[Sca-cooks] Sweet bread or cake recipe needed

[Kerri Martinsen]

Only if you answer 1 question...where did you get the currants?????
Vitha

Period, Simple and very tasty: 

Johannesberen Turten

Crust
2 C flour, sifted (unbleached white all purpose)
3/4 cup butter, softened
1 tsp turbinado sugar
2 egg yolks (beat with a little water)
Pinch of salt
 
Cut flour into butter. Grind sugar with mortar & pestle until powdery. Sprinkle in salt. Beat egg yolks together with a little water. Add to flour mixture to make a crumbly dough.   Turn out onto floured surface and roll out.  The dough will be crumbly – add water as and bake slowly and delicately.  Turn over out of the torte pan/ and cut it lengthwise/ or how you will/ put it on the table warm/ and sprinkle with sugar.  You may also make with small grapes (currants) or not/ so it is good in both manners.
 
Currant Filling
 
5 oz almonds, grated (ground “loosely”)
1 Tablespoon rosewater
1 Tablespoon water
1/4 cup turbinado sugar, ground fine with mortar & pestle
1 1/4 cup fresh (or recently frozen) red currants, drained

Grind almonds – having small slivers of almonds is ok.  Dissolve the sugar in the rosewater – some will remain when water is saturated.  Add almonds. Stir throughout and let sit a few minutes.  Fold currants into almonds.  Bring mix to a simmer over a low fire.  Remove from heat.  Stir.  Let cool to room temperature.  Fill Turten as necessary.
--------------
OOP, but even more tasty if you can make it work.  The currants need to fresh or frozen, not dryed.

200 g. flour
100 g. sugar
100 g butter
1 egg
 
500 g. fresh or frozen red currants
3 eggs, separated
100 g sugar
125 g finely ground almonds
Powdered sugar
 
1.    Sift the flour into bowl.  Add butter, sugar and egg.  Kneed into a soft dough.  Wrap dough in foil and chill for 2 hours.
2.    Wash and drain the currants.  Set aside. 
3.    Beat the egg yolks and 1/2 the sugar until stiff.  Add Almonds
4.    In another bowl, beat egg whites and the rest of the sugar until stiff peaks form.  Fold into yolk mixture.  Fold in currants.
5.    Preheat oven to 375 degrees.
6.    Spray the bottom of a large springform pan with Non-stick spray.  Roll out dough on the bottom of the springform pan to make a bottom crust.  Replace sides of springform and gently pour in filling.  Spread flat.
7.    Place the pan on the second rack from the bottom.  Bake 40 minutes.
8.    Remove from oven and let cool in pan for 5 minutes.  Remove from pan and put the cake on a cooling rack. (Slide a thin knife between the cake and the pan to release)
9.    Sprinkle with powdered sugar.
10. Cut into small slices. This is a very rich torte.


On 12/19/04 12:25 PM, "M C Grasse" <grasse at mscd.edu> wrote:

> Greetings the list
> 
> I am hoping for recipe help.  I was kitchen help at an event last week, 
> and ended up salvaging a 5lb container of: currants and chopped almonds 
> that were simmered in white wine.  (It was to go in a rice dish where 
> the rice did not cooperate.  It seemed a shame to waste the stuff, so 
> it is in my fridge.)  I am HOPING to find a cake or bread recipe, 
> prefer period or at least period inspired,  that takes well to freezing 
> and ideally can be made in loaf pans.  Bonus if it is late period 
> English/British isles. 
> The mix reminds me very much of part of a Stollen dough (just add candy 
> fruits) but as we discussed, period Stollen are not the same creatures.
> 
> I know there are some great resources on this list so Im certain you 
> will come through with something.  Thanks for all the help in advance.
> 
> In Service
> Gwen Cat
>