Amazing Cakes #29: Fondant Fancies

When you hear the name Fondant Fancies you immediately think of Mr Kipling’s yellow, chocolate and pink creations. Or if you live in Yorkshire like me, you might have even tasted the delectable version which Betty’s creates. I must admit I find Fondant Fancies too sweet and sickly, even though I’ve got a sweet tooth. The other week I met my friend at Betty’s and while she had a Fondant Fancy, I tucked into a Fat Rascal! Her Fondant Fancy looked so pretty though, with the icing and delicate pink flowers.

Last Thursday and Friday were my main baking days for SmartCookieSam as I had had my Mum up here visiting. I had an afternoon tea order as well as some brownies and shortbread to go out to customers. I thought of what I could maybe offer as an option on my afternoon teas and Fondant Fancies came into my head. Although I don’t really like eating them, there are plenty of people who do.

For Fondant Fancies you start off by baking a square shaped sponge cake. I did this in one of my square tins I use for my brownies, etc. It was a simple sponge, delicately flavoured with lemon.

As soon as I started baking, I realised I had not got any marzipan in. I only tend to have marzipan in around Christmas for my Christmas cakes and also at Easter for Simnel Cake. I’d been to do my shop the day before and completely forgot. Luckily later on that day I was heading out to the post office to ship my brownies and shortbread and the village shop it was attached to has a wonderful array of baking products. Phew!

After the sponge came out of the oven and I was home after my post office run, I removed the sponge from the tin. It had to be cooled but it was so hot in my kitchen that nothing was cooling down.

To the sponge I added a layer of apricot jam and then a layer of the marzipan on the top. The marzipan was very sticky to work with and my hands felt so hot. I had to dust the surfaces very thickly with icing sugar to stop the marzipan from sticking to it when I was rolling it out. I then put it on top of the sponge and trimmed round the edges of it.

The next job was to make up a batch of buttercream. This buttercream needed to be put in the fridge to harden up slightly but this didn’t work because as soon as I got it out of the fridge it became runny again.

The sponge cake was then cut into 16 equal squares and on top of each square I put a blob of buttercream. This blob is to create the little hump you get in the middle of a traditional fondant fancy.

Of course when you are tired, you misread recipes. This one being a complicated recipe with zillions of steps should have been read carefully and I didn’t. I was meant to put the cakes into the fridge to harden up again for 20 minutes but I didn’t. This then made the next steps more tricky. I had to crumb coat each of the four sides of the fondant fancies with the rest of the buttercream. This was very awkward. How do you hold the blinking things and ensure that they are all covered without getting your hands covered in more buttercream?

Now for another complicated part. The recipe asked for roll out fondant icing or sugar paste which to make runny you have to put in a mixer with water to make it runny. I felt this made it extremely messy and didn’t give the effect I wanted. I wondered whether I should have bought some fondant icing sugar instead and coloured it with food colouring. I started off trying to colour the pink icing first. It took ages to get even a hint of pink with the food colouring I have at the moment (a mixed box of Wilton food colours, which to be honest I’m not a fan of, compared to the likes of Sugarflair, etc.) The cakes from not been hard enough through not being in the fridge, were difficult to hold and the icing just went everywhere. It was meant to pour over the cakes but it didn’t. It was too thick despite me following how much water to add to the icing. I tried spreading it with a small pallette knife but that made it even messier!

Then I tried to colour the rest of the icing yellow. Unfortunately the yellow in my food colouring set doesn’t bring the icing out a deliciate pastel yellow, it came out as this flourescent, lurid yellow like you would have on a high-viz vest! You’d be able to spot it from the International Space Station. By this time I had given up caring and so long as I’d got the bloody things iced and all the stuff cleared up, I didn’t care what colour it was.

Finally, I used some left over lemon drizzle icing for the pink fondant fancies which seemed to pipe on ok through my plastic bottle. But the melted chocolate was having none of it and just wouldn’t go through the hole. It just clogged up the whole time.

There’s a couple of lessons to be learned here: Don’t make Fondant Fancies when you are short of time or are tired. Always read the recipe and use ready made fondant icing sugar, not sugarpaste watered down.

I did taste one of the Fondant Fancies and it was sooooooo sickly sweet. Not my favourite bake to eat or to make, I’m afraid.

