End of Term Sadness and a Textually Dynamic Cake

And so it has been said

All good things must come to an end.

 

For so many students this week marks is the end of high school and the beginning of the rest of their lives. While I finished high school many years ago, this is a little bit of a special time for me as I farewell my own two amazing Year Twelve classes. And when I say ‘special’ I mean it in both ways:

1. It’s wonderful to be part of such an important moment in the lives of these extraordinary young men and to have seen them grow and develop over the past year

2. I turn a bit ‘special’ as I totally forget everything I want to tell them about how proud I am of them and how I have absolutely no doubt that they will do amazing things. Instead I just demand more practice essays. Sorry!

Before I unload all my sookiness, have a look at these cute bunnies!

As a fairly new teacher, seeing a Year Twelve class go through to finish the HSC is much more emotional than I expected and I really didn’t realise just how attached I had become to my classes. I think that this has been heightened by the fact that this is my first year teaching boys and first year at this particular school so my classes have been integral for helping me find my feet and settle in. I often found myself relying on my older students to teach me the culture of the school and help me figure out exactly what I should be doing!

The last few weeks of school are always a bit of a whirlwind and because of various timetable changes I never got to have a proper ‘last’ lesson with my Advanced class . To tell you the truth, I feel like Spencer Tracy in the last scenes of Father of the Bride. Remember the part where his daughter is all married and busy at the reception? And he isn’t able to really talk to her and tell her how proud he is of her because there are so many people around and so much going on? And then she leaves with her husband for her honeymoon and he is sad that he never got to see her off properly? Yes im a sap, yes im a sucker, yes I feel that way about this class. I am just so proud to see the wonderful, intelligent young men that they have grown up to be. Words fail me (and the irony of me being an English Teacher is not lost here!)

I was lucky to have a farewell lesson for my Extension class, and here enters the baking part of this post. The students found out about my blog midway through the year and since then I had promised to bake a cake for our final lesson. However, as these students are particularly great, it was necessary to up the ante. Thus, The Bake Off was born. The theme was ‘Textual Dynamics’ (which was the elective that the boys studied this year and roughly concerns looking at film and literature that challenges societies values regarding authorship, text construction, gender, history etc… and does so in a particularly ground breaking or creative way). I have to admit that I was particularly nerdy and planned my idea weeks in advance. What eventuated was…

Textually Dynamic?

One of the texts studied this year was a novel by Italo Calvino called If On a Winter’s Night A Traveller. A highly unconventional novel, the opening of this book goes a little something like this:

“You are about to begin reading Italo Calvino’s new novel, ‘If On a Winter’s Night a Traveller’. Relax. Concentrate. Dispel every other thought. Let the world around you fade.”

I wanted the cake to look like the magnetic poetry kits that you can get to go on your fridge and re-write the opening to be more baking appropriate. I used the Magnolia Bakery Vanilla Cake and filled it with musk buttercream.

Tah dah!

I really didn’t have any expectation that anyone else would bake but was happily surprised to have THREE other entries!

Jack and Nathan’s take on the Salvador Dali melting clocks

(perhaps otherwise titled “The Sponge Cake That Wasn’t”?)

And Dan and Pat’s amazing brownies. I really had no idea that these boys had such hidden talents in the baking arena!

To my Extension boys, you have been such a source of energy and creativity this year. It has often been a relief to see you all after some particularly crazy junior classes, particularly in the afternoon! The intellectual depth to our discussions has really blown me away and it has just been such a privilege to have been able to teach such insightful and generally amazing students.

This has been a rather text heavy post, so if you made it this far though im very impressed! I really just wanted to say thank you to all my Year Twelve students and tell you all just how proud I am of you and how honoured I am to have been able to teach you this year. Good luck in your final exams!

Winter Wishing – Quince Cake

What’s in the pot?

Well… now that the weather has turned in time for Spring, do you really care what’s in the pot? Clearly it’s something that involves baking and we all know that the hot Australian summer is not conducive to baking. But Spring/Summer baking is not what this post is all about. While I love the sunshine and flowers, a part of me yearns for the sharp clarity of winter mornings and the satisfaction of warm winter desserts. So this post is a throw back to all the things we wish for during winter. Mostly…

Quinces!

I hate that the Quince season is so woefully short. I hate that Quinces are not readily available as they should be. I hate that I don’t have my own Quince tree in my own backyard. And while I am trying harder to make the most of produce that is in season, I wish that Quinces that had been transported in cold storage did not taste so awful. Then we wouldn’t have to wait until winter to enjoy them. But all things come to those who wait, and as I wait patiently all year I know that I will always have time for at least one Quince Cake during winter.

Look at those beautiful pieces of quince. Yummo!

This particular recipe is quite simple, the only time consuming part is poaching the quinces but

1. having the oven on for so long keeps the house warm

2. the smell is gorgeous! I would like nothing better than to have my house continuously smell like quinces poaching


 So in the end, after all the deliciousness and warmth of the poaching process you end up with a wonderful buttery, soft, sweet, spicy cake. Particularly tasty with the crunchy munchy cinnamon topping and jewels of quince peeking out.

mmmmmmmm!

So, my lovelies, what seasonal food would you eat all year round if you could? I’ll give you three wishes!

 

Poached Quince – From The Cook’s Companion by Stephanie Alexander

Ingredients

6 Quinces, peeled and cored

2.25 litres sugar syrup (2 parts water to 1 part sugar, heat and dissolve sugar to make the syrup)

1 vanilla bean

juice of 1 lemon

 

Method

1. Put sugar syrup into a large enamelled cast iron casserole dish along with the quinces, vanilla bean and lemon juice

2. Cover tightly and bake at 150 degrees celsius  for at least 4 (and up to 8) hours until the quinces are a deep red colour. Do not stir.

3. Cool

 

Quince and Cinnamon Cake – From The Cook’s Companion by Stephanie Alexander

Ingredients

180g softened butter

150g caster sugar

135g plain flour

135g self raising flour

pinch of salt

2 large eggs (lightly beaten)

70ml milk

1/2 cup almond meal

poached quinces

Topping

60g butter

1/2 cup caster sugar

2 tsp cinnamon

2 large eggs

 

Method

1. To make the topping, melt the butter and stir in the sugar and cinnamon, then allow to cool a little. Whisk the eggs and stir into the cooled butter mixture

2. Cream the butter and sugar until light and fluffy

3. Mix in flours and salt

4. Mix the eggs with the milk and add to the flour mixture. Mix to a softish dough.

5. Spoon the batter into a prepared tin (it will rise quite a bit so don’t overfill) and sprinkle the almond meal over the top

6. Arrange the quinces cut side up on top of the batter and spoon the topping over and around the quinces.

7. Bake at 180 degrees celsius for 50 mins-1 hour

8. Serve warm with cream