1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:11,773 Speaker 1: from News Talks at. 3 00:00:11,653 --> 00:00:16,053 Speaker 2: B Nikki Weeks is with us. Now, Good morning Nikki. Yes, 4 00:00:16,093 --> 00:00:19,413 Speaker 2: good morning fan chies, and welcome back to I'm looking 5 00:00:19,413 --> 00:00:20,573 Speaker 2: at the window this blue sky. 6 00:00:20,773 --> 00:00:23,573 Speaker 3: I was going to say, you know, I. 7 00:00:23,573 --> 00:00:25,293 Speaker 2: Don't get went to weather here in New Zealand. You 8 00:00:25,413 --> 00:00:26,253 Speaker 2: just you've been in Bali. 9 00:00:26,733 --> 00:00:29,973 Speaker 3: I have been in Bali. Yes, it was absolutely anorable, 10 00:00:29,973 --> 00:00:32,013 Speaker 3: but I was I was just telling our producer that 11 00:00:32,493 --> 00:00:35,813 Speaker 3: I also love coming home, probably more than more than 12 00:00:35,893 --> 00:00:37,773 Speaker 3: more than the holiday. I love coming home and I've 13 00:00:37,813 --> 00:00:40,373 Speaker 3: loved coming home to the cold weather. I'm inspired by 14 00:00:40,373 --> 00:00:43,653 Speaker 3: lots of Balinese food, but home is best, I think, 15 00:00:43,693 --> 00:00:47,013 Speaker 3: you know. So yeah, well, see how we go with 16 00:00:47,253 --> 00:00:49,653 Speaker 3: testings of Balinese recipes and I'll rock those out in 17 00:00:49,653 --> 00:00:50,173 Speaker 3: a few weeks. 18 00:00:50,413 --> 00:00:52,653 Speaker 2: Fantastic. Now that's a good attitude. Helps get over the 19 00:00:52,693 --> 00:00:57,373 Speaker 2: jet lag. Yeah, yeah, you have got a King's Birthday 20 00:00:57,453 --> 00:01:01,093 Speaker 2: Leamington cake. Ressus warning, I I never tire of Leamington. 21 00:01:01,853 --> 00:01:05,293 Speaker 3: I never tire of Leamington's and this Leamington cake once 22 00:01:05,333 --> 00:01:08,173 Speaker 3: you start making it, you'll never tire of it either. People. 23 00:01:08,213 --> 00:01:10,693 Speaker 3: It just brings a huge smile to everybody's face. It's 24 00:01:10,773 --> 00:01:13,973 Speaker 3: just it's kind of hilarious and glorious and actually super 25 00:01:13,973 --> 00:01:16,653 Speaker 3: easy to make, and it is absolutely delicious. Why is 26 00:01:16,693 --> 00:01:20,293 Speaker 3: it hilarious, Well, because it's sort of this giant leamington, 27 00:01:20,413 --> 00:01:21,813 Speaker 3: you know what I mean, And it's kind of like 28 00:01:21,893 --> 00:01:24,973 Speaker 3: what the heck, you know. But there's a few things 29 00:01:24,973 --> 00:01:27,293 Speaker 3: that make this a really lovely kind of adult cake, 30 00:01:27,333 --> 00:01:29,813 Speaker 3: and that is the tart raspberry jet and sort of 31 00:01:30,053 --> 00:01:32,693 Speaker 3: icing that's on it. And I do use fresh raspberries 32 00:01:32,733 --> 00:01:35,293 Speaker 3: for this, and that gives a tartness to it, which 33 00:01:35,333 --> 00:01:37,733 Speaker 3: I think is really important. Otherwise it's just quite sweet 34 00:01:37,893 --> 00:01:40,493 Speaker 3: because coconuts quite sweet. There's a sponge cake and that 35 00:01:40,573 --> 00:01:43,693 Speaker 3: sort of thing. No, it's absolutely beautiful. I just keep 36 00:01:43,733 --> 00:01:46,853 Speaker 3: on making this as a as a birthday cake or 37 00:01:46,893 --> 00:01:49,133 Speaker 3: celebration cake. So here you go, and I'm going to 38 00:01:49,173 --> 00:01:51,093 Speaker 3: give a couple of really good cheats. So the first 39 00:01:51,213 --> 00:01:53,853 Speaker 3: cheat is you don't need to make your own sponge cake. 40 00:01:53,893 --> 00:01:57,293 Speaker 3: You could buy a trifle sponge from a supermarket. But 41 00:01:57,933 --> 00:01:59,893 Speaker 3: I'm going to talk to you about making a sponge cake. 42 00:01:59,933 --> 00:02:02,653 Speaker 3: But I've made it with both and it's equally well received. 