this post, dear readers, has been sitting in my draft file for 2 weeks. (sorry!) the reason being; i just came back from the desert, and before i left i made a dessert - to bring with me of course!
i made a dessert to bring to the desert.
i made a dessert to bring to the desert.
i made a dessert to bring to the desert.
i think i've wanted to say that - and mean it - since about, 2nd grade.
ah, life if good!
and so is this membrillo tea cake.
like many of you on the preserving-gardening-seasonal-eating tip, i get a bit frantic about this time of year. deep in high chatelaine mode, trying to lighten up my larder shelves in preparation for the coming season. my last bit of 2010 membrillo was a perfect fit for this tea cake, but plum paste or any fruit cheese will do just as nicely.
it's a lightly sweet desert-perfect dessert. good also in other places, like the afternoon, with tea.
membrillo tea cake
adapted from heidi's amazing new book super natural every day
2 & 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
2/3 cups sugar * (i use raw)
1/2 teaspoon sea salt
1/3 cup + 1/2 teaspoon poppy seeds (i used white)
zest of 2 lemons, grated
2 eggs (from cage-free chickens please!)
1 & 1/2 cups whole yogurt
1/4 cup unsalted butter, melted
9 ounces membrillo (or other fruit paste) cubed
2 loaf pans approximately 9x5, buttered and lightly floured
1. preheat oven to 400 degrees.
2. melt butter, let cool to slightly warmer than room temperature.
3. in a large bowl stir flour, salt, sugar, 1/3 cup poppy seeds, baking powder, lemon zest.
4. in a separate bowl whisk together eggs and yogurt. whisk in melted butter.
5. add egg mixture to dry ingredients, stir until just combined. stir in 2/3rds of the membrillo cubes, distributing evenly.
6. divide evenly into loaf pans. smooth the tops with a spatula, distribute the remaining membrillo cubes over the top and give them a dusting with the remaining 1/2 teaspoon of poppy seeds.
7. bake for 10 minutes. switch the positions of the loaves and bake for 10-15 minutes more, or until a toothpick or cake tester comes out clean.
be careful not too over bake, as with all yogurt cakes, this one tastes best moist.
eat warm or cooled. it's also great toasted after a couple of days. whenever i make tea cakes i always eat one now and freeze one for later. freeze no longer than one month for best quality.
*pawnote: my homemade membrillo has less sugar than is the norm. when using a very sweet membrillo or fruit paste you could take the sugar down to 1/2 cup.
roast the toast: a now and then series devoted to pumping up the jams,
and other sweet preserves. 'cause a tigress can't live on bread alone. duh!
This looks beautiful and white poppy seeds? Never seen those before. Where did you find them?
ReplyDeleteI make membrillo every fall when quinces are in season and always have a hard time using it up, and this looks like a perfect recipe to try! Looks delicious!
ReplyDeletemy pantry shelf - the white poppy seeds i have from an indian store. they are used a lot as a thickener in indian cooking. i had black ones too, but they contain more oil and i found that they smelled a bit rancid so i had to throw them out. it was a reminder that it is a good idea to keep nuts and oily seeds in the freezer if you have the real estate.
ReplyDeletemarmande in the kitchen - it is, the membrillo cooks up to little chewy bites inside the cake!
Great idea to use fruit cheese like that. Will most certainly copy the idea. I too am suddenly realising I need to make a concerted effort to clear some fruit, from the freezer in particular. Seem to have worked my way through lots of jars already. Also need to bottle some rhubarb concoctions and get ready for the strawberries.
ReplyDelete