Irish Tea Cake (Barmbrack)
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Date: 2019-07-25
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Comments and reviews: 10
Barbara Smith
Thank you for being honest about trying something that didn't quite work. I've been cooking/baking for over 45 years & have made many mistakes. 1 suggestion: When making a tea bread that is this dense w/ fruit just use all purpose flour instead of a mix of flours. This comes from my own experience of making fruit/nut-dense tea breads & cakes w/ mixes of flours at both sea level & high altitude (up to 6500'. Flours that are not white or cake flour are denser than white/cake flour. Add the density of the flour to the density of the fruit & you have a tea bread that doesn't want to rise.
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Thank you for being honest about trying something that didn't quite work. I've been cooking/baking for over 45 years & have made many mistakes. 1 suggestion: When making a tea bread that is this dense w/ fruit just use all purpose flour instead of a mix of flours. This comes from my own experience of making fruit/nut-dense tea breads & cakes w/ mixes of flours at both sea level & high altitude (up to 6500'. Flours that are not white or cake flour are denser than white/cake flour. Add the density of the flour to the density of the fruit & you have a tea bread that doesn't want to rise.
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twosocks1976
Chef John, as a follower of your blogs for several years now, I am disappointed that you would share this without making it several times to perfect it first. this is not what I have come to expect from you. As a culinary graduate and Industry member myself until recently, I don't want to take the time and ingredients to make something in my kitchen that is half-assed. If I'm going to do it, I want to do it right. Don't show us that the results were less than satisfactory. Show us the right way according to you, then we can decide what variations to mate. You can and have done better.
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Chef John, as a follower of your blogs for several years now, I am disappointed that you would share this without making it several times to perfect it first. this is not what I have come to expect from you. As a culinary graduate and Industry member myself until recently, I don't want to take the time and ingredients to make something in my kitchen that is half-assed. If I'm going to do it, I want to do it right. Don't show us that the results were less than satisfactory. Show us the right way according to you, then we can decide what variations to mate. You can and have done better.
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123mkay123
Your intonation in your voice is very unusual, I like it at the same time as finding it a bit annoying. It's a good mixture kind of addictive. However I think your'e wrong with your notion about the egg. As far as I know, the egg yolks are only orange because they feed the chicken with additives that colour it that way just because most people think it's a good sign. Egg yolks from organic rised chicken should always be yellow, because the carotene concentration in natural food from freerange chicken without supplement in their diet is unlikely to be high enough to show in the yolks.
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Your intonation in your voice is very unusual, I like it at the same time as finding it a bit annoying. It's a good mixture kind of addictive. However I think your'e wrong with your notion about the egg. As far as I know, the egg yolks are only orange because they feed the chicken with additives that colour it that way just because most people think it's a good sign. Egg yolks from organic rised chicken should always be yellow, because the carotene concentration in natural food from freerange chicken without supplement in their diet is unlikely to be high enough to show in the yolks.
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Kirali
if you had chickens, you'd know that the ''clean'' eggs resulting from a natural lifestile do NOT have an orange yolk, but rather a beautiful bright yellow one; ) that is rather pale compared to these orange yolks the colour of which comes from additives the chickens eat with their. more artificial food------------------the cake however is really beautiful: D in my opinion, tastewise and experience-wise; ) in such cases I could not care less about the apparence
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if you had chickens, you'd know that the ''clean'' eggs resulting from a natural lifestile do NOT have an orange yolk, but rather a beautiful bright yellow one; ) that is rather pale compared to these orange yolks the colour of which comes from additives the chickens eat with their. more artificial food------------------the cake however is really beautiful: D in my opinion, tastewise and experience-wise; ) in such cases I could not care less about the apparence
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Darkbloom Illustration
A bit of baking powder and a smaller tin is what was missing. I also always soak the fruit in the whiskey and tea overnight. I make it all the time and traditionally you are suppose to wrap it after it has cooled and set it aside for a day before cutting into it. but realistically that rarely actually happens Here in Ireland we would consider this cake a tea brack. a barmbrack has yeast so it is more of a sweet loaf
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A bit of baking powder and a smaller tin is what was missing. I also always soak the fruit in the whiskey and tea overnight. I make it all the time and traditionally you are suppose to wrap it after it has cooled and set it aside for a day before cutting into it. but realistically that rarely actually happens Here in Ireland we would consider this cake a tea brack. a barmbrack has yeast so it is more of a sweet loaf
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Antonia Close
Okay. Chef John. this is an extremely important question. and you need to answer honestly. What brand of tea did you use? Just know that your answer could cost you half of your Irish audience. so no pressure. or were you already aware of this hence refraining from mentioning the brand name? :D(FYI. despite being Irish, I personally couldn't care less which you used, so you ain't losing me at least Keep being awesome: ) )
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Okay. Chef John. this is an extremely important question. and you need to answer honestly. What brand of tea did you use? Just know that your answer could cost you half of your Irish audience. so no pressure. or were you already aware of this hence refraining from mentioning the brand name? :D(FYI. despite being Irish, I personally couldn't care less which you used, so you ain't losing me at least Keep being awesome: ) )
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Amy F
I love your videos. I'm thinking that maybe the baking powder may have been old. That's the only thing I can think of that could have been the problem. Regardless, I'm the kind of person that will eat something regardless of how it looks as long as it tastes good. In the words of Bob Ross. There's no mistakes, just happy little accidents
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I love your videos. I'm thinking that maybe the baking powder may have been old. That's the only thing I can think of that could have been the problem. Regardless, I'm the kind of person that will eat something regardless of how it looks as long as it tastes good. In the words of Bob Ross. There's no mistakes, just happy little accidents
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kkrausern
clarissa dickson wright had a recipie for rhubarb barm brack that has served me well in the past. ( a wonderful spring treat in the midwest: ). it really did not rise much, but i did bake it quite a bit longer than the barm you created. in the end, however, it does come down to taste and i can't wait to try this version of barmbrack
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clarissa dickson wright had a recipie for rhubarb barm brack that has served me well in the past. ( a wonderful spring treat in the midwest: ). it really did not rise much, but i did bake it quite a bit longer than the barm you created. in the end, however, it does come down to taste and i can't wait to try this version of barmbrack
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drexldog
I love the fact that even though you thought it was ugly and wasn't working out how you thought it would, you went ahead and edited, narrated and posted the video anyway. Most chefs or YouTube cooks would have scrapped it for something prettier. Good lesson to be learned here. That being said, I probably won't be trying this recipe
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I love the fact that even though you thought it was ugly and wasn't working out how you thought it would, you went ahead and edited, narrated and posted the video anyway. Most chefs or YouTube cooks would have scrapped it for something prettier. Good lesson to be learned here. That being said, I probably won't be trying this recipe
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Timothy Eldon
This was a little bit painful to watch. I cant blame you what with a whopping great ocean in the way, but tea loaf and barm black arent the same. Barm Brack is a fruited bread traditionally raised with the barm or yeast from brewing (hence barm brack. Tea loaf is a dense fruit cake usually chemically leavened.
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This was a little bit painful to watch. I cant blame you what with a whopping great ocean in the way, but tea loaf and barm black arent the same. Barm Brack is a fruited bread traditionally raised with the barm or yeast from brewing (hence barm brack. Tea loaf is a dense fruit cake usually chemically leavened.
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