Happy Baking!

Love Sam xx

Amazing Cakes #24: Lemon Madeira Loaf

This post was written at the beginning of May believe it or not! It’s now the beginning of August and the first time I’ve logged onto WordPress in three months. That’s another story which I’ll explain in my next post. I just looked in my drafts and found it there. I cant understand why it was never published. Maybe I wasn’t concentrating. So here is the post as written on May 6th!

I looked at my original SmartCookieSam blog and realised I hadn’t added anything to it for ages! So I thought I’d better bake something from the Amazing Cakes book which fitted in around what we had in the cupboards and the fridge. I had three lemons nearly past their best so anything with lemons in was a winner! The original recipe also used orange zest but I didn’t have any. I had to keep to lemons only!

Madeira Cake is not from the island of Madeira but called so because it is a cake which was traditionally an accompaniment to Madeira wine. I must admit I’ve always wanted to go to Madeira, though as it looks such a beautiful place from photos. I can’t say I’ve tasted Madeira wine either! It’s been a while since I’ve baked a Madeira and I usually like to make them as a base for celebration cakes.

The Madeira loaf cake was simple to bake: butter, caster sugar, eggs and self raising flour with zest of lemon grated into the mixture. I then put it in a loaf tin liner and baked inside a loaf tin for just 55 minutes.

Once the cake had baked and cooled on the worktop, I made up some lemon glace icing and drizzled on the top of the cake.

To finish off the cake, it was meant to be topped with homemade candied citrus peel. I didn’t have time to make my own, so I cheated and used the last of a tub of jelly lemon slices I had in my cupboard. They have been a real favourite buy from Lakeland.

And ta-dah! Here are some pics of the finished cake!

Happy Baking!

Love Sam xx

Amazing Cakes #23: Vegan Lemon Drizzle Loaf

It’s been a busy week here, not had much chance for actual baking as I’m getting my website ready for my online cookie business! All will be revealed by next week. I’m waiting for some new packaging to arrive so I can send out cookie samples to my taste testers. I’m also rethinking a couple of recipes so that they will leave my kitchen looking perfect.

I’m also a supply teacher working in primary schools in my area and work has been a bit quieter this week what with home learning for some and the pandemic issues. I have been grateful for this week being a bit quieter though as it has given me time to focus on jobs at home, my new business and to have some wintry walks out with my dog. On Wednesday afternoon, though I was wanting to bake something other than cookies. This is where my Big Book Of Amazing Cakes Challenge has been enjoyable and it’s nice to bake something different.

Looking through the book I wanted to make something quick, easy and that needed to use up ingredients I had at home. It was a toss up between the Pecan and Banana Loaf to use up very ripe bananas or the Vegan Lemon Drizzle Loaf. My daughter came downstairs to put the kettle on between her online uni lectures and said “Urgh no, not banana cake with nuts in!”, although it wouldn’t have had pecans in anyway. I didn’t have any in, only walnuts! She was really keen on the idea of the lemon cake as she loves lemon drizzle and although she is not fully vegan, she does have lactose intolerance.

So, the Vegan Lemon Drizzle it was! I have never made a Vegan Lemon cake before and oh my it was so worth it. It was different to some of the loaf cakes I have made before in that it came out with a flat top and not a curved one. To substitute butter and eggs, the replacements are with soya milk, apple cider vinegar and non-dairy spread. We use oat milk in our house so I hoped that would work as well. It did in the other vegan cake I baked recently, the Vegan Marble Bundt Cake. I nicked some of my daughter’s non-dairy spread and we were ready! This recipe is versatile because not only did it give quantities for the small loaf I baked but also for other size bakes including a square tin and a traybake size.

To start with I measured out the oat milk into a jug and mixed in a tablespoonful of apple cider vinegar. This had to be left for a few minutes to curdle. It looked and smelled horribly sour!

In the meantime I creamed together some caster sugar ,the non dairy spread and the zest of a large lemon. I then added a spoonful of vanilla extract to it. Then the smelly oat milk mixture was added to the creamed mixture. This looked horrible and I was worried about the curdling effect. But as soon as I added self raising flour, baking powder and ground almonds to the mixture, this sorted the problem out. I kept the rest of the lemon aside as this was going to be used in the drizzle and the icing.

