Confession Cakes

06/12 CONFESSION CAKES

Blasphemy. I've never been one to tiptoe around political correctness, especially when it comes to religion. I do believe anyone has the right to faith and belief in whatever they feel is truly transcendent. I follow and believe in my idols with great passion. However reading the varied and complicated recipes for traditional cannele (created by Nuns-on-the-rum in Bordeaux) inspired a wicked blaspheme. 

Most recipes stipulate the use of individual copper mould, lined with beeswax and kept warm in a nuns habit for three months. My version uses the far easier silicone mould, and apricot jam as a phantom waxy shell. Smoke and mirrors, but if people believe then we are all none-the-wiser. In honour of those drunk nuns, a recipe from this orphaned ingredient who is working out that life is a mystery. But just like a prayer, these cake will take you there. 

Ingredients (all approximate) - A self-proclaimed recipe derived from all the versions 

3 Cups Milk
1 Vanilla Bean
1 Cup Castor Sugar
1 Cup Flour
2 Egg Yolks
2 Eggs
50g Butter
3 Tbls Rum
20g Apricot Jam

What I did - Makes 16, Start the night before

Making these are no more complicated than making a thick custard, along the lines of crème pâtissèrie. Start by scalding the milk in a pan with a split vanilla bean, seeded of all its glossy black riches. Once it's on the verge of a nervous breakdown (boiling point) take off the heat and set aside. Add the butter and leave to melt, time to prepare the rest of the mix.

In a large mixing bowl whisk the egg yolks, whole eggs and alcohol (Rum if you're religious about the recipe). They need to be pale, yet without volume. Add the sugar and beat again. Flour, beat again. It should be still pale, heavy and sticky. Extract the vanilla bean from the milk, quickly stir the butter completely dissolving. Pour a small amount into the eggs, this should loosen the mix and make it easier to combine all the milk. Take advantage and do just that. Once mixed into a thick custard-come-batter cover it and fridge it overnight.

The next day - the day of baking - take the batter out of the fridge and preheat the oven to 220 celsius. Let the mix come to room temperature and the oven heat up, about half an hour. Fill the silicone mould almost to the top of each cannele and bake for 15 minutes at 220. Then turn the oven down to 190 and bake for another hour.

Trust in the custard, don't give in to the temptation to take them out early. Once they've done their time turn them from the mould immediately and set on a wire rack to cool. While still hot brush lightly with apricot jam, deliciously messing with tradition but I don't care for religious vigour. This miracle does create the lusted after caramel shell. Pray for more sins, then open your mouth.

JG