OK then ... on to the next version. Still Christmas cake inspired! I'm going for a little more texture this time and instead of adding essential oils of spices and citrus, whole spices will be steeped in the brandy before it is added and then the spice oils can be cooked (as they are in a christmas cake)
120g Virginia Lamina Flour
40g Burley Stem Flour
40g Virginia stem Flour
18g sea salt
100ml boiling water
100ml french brandy left to steep overnight with 5 cloves, 1 sticks of cinnamon, half a vanilla pod, 1/8 nutmeg cut up and the zest of half an orange
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The cook time will be the same - 24 hrs at 85ºC followed by 12 hrs at 75ºC once 4 teaspoons of lye water have been added and mixed in.
I'm a little more hopeful that this will not be overpowered by spice ... and the recipe has the added benefit that you can find most of the ingredients in the average kitchen.
120g Virginia Lamina Flour
40g Burley Stem Flour
40g Virginia stem Flour
18g sea salt
100ml boiling water
100ml french brandy left to steep overnight with 5 cloves, 1 sticks of cinnamon, half a vanilla pod, 1/8 nutmeg cut up and the zest of half an orange
_________________________
The cook time will be the same - 24 hrs at 85ºC followed by 12 hrs at 75ºC once 4 teaspoons of lye water have been added and mixed in.
I'm a little more hopeful that this will not be overpowered by spice ... and the recipe has the added benefit that you can find most of the ingredients in the average kitchen.
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