The loaf cake baked in the oven at about 160oC for just under an hour and came out after I poked a skewer in it. It came out clean so the cake came out and was put on a wire rack still in its tin to cool down. After a few minutes I made up a quick lemon sugar syrup which was poked into the cake with a cocktail stick. Usually when I make lemon drizzle cake that’s all I put on top of the cake and there’s more of it so it crystallises on the top. This was the case with the first recipe from my challenge the Lemon Drizzle Traybake. Instead, this recipe also has a fondant icing on top.

Later on, I mixed up some icing sugar and lemon juice and spread it carefully on top of the cake. As shown in the recipe picture it was designed to drip down the side and not to look perfect. If you wanted you could add some edible flowers and decorations. I had some jelly lemon slices but I’m not sure if they are vegan or not. I bought them from Lakeland in a little pot and it didn’t say not suitable for vegans on the ingredients.

My daughter and I couldn’t wait to have a piece and the icing was still runny when we cut the cake. But it was delicious and I can definitely recommend the recipe. Another one on my getting increasingly longer shortlist to bake again!

Happy Baking!

Love Sam xx

Lemon Cupcakes

How are you all doing? As I write, I’m catching up on my day off after a busy first week back at work.  My workplace reopened last Monday and it’s just fantastic to be back. To mark the day of reopening, I just had to celebrate by taking in some baking to share with my workmates.  I hadn’t baked for a couple of weeks as I just haven’t had the interest or the motivation to do it.

I baked lemon cupcakes to begin with.  It’s been a while since I’ve baked lemon cupcakes even though they usually go down well.  I have struggled to find plain icing sugar recently but I had some packets of Sugar and Crumbs flavoured icing sugar left from a big order I had back in April.  One of the packs was a lemon and blueberry flavour.  I can’t really remember if I have tried it before but I thought I’d get it out and make something with it. I know it looks like I’m always mentioning Sugar and Crumbs, but it’s genuinely because I love their icing sugars.  I’m not on commission from them or anything!

My lemon cupcake recipe is so simple because I use the all in one method.  I also don’t use baking powder because I want my cupcakes to have a level top for icing.  When I add baking powder to a cupcake recipe I always get a peaked top like a mountain!

LEMON CUPCAKES

Makes 12

You will need a 12 hole cupcake tin and some cupcake cases.

125g Stork or softened butter
125g caster sugar
125g self raising flour, sifted
2 large free range eggs
1 grated zest of a lemon

For the icing:
250g softened butter
500g icing sugar *
Juice of 1 lemon *
4- 6 tbsp milk to mix
Yellow food colouring (optional)

Sprinkles or jellied lemon decorations

*If using Sugar and Crumbs Lemon and Blueberry or Lemon Drizzle icing sugar then omit the lemon flavouring.  If you find the flavoured icing sugar too strong, you can use half ordinary icing sugar, half flavoured. I would also leave out the lemon juice.  Adding food colouring is also entirely up to you.

  1. Pre-heat your oven to 180oC/ 160oC fan/ 350oF/ or Gas Mark 2.  Put the cupcake cases into the tin.
  2. Weigh out all your ingredients into one large mixing bowl and mix together until well combined, light and fluffy.
  3. Spoon into cake cases. I usually get two heaped tablespoonfuls in each case.
  4. Bake in the oven for 15-20 minutes. When the cakes are done, they should spring back to the touch.
  5. Place on a wire rack to cool.
  6. Make the icing: beat the butter until light and fluffy.  This might take a few minutes to get it really creamy. Add the icing sugar and beat in bit by bit.  Don’t do what I do and end up with clouds of icing sugar all over the kitchen! Add in the milk and lemon juice until you get a great piping consistency.
  7. Prepare a large piping bag with a star or a plain nozzle and fill it with about a third of the mixture.  Pipe in swirls on top of the cupcake.  I normally get about 4 cupcakes iced, then add the decorations before the icing begins to set.
  8. Repeat until all the cupcakes are iced and decorated.

Let me know if you do try out this recipe. I’d love to see how you decorate your lemon cupcakes as well!

Happy Baking!

