06/10/2013

Bake of the week! 06/10/2013

Have you been watching the Great British Bake Off? Well, if you haven't we're demanding you sit down right this second and catch up. This is a time when we want.. no, need taste-a-vision. Laura's been a fan since the first series and she won me round with her charm! So her Nan bought her The Great British Bake Off: Everyday book and it's got some amazing recipes from Paul, Mary and this years bakers. This week we thought it was only fair to try out one of those delicious recipes and give you a sneak peak into the book.


So, up for our scrutiny is.. Lemon and Poppy Seed Cake. Laura obviously loves it, she's really low at the minute but this is really good because it's easy to eat and goes down a treat. Me on the other hand.. I wasn't as big of a fan. I don't know if i mucked up the recipe somewhere down the line, but the texture was a little doughy and not the the light fluffy cake i was expecting. Flavour was good though! The recipe is down below if you want to give it a whirl yourself. 



Ingredients:
20.5cm tin greased and base-lined
225g unsalted butter, softened
Finely grated zest of 1 medium unwaxed lemon
225g caster sugar
4 medium free-range eggs (or the egg substitute equivalent)
100g ground almonds
100g self-raising flour
2 tablespoons poppyseeds
icing sugar, for dusting

Method:
1. Heat your oven to 180c/350f/gas 4. Put the sfot butter into a large mixing bowl, add the leom zest and beat with an electric mixer for a minute until creamy. (If you are using a hand-held mixer, set the bowl on a damp cloth so it doesn't wobble.)
2. Gradually beat in the sugar, a couple of tablespoonfuls at a time. Once all the sugar has been added, scrape down the sides of the bowl, then bear for a further 2-3 minutes until the mixture looks paler in colour and lighter in mixture.
3. Put the eggs in a small bowl and beat with a fork, just to mix. Gradually add to the sugar mixture (roughly a tablespoonful at a time), beating well after each addition and scraping down the sides of the bowl from time to time. To prevent the mixture from curdling add a tablespoon of ground almonds with each of the last 2 add fold initions of beaten egg.
4. Scrape down the sides of the bowl once again, then sift the rest of the ground almonds and the flour over the egg mixture. Carefully and thoroughly fold them in using a large metal sppon. When you can no longer see and streaks of flour add the poppyseeds and gently fold in.
5. Scrape the mixture into the prepared tin and spread evenly. Place in the heated oven and bake for 45-50 minutes until golden brown and the top springs back when gently pressed in the centre.
6. Set the tin on a wire rack. Carefully run a round-bladed knife around the sponge to loosen it from the tin. Once cold remