teacakes sound so naff. but kugelhopf doesn’t. it has resonances of the old country. wherever that may have been. and all things sweet and heavy which come from the east. and when i saw these teacakes in the ottolenghi cookbook i was filled an overwhelming nostalgia for a time and a place which never existed as well as an insatiable hunger…for teacakes. i began the search for some mini kugelhopf tins. fortuitously there is a baking supplies store conveniently located near my house where the aforementioned tins were also conveniently located. it had been a while since i last turned on the oven…after some failed sourdough i felt it best to keep a low profile. after spending days up to my arms in fermented yeast, i felt a little numb to the whole exercise. and my self-esteem took quite a battering when my first sourdough, albeit a prototype, still in its embryonic/learning-what-not-to-do phase, failed to do any of the things it was required to do, including but not exclusive to, working. but as soon as i saw these teacakes i was suddenly filled with a sense of possibility and hope and i heard hundreds of voices in my head chanting “yes we can”. moved as i was by my own internal dialogue, i decided it was time to get back up on the dying horse and rediscover beauty. i looked to the truest most pure source of beauty i know – butter, sugar and vanilla. and surely enough, there it was. and here it is.
180g unsalted butter
260g plain flour
1tsp baking powder
1/2tsp baking soda
160g caster sugar
1tsp vanilla extract
170ml sour cream
2 pears halved, cored and cut into 1cm bits
first preheat your oven to 170 degrees. grease 6 mini kugelhopf tins. you can use muffin tins if you cant find the “proper” tins. no one will judge. but you will end up with muffins rather than teacakes. no one will judge you, you will only be cheating yourself. then prepare your fruit and by that i mean open your bag of frozen raspberries and cut up your pears. pears in small dice…they will stay the size they are so cut them the size that will make sense to your mouth
sift together the flour, baking powder and soda and salt. set this aside. cream the butter and sugar until light and gorgeous. mix in the eggs one at a time and then the vanilla and beat well.
gently fold in a third of the flour mixture, then a third of the sour cream. continue this until they are both mixed in and the batter is smooth. finally fold in the pears.
scatter some raspberries onto the base of the tin.
then spoon the mix into the tins and fill it almost to the top and smooth it over.
then press about 5 raspberries into the the mix so they are just below the surface.
bake for 25-30 minutes. check with a stick of any description you can find to make sure they are cooked through. not that there is anything wrong with raw cake batter. but by then, you may have had enough raw dough and will be looking for something more cooked through
let them cool before, in the immortal words of nigella, “applying to face”
nb. smoo – time this took was roughly an hour, including oven time as well as spoon-licking time, raspberry grazing time, and marvelling at the quality sara lee’s frozen raspberries which are remarkably superior to creative gourmet (which seem to come in one large frozen clump as opposed to sara lee’s exquisite, physics-defying, individualised raspberries which have a flavour i n’ere before tasted from a frozen berry) and cheaper.
nbb. i also made a ras-white-choc, replacing the pear with raspberries and inserting 100g white chocolate finely chopped – the berries bled and the chocolate was a bit of overkill. but it was still sublime – as only raspberry and white chocolate can be.