This is an odds and ends post I think. It's Sunday evening. I've spent the day by myself both resting and doing laps around the house, laundry, defrosting sweatbreads and lamb tongue for dinner, dishes, napping, drinking a glass of mead, and costing out jam recipes I made last year. On Thursday I started a big feeling post about my mother's land back in Vermont. It's the farm I grew up on. I've had the property on my mind for years, but only very recently did I start sharing my dreams and designs for the property with my mother. She is a wonderfully practical woman so I have always thought that I needed a business plan and financial backing before I could come to her with my ideas. She is also (I am learning) very supportive and interested in putting the Vermont land she lives on back to work. This is a very big deal and it involves an intimacy with my home and my mother that is all new to me. Writing about a possible business with my mother back on the land where I grew up is a ball of emotion on the large side. For now the whole thing is sitting in my draft box so I can think more. I had a torrid love affair with a box of Seville oranges and my new copper jam pan.
Now my mind just skitters about. I look online at prices for commercial kitchen rentals here in Seattle. I continue to contemplate whether or how to start producing jam commercially on a level that allows me greater selling opportunities rather than continuing with the grassroots-friends-and-family-suggested-donation approach I currently take. In my head I imagine all the math I must do to establish how much every angle of a micro-jam business costs. Last weekend, I looked at the recipe for Blackberry and Damson Plum with Lemon Basil. Using conservative, ie, high, prices for the fruit, honey, and jars, I came up with a rough cost of goods per jar. Just for the ingredients I calculated a $4.67 cost per 6 oz. jar. I know that's a high price, but I actually found the numbers and their tangibility encouraging.
Then my brain ratcheted to another ongoing question of mine concerning the jam I make. What are its uses again? I spent the next couple days eating jam on toast. People tend to imagine bread first when they think of jam. I rarely eat jam on toast so I wanted to experience my preserves in their natural habitat. At first I loved my morning plate of bread slices, each adorned with a different jam flavor. Good stuff I thought, but by day three, the sweetness of the jam got insipid and I found myself heading for the tartest flavors I could find amongst my stores.
Once I ran out of bread I turned to my two current favorite cookbooks for thinking about fruit and cooking, Pam Corbin's Cake Handbook from the River Cottage Handbook series and Nigel Slater's Ripe. The recipes for Seville Orange Polenta Cake and Banana Bread in the River Cottage Cake Handbook stuck out to me. I decided to combine them into a cake. For my first take on this idea I used a Banana Bread recipe subbing preserves for the mashed banana. Testing out different kinds of honey last year I accumulated more batches of lemon marmalade than I could eat which made it the natural choice for the cake.
How did it turn out? I am terrible at answering this question. At work it's my job to decide if something tastes "right", but when it comes to eating food at home I am so much less picky. Even more so when tasting sweets. I adore cake. Almost anything baked and sweet I love. Taste Notes, here goes: (Oh, I frosted the cake with a combination of creme fraiche and lemon marmalade.) Taste was good, sweet!, definitely lemony with a touch of that marmalade bitterness. I found the texture disarmingly soft, a zero-to-one-chew-needed-before-swallowing kind of softness. Keep in mind, this was my reaction after eating the cake several hours after it came out of the oven. The cake's mouth-feel improved and all the flavors integrated more by day two. By day four the cake was gone. I think it hit its peak on day three. This isn't unusual for cakes. At my work we currently bake a molasses spice cake that definitely improves with age. I want to make my Marmalade Cake again, tweak it some, maybe you'd like to work on it too? Here is my recipe for now:
Citrus Marmalade Cake
Sift together the following and set aside: 3 cups almond flour + 1/8 t salt + 1/2 t baking soda
Combine the following in 1 bowl and once mixed add to dry ingredients: 1 c citrus marmalade + 1/4 c honey + 4 eggs + 1/2 c yogurt + dash of vanilla extract + zest from 2 lemons
I baked this is in two cake pans in a 325 degrees Fahrenheit until done. Isn't that a maddening direction? Til'Done! No, but seriously my baking times will differ from yours and yours and yours. Just make sure to peep in the oven after 15 minutes and move the cakes around to ensure even baking. It's almond flour and honey so be extra vigilant, these ingredients brown quickly. These cakes should not take longer than a 40 minutes to bake.
Let the cakes rest for several minutes before you pop them out of their pans and place them on cooling racks.
While they rest, mix together the Citrus Marmalade Frosting: 2/3 c creme fraiche + 1/3 c citrus marmalade + 1/4 c honey.
Once the cakes cool completely, ice them up! Remember, this cake improves with a little rest time. Taste it over several days and see how it changes.
Refrigeration isn't necessary, just store covered in a cool place.