43 00:02:02,733 --> 00:02:05,973 Speaker 3: So throw your raven on at one hundred and seventy 44 00:02:06,493 --> 00:02:11,973 Speaker 3: degrees celsius on fan bake. And then let's make a 45 00:02:12,013 --> 00:02:15,213 Speaker 3: little sponge cake. So grease two round cake tins. I've 46 00:02:15,293 --> 00:02:18,053 Speaker 3: used ones that are about anywhere between twenty and twenty 47 00:02:18,053 --> 00:02:21,413 Speaker 3: three centimeters. This cake will be fine. So that's the 48 00:02:21,453 --> 00:02:23,693 Speaker 3: size of your cake tins. And dust them with flour. 49 00:02:24,173 --> 00:02:26,013 Speaker 3: Now you want your button nice and soft. I've got 50 00:02:26,053 --> 00:02:29,573 Speaker 3: one hundred and thirty grams of unsalted butter. If you've 51 00:02:29,573 --> 00:02:31,533 Speaker 3: only got salted, for goodness sake, that's fine. I mean, 52 00:02:31,573 --> 00:02:33,413 Speaker 3: butter is such a fortune these days. Any sort of 53 00:02:33,453 --> 00:02:36,093 Speaker 3: butter is a luxury. Beat the butter until it's really 54 00:02:36,133 --> 00:02:38,293 Speaker 3: lovely and soft with the sugar. One cup of caster 55 00:02:38,413 --> 00:02:41,653 Speaker 3: sugar and two teaspoons of vanilla extract. And you want 56 00:02:41,693 --> 00:02:44,253 Speaker 3: that to be really light and fluffy. That is the 57 00:02:44,333 --> 00:02:46,333 Speaker 3: key that you know, write this food stage for a 58 00:02:46,373 --> 00:02:49,213 Speaker 3: decent sponge cake. You've got three large eggs that we're 59 00:02:49,213 --> 00:02:51,493 Speaker 3: going to add to that creamed butter and sugar. Add 60 00:02:51,493 --> 00:02:53,453 Speaker 3: them one at a time, mixing them kind of really 61 00:02:53,493 --> 00:02:56,293 Speaker 3: well in between, and by really well, I probably mean 62 00:02:56,333 --> 00:03:00,653 Speaker 3: about beaten for about twenty seconds after each egg addition. 63 00:03:01,333 --> 00:03:02,973 Speaker 3: Then you want to stir in some flour, and I've 64 00:03:03,053 --> 00:03:05,733 Speaker 3: used two in a food cups of self raising flour. 65 00:03:06,053 --> 00:03:08,333 Speaker 3: Of the you could use plain flour and add some 66 00:03:08,373 --> 00:03:12,653 Speaker 3: baking powder, probably two teaspoons of baking powder. A good 67 00:03:12,693 --> 00:03:14,933 Speaker 3: pinch of salt gives it some balance. I wouldn't miss 68 00:03:14,973 --> 00:03:16,893 Speaker 3: that out. And I've got a cup of milk, so 69 00:03:16,933 --> 00:03:20,333 Speaker 3: I stir in the flour and the milk kind of alternately. 70 00:03:21,133 --> 00:03:23,053 Speaker 3: And you just don't want to overmix a sponge cake 71 00:03:23,093 --> 00:03:26,253 Speaker 3: because that gets the glutens in the flour to start stretching, 72 00:03:26,293 --> 00:03:28,973 Speaker 3: and that'll make a tough cake. I've got two cake 73 00:03:29,013 --> 00:03:31,613 Speaker 3: tins here, so I want to divide my batter one 74 00:03:31,693 --> 00:03:34,053 Speaker 3: thod and one and two thods in another. You do 75 00:03:34,173 --> 00:03:36,773 Speaker 3: not have to be too careful with this. You want 76 00:03:36,813 --> 00:03:39,413 Speaker 3: to bake for about twenty five minutes. The thicker one 77 00:03:39,493 --> 00:03:43,133 Speaker 3: will probably take about five to seven minutes longer. And 78 00:03:43,173 --> 00:03:45,853 Speaker 3: a sponge cake is cooked Francesca when you can press 79 00:03:45,893 --> 00:03:49,253 Speaker 3: it just gently and it springs back easily to the touch. 80 00:03:49,613 --> 00:03:52,453 Speaker 3: So I'd kind of start checking my cake from about 81 00:03:52,493 --> 00:03:55,573 Speaker 3: twenty three minutes after that time. It's not going to 82 00:03:55,613 --> 00:03:57,413 Speaker 3: sink when you open the oven. If you start opening 83 00:03:57,453 --> 00:04:00,693 Speaker 3: the oven earlier. You're in trouble, and I've probably made 84 00:04:00,693 --> 00:04:03,173 Speaker 3: all that sound complicated, but it's super easy. You want 85 00:04:03,173 --> 00:04:05,253 Speaker 3: to leave these to call for twelve to fifteen minutes 86 00:04:05,293 --> 00:04:07,853 Speaker 3: and then turn them out their cake tins on a 87 00:04:07,853 --> 00:04:10,453 Speaker 3: wire wrap to make sure that they are called completely. 