Jamie Oliver's cake

Category: Easter
Jamie Oliver's cake

Ingredients

dry yeast 14 g
wheat flour of the highest grade 600 g
milk 2.5% 250 g
water 100 g
yolks 132 g (6 pcs)
sugar 200 g
salt pinch
melted butter 125 g
honey 1 tbsp. l
raisins 50 g
candied fruit 75 g
almond 25 g
ground cardamom 1 tbsp. l
zest of 1 lemon
seeds of 1 vanilla pod

Cooking method

  • Jamie Oliver's cakeDissolve honey in warm water, add yeast, stir.
  • Jamie Oliver's cakeLeave at room temperature for 10 minutes.
  • Jamie Oliver's cakeIn a bowl, combine half the sugar and 100 grams of flour (of the total).
  • Bring the milk to a boil, but do not boil. Remove from heat, pour into a mixture of sugar and flour.
  • Jamie Oliver's cakeStir and cool until warm.
  • Jamie Oliver's cakePour in yeast, mix.
  • Jamie Oliver's cakeAdd melted butter and stir.
  • Jamie Oliver's cakeIn a separate bowl, beat the egg yolks with the remaining sugar into a fluffy white mass.
  • Jamie Oliver's cakeIntroduce the milk-yeast mixture into them.
  • Jamie Oliver's cakePour the resulting mixture into a mixing bowl or a bucket of a bread machine, add the remaining flour.
  • Jamie Oliver's cake
  • Jamie Oliver's cakeKnead a soft, silky dough.
  • Jamie Oliver's cakeGrate the lemon zest.
  • Jamie Oliver's cakeFinely chop the almonds.
  • Jamie Oliver's cakeChop candied fruits, add raisins. *
  • Jamie Oliver's cakeAdd vanilla, cardamom, zest, almonds, raisins and candied fruits to the dough.
  • Jamie Oliver's cakeKnead so that they are evenly distributed in the dough.
  • Jamie Oliver's cakeLeave the dough to ferment at room temperature for 2.5-3 hours.
  • Jamie Oliver's cakeKnead the finished dough. Divide into forms, filling them in one third. **
  • Cover the forms with foil. Proofing for 60-120 minutes. The dough should rise almost to the top. ***
  • Bake in an oven preheated to 160C degrees. ****
  • Decorate ready-made Easter cakes as desired.
  • Jamie Oliver's cake
  • Jamie Oliver's cake
  • The cake is very tender, very soft, you can eat it with your lips. The pulp is airy, fibrous. Perhaps the sweet tooth will not have enough sugar.

Note

* Candied fruits and raisins are pre-soaked in cognac. Dried and rolled in a small amount of flour before adding to the dough.
** This amount of dough is designed for 4 forms d 11 and h 9 cm. I had a slightly larger volume, d 13 and h 11 cm.
*** The dough in the proofer rose very slowly, although I put the forms in the oven with the light on.
**** Baked from a cold oven, no convection. I brought the temperature to 180C, after 7-8 minutes I lowered it to 160C and brought the cakes to readiness.

The recipe from here: 🔗

fatinya
Sonadora, Manya, thanks, while in the piggy bank (post!). I really love new recipes for cakes and I definitely try the ones I like, although I don't eat myself, but feeding is such a pleasure!
celfh
Manyunya, the cake is beautiful!
Rituslya
Manyunik, aaaaaaa !!!
What a noble cake! No, not even Easter cake, but Kulich!
What a handsome man! Oh, what a crumb!
Manyun, a treat for the eyes! I sit, open the page and admire.
Svetlenki
Sonadora, Manechka, I will join the chorus of those who admire your golden hands. Wonderful Easter cake