Love Sam xx

 

Blueberry and Lemon Yoghurt Muffins

It’s very hard when you want to bake but you can’t because you know you’ll just eat it all. The other day I had the urge to bake some muffins. I told myself that it would be ok if I ate one for breakfast. Yes, it was very nice but I don’t recommend it because two hours later I was starving. Mind you, it didn’t help that in that two hours I’d done a load of jobs and walked the dog in between. So maybe I was genuinely in need of something. Well, that’s my excuse anyway!

These blueberry and lemon yoghurt muffins were so easy to knock up and were so light. The recipe was adapted from one in Annie Bell’s Baking Bible and was originally a blueberry and orange muffin recipe. They are dairy free and the fat content comes from using olive oil in the batter. Instead of using orange zest and juice, which I didn’t have, I used lemon zest and natural yoghurt in its place. This worked extremely well and I was pleased with the result.

Annie Bell has a tip at the end of her recipe saying “It is only one step on in imagination to use extra virgin olive oil in a muffin, rather than groundnut or sunflower. It mellows with cooking and the resulting scent, while distinctive, is very pleasing,”

I must admit I had never thought to bake with olive oil before as I thought the flavour would be too strong. It was, as Annie Bell said, a very mellow flavour within the muffin.

Happy baking!

Love Sam xx

Lemon Drizzle Bundt Cake.

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I’m a huge fan of Nordicware Bundt pans much to the annoyance of Mr SmartCookieSam and my kids.  I’ve lost count of how many pans I’ve got since I started collecting them seven years ago.  My first one was the giant cupcake pan and since then I’ve been lucky enough to find ones in local shops, chain stores, Ebay, Amazon and even over in Canada in Williams Sonoma.  I spend birthday and Christmas money on them. Even only a few days ago as I type I managed to buy the Blossom pan. It turned up when Mr SmartCookieSam was there and he said “But you’ve got already got that one!” Er no, but then I suppose they all look the same to him.

The other week I managed to find the Star Pan (pictured below with the Heritage pan and the Elegant Party pan) in my local Home Sense.  I’d only gone in to find a blanket for my dog to lie on when he goes in my car.  Thankfully he did get his beautiful tartan blanket but I also came out with a bundt pan!  I wasn’t expecting that!

Fast forward to a month later and I had the perfect chance to use my star pan for the first time.  In my previous two posts about the Pinata Cake and the Decadent Chocolate Bundt Cake I mentioned about my wasted day baking three sumptuous cakes for my local WI Supper, only for there to be a mix up on the rota.  The third and final cake I chose to bake was one that always goes down really well at WI is my Lemon Drizzle Bundt.

By this time it was early afternoon and I had already baked two cakes and decorated one of them. I had yet to decorate the second and to bake this one.  Fortunately lemon drizzle cake doesn’t need any icing on it, just the syrup and a dusting of icing sugar.  At least time was on my side.

I greased the Star Bundt pan with Wilton Cake Release, preheated the oven to 160oC and then started to weigh out the ingredients.  I beat together butter and caster sugar until it was light and fluffy and then added in four eggs one by one.  When the eggs were beaten in, I also added a tablespoonful of self raising flour from the whole amount each time to prevent any curdling.  In another bowl I grated the zest from two large lemons and also added the juice from one of them in with some natural yoghurt.  This was mixed together.

To bring the mixture together I alternated spoonfuls of the remaining flour along with the lemony yoghurt mixure.  This was carefully folded in so I didn’t see any flour not mixed in.  Then the mixture was ready to go into the tin and into the oven.

After about 40 minutes I checked the cake and noticed it was still a little bit runny in the middle.  I kept this cooking for another ten minutes or so and that did the trick.  The cake came out of the oven and was ready to cool down.

While the cake was cooling I had to make the lemon sugar syrup.  This was made with caster sugar, lemon zest and lemon juice gently heated up in a saucepan until the sugar had dissolved.

It needed to cool a little bit for a few minutes but the cake needed to still be warm for the syrup to soak into the sponge.  I did this as the cake was still cooling in the tin.

When the cake was ready to come out I felt as anxious as I always do every time I take a bundt cake out of it’s pan.  This one would have to look good as it wasn’t going to be heavily decorated and any chunks missing from still being stuck in the tin would be on show!