88 00:04:10,773 --> 00:04:13,413 Speaker 3: If they've risen up too much, some people's ovens do that, 89 00:04:13,413 --> 00:04:14,933 Speaker 3: that's fine, and they've got a bit of a dome 90 00:04:14,973 --> 00:04:16,893 Speaker 3: on them. You can level that off with a big 91 00:04:16,933 --> 00:04:18,973 Speaker 3: bread knife. So you just want to take that sponge 92 00:04:18,973 --> 00:04:20,893 Speaker 3: off there because we want to layer these up, and 93 00:04:20,933 --> 00:04:23,813 Speaker 3: the thicket sponge we're going to divide that into two layers, 94 00:04:23,813 --> 00:04:26,573 Speaker 3: so we've got three layers of cake. Here we go 95 00:04:26,613 --> 00:04:30,733 Speaker 3: in terms of assembly, super easy. Mix some icing sugar. 96 00:04:31,173 --> 00:04:33,253 Speaker 3: I've got one and a half cups of icing sugar 97 00:04:33,773 --> 00:04:37,533 Speaker 3: with about thirty grams of melted or really soft butter 98 00:04:38,413 --> 00:04:43,173 Speaker 3: and half and about three tablespoons of boiling water. I've 99 00:04:43,253 --> 00:04:46,613 Speaker 3: used half a cup of raspberries, and I've used frozen 100 00:04:46,653 --> 00:04:49,013 Speaker 3: raspberries which I've defrosted, and you want to press those 101 00:04:49,053 --> 00:04:51,653 Speaker 3: through a sieve francisca so that you don't get any 102 00:04:51,693 --> 00:04:53,653 Speaker 3: of the seeds and there. But you've got this beautiful 103 00:04:53,773 --> 00:04:55,853 Speaker 3: juice and add that to the icing, and then you 104 00:04:55,893 --> 00:04:58,613 Speaker 3: want to mix that together until you get a really smooth, 105 00:04:58,813 --> 00:05:01,493 Speaker 3: very runny icing. Add a bit more water if you 106 00:05:01,573 --> 00:05:05,133 Speaker 3: need to. Here's my second hack. You know that wonderful 107 00:05:05,173 --> 00:05:08,333 Speaker 3: company fresh As that dehydrates all of the fruit, yes, 108 00:05:08,493 --> 00:05:10,933 Speaker 3: palms and all of that. Yeah, they do an icing. 109 00:05:11,653 --> 00:05:14,413 Speaker 3: They do a raspberry icing. Also do a strawberry one. 110 00:05:14,413 --> 00:05:16,613 Speaker 3: But the raspberry icing is what you're looking for, and 111 00:05:16,653 --> 00:05:19,533 Speaker 3: it's in the same pouches and most supermarkets. It's not 112 00:05:19,573 --> 00:05:22,533 Speaker 3: an ad. I just absolutely love this and it's got 113 00:05:22,533 --> 00:05:24,413 Speaker 3: everything you need. You just add boiling water to it. 114 00:05:24,573 --> 00:05:27,013 Speaker 3: So that's a really nice little hat because they use 115 00:05:27,013 --> 00:05:29,373 Speaker 3: fresh raspberries and net because we really want the tartness 116 00:05:29,653 --> 00:05:33,253 Speaker 3: for this cake. Anyway, pour this beautiful running icing out 117 00:05:33,293 --> 00:05:35,893 Speaker 3: onto a shallow dinner plate, and on another dinner plate. 118 00:05:36,133 --> 00:05:38,493 Speaker 3: You want about one and a half cups of coconut 119 00:05:38,573 --> 00:05:41,333 Speaker 3: thread desiccated all thread doesn't really matter. I like to 120 00:05:41,413 --> 00:05:44,613 Speaker 3: use the slightly longest thread. And then what you want 121 00:05:44,653 --> 00:05:47,373 Speaker 3: to do is you want to roll the sides of 122 00:05:47,373 --> 00:05:50,773 Speaker 3: each cake layer into that icing, so you're just sort 123 00:05:50,773 --> 00:05:52,933 Speaker 3: of wheeling it like a sort of like a wheel 124 00:05:53,133 --> 00:05:55,013 Speaker 3: kind of thing, you know, through the icing and then 125 