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Cinnamon teacake
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QuickTime videoWow! I was interviewed as an authority on food podcasting for the Guardian Unlimited newsdesk podcast this morning and can’t believe how nervous I was. I hope they managed to edit together something sensible from all my babble. You can find the interview about 16 min 40 sec into the bulletin.
Loads of stuff I forgot to mention – like how we’ve been in Time magazine, and how we’re cited in Stephanie Bryant’s new book Videoblogging for Dummies.
Get Crash Test Kitchen in iTunes.
Anyway. It’s been a while since we posted an episode – listen to the GU podcast and you’ll learn that it’s partly because our cooker/stove/oven was broken, and getting it replaced was a bit of a nightmare. Also we’ve been travelling again, and work life has been keeping us busy. But we’ve kicked back into gear and, to coincide with the Guardian interview, here’s an episode in which we make a simple teacake.
This video was previously posted incomplete, but it’s now the full episode, so if you saw “Part 1” please watch again.
Now, about teacake. As the name suggests it’s the perfect accompaniment to a cup of your favourite leaf tea, and is as much a part of the Anglo-Australian baking repertoire as scones and sponge cake.
It’s also a lot easier than making a sponge – which, if you’ve watched out Sponge Blob Square Pan episode, you’ll know can be a perilous task
The cake is more dense than a sponge and you could almost say it’s slightly stodgy. Cinnamon and melted butter top it off perfectly, and as Lenny reminded me, some people actually put butter on their slice before eating it as well.
A note to those outside jurisdictions where you can get self-raising flour: instead, use one CUP of plain flour to one TEASPOON of baking POWDER – not soda! Learn that ratio as a mantra and you shouldn’t have any trouble. Every care taken, no responsibility accepted blah blah.
– Waz
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