The oasthouse cake: a rustic, fruit-filled delight that hails from the heart of the English countryside. This traditional treat gets its name from the hop drying oasts (buildings) where it was often baked and enjoyed by farmers after a long day of work. Today, we’re bringing the charm of the English countryside into your kitchen. Get ready to roll up your sleeves and discover How To Make Oasthouse Cake, a journey that’s as satisfying as the cake itself.
A Taste of History in Every Slice
Imagine biting into a soft, yeasted cake, bursting with juicy sultanas and currants, and topped with a crunchy, buttery crumble. That, my friends, is the magic of the oasthouse cake. Its origins are as humble as its ingredients, and while there are many variations across different regions in England, the heart of this recipe remains the same: a celebration of simple, good food.
Baking Your Own Oasthouse Cake: A Step-by-Step Guide
Ready to embark on your baking adventure? Here’s everything you need to create this rustic delight.
Ingredients You’ll Need:
For the Dough:
- 2 teaspoons active dry yeast
- 1/2 cup warm milk (around 100°F)
- 1/4 cup granulated sugar
- 3 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1 large egg, beaten
- 6 tablespoons unsalted butter, softened
For the Filling:
- 1 cup mixed dried fruit (sultanas, raisins, currants)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon (optional)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 tablespoons cold unsalted butter, cubed
Essential Baking Tools:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rolling pin
- 9-inch round cake pan
- Parchment paper
- Pastry cutter or fork (for the crumble)
Let’s Bake!
1. Prepare the Yeast: In a large bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it stand for about 5-10 minutes until foamy. This activates the yeast and ensures a well-risen cake.
2. Create the Dough: Add the remaining sugar, beaten egg, softened butter, and salt to the yeast mixture. Gradually incorporate the flour, mixing until a soft dough forms.
3. Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.
“Kneading is crucial for developing the gluten in the dough,” explains renowned pastry chef, Emily Carter. “It gives the oasthouse cake its signature soft and slightly chewy texture.”
4. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour or until doubled in size.
5. Prepare the Filling: While the dough is rising, combine the dried fruit, flour, and cinnamon (if using) in a separate bowl. This simple step prevents the fruit from sinking to the bottom of the cake.
6. Assemble the Cake: Punch down the risen dough to release any air bubbles. Roll it out on a lightly floured surface into a 12-inch circle. Spread the fruit filling evenly over the dough.
7. Shape and Second Rise: Carefully roll the dough into a log and then form it into a ring. Place the ring in a parchment-lined 9-inch cake pan. Cover and let it rise again for another 30 minutes.
8. Make the Crumble: While the cake is having its second rise, combine the flour and sugar for the crumble topping in a bowl. Cut in the cold butter using a pastry cutter or a fork until the mixture resembles coarse crumbs.
9. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Sprinkle the crumble topping evenly over the cake. Bake for about 30-35 minutes or until golden brown and cooked through.
10. Cool and Enjoy: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Freshly baked oasthouse cake
Tips for the Perfect Oasthouse Cake:
- Proofing the Yeast: Make sure your yeast is active by proofing it in warm milk. If it doesn’t foam, your yeast might be old and you’ll need a fresh batch.
- Don’t Overmix the Dough: Overmixing can lead to a tough cake. Stop mixing once the dough comes together.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better incorporation into the dough.
FAQs:
Q: Can I use different dried fruits?
A: Absolutely! Feel free to experiment with your favorite dried fruits. Chopped dates, apricots, or cranberries would add delicious flavor variations.
Q: Can I freeze oasthouse cake?
A: Yes, you can freeze it for up to 2 months. Ensure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil before freezing.
Enjoying a slice of oasthouse cake
A Slice of Tradition for Every Occasion
Oasthouse cake is incredibly versatile. Enjoy it warm from the oven or at room temperature. Pair it with a dollop of clotted cream, a scoop of vanilla ice cream, or a steaming cup of tea for the ultimate British experience.
Baking an oasthouse cake is more than just following a recipe – it’s about connecting with a rich culinary history and sharing a homemade treat with the ones you love. So gather your ingredients, put on your apron, and enjoy the journey of baking this delightful piece of British heritage. Happy baking!