00:05:55,093 --> 00:05:58,533 Speaker 3: through the coconut and set them aside so that they 126 00:05:58,573 --> 00:06:00,413 Speaker 3: can sort of set a little bit. And then all 127 00:06:00,453 --> 00:06:02,813 Speaker 3: we do is plays a sponge layer that's got this 128 00:06:02,893 --> 00:06:06,853 Speaker 3: beautiful rim now of raspberry and coconut, and put that 129 00:06:06,933 --> 00:06:08,893 Speaker 3: on our serve in plate, spread it with some jam. 130 00:06:08,933 --> 00:06:10,493 Speaker 3: I like to use a good third of a cup 131 00:06:10,813 --> 00:06:13,133 Speaker 3: of raspberry jam between the two layers that we're going 132 00:06:13,213 --> 00:06:15,733 Speaker 3: to do here, so spread half of that and then 133 00:06:15,773 --> 00:06:19,293 Speaker 3: doll upon lots of whipped cream, beautiful whipped cream. You 134 00:06:19,333 --> 00:06:21,773 Speaker 3: can put a tablespoon of icing sugar in there if 135 00:06:21,773 --> 00:06:23,533 Speaker 3: you want it, or leave it out. Top it with 136 00:06:23,573 --> 00:06:26,093 Speaker 3: the second layer of sponge and put the jam on 137 00:06:26,173 --> 00:06:28,293 Speaker 3: and the cream, and then top it with that final 138 00:06:28,413 --> 00:06:31,093 Speaker 3: sponge layer. And a little trick for people who don't 139 00:06:31,093 --> 00:06:34,173 Speaker 3: do a lot of baking, always use the layer that's 140 00:06:34,213 --> 00:06:36,053 Speaker 3: been in the bottom of the tin, because you'll get 141 00:06:36,053 --> 00:06:38,493 Speaker 3: a really nice square finish on the top, so you 142 00:06:38,493 --> 00:06:41,493 Speaker 3: want to actually use that as your top layer. And 143 00:06:41,733 --> 00:06:45,213 Speaker 3: spreads the top with the icing, sprinkle overloads of coconut, 144 00:06:45,533 --> 00:06:48,213 Speaker 3: patch it up if you need to, and then chill 145 00:06:48,253 --> 00:06:50,013 Speaker 3: it for about thirty minutes and it's ready to serve, 146 00:06:50,013 --> 00:06:52,973 Speaker 3: and it's just beautiful. Cut it with a serrated knife 147 00:06:52,973 --> 00:06:55,973 Speaker 3: and you get those beautiful layers of the raspberry jam, 148 00:06:56,133 --> 00:07:00,053 Speaker 3: the beautiful cream, your lovely sponge cake, and honestly, it's 149 00:07:00,173 --> 00:07:02,773 Speaker 3: just a delight and it's so delicious. It really is 150 00:07:02,813 --> 00:07:08,213 Speaker 3: so delicious. I think the can can he's yeah, I 151 00:07:08,213 --> 00:07:09,493 Speaker 3: think for freakake, why not. 152 00:07:10,013 --> 00:07:12,893 Speaker 2: Absolutely, Look, it just sounds delicious. I've got a very 153 00:07:12,933 --> 00:07:14,493 Speaker 2: good baker in the house, so I think I'll just 154 00:07:14,493 --> 00:07:18,133 Speaker 2: take this recipe home and hand it over and to enjoy. 155 00:07:18,773 --> 00:07:20,893 Speaker 3: It's a great idea. And as I say, you could 156 00:07:21,213 --> 00:07:23,693 Speaker 3: use those two hacks and you'll be making this cake 157 00:07:23,733 --> 00:07:25,333 Speaker 3: and sort of under twenty minutes if you use a 158 00:07:25,333 --> 00:07:27,933 Speaker 3: bort sponge and that I thing, so yeah, I do it. 159 00:07:27,933 --> 00:07:29,973 Speaker 3: It's a beautiful I call it my Glamington cake. 160 00:07:30,253 --> 00:07:31,013 Speaker 2: Glamington Cake. 161 00:07:31,173 --> 00:07:31,493 Speaker 1: Love it. 162 00:07:31,573 --> 00:07:33,613 Speaker 2: Thank you so much, Nicky Wicks. And of course we'll 163 00:07:33,653 --> 00:07:37,093 Speaker 2: get that recipe up on our website. NEWSTALKZDB dot co 164 00:07:37,213 --> 00:07:39,213 Speaker 2: dot m Z for you This Morning. 165 00:07:39,853 --> 00:07:42,973 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 166 00:07:43,053 --> 00:07:46,253 Speaker 1: to news Talks dB from nine am Saturday, or follow 167 00:07:46,293 --> 00:07:47,853 Speaker 1: the podcast on iHeartRadio