Thursday, 25 September 2014

Bake Off Week 6 - European Cakes

How amazing did that princess torte look this week? I think I will have to add that to a future baking list when I have at least 8 hours spare one day...it looked hard!

I went for something a little easier, the yeast-leavened cake (specifically kugelhopf) this week. Kugelhopf is such a brilliant word, I can't help but say it in the accent of the Sweedish shop owner in Frozen. Yoohoo!

I used this recipe, but as I didn't have the lovely round tin I baked mine in two loaf tins which worked really well. My yeast didn't foam, but I googled this and apparently sachet yeast usually doesn't, and it was fine. I also omitted the almonds. The end result was lovely - half way between a cake and a bread, but the best bits from both. It isn't massively sweet, which was good. It lasted a couple of days, but unfortunately I didn't get to try it toasted with butter which I imagine would have been amazing.





kugelhopf loaf tin

kugelhopf recipe


 

Saturday, 13 September 2014

Bake Off Week 5 - Pies & Tarts

I decided to attempt egg custard tarts this week - not the Portugese version with the puff pastry, but the shortcrust pastry type.

I've never eaten an egg custard tart, and this is my excuse, because they were a total fail.

I used this recipe, but rather than baking one big tart, I thought I'd do individual ones in a cupcake tin - the problem was I didn't adjust the cooking time for the size and cooked them for far too long. They looked pretty good in the preparation, but in the end they went in the bin. I did cook some of the spare custard in some larger moulds on it's own and that was pretty tasty. Ah well, you live and learn.

Here's hoping for better luck with European cakes!







egg custard tarts recipe, great british bake off, bake along

Saturday, 6 September 2014

Bake Off Week 4 - Desserts

I wanted to adapt a "saucy pudding" from this week's show, but to save us eating everything ourselves, in a format that was transportable to work. I decided to make chocolate chip cookies with a gooey Nutella centre.

Yes, I have a Nutella problem.

They turned out AMAZING - you really have to make these. I got the recipe from Hot Chocolate Hits, and it was relatively simple. My only two bits of advice are to freeze the Nutella centres for half an hour before you need them, as this keeps them liquid once the cookie is baked. Secondly is not to overcook them - take them out after 12 minutes, give them a minute or two on the tray and then cool on a baking rack, and you will have the softest, chocolatiest, gooey-est cookies ever. 

We ate way too many warm from the oven. So worth it.




Nutella centre chocolate chip cookies

 photo homeeee_zps214aed0e.jpg
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