This week we travel to Estonia, champions of wife-carrying (it’s a sport. No. Seriously, it is). Estonia is also the home of Skype, and the highest number of meteorite craters per land area in the world.
My colleague Andrew kindly gave me some recommendations for cakes to make (one of them being this), and some rather unusual flour. Kama flour is a traditional flour in Estonia, made of cereal, pea and rye. It’s more grainy than your standard flour, and you can buy chocolate with it in, and also mix it with buttermilk to make a breakfast food. I thought it would make sense for me to use this in the purukook I made, however I think I underestimated the strength of flavour it has – I did half kama, half plain flour, where 1/4 kama, 3/4 plain would have perhaps been better. But it still tastes good!
This is one of the simpler recipes I’ve made so far (always welcome), so I decided to make my own jam as well. Strawberry and rhubarb, a great jam, although I left it unattended for a little while, and a significant amount of it ended up on my hob and the kitchen floor (whoops). If you want to make your own jam, this is the recipe I used, otherwise something from a jar is good too.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
Purukook (recipe from here)
400g plain flour (1/2 spelt or wholemeal flour if you want)
85g caster sugar
a pinch of salt
200g butter, cubed
500 g thick jam/marmalade
1. Preheat the oven to 200C. Grease and line a 25×35 cm tin with baking paper.
2. Put the flour, sugar and salt into a bowl. Add the butter and using a knife or your fingers, cut and mix until the mixture is like wet sand.
3. Transfer about 1/3 of the mixture into a small bowl and put aside – this will be your crumb mixture. (I added 1tsp ginger and 1/2tsp cinnamon to my crumb topping )
4. Add the egg to the remaining mixture and combine until wet crumbs form. Scatter into the cake tin, spread evenly and then press down with the palm of your hand. If your filling is on the soft side, you may want to bake the base for about 15 minutes, until golden.
5. Spread the jam evenly over the base. Scatter the crumb mixture evenly on top.
6. Bake for about 30 minutes, until the crumb mixture is light golden brown. Leave to cool before cutting into small bars.