Discussion in 'CycleChat Cafe' started by glasgowcyclist, 19 Dec 2017.
This must be a massive cake.
I've had the kettle on for a fortnight. How much longer?...
I forgot about that. Soz.
Was it nice?
Can’t remember, it didn’t last long so it must’ve been.
Currently baking in the oven is a loaf. It’s slightly experimental ‘cos I only had 300 grams of bread flour, so I made the difference with white self raising flour.
Here’s the result, sunk a little in the middle, but made a nice light loaf with a nice crust and a nutty sort of taste.
This is an English muffin loaf from a recipe on a US website.
It's incredibly soft inside. And a bit too salty I think.
Looks nice though.
Nice toasted which is the point of muffin bread
Recently made a cake from a Paul Hollywood book, based on a Polish recipe apparently.
It's a spinach cake topped with pistachio and pomegranate seeds, which sounds disgusting but is delicious.
Firstly the base with the top cut off (you use the top to blitz with the pistachio and then put on the pomegranate)
Then the finished cake
I made as my wife had the local WI committee meeting at our house and was a bit nervous as WIs have the reputation of being top bakers. However they raved about it and seemed to like it as they only left this bit (they also had a lemon polenta cake to scoff).
Apparently at the end of the meeting they were deciding where to hold the next and my wife piped up "we could have it here again"!!!
Yeah, Poles do fabby cakes, but that's a new one on me...
Just made some very quick Mary Berry fork biscuits.
They look forking tasty
Yeah they do. I think it'd be a great basis for a carrot cake, using carrot instead of spinach obs, and possibly walnuts instead of pistachio.
Yeah. Mind, carrot cake is
Reminds, must dig out my recipe for a babka for Easter... Can't have Easter without one...
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