And special thanks for the link to LJ. There are fun recipes out there
Sonadora
Svetlana, Tatyana, Rita, Sveta, girls, thank you very much. I would be glad if the recipe is useful to you. It seems that I have a favorite recipe for Easter cake, to which I always return, but every year I am drawn to experiments.
Marusya
ManThank you for such beauty! Last year I baked your cake from Maggie Gleser, now I'll try this one. I never bake a rehearsal, I'm sure I will like this one
I like all yours!
Trishka
Manyasha, I'm fse, I'm lying in a swoon !!!
This is not Easter cake, this is Shedevrrrr, however, like all your creations !!!
Easter is coming soon, we are preparing in advance, thanks for the beauty !!!
Kara
Quote: Maroussia
I like your everything!
PPKS! You don't even need to rehearse Mana's recipes Manechka, I've been baking the same recipe for several years now, I want a new one. This one will bake! Thank you, sorceress
Cirre
Well, before it appears, the masterpiece is ready. I don't like to bake cakes, but I'll try yours
Maroussia
Quote: Kara
PPKS!
Irina,
NM
I saw the pictures for the recipe at once you can see whose hands it was: girl_haha: Manechka beauty, while the recipe is bookmarked I will bake.
Shyrshunchik
Easter cakes are flying :) then spring is coming soon. : drinks_milk: Thanks for the recipe.
Irina Dolars
Manya, what a handsome! It becomes so festive in the soul!
Hooray for new experiments!
Albina
ManechkaWhat a delicious Easter cake Rehearsals for Easter have already started
Tanuhka
Thanks for the recipe, I'm rehearsing now)), while the dough is in the bread maker, tell me the approximate baking time? I want to bake in Nordic forms.
melanya
Manya, thanks for the wonderful recipe! Everything is detailed and understandable at first glance, I will definitely try!
Sonadora
Maroussia, 🌼Ksyusha🌻, Irina, Galina, Hope, Tatyana, Irina, Albina, Tatyana, Irina, thanks a lot, girls. A good recipe is always a pleasure to share. I hope you find it useful too.

Quote: Tanuhka

Can you tell me the approximate baking time? I want to bake in Nordic forms.
The baking time will greatly depend on the size of the molds and the oven. It took me 35 minutes. Each mold contained 388 grams of dough.
Kras-Vlas
Manechka! Kulich is just handsome! I admire !!!
Thank you for describing everything in such detail, it is very important for me to know the size of the mold and the amount of dough in each one, I always suffer
I will definitely try!
Sonadora
Thank you, Olga.
Every time I myself am tormented by the skok of what kind of dough to put in the molds.
Tanuhka
I report, I baked, I didn't bake the top a little, I didn't wait 10 minutes. The dough put in just over half of the mold, as advised. During the proofing (about an hour) it did not rise at all, I decided, okay, I'll put it that way. But lo and behold! How flooded in the oven! It is a pity that I did not take a photo before. She put the dough on yeast for baking, it smells awesome of vanilla. The cake turned out to be crumbly, airy. It's good that they warned that you can have more sugar)), I added 50 grams, it worked!
Jamie Oliver's cake
ElenaM
Sonadora, Manya, kulich class! And you can ask a question: if you do not put raisins, candied fruits, nuts (well, no one) in the dough, you need to increase the flour and, if necessary, by how much?
ninza
Manechka, dear and beloved! Let me kiss you. I am delighted!
Sonadora
Tanuhka, Tatiana, hurray! The first one went!
It turned out awesome in the Nordic form. At first, I also wanted to make in a large form for a kugelhopf, but then I decided to use a paper oven. I filled them with a quarter of the dough. I didn't want to grow at the proofer either; I waited for two hours.

ElenaMElena, you don't need to increase the amount of flour, but I would add sugar. Without raisins and candied fruits, there will be a completely unsweetened cake.

ninza, Ninochka, thank you, dear. I would be glad if the recipe comes in handy.

ninza
Manechka will definitely come in handy.
Tatka1
Sonadora, Manya, I’m ready to bake your cakes and bread without trial batches, always an excellent result! This year I will make this recipe too!
Thank you!
VarvaraDent
Well, very cute Easter cake, purely interesting form))
Sonadora
ninza, Nina, boom wait for your impressions.

Tatka1, Tanya, her, you still need to try. Everything is simple with bread, but Easter cake is too individual, everyone has their own preferences.

VarvaraDent, Varvara, thank you. Join us.
Tatka1
Manya, well, last year I baked cakes for the first time in my life, this was your recipe

"Cold" night dough cake from Maggie Gleser

The result pleased not only me (there is a report in the subject)
Sonadora
Tatyanahow you and him, with the "cold" Easter cake, coincided well.
And I have been in search for a year. There is, of course, a favorite, but to the ideal and he does not hold out a little. I want a tender, buttery-juicy crumb that is mega-airy and fibrous.
Tatyana1103
Quote: Sonadora
And I have been in search for a year. There is, of course, a favorite, but to the ideal and he does not hold out a little. I want a tender, buttery-juicy crumb that is mega-airy and fibrous.
Manya, it's better not to say how they took me off my tongue, every year I am in search, everyone likes what I bake, but I still miss something.
Willie
is it probably a pannetone?
kolobashka
Manya, SOS! Mix the dough. But it seems to me that it is watery. How do you shield, add flour or let the fry wander around?