Fortunately, thanks to taking great care with greasing the pans carefully I didn’t have any problems.  So all that remained was to let the cake cool down on a cake board and to dust it with icing sugar.

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Lemon Curd Victoria Sponge. 

Lemon Victoria Sponge.

Long time, no see! It’s been over a month since I’ve last blogged.  My excuse is I’ve simply been busy working. Teaching full time on different supply contacts, doing extra shifts in a day nursery during the Easter holidays definitely took it’s toll though and by the Easter weekend I felt terrible.  I went down with a stinking cold which then turned into a horrible cough.  This pretty much made me feel like not doing anything much for the second week of the Easter holidays.  So much for wanting to go out running. I didn’t even feel like getting my bum off the sofa let alone gathering up some energy to stick my trainers on!

This cake was one I baked right back at the beginning of April. I really miss baking and hadn’t done much mainly because I’m meant to be on a diet.  This hasn’t really worked well the last few weeks as I have been so tired after coming in from work.  Slimming World has gone by the wayside, especially when Mr SmartCookieSam gets involved with the cooking.  He thinks nothing of using lots of olive oil. So when I get chance I like to take a cake into a school I’m teaching in. I was working in a school for the last week before the Easter holidays and decided to take a cake to leave in the staff room on the table.  I explained I loved baking but baking didn’t love my figure.

This Lemon Curd Victoria Sponge is from a recipe in Lorraine Pascale’s latest book “Bake,” You might have realised I’ve baked a few recipes from her book recently but that’s what I usually do when I get a new book. I get a bit carried away. It’s a traditional two layer Victoria Sponge baked in an 8″ or 20cm diameter sandwich tin and sandwiched together with both lemon curd and a little buttercream.  I was definitely not going to spend my precious time making my own Lemon Curd so I bought a jar of Tiptree with my weekly shop.  I used about half the jar in the filling so Mr SmartCookieSam was happy to use the rest on his toast in the morning!The cake was very quick to bake and perfect for a Spring day.  I reckon I only spent an hour baking it from start to finish, if that.  A quick dusting of icing sugar on top and the cake was good to go.  Or if you prefer caster sugar, go with that.

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Lemon Victoria Sponge baked from a recipe in Lorraine Pascale’s latest book: “Bake”.

The morning after I arrived at the school, put my lunch in the staffroom fridge and the cake in a plastic box on the table. I left a note telling people to help themselves.  It was quite a big school so I didn’t get along to the staff room until lunchtime.  When I got there I noticed nearly three quarters of the cake had gone.  Several staff members thanked me for the cake. I said I would bring some more another time, if I had time to bake.  It gave me a warm, cosy feeling knowing that some teachers appreciated my baking.  Especially at a time when it was getting near to the end of term and everyone was tired. A little bit of cake just helps you get through the day.

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This was the sight which greeted me at lunchtime in the staffroom!

 

Lemon Madeira Cake from The Great British Bake Off Celebrations.

Along with millions of others I got whipped up into all the excitement now that The Great British Bake Off is back!  Week one started with cakes.  Now for me that wouldn’t be a problem but may be with Paul Hollywood and Mary Berry watching me I might feel different.

First of all the bakers were asked to bake their Signature Cake- their take on a Madeira Cake.  To me, a Madeira cake is a well loved classic that shouldn’t be messed about with too much. I think the simpler the better and the recipe on page 17 of The reat British Bake Off Celebrations book fits the bill perfectly.  It is a lemon flavoured cake with accompanying home made candied lemon peel. It has a closer texture than an ordinary sponge and I use a Madeira recipe when I want a plain cake to carve into a shape for a birthday cake.

Madeira cakes first became popular in Victorian times where a slice was served with a glass of Madeira wine.They don’t come from the island of Madeira like I originally thought!

Last Thursday, the day after the Bake Off had been on TV I had a day at home.  I had lemons in the fruit bowl and wanted to bake.  Bake Off has two effects on me, it makes me want to get my apron on and also to stuff my face! It was also a crazy day, I had to take my dog to the vets, run around after my two teenage children and get some ironing done in between all that. But at least I had time in between.

