Dulce de Leche Cake with Pumpkin Seed Brittle / Rye and Spelt Loaf

Basking in an amateurish Instagram light on our living room table, here are my first two physical contributions to this blog in all their finery: a razzle-dazzle Dulce de Leche Cake with Pumpkin Seed Brittle and a juxtaposingly sombre Rye and Spelt Loaf. Let’s kick off with latter.

Rye and Spelt Loaf

This was taken from Paul Hollywood’s Bread book. Despite his recent streak of philandering he is still the ultimate yeast machine and, who knows, maybe the marriage had just gone stale (zing). I’d highly recommend this book for anyone who has ever given bread making a try, anyone who has thought about giving it a try or even anyone who has simply lusted after the smell of freshly baked bread. Word of warning: leave your bread makers at home (or rather in the cupboard), this is hand-made only. Bring your A game.

Because its taken from a published recipe book, I won’t post the details here. What I will say though is it uses both Rye and Spelt flour (obviously) but with a side of Strong White flour to help bind and rise. The most interesting aspect though is it employs an old sponging technique that I was unfamiliar with, at least since I used to steal my mates’ baked beans in my student days (zing 2). It essentially involves pre-proofing (without kneading) an amount of dough. Similar to a Sourdough culture I imagine although I am yet to take on this challenge.

I got a bit nervy on this bake. The loaf came out like a brick and only at that stage did I notice I’d forgotten to add olive oil at the start. However, it was seriously tasty and absolutely perfect with crab pate (which I had handily been gifted by a Chilean customer only the week before). Amazing, crunchy crust.

Dulce de Leche Cake with Pumpkin Seed Brittle

This tasty little number (link to the Good Food site recipe above) was born out of a Mexican themed dinner party I went to last Saturday in Peckham. The hosts always put on a spectacular feast (despite being a veggie, my mate Oli cooks a mean bit of Chorizo). I normally just turn up, scoff my face, win at Trivial Pursuit (no biggie) and leave. This time I thought I’d bring something to pay my way. In the end it was this cake plus a fiver. But I did in turn receive a six-pack of the best sausages in London from Peckham’s Flock and Herd Butchers. They’re nestled comfortably in our fridge and I shall be chomping on them this evening along with mash, red onion gravy, broccoli and (of course) lashings of Colemans. Excited.

Back to the cake. I wouldn’t say I’m an expert cake maker by any stretch of the imagination but fortunately a friend of mine is and she was happy to dish out advice. Specifically around the unusually long bake time (1hr 20mins). However, this is it at a very low heat 140 fan assisted plus we figured (rightly or wrongly) that the Greek Yoghurt would retard the baking process. Which it (or something) did.

It was meant to serve 12 but nearly all of it got munched by about half that number in the space of an hour. Result. Plus the brittle looks dead swanky.

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One thought on “Dulce de Leche Cake with Pumpkin Seed Brittle / Rye and Spelt Loaf

  1. Pingback: Raita Here, Raita Now | The Whimsical Onion

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