Cardamom rice soufflé cakes Rizskók tortácskák

Rizskók or rizskoch is usually a sweet rice soufflé baked in a large baking tray in the oven, then cut up into squares and served with a drizzle of raspberry cordial or jam. It's the typical school dinner pudding and afternoon treat from my childhood and it was always delicious as it was. I wanted to improve the recipe by using nice arborio rice with one or two things I love with rice and milky puddings. An addition of ground cardamom and topping the cakes with cinnamon roasted red plum compote is just so much more wintry and warming. Using little cake moulds, cups, muffin or tart cases  make them look a lot more appealing, but it would be just fine in a tray or cake tin too. 

120g arborio risotto rice

500ml milk

25g butter

half tsp ground cardamom

half tsp lemon zest

few drops of vanilla extract

50g caster sugar

2 eggs, yolks and whites separated

Melt the butter in a pan, add the rice and stir it around gently so it's all coated. Add the cardamom, lemon zest, vanilla extract, sugar and gradually start adding the milk as if you were making a risotto. Try not to stir the rice too much, just move it around slightly, adding more milk as the rice soaks it up while cooking. It should be cooked but not mushy, a creamy texture with a scent of cardamom. Let it cool down. Preheat the oven to 180C. Beat the egg yolks and mix it with the rice when it is cool or just lukewarm. Beat the egg whites until stiff then gently fold it into the rice, making sure it stays airy and light. Fill your greased cake moulds with the rice mix or spread into a lined baking tray and bake for 20-30 minutes until cooked through and lightly coloured. Stick a wooden skewer into the centre, it should come out clean.

For the topping I cut 8 red plums into quarters, sprinkled with cinnamon and 50g sugar, mix and roast in the oven at 180C for 20-40 minutes depending on the ripeness of the fruit. It should be soft and the juices syrupy when ready. Drizzle this over the cakes and dust with icing sugar.

Cardamom almond twists

 

I have become a huge fan of Scandinavian baking and desperately trying to find a connection with Hungarian baking to fit in with this blog. Well both regions have an undeniable love of baked goods and seem to eat a lot of sweet pastries so that is it. Having discovered the scandi style cardamom scented dough that tends to often have an almond paste filling in the end product (check Ikea food halls if you have not tasted them before), I wanted to do more of the same flavour. These cardamom almond twists remind me of the Kringle wreath I made before Christmas, it is from the same book Scandilicious Baking. This is the first time I made a cold fermented dough, left to prove overnight in the fridge. The end result was a really easy to handle dough with the perfect texture, so I will try this again. Saves time having to wait around hours for the dough to prove. This recipe makes 20 twists and they freeze well too. Thaw them completely before eating and warm up in an oven for 5 minutes, they will be soft and fresh tasting, a great little bite to go with your coffee on a cold winter day. I took the last two post's pictures outside in the snow, it was such a treat afterwards to finish off the hot chocolate with one of these twists!

For the dough:

325ml whole milk

50g butter

500g plain flour

75g caster sugar

1,5 tsp ground cardamom 

2tsp fine sea salt

7g dried yeast

1 egg, beaten

Filling:

75g soft butter

50g ground almonds

50g marzipan (or Scandinavian almond paste if available)

50g caster sugar

3tbsp créme fraiche

1tsp vanilla extract

pinch of fine sea salt

To finish:

1 egg, beaten for egg wash

flaked almonds for sprinkling

To make the dough first scald the milk with the butter by heating it until almost boiling. Let it cool to lukewarm temperature. This according to Signe gives a softer finish to the buns. Sift the dry ingredients together, mix, add the beaten egg and the warm milk and knead until you get a good slightly sticky dough. Place in a large lightly oiled plastic bag in the fridge overnight to cold ferment. (I imagine you could prove the dough in a warm place for 1-2 hrs until doubles in size to replace overnight fermenting). When ready to bake, let the dough come to room temperature and in the meantime make the almond filling. Mix all the filling ingredients in a food processor until it is a creamy almond paste. Roll out the dough on a floured surface to a 30x50cm rectangle. Spread the filling evenly on one half length ways and fold the other half over (so now you have 15x50cm rectangle) pressing the edges down to seal in the filling. A little water might help sticking them down. Using a sharp knife cut the dough into about 20 strips. Pick them up one at a time, twist the ends in opposite direction 3 times, make a round shape, tucking the end under and placing them on a lined baking sheet. When all done, place them in a warm place to rest and rise for another 15 minutes. Preheat the oven to 180C, glaze the twists with a beaten egg, sprinkle with flaked almonds and bake for 20 minutes or until golden and cooked through and sound hollow when tapped on the base.

Cardamom and saffron poached pears

 

We eat a lot of poached pears, apples and plums in winter and try to ignore the tasteless imported berries and other summer fruit. Seasonal winter fruit such as pears tend to be rather under ripe on supermarket shelves but they lend themselves to poaching perfectly. In fact you can poach any slightly unripe fruit with a bit of sugar and warming spices. They transform our winter breakfast porridge into something really special. I make this saffron poached pear every week, it's quick with a delicious scent of cardamom and a fabulous deep yellow colour from the saffron, great with breakfast or add it to vanilla ice cream. I adapted the original recipe from Darina Allen, she makes it with tons more sugar to make it a scented syrup. For us that would just be too ridiculously puddingy for breakfast, so I only add a tablespoon of sugar to the poaching juices. This is perfectly enough as the pears also give it a natural sweetness. How does it fit in with the Hungarian theme? Poached or preserved fruit has always been part of our diet back home, there was little choice of fresh fruit in winter. Poached fruit has always had a bit of a plain and boring quality about them, mainly in the form of overcooked apple compote. But I discovered spices like cardamom, star anise, cloves, cinnamon bark, saffron can make a huge difference to flavour and colour. Adding red plums to any poaching fruit will transform the whole dish to a beautiful claret red. As you can tell I am a big fan of poached fruit and there will be more to come in this topic :-)

6 pears

500ml water

1 tbsp caster sugar

lemon rind and some juice

small pinch of saffron

6 cardamom pods, crushed

Bring the water, sugar, cardamom, few strips of lemon rind, tbsp of lemon juice and pinch of saffron gently to the boil, stirring until the sugar dissolves. Peel the pears with a potato peeler, cut them in half length ways, core them, leaving the stalks on. Place them into the poaching liquid cut side down and gently simmer for 10-15 minutes then turn over and simmer for the same time. The poaching time depends on the ripeness of the fruit. If the pears are softer and more ripe, they will take less time to poach. If you can easily insert a knife into the pears, they are ready. By this time the juices have also reduced to a sweeter more syrupy liquid and the pears taken on a deep golden colour. If the fruit takes longer to poach, keep an eye on the syrup ad top it up with a little boiling water if need to. When ready, cool it down and keep it in the fridge. Serve it with porridge, birchers muesli, yoghurt, chopped nuts or as a dessert with  ice cream and drizzle with chocolate.