First of all I needed to make some candied lemon peel.  I’ve never made this before, seems such a faff. I had to cut a large lemon into 8 wedges, cutting off the flesh and leaving the pith and some peel behind.  Then each wedge needed to be cut into 4 strips.

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Preparing the lemon strips to make the candied peel.

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The lemon peel strips were then put into a pan with 300ml water and some granulated sugar. This was then dissolved over a low heat and simmered for about 3/4 hour until the lemon strips became soft and translucent.

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Drying the lemon peel on a lined baking sheet for it to dry out. It then went into my oven on a very low setting for about an hour.

At this time I had to break off to go and take the dog up to the vets and then collect my son’s friend from the train station.  I had to leave the peel out on the surface to harden up and hope it turned out ok later on.

Later on I finally got round to actually starting on the cake itself. I was still giggling and laughing to myself about the Bake Off the previous night with all the innuendoes flying around the tent, this week was all about showing your cracks! Mary Berry said that she expected a Madeira cake to have a crack and a dome. So of course I wanted to make sure I had a “crack” too!

The lemon Madeira cake was baked using an all in one method and mixed together using my hand held mixer. Butter, caster sugar, self raising flour, ground almonds, eggs and the grated zest of a large lemon were weighed out and combined.  This was done until the mixture was smooth, yet well combined.  It was then put into a deep filled 18cm diameter cake tin which had been lined and greased carefully.

The cake was meant to be baked in the oven first for about 35 minutes. Then you added a few pieces of the candied peel to the top of the cake and returned the cake to the oven for another 20 minutes or so.  This was until a cake tester poked into the cake came out clean. Unfortunately my phone started ringing as I was putting the cake in the oven so I stupidly forgot to switch the oven timer on.  I had to guess the time I’d put the cake in the oven.  So it does look a little bit pale on the top but it was definitely cooked when I tested it!

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My finished Lemon Madeira Cake as featured on the Great British Bake Off as the Signature Bake for Week 1. Yes, I do have a crack and a dome!

I did take the cake out of the tin when it was still a little bit warm and it was a bit crumbly when I cut a slice. I should have waited but I was running out of time. It tasted absolutely delicious although it didn’t taste as lemony as I thought it would.

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Sneaking a piece to try with a cup of tea for 4 o’clock munchies time!

The Technical Bake featured on the Great British Bake Off last week was Mary Berry’s Walnut Cake. It was described as “the de-caf version” by Mel and Sue. Usually you do get coffee and walnut together in a cake but this cake was different. The recipe is featured in the new Bake Off book but there is also a version like this in Mary Berry’s Baking Bible. I baked this cake last year and it didn’t come out too well.  It was the icing that let me down.  It just wouldn’t thicken up and I was too ashamed to take it along to my WI meeting as one of my contributions to our supper.

The finished cake, filled sandwiched and topped with more walnut frosting.  The cake was finished with walnut halves.
The finished cake, filled sandwiched and topped with more walnut frosting. The cake was finished with walnut halves.

A cut slice of the walnut cake.
A cut slice of the walnut cake.

The Walnut Layer Cake with some slices cut out of it!
The Walnut Layer Cake with some slices cut out of it!

As you can tell from the above picture it looked nothing like it should have done and to me, it also tasted strange.  One for me to practise again in the future!

The final challenge for the Bakers was to produce a showstopping Black Forest Gateau.  I love the flavours of Black Forest Gateaux and really enjoyed baking one a couple of years back for my hubby’s birthday.  Even though he doesn’t have a sweet tooth, he was impressed with the cake I baked for him using a recipe in the Hairy Bikers’ Bakeation book.

The mixed dried fruit was left to soak in tea along with demerara and dark muscovado sugars.
The mixed dried fruit was left to soak in tea along with demerara and dark muscovado sugars.

The black forest cherry filling was spread on top of one of the layers.
The black forest cherry filling was spread on top of one of the layers.

Ta-da !Here is the finished cake in all it's glory.
Ta-da !Here is the finished cake in all it’s glory.

 

I had forgotten to put the candles on!
I had forgotten to put the candles on!

I’m looking forward to the Bake Off again tomorrow. Biscuits this week. I can’t wait to see what everyone’s baking and I fancy having a go myself later on this week if I have time.

Happy Baking.

Love Sam xx

 

Lemon Griesetorte from Mary Berry’s Baking Bible.

