Sukí Red Berry Tea Cake with Rhubarb Sorbet and Iced Sorrel Recipe by Chef Danni Barry
Using a locally produced Sukí Tea, this Sukí red berry tea cake recipe was created by Michelin starred chef Danni Barry of Deanes EIPIC, Belfast. Danni serves this tea time delight with the contrasting flavours and cooling textures of a rhubarb sorbet and iced sorrel.
– 200g plain flour
– 14g baking powder
– 1g salt
– 30g caster sugar
– 2 lemon zest
– 50g sukí red berry tea leaves
– 3 eggs
– 145g honey
– 30ml milk
– 1 tin condensed milk
– 120g melted butter
– 500g sticks rhubarb
– 60g sugar
– 1 orange zest
– 15 ml rose water
– 100ml water
– 200g sticks rhubarb
– 45g sugar
– 300g sheep sorrel
– 300g water
– 80g sugar
White chocolate powder
– 120g malto
– 90g white chocolate
1. This blend of sukí tea, made here in belfast tastes really jammy and full of fruit so we use it as the flavour for our cake batter. It also makes a really good jelly.
2. The sheep sorrel we collect ourselves from around belvoir forest park during the months of april and may. If you can’t get sorrel basil will also work well with this dessert.
3. For the tea cake, warm the milk, honey, condensed milk, dried tea together in a saucepan. Whisk the eggs, sugar and lemon zest until light and fluffy. Add the tea and milk mixture to this then fold in the dry ingredients. Should resemble a thick batter. Pour into a standard medium cake tin, lined with greaseproof and cook at 170 degrees celsius for 15 – 20 mins. It should be springy to touch and a skewer should come out clean.
4. To make the rhubarb sorbet, cut the rhubarb into 6 cm pieces, place in a pan and cover with the water, sugar, orange zest and rose water and cook over a medium heat until the rhubarb softens. Transfer to a blender and puree until smooth, place this in a freezer and stir every 15 mins until frozen.
5. For rhubarb purée, chop the 200g rhubarb into thin slices and coat with the sugar. Put into a hot pan and cook quickly over a high heat, stirring continuously until it has all broken down. Purée until smooth in a blender or pass through a sieve.
6. Iced sorrel, bring the sugar and the water to the boil and blend with the sorrel. Pass through a sieve and place into the freezer. Every 15 – 20mins, stir the mixture with a fork to create an iced granita. Melt the white chocolate and whisk in the malto to create a white chocolate powder.
7. To serve, slice the tea cake, place the rhubarb sorbet on top and dot the purée around. Spoon over the iced sorrel and white chocolate powder.
Growing up on a farm in Mayobridge in the Mourne country in Northern Ireland, Danni Barry’s cooking career began with Michael Deane in 2003, after four years at Deanes Danni travelled to kitchens around the world before taking over the helm at Deanes EIPIC in 2014, where she gained the Michelin Star within just eighteen months of the opening.
Danni’s own style is progressive, honest, flavoursome, light, visual, balanced and modern. She credits having an understanding from an early age of where food comes from as having the biggest impact on her style of cooking. This farming background, allied to her training under Michelin starred chefs, has instilled the knowledge and developed the skill Danni shows in her ability to transform the raw ingredients she sources into the EIPIC dishes she creates at Deanes.