Friday, 5 October 2012
Vegan MoFo VI, Day 5 - British Food Friday
For the first British Food Friday, I made the classic Bakewell tart. According to Professor Wikipedia, the Bakewell tart hails from Derbyshire and consists of a shortcrust pastry, jam filling, and almond sponge layer.
I've only ever eaten Bakewell tart once - I think it was during the Worldwide Vegan Bake Sale this year. I actually got the train to Glasgow and built a day out around going to a bake sale. That's what not having a working oven does to a person. I really, really liked it, but it wasn't quite jammy enough for me. I swore I would make one myself one day when I had a working oven, but I'd have a massive jam layer. So, naturally, this was the first thing I thought of for this theme (in fact, I think I decided I wanted to make this and treacle tart and built the theme around that).
Last night, before I met Mike for dinner, I bought a block of frozen Jus Rol shortcrust pastry. I figured it would be thawed by the time we got home. Not so much, but I just defrosted it in the microwave. But because I'm a genius, I decided that it would be awesome if I made 2 tarts after 10pm and take them in to work when only 13 people were in the office that day. I mostly made this decision based on the fact that you're meant to use the crusts within 24 hours of defrosting and can't refreeze them.
I decided to make what I always thought was the standard - cherry Bakewell. I thought cherry Bakewell meant that the jam layer was cherry, but apparently it's just cherry because it has almond icing and a glace cherry on top (what?). But, whatever, whatever, I still used cherry jam. That was my first one. I decided to get a little experimental with my second one, so I made a PBJ Bakewell - raspberry/cherry jam layer (because I had extra cherry jam but not quite enough raspberry) with a Freenut butter cake topping.
For the sponge on the classic, I made a half recipe of the almond cake in Have Your Cake and Vegan Too (which I think I talked about in my first post). For the jam layer, I used some reduced sugar cherry jam from Sainsbury's that, because it had whole cherries, I blended until smooth (I don't like bits). I topped it with a simple water glaze (icing sugar mixed with water - I didn't even measure it). For the PBJ, I made the PB cupcakes in Vegan Cupcakes Take Over the World, and I used the last of my seedless raspberry jam mixed with a bit of leftover cherry jam. I melted some chocolate chips in the microwave with a couple of splashes of soymilk to drizzle over the top of this one.
These weren't quite the hit that the almond mocha cake was, but I think that's partially down to the office being half empty (there were 3 people working away from the office, 5 PT people who don't work Fridays, and 4 who were on holiday). The people who ate them loved them, though the classic was the clear favourite. I think people here really just don't do PBJ. I ended up coming home with a full pan (half of each). But I think it was a success for the first attempt!
I think I'm gonna try to make something savoury for the next BFF because I think my co-workers are gonna be a bit caked out after too long (especially since I'm taking something in on Monday and another person said he'd bring something on Tuesday). Also, I think I'm PMSing, because even though these weren't as good as the almond mocha cake, I wanted to cram both of them in my face all day, so I need to personally lay off the cakes too.
So, any ideas for what I can make next week?