This is a pre wedding day celebration: tea ceremony for my nephew and his future wife. It’s our first time to experience, tea ceremony Vietnamese style. Most of the Vietnamese sides wear their traditional wedding /tea ceremony costumes.
Our man side some of us wear cheong sum, men wear just the top and three of my sister wear part of the cheong sum. Guess every culture have different tradition to perform. Thus, it’s our first time getting to meet the future wife whole family. It’s great to meet everyone and welcoming my nephew future wife and family.
The Vietnamese style is as the man, my nephew approached the bride, he and his five best man had to carry six red tins that contains fruits, food, drinks, desserts, and jewelries. They had to hand over to the six bridesmaids standing near the door. Next my nephew had to hold a balloon behind him then his five best man had to bust the balloon by banging themselves on the balloon. Then paying respect to the ancestor with josh sticks and bowing to them. Followed by their tea ceremony with bilanguage speeches from both sides father.
Then everyone about 200 people proceed to my sister’s home for our Malaysian style tea ceremony. After that lunch, my sister had her future daughter in-law bought all the food for lunch of course Vietnamese food. She makes Malaysian style desserts and I make Western style desserts: this is one, another is jelly pudding. Well, the ceremony is a once in a lifetime experience, luckily it didn’t rain as we (the man side) had to walk behind my nephew and his six best man from the gate at driveway to the house.
Anyway, my cake is sweet yet savoury flavour. Its texture is moist, soft and delicious. Most of them said that it was delicious and moist and ask if they can take away. I said sure, it’s a pleasure to serve everyone. Let’s bake!!!!
500 g butter, room temperature
400 g castor sugar
8 large eggs
4 navel oranges
3 Imperial mandarins
600 g self raising flour
240 ml bottle orange juice
3 Tsp baking powder
2 Tsp bicarb soda
4 Tsp ground ginger
1 Tsp fine sea salt
100 g crystallized ginger
2 small mandarin, segments
6-8 Tbs marmalade jam or enough to cover the top
a little bit of thyme leaves
Preheat the oven to 180 degrees C. Grease and line a 10 “ square spring form cake pan.
Put oranges in saucepan with cold water, bring to boil 1 hour. After 1 hour drain the water and fill with cold water and bring to boil further for 1 more hour. Drain the water and let oranges to cool; then cut in wedges and remove pips. Dump everything oranges skins, pith’s, fruits into food processor and set aside. Peel the mandarins, remove pips and place into food processor. Blitz them with crystallized ginger. Set aside for later.
Place the flour, baking powder, bicarbonate soda, ground ginger and salt into a bowl and mix well. Beat butter with sugar about 5-7 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition, if necessary, adding a spoonful of flour with the last egg to prevent mixture from curdling.
Beat in orange and ginger pulps. Add the flour all at once and mix well, then slowly mix in the orange juice. Spoon the batter into the prepared pan and bake in the preheated oven for 1 hour 50 minutes or until skewer inserted into the center of the cake, comes out clean.
If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminium foil. Leave the cake in the oven for 35 minutes. Then bring out to cool in pan on a wire rack, then remove from tin and transfer to a foil plate mat and put into the square cake container. Spread the marmalade jam on top and smooth evenly, then sprinkle thyme leaves on top. Decorate mandarins. Serve with chamomile tea or your choice of tea or with brew coffee.
Note: Oven temperature vary. You might need more or less time. If cake too brown cover with lightly greased foil after 30 minutes.