The High Heeled Kitchen: Royal Wedding Cake Recipes-Boda Real Style


Confesión: I was up at the crack of dawn to see every frame of William and Kate’s Wedding Extravaganza, as Little Girl Me was when Diana wed Charles, and Local Brownsville, Texas Reporter Me was when Spain’s Felipe, Prince of Asturias, married Letizia.

royal_wedding-TheWiseLatinaClub

William and Kate’s Royal Wedding Courtesy: AP

Do more pressing issues such as Latino high school drop out rates or lack of clean water around the world that demand my attention?  Without question.

Do I need my beauty sleep to be creative and productive throughout the work day and not frighten Friday Night Date with dark circles and tired ‘tud?  Indeed!

Do I reject all that Princess Bride basura because it strengthens the timeless male-female power dynamics captured in Disney’s “Someday My Prince Will Come song, and anyway, we know how it ended for Di?  Silencio [I'm nodding yes].

Mea maxima culpa, but as my B-F-Fs know, this Never Married Single Chica is mad about weddings!  No matter what happened before or what’s next, I believe that moment celebrates possibility and hope for two people.

To celebrate my Non-Wedding (à la Samantha’s “I’m not Married” party on Sex in the City), I’ve invented two recipes for British Wedding Cakes–Latino, actually make that Boda Real Style!  Many thanks to Washington, DC’s AGAINN Pastry Chef Maris Justusson who created the original “Wedding Cake” recipes that serve as the base to my “British Boda Cakes.”

The High Heeled Kitchen’s “British Boda Cakes”

Fruta Cake Recipe

Just substitute tropical fruits, nuts, and dark rum and presto! the traditional Fruit Cake becomes a Fruta Cake.

12 oz dried fruit (mango, pineapple, papaya)

Unsalted and chopped Macadamia nuts

Dark rum to soak fruit

6 oz. butter at room temperature

6 oz. powdered sugar

3 eggs

2 yolks

7 ½ oz. all-purpose flour

½ tsp. baking powder

1 tsp. salt


Rum Simple Syrup (Courtesy: allrecipes.com):

2 cups water

1 cup white sugar

½ teaspoon grated lemon zest

¼ cup dark rum

In a saucepan, combine water, sugar, and lemon zest, bring to a boil and continue boiling for 5 minutes.

Strain into a sealable container to remove the lemon zest.

Cool, cover, and store in fridge.

When ready to use, stir in dark rum.


Soak dried fruit with dark rum, set aside.

Cream butter and powdered sugar together.

Whisk eggs and yolks, then add slowly to the creamed butter, scraping the bowl well.

Sift together flour, baking powder and salt, then add to batter.

Drain fruit and fold in, along with Macadamia nut pieces.

Fill greased and parchment, or wax, paper lined cake pan 2/3 full.

Bake at 350° until golden brown, approximately 35-40 minutes.

Brush cake with rum simple syrup, allow cake to cool in pan, then remove.

 

Prince William’s Favorite Chocolate Turrón Cake Recipe

The original recipe, said to be Wills’ favorite because it is his abuela’s (that would be Queen Elizabeth II) preferred sweet at High Tea, is a stiff upper lipped version of Rice Krispy treats. Go Latinada by substituting Turrón for British tea biscuits, Mexican chocolate for the reg stuff, and pair it with a cafecito instead of tea.

10 oz. broken up Turrón (Spanish nougat available at fine food stores or a top Latino market)

¾ cup heavy cream

2 tbsp. honey

2 oz. butter

16 oz. Mexican chocolate (Abuelita brand is available at most grocery stores)

1 tsp. vanilla extract

Heat up heavy cream, honey, and butter in saucepan.

Place chocolate in mixing bowl and pour cream mixture over top of the chocolate.

The next 3 steps have to be quick:

Stir until smooth.

Fold in broken turrón.

Pour into greased and parchment, or wax, paper lined cake, preferably springform pan.

Place in the refrigerator and allow to firm up for 3 hours.

If using a springform pan, simply open the pan and flip onto a serving platter.

If using a regular cake pan, dip the pan into very hot water to loosen the cake and then flip onto a serving platter.

 

Wedding Cakes” Recipe by AGAINN Pastry Chef Maris Justusson

Traditional Fruit Cake

 

12 oz dried fruit (apricots, golden raisins, chopped dates)

Pecans pieces

Brandy to soak fruit

6 oz. butter at room temperature

6 oz. powdered sugar

3 eggs

2 yolks

7 ½ oz. all-purpose flour

½ tsp. baking powder

1 tsp. salt


Brandy Simple Syrup (Courtesy: allrecipes.com):

2 cups water

1 cup white sugar

½ teaspoon grated lemon zest

¼ cup brandy

In a saucepan, combine water, sugar, and lemon zest, bring to a boil and continue boiling for 5 minutes.

Strain into a sealable container to remove the lemon zest.

Cool, cover, and store in fridge.

When ready to use, stir in brandy.


Soak dried fruit with brandy, set aside.

Cream butter and powdered sugar together.

Whisk eggs and yolks, then add slowly to the creamed butter, scraping the bowl well.

Sift together flour, baking powder and salt, then add to batter.

Drain fruit and fold in, along with pecan pieces.

Fill greased and parchment or wax paper lined cake pan 2/3 full.

Bake at 350° until golden brown, approximately 35-40 minutes.

Brush cake with brandy simple syrup, allow cake to cool in pan, then remove.

 

Prince William’s Favorite Chocolate Biscuit Cake

7 oz. broken up rich tea biscuits

1 cup heavy cream

2 tbsp. honey

2 oz. butter

16 oz. chocolate

1 tsp. vanilla extract

Heat up heavy cream, honey, and butter in saucepan.

Place chocolate in mixing bowl and pour cream mixture over top of the chocolate.

The next 3 steps have to be quick:

Stir until smooth.

Fold in broken tea biscuits.

Pour into greased and parchment, or wax, paper lined cake, preferably springform pan.

Place in the refrigerator and allow to firm up for 3 hours.

If using a springform pan, simply open the pan and flip onto a serving platter.

If using a regular cake pan, dip the pan into very hot water to loosen the cake and then flip onto a serving platter.

¡Delicioso!

Also, please let me know if and how you make this recipe “yours”: what did you add, subtract?

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