Teochew-style Banbury Cake

Ingredients

In this Teochew adaptation of Banbury Cake, we incorporate Teochew-specific ingredients and flavors to give it a unique twist. The traditional dried fruit filling is enhanced with preserved kumquat, candied winter melon, and roasted peanuts, adding a delightful tanginess and nuttiness to the cake. The pastry crust remains flaky and buttery, just like the original, but the addition of these Teochew ingredients elevates the overall flavor profile, making it a truly special treat. We alse have the original recipe for Banbury Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1/2 cup (75g) dried currants 1/2 cup (75g) dried currants
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/4 cup (40g) preserved kumquat, finely chopped 1/4 cup (40g) preserved kumquat, finely chopped
• 1/4 cup (40g) candied winter melon, finely chopped 1/4 cup (40g) candied winter melon, finely chopped
• 1/4 cup (30g) roasted peanuts, chopped 1/4 cup (30g) roasted peanuts, chopped
• Zest of 1 orange Zest of 1 orange
• 1 tablespoon honey 1 tablespoon honey
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 39g, 18g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub them into the flour mixture until it resembles breadcrumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix together the dried currants, chopped apricots, preserved kumquat, candied winter melon, roasted peanuts, orange zest, and honey until well combined.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle, approximately 1/4 inch thick.
6. 6.
   Spread the fruit and nut mixture evenly over the dough, leaving a small border around the edges.
7. 7.
   Carefully roll up the dough, starting from one of the longer sides, to form a log. Seal the edges by pressing them together.
8. 8.
   Place the log onto the prepared baking sheet and brush the surface with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
10. 10.
    Remove from the oven and allow the cake to cool before slicing into individual servings.

Treat your ingredients with care...

• Preserved kumquat — Rinse the preserved kumquat under cold water to remove excess saltiness before finely chopping it for the filling.
• Candied winter melon — Finely chop the candied winter melon to ensure even distribution of its sweet flavor throughout the filling.
• Roasted peanuts — If using unsalted roasted peanuts, you can enhance their flavor by lightly toasting them in a dry pan before chopping.

Tips & Tricks

• For a more pronounced citrus flavor, you can add a little extra orange zest to the filling.
• If you prefer a sweeter cake, you can drizzle a simple glaze made with powdered sugar and orange juice over the cooled cake.
• Serve the Teochew-style Banbury Cake warm with a scoop of vanilla ice cream for a delightful dessert experience.
• Feel free to experiment with different dried fruits and nuts to customize the filling according to your preferences.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Teochew-style Banbury Cake as a delightful dessert or a tea-time snack. It pairs perfectly with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before serving. You can also garnish each slice with a small piece of preserved kumquat or candied winter melon.