Tennis cake…G.B.B.O. Challenge 7…. By Lucy Simmons
October 7, 2015
Tennis cake...... A rich flavoursome cake packed with fruit & nuts; it reminded me of Christmas baking.......You may notice that my tennis net is missing. It was so tricky to make, it exploded into a zillion pieces.....Yikes, "Game Set and Match"........ Have fun with your baking.......
- Prep: 1 hr
- Cook: 2 hrs
- Yields: 1
Preheat the oven to 160C. Grease and double line with baking parchment a 23x15cm/9x6in rectangular cake tin.
1. Prepare all the fruit and nuts and place in a large bowl, stir to get all the flavours together. Beat the butter together until light and fluffy using an electric whisk, adding one egg at a time with 1 tbsp of flour to stop the mixture from curdling. Once the mixture is smooth and all the eggs are added, fold in the flour and ground almonds, fully incorporating the flour leaving no pockets of air. Fold in the fruit until evenly distributed. Spoon the mixture into the baking tray and level out. Bake for 1 hour then cover with foil and return to the oven for another hour, it should be a dark golden colour and when inserting a skewer it should come out clean, leave to cool in the tin for 15 minutes then turn out onto a cooling rack.
2. For the almond paste: Mix together all the dry ingredients then stir in the egg and almond paste until the mixture forms a dough. Turn out onto a surface lightly dusted with icing sugar, knead until the paste comes together, cover with cling film and leave for later.
3. Royal icing: Beat the egg whites until frothy, then add a tbsp of icing sugar to the eggs on a low speed. Add all the icing sugar; it will turn thick and glossy. Split the mixture into three different bowls as you will need to colour these later. Cover with cling film. Prepare a lined tray. Using half the white icing in a piping bag with a no.3 nozzle and pipe the outside of a tennis racket and the outline of a net on the prepared tray, using a smaller no.2 nozzle, pipe the inside of the racket and net. Leave to set.
4. Place the gelatine, liquid glucose and glycerine and 2 tbsp of water in a heat proof bowl. Set the bowl over a pan of simmering water and leave until all the gelatine has dissolved, don't let the water boil as this will cook the mixture then remove from the heat. Sieve in half of the icing sugar and mix well. Turn out onto a surface covered with icing sugar and start working the remaining icing sugar into the sugar paste. Knead until the sugar paste is pliable. Save a thumb sized piece of white icing. Start adding some food colouring and kneading it into the mixture until you get a nice green colour. Wrap in cling film.
5. Roll out the almond paste and cut to the size of your cake which is 23x15cm/9x6in. Lay this layer onto a silicone mat ready for when the cake has cooled. Roll out the green sugar paste to the same size and place this on another mat.
6. When the cake has cooled place the almond paste onto the cake and then put the green sugar paste on top. Place the remaining white icing into a piping bag with a no.3 nozzle and pipe the outline of the tennis court. Mix dusky pink and autumn leaf in the other two bowls of royal icing and place them into a piping bag with a no. 7 star nozzle. Pipe a nice border around the top of the cake. Pipe a line down the centre of the court and gently peel off the net and stick that in the centre of the court too. Place the tennis rackets either side of the court and with the little bit of reserved icing roll into a ball to make the tennis ball, lay next to the racket. Enjoy.