Sunday, April 6, 2014

Chow Down to Eurovision - 2014 Iceland

Gott kvöld, I hope the jet lag is well under control as we have made it to Iceland.
The dishes in Chow Down to Eurovision range from authentic traditional to just a homage to the contestant or country, so really anything goes if I can create some form of a link.
Iceland will be represented by a Battenberg cake that almost made itself when I first saw the Icelandic contestants, Pollapönk.
You never know if we searched hard enough we may find that the Battenberg cake is all the rage in Iceland......or will be.


Pollapönk
 I'm not sure which one is Jeff but I do hope he manages to stay awake!

In 1992 Iceland went for bold solid colours with Heart 2 Heart and they did alright out of it, they came 7th.

Part of the reason I was also so keen to do a Battenberg was that I was given a tin for Christmas by AB's Aunt.

I had fallen in love with the tin ever since I had seen Mary Berry use one on the Bake Off....yep me and gadgets again.

Pollapönk Battenberg
This recipe comes from the maker of the tin, with a few adjustments from me
Ingredients
  • 175g  butter
  • 175g caster sugar
  • 3 eggs
  • 175g Self raising flour
  • Few drops of food colouring in appropriate colours
  • 3 tbsp. jam (any flavour I had some apple, sieve it to remove lumps)
  • 350g pre made fondant (I used fondant as I'm not a huge marzipan fan)
Method
  • Pre-heat the oven to 180 °C
  • Assemble, grease and flour the Battenberg pan
  • Cream together the butter and sugar until light and creamy
  • Gradually add the beaten eggs
  • Fold in the flour
  • Divide the mixture into 4 equal amounts
  • Put a few drops of food colouring into the separate mixtures and gently mix until desired colour is achieved
  • Spoon each mixture into separate sections of the tin
  • Bake for approximately 30 - 35 minutes, or until evenly coloured and firm to the touch
  • Allow the cake to cool in the tin
  • If the cake has risen above the top of the tin, use a serrated knife to cut across the top to remove excess cake (I think less batter is a better option but need to work out the amounts)
  • Remove the cake from the tin
  • When completely cold, brush the jam onto the long sides of the cakes and join
  • Brush the jam over all the long sides
  • Roll out the fondant to a rectangle large enough to go around the cake
  • Place the cake onto the fondant so the one edge is lined up to the edge of the marzipan and completely wrap the marzipan around the cake.
  • Trim away any surplus fondant and to make a neat(ish) cake, just trim both ends with a clean knife.
  • I gave the fondant a distressed look and brushed on some silver petal dust for some extra glamour

Iceland qualified for the final of Chow Down to Eurovision 2013 with a tasty lamb flap luncheon roll, will they get there again?
Pollapönk will bring us one on the best themed songs this year, No Prejudice....I wonder if that message alone will be enough for Eurovision 2015 to be held in Iceland.
Gangi þér vel!

4 comments:

  1. Love the idea of each square of the battenberg cake representing a different contestant!

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    1. Thanks, there was a moment when I thought of doing 4 flavours as well then thought...calm down lol

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  2. G'day! I have never had a tin like this Jason, but you now have my curiosity! I think you are now converting me being a Eurovision fan via your blog posts! Thank you!
    Cheers! Joanne
    GREAT recipe and photo!
    http://whatsonthelist.net

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    Replies
    1. excellent my plan is working......the more fans the merrier!
      Thanks I'm pretty happy with this photo, still learning

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