🔗


From here video




The dome rose in 2 hours. Stir in raisins / candied fruits, divided into forms. I put it on the proofer. The dough seems to be normal in consistency, the current is very sticky. Let's see what the half-hearted thing is.




Oh! I completely forgot to put the spices.




Tasty!!!!!
VeraU
Who is stirring this cake with a planetary mixer? Please share your experience. At what speed, how long? Did it work, is the dough elastic?
kolobashka
I! There is even a video above.
VeraU
Varvara, thank you for responding. Unfortunately the video is not available. Maybe answer in words.
kolobashka
At 1 speed. The dough turned out to be a little liquid, I did not add flour. The result is wonderful Easter cakes.




Jamie Oliver's cake
VeraU
Varvara, thank you. How I would like to make such beauty. For flour, advise which one is better to take. What percentage of fat / protein? And about yeast. Which are dry, just dry, or quick or instant? How long did they interfere at first speed?
kolobashka
Ordinary flour, whatever. Fresh yeast. Interfered for 15 minutes.
Sonadora
Virgin, I beg your pardon. I don't receive email notifications.

Barbara, the cake turned out to be excellent crumb. How sweet was it for you?
Unfortunately, I cannot watch the video, it does not open.
My dough was not liquid, I baked from Makfa.

Vera, I had Saf-moment yeast, white-red packaging. Makfa flour, protein 10.5. In Kesh, you probably need to knead for about 20 minutes.
VeraU
Manya, thanks for the answer. It is good that flour and yeast are not exclusive. That is why I chose your recipe, which is modern and understandable.
Your advice is also needed. How to divide eggs into half a serving? I doubt my Bosch will knead a full portion. What eggs do you have in your recipe, c0 or c1?
klavick
I baked two weeks ago. I liked it very much! Thank you!

Jamie Oliver's cake
VeraU
Manya, excuse me, about the division of eggs, the question is cleared. You have 6. There are 5 yolks in another recipe. Thinking how to share. So I got confused. I want to try 2 options on the weekend.
Sonadora
klavick, Olya, super! Awesome cakes turned out!

VeraU, Vera, if possible, to me on "you". The yolk of the CO egg is 20 grams (this cake was taken by the SV, the yolk was 22 grams). Half of the yolk can be replaced with milk or butter.
VeraU
Manya, thanks for the quick reply. Tomorrow to the store for eggs and flour. At home, there was only flour with protein12 and 14. And on Sunday I'll be creating!
Kara
Quote: Kolobashka
Manya, SOS! Mix the dough. But it seems to me that it is watery. How to shield, add flour or let the fry wander
Man, I have the same story, I have already added 100 grams of additional flour, but the dough is still liquid, there is no question of any kolobok. Or shouldn't it be? Keshka has been kneading for 20 minutes. Pulling the dough like you do in the photo, it doesn't work

Jamie Oliver's cake
I just figured out the liquid / flour even without sugar it turns out 617 g / 600 g - it's even thinner than pulish

PS: flour - Makfa
Sonadora
Irin, and if you still mix? I made grams in grams, the dough was not liquid. Soft, yes, but there was no trace under the mixer. Maybe I was so lucky, the flour was so dry (for bread for 400 g of flour I take 300 g of water - and not enough)?
Quote: Kara

Keshka has been kneading for 20 minutes. Pulling the dough like you do in the photo, it doesn't work
Right now they will beat me with slippers, but Panas, as a kneader, I like Kesha more. I can’t adapt to the latter: I knead the dough in it for 20 minutes, but it’s the same "liquid". I start adding flour and the result is a hammered dough.
VeraU
Irina, what happened as a result? Write please.
Sonadora
Quote: VeraU

Irina, what happened as a result? Write please.
I subscribe to the question. Irin, how is cake?
Kara
Girls, the cake turned out great !! We were ready in the evening, so I left it to "brew" until morning. When I came home from work the next day, there was nothing to photograph. Well, even though I left a piece to try, I added 20 grams more sugar, but next time I’ll add a little more, total +40 grams. And flour, as I wrote, +100 gr. The crumb turned out to be tender, the dough was not clogged. The proofing is really very long, but still incomparable with other recipes. Therefore, I will bake this recipe for Easter.

Manechka, thanks again

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