The new 'Rebecca's Riot' tea from the Pembrokeshire Tea Company has inspired us to make a similarly elegant cake to accompany it. The tea soaked sultanas keep the cake moist and tea makes the icing the colour of vintage oyster satin. Dried cornflower petals add interest (but not a lot of flavour)
Pembrokeshire Tea Cake
Pot of Rebecca's Riot tea (strong)
250g soft butter
250g golden caster sugar
250g self raising flour
1tsp baking powder
4 large free range eggs
300g sieved icing sugar
Oven 180C/350F/ gas mark 4
Soak the sultanas in the strained tea for about an hour then drain - keep the remaining tea for the icing.
Toss the sultanas in a little of the flour to prevent sinking.
Using an electric mixer beat the remaining ingredients until pale and fluffy.
Fold in the sultanas.
Spoon into a 25cm diameter tin which has been greased and base lined.
Bake for 45-50 mins until golden and springy.
Make a simple glace icing by adding enough of the tea to the icing sugar to make a spreadable icing
Leave to set
Make another pot of tea and cut a big slice of cake - enjoy!
So far it has been a pretty good summer, with our customers being able to enjoy the fantastic views from our quayside setting. Pembrokeshire Fish Week gave us the opportunity to try out some new dishes including a delicious seafood cawl with cockles, scallops and Welsh bacon, plus old favourites like our smoked mackerel pate, oak roast salmon with cucumber pickle & homemade soda bread and crab tart.With Pembroke Festival and Seafair Haven at the weekend we have had the added spectacle of numerous boats sailing into the Castle Pond. There is a rich history of maritime trading in Pembroke and the Cornstore is an important part of that heritage. Beams from old sailing vessels were used in the construction of the building and remain highly visible.
Sometimes I make something that looks so good I don't want to sell it! Lovely crisp pastry shells filled with crème patisserie and topped with strawberries. Warmed redcurrant jelly gives a shiny finish and makes them look like something you might see in a smart Parisian bakery. They tasted pretty good too!
A seriously gorgeous cake, which is just as well considering the effort involved in extracting ONE coconut from it's husky exterior. If any of our customers were puzzled by the sight of me bashing a carrier bag with a rubber mallet on the steps outside, all is revealed! Once I'd pierced it, drained the milk out, cracked it, took the hard shell off, removed the brown skin and finally grated it - I was so exhausted I made the cake the day after! But I did have a lovely pile of moist fragrant coconut, a million miles away from the desiccated stuff.
We used this recipe from Delia Smith. The only alterations I made were to double the quantity of mascarpone in the frosting and omit the fromage frais, and I used more coconut to cover the cake than she suggests. Now where can I buy a ready prepared coconut.....?!
Had a few days off recently and was able to treat my mum to a lovely lunch at 'Blooms and Beverages' in Saundersfoot. A winning combination of cafe and flower shop they do a good selection of lunchtime dishes in wonderful surroundings. I had a beetroot feta salad which was very generous and mum had Posh Beans on Toast - butter beans and chorizo in a tomato sauce. Too full for cakes and too hot for coffee, guess I'll just have to go back!
My lovely mum at
Blooms and Beverages, Rose Cottage, High St, Saundersfoot, Pembrokeshire
Despite the awful wintery weather Easter is here and some new bakes have joined the roll call of springtime favourites. I have never made a proper simnel cake before, always do a cupcake version instead. This was lovely! Really moist with sherry soaked fruit and the marzipan layer. Controversially I put all twelve apostles on top - mainly because I wanted twelve portions!
No hot cross buns this year as it was too cold for the dough to rise.
Laura made these easter egg biscuits from the Popina Book of Baking and as you can see they are very close to the photo in the book. And that never happens! Dark chocolate biscuits, topped with white chocolate and jewel-like nuts and cranberries.
The cafe is open Mondays to Saturdays from 10am until 5pm. Light lunches are served between 11.30am and 4pm, with coffees and cakes served all day. A limited number of tables can be reserved each day, please phone 01646 684290 to book. Parking is available at the front and rear of the building http://www.thecornstore.com
Thirty-something latecomer to the catering trade, I have been running the Cornstore Café for five years now. Bordering on obsession, every waking (and sleeping) moment is concerned with food - trying out recipes, reading cookbooks and trawling the web for inspiration. And now I'm going to write about it too....