to 350F. Butter a loaf tin and line with a parchment paper sling.

Place the pistachios in a food processor and pulse until coarsely chopped. Add the almond flour, all-purpose flour, baking powder and salt. Process until the pistachios are finely ground.

In a large bowl, whisk together the sugar, eggs, yoghurt, oil, milk and vanilla extract. Add the flour mixture and mix until just combined.

Divide the batter in two, transferring half to a second bowl. Beat the cocoa powder into one half of the batter. Add half the cherries to each half of the batter and mix. Put the chocolate batter into the prepared loaf tin, then top with the remaining half of the batter. Use an offset spatula, butter knife or spoon to dip down to the bottom of the pan and draw back up. Repeat a few times in the loaf tin to create some swirls.

Bake the cake for about 45 minutes or until an inserted skewer is removed with a few moist crumbs clinging, or clean. Let cool completely on a wire rack.

ganache

To make the ganache, put the chopped chocolate in a heatproof bowl. In a very small saucepan, put the sugar and corn syrup. Stir together until mixed. Heat over medium-low until the sugar, then increase the heat to bring the mixture to a bubble. Cook until the sugars caramelize and turn amber (about 7 minutes).

Remove from the heat and add the water carefully – it will splatter a bit. The sugar will seize and harden so return the saucepan to the heat to allow the sugar to redissolve and bring back to a boil. Once boiling, remove from the heat again and let cool one minute before pouring over the chocolate.

Let the chocolate sit for 5 minutes to begin to melt, then whisk until smooth. Pour over the cake while still warm.

Let the ganache set slightly, then top with cherries and chopped pistachios as desired.

Due to the moisture content of the cake, I recommend storing in the fridge. I find this cake eats very well cold from the fridge – and I slightly prefer eating it cold too!

spumoni cake

tiramisu tres leches cake

tiramisu tres leches
tiramisu tres leches
tiramisu tres leches

This cake is, in essence, a sheetpan version of tiramisu with superabundant soak. It’s also a travesty and is neither really a tiramisu or a tres leches cake.

For the uninitiated, tres leches cake, or pastel de tres leches, is a sponge cake soaked in a mixture of canned and fresh milk. I love it – it is the dream remedy to all dry cake nightmares! Origins of this cake can be linked to multiple Latin American countries, European influence, expansion of dairy farming and sales of canned milk. It’s perhaps a familiar story of food emerging from resilient local ingenuity under colonialism (with a touch of capitalism and wartime food preservation).

Continue reading “tiramisu tres leches cake”

grapefruit, rose & cardamom loaf cakes

grapefruit rose cardamom loaf cakes

I don’t know whether there is a grapefruit rose soap, but I wouldn’t be surprised if the flavour combination subconsciously entered my head via a soap. I mean, it sounds pretty soapy – in a good way. (I always find myself wishing that displays of fancy handcrafted soaps were edible. Oatmeal, honey and goat’s milk soap? I’d eat that for breakfast any day. Especially if it wasn’t actually soap.)

These soap bars cakes are also actually grapefruit cakes. I’ve tried making “grapefruit” cakes a couple times before following a similar approach as I would with a lemon cake – throw in some zest – and always ended up with a very plain cake. Because I am very susceptible to the power of suggestion and have an active imagination, I could taste grapefruit if I waved my hands and thought hard enough about it… but that doesn’t help others taste the flavour.

Continue reading “grapefruit, rose & cardamom loaf cakes”

fruitcake (2020)

fruitcake 2020
fruitcake 2020

Happy winter holidays! Every year around this time we pull out the fruitcakes: dark, sticky, dense, eighty percent dried fruit, full of tradition and less so, elegance.

While the exciting time, when we can taste the cake, is now, the process usually starts in late summer or fall. Brushed with rum and wrapped up in paper and a double layer of plastic, the cakes age in the dark whilst pondering their existence for at least a few months – or a few years. By far, the best fruitcakes are old and existential.

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invisible tosca cake

invisible toscakake
invisible toscakake
invisible toscakake

Gateau invisible is a deceptive cake – made nearly entirely of apples, it’s named for way the thin slices seem to “disappear” into the batter. Like a number of desserts, it’s one which seems to have gained more traction in Japan than in it’s native France.

The cake is often scattered with a topping of slivered almonds before baking, though, for a bit of fun, I’ve borrowed the crackly, caramelized almond topping from the Scandavian toscakake. Doing so echoes the beloved pairing of apple, caramel and nuts while providing textural contrast between clafoutis-like custardy cake and crisp top.

Continue reading “invisible tosca cake”

black forest baba

black forest baba
black forest baba
black forest baba

This is a mashup of my two favourite retro desserts: baba au rhum and black forest cake – the result is, in essence, a very, very boozy black forest cake. The baba is flavoured with chocolate, soaked in a syrup of kirsch, rum and Chambord, and then served with plenty of whipped cream and a cherry kirsch compote.

Baba au rhum is classically a rich, yeasted cake soaked in a rum syrup. Recently I’ve been making babas based on the recipe in the Duchess Bake Shop book by Giselle Courteau. She dries out the babas for a couple days until they’re thoroughly desiccated and ready to absorb a startling amount of syrup. It’s a method that ensures the flavours of the syrup penetrate throughout the entire cake!

Continue reading “black forest baba”

strawberry rooibos almond cake (& the nagoya protocol)

strawberry rooibos almond cake
strawberry rooibos almond cake
strawberry rooibos almond cake

Rooibos tea comes from the plant Aspalathus linearis which grows only in the Western and Northern Cape areas. San and Khoi people, the indigenous peoples of southern Africa, have been harvesting, processing and drinking rooibos tea long before colonial times, passing traditional knowledge regarding the medical properties of rooibos between generations.

Under colonialism, the atrocities of genocide, enslavement and resource extraction concentrated political, economic and social power in the hands of colonists. One of those resources was the traditional knowledge around rooibos; during the apartheid in South Africa, the Rooibos Tea Control Board held a complete monopoly over production and marketing.

Continue reading “strawberry rooibos almond cake (& the nagoya protocol)”