We needed some treats for our biscuit barrel so that was the subject for today’s Cakes & Bakes… but which kind of biscuit?
Justin started reminiscing about Gypsy Creams – and commenting on the fact that they seem to have disappeared from the shops. I have to admit that growing up in Trinidad, I’d never heard of Gypsy Creams – but they certainly sounded good enough to try.
My numerous baking books didn’t offer a single recipe, but fortunately I found one available online.
They incorporate flour, butter, oats, golden syrup and most importantly chocolate. Two crisp biscuity layers sandwich a moist chocolate buttercream layer.
Apparently coconut can be added to the recipe too. These are often called Romany Creams, but Justin thinks that the packet Gypsy Creams from his youth had something ‘coconutty’ about them.
I have to say that they’re absolutely delicious – and are now a firm favourite of mine having missed out for nearly 50 years!
- 100g/3½oz dried figs
- 100ml/3½ fl oz water
- 60g/2oz walnuts
- 175g/6oz ground almonds
- 3 large eggs
- 80g/3oz melted coconut oil or unsalted butter
- 1tsp bicarbonate of soda
- 1tsp cider vinegar
- Pinch of salt
- Pre-heat the oven to 150°C/300ºF/Gas mark 2
- Line a 500g/1lb loaf tin with baking parchment
- Roughly chop the figs and add them with the water to a small saucepan over a medium heat. Simmer gently until most of the water is absorbed
- Blitz the figs in a food processor until they form a coarse paste
- Add the ground almonds and process again until damp crumbs form
- Add the walnuts and salt and process again briefly until they're coarsely chopped. Set aside.
- In a medium-sized mixing bowl, beat eggs and bicarbonate of soda with an electric hand whisk until frothy
- Whilst still beating, slowly drizzle in the coconut oil/butter in a thin stream and continue beating until the eggs are pale, thick and doubled in volume
- Sprinkle vinegar over the eggs and beat briefly to distribute evenly. Work quickly as the vinegar will activate the bicarbonate of soda
- Tip the nut mixture onto the eggs and fold in thoroughly with a metal spoon until the nuts are evenly distributed
- Scrape into the prepared tin and bake for 20 minutes or until a skewer inserted into the centre comes away clean. Give the loaf more time to bake and perhaps turn the temperature down if it browns too fast
- Cool on a wire rack before eating
- You can store the loaf in an air-tight container in a cool place for up to 3 days - or slice & freeze for up to 2 weeks