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Cake day

Well, in my New Year’s Greetings, I wrote that I had now finished my work on HÅNDVÆRK bookazine no. 8, and that the many interesting talks and encounters
that are part of making the bookazines
are a source of joy and hope. I truly mean that.

January 2023

 

Maybe you read the Journal section in HÅNDVÆRK bookazine no. 7?
It is a photo series with brief captions chronicling my working process on the HÅNDVÆRK bookazine month by month and introducing some of t the products and producers I encountered along my way.
Here you can find an ultra-brief online version.

The journal covers the months of February to July 2022 and ends with me handing the photos, text and layout drafts for bookazine no. 7 to my graphic designer, who gets it all ready to print. Prior to that, I sent the text to the proofreader and the translator.
August, which is not included in the Journal segment, is similar to January, apart from variations due to the summer holiday versus Christmas and New Year.

And where am I going with this?

Well, in my New Year’s Greetings, I wrote that I had now finished my work on HÅNDVÆRK bookazine no. 8, and that the many interesting talks and encounters that are part of making the bookazines are a source of joy and hope. I truly mean that.

Today, I want to share my joy over the month of January, which, like August, is a month when I slow down and touch down.
I tidy out the clutter, follow up on loose ends in both my personal and professional life, prepare sales materials and bookazine launch, contact agents and distributors. I read the PDF proofs of bookazine no. 8 and look forward and begin to plan the next phase, which is about HÅNDVÆRK bookazine no. 9, and have already booked several interview appointments.

I enjoy having the time to sit down with a cup of coffee and to have lunch or dinner with friends and colleagues.
Because I am not writing or taking photographs for a new bookazine this month, I feel like taking photos just for the pleasure of it.
So today I’d like to share some photos of a cake that is the result of me clearing out my refrigerator.

The ingredients are no secret:

In November, I visited Österlensaffron – a visit you can read about here and in much more detail in HÅNDVÆRK bookazine no. 8, which you can order here.
During my visit I learned that to make the most of your precious saffron, you should mix it with a little sugar and soak it in cognac. I did that and used most of the mixture for saffron buns.
However, I had a small amount left, in the back of the fridge.
I also had some left-over cherry sauce from Christmas, a mix of the child-friendly version and the adult version made from cherries that have soaked in cognac for years, as well as a small quantity of marzipan and a couple of egg whites left over from when I recently made mayonnaise!

Using a standard recipe, I mixed 200 g of butter with 250 g of cane sugar.

I blitzed the egg whites, three whole eggs, the saffron mixture and the marzipan in a blender and added the mixture, a little at a time, to the butter/sugar mix.

Then I stirred in 75 g of almond flour, 85 g of wheat flour and 1 tsp of baking powder.

I poured the dough into a (24 cm) springform tin lined with baking paper. Next, I poured the cherry sauce on top, using a fork to prick holes in the surface to let the sauce sink into the dough.

Finally, I baked the cake for one hour at 190 degrees Celsius (375 degrees Fahrenheit).

If you ask me, it was an excellent clear-out-the-fridge cake, well above average, close to perfect, actually!

I served it with creme fraiche mixed with vanilla and cane sugar.

 

Måske har du læst med i det afsnit i HÅNDVÆRK bookazine no. 7, som er døbt dagbog?
Afsnittet er en billedserie med små tekster om mine HÅNDVÆRK bookazine relaterede arbejdsmæssige gøremål, måned for måned, og om nogle af de produkter og producenter jeg er stødt på min vej.
Den ultrakorte version kan du finde online her.

Dagbogen, som beskriver månederne februar – juli 2022, slutter med, at jeg overdrager billeder, tekst og layoutskitser til bookazine no. 7 til min grafiker, som gør materialet trykklar. Forinden har jeg afleveret tekster til korrekturlæser og oversætter.
August, som ikke er beskrevet, ligner januar, bortset fra lidt udsving, som beror på henholdsvis sommerferie og jul og nytår.

Hvor jeg vil hen med det?
Jo, jeg skrev i min nytårshilsen, at jeg nu havde sat sidste punktum i HÅNDVÆRK bookazine no. 8, og at de mange interessante møder, som er forbundet med mit arbejde med bookazinerne, giver glæde og håb. Det gør de i sandhed.

I dag vil jeg dele min glæde over at have en januar, der lige som august, er en måned, hvor jeg tager mig god tid. Hvor jeg lander.
Jeg rydder op og samler op på løse ender både privat og professionelt, klargør salgsmateriale og lancering og er i kontakt med agenter og distributører. Jeg læser PDF korrektur på bookazine no. 8, og ser fremad mens jeg planlægger næste runde, som gælder HÅNDVÆRK bookazine no. 9. Jeg har allerede flere interviewaftaler i kalenderen.
Jeg nyder at have tid til at drikke kaffe og at spise frokost og middag med venner og kolleger.

”At jeg ikke fotograferer eller skriver til et nyt bookazine i denne måned, giver mig lyst til at tage billeder ”for sjov”.
Derfor får du her billeder en kage, som er resultatet af min oprydning i køleskabet.
Det er ingen hemmelighed, hvad den indeholder:

I november besøgte jeg Österlensaffron, det besøg kan du læse lidt om her, og meget mere om i HÅNDVÆRK bookazine no. 8 som kan forudbestilles her.
Under mit besøg lærte jeg, at man får mest ud af sin dyrt købte safran, hvis man blander med lidt sukker og lægger den i blød i rom eller cognac. Sådan gjorde jeg, og det meste af mixturen brugte jeg til safran snurrer.
Der var imidlertid en sjat tilbage bagerst i køleskabet.
Der stod også også rester af julens kirsebærsauce, en blanding af den børnevenlige milde version og voksenversionen fremstillet af kirsebær, som har ligget i cognac i årevis, foruden en lille bid marcipanbrød og et par æggehvider i overskud fra en nylig mayonnaiseproduktion!

Jeg udgik fra en standartopskrift og rørte 200 g blødt smør med 250 g rørsukker.

Æggehvider, 3 hele æg, safranmixturen og marcipanbrødet blændede jeg, og tilsatte lidt ad gangen til smør/sukkerblandingen.

Herefter rørte jeg 75 g mandemel og 85 g hvedemel og 1 tsk bagepulver i dejen.

Dejen hældte jeg i en springform (24 cm) beklædt med bagepapir, over dejen hældte jeg kirsebærsaucen.

Jeg prikkede lidt i overfladen med en gaffel for at få saucen til at synke lidt ned i dejen.

Kagen bagte jeg en time ved 190 grader.

Hvis jeg selv skal sige det, en langt over gennemsnittet god oprydningskage, nærmest perfekt.

Jeg serverer med cremefraiche rørt med vanilje og rørsukker.

Tablecloth KJELLERUP VÆVERI Napkin HIMLA Cups HANNE BERTELSEN Glasses GERNER JAHNCKE Spoon KAY BOJESEN Knife FISKARS Plates LOV I LISTED, SKAGERAK, DAMHUS

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