I can’t believe it is April already though to be honest I am so relieved.  As soon as the clocks go back in October, I am on countdown until they go forward again the following March.  My hubby and I were saying the other day that we should move to Australia for 6 months of the year and then return to the UK for the summer…

Anyway, being a new month means a new book in my Cooking The Books challenge.  This month’s book is Mary Berry’s Baking Bible and the first recipe I wanted to try out was the Lemon Griesetorte.  I’ve no idea what a Griesetorte is but I think it is German or Austrian in origin.  I had never baked one before although a lady brought one along to a Clandestine Cake Club event I went to.  It was absolutely delicious and the lemon flavour was a great hit with all of us.  So, I was keen to try it out myself.

As soon as I realised the cake was in the Special Cakes chapter I began to think, was it included in there because it was complicated? The cake doesn’t contain flour but a small amount of semolina and ground almonds.  It also doesn’t contain fat but you end up putting loads of lemon curd and whipped cream inside it anyway which defeats the object a bit!  But, having said that, it has been one of the most delicious cakes I have tasted and believe you, me I have tasted lots!

So, being as it is the last day of term for me before we break up for the Easter holidays I decided to bake the Griesetorte to take into work to share as an end of term treat with my work colleagues.  I don’t usually work on a Friday so on Wednesday night I was busy in the kitchen getting the cake ready for my last working day on the Thursday.

Heres how I got on:

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The Griesetorte is a whisked no fat and no flour cake so the first step was to whisk egg yolks and caster sugar together until they became light and fluffy.

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I squeezed the juice out of a large lemon into a bowl, realising there were loads of pips! So in the end I had to find my tea strainer to fish them out!

I got a bit muddled at this stage.  Mary says you also need the grated zest of a lemon but I’d already squeezed the juice out of it first.  Silly me, I should have grated the zest first. It was very difficult trying to take the zest off a squashed lemon!  Not only was it difficult to hold but the leftover juice went on my hand, stinging it!  Ooops!

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In goes the lemon zest! I’m sure there isn’t enough but I was nearly grating my fingers at this stage!

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Now in goes the semolina and the ground almonds. Not a very large amount so I hope I’d got the quantities right!

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The semolina and almonds were folded in carefully with a metal spoon.

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The egg whites which had been separated right at the beginning were whisked until they had soft peaks.

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I love clouds of egg whites!

Now the cake mix had to be transferred to a deep cake tin.  I couldn’t find my deep 8″ cake tin so I got out two sandwich tins instead and thought I’d watch them baking instead as I’d need to adjust the cooking time a bit.  I was worried they wouldn’t rise and turn out like flat pancakes.

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The mixture ready in the two sandwich tins to go into the oven.

I was trying like mad to get the cake baked before my hubby got in from work.  He had promised to call at the supermarket on the way home with some tea for us as he had forgotten to take some pork out of the freezer for me this morning.  I’d got in and panicked as there was nothing much in the fridge.  Luckily the cake was out of the oven and cooling before he arrived back so at least I could use the oven for the dinner!

The cooked cake didn’t look very appetising at all.  When I got them out of the tins onto the wire rack one of them broke in a corner and looked a right old mess.  Thankfully I could tart it up when I filled it.

Mary says as an optional filling you can add some raspberries. along with some double whipped cream and some lemon curd.  The version I tried before didn’t have raspberries but I had some in the fridge so I thought I would use them.  There was also an option to use double the amount of lemon curd and cream to put on the top of the cake.  I chose to just add the filling as I didn’t have enough cream.

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It’s great what a dredger full of caster sugar can hide!

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You can see the broken bit in the background. My son thought someone had stood on it!

I thought the cake looked a bit rustic and messy but this was due to me rushing trying to get everything done before teatime!  As the cake contained fresh cream I put it into an airtight box and it went straight into the fridge.

Well as a result of me rushing off to work this morning the cake stayed put in the fridge and I completely forgot to take it to work! Mary says in the recipe introduction that the cake keeps well, I was relieved as I knew I would have to take it up to school on the Friday on my day off after doing my children’s school run!  All I can say is I hope it tastes ok because it certainly doesn’t look that appetising!

Happy Baking!

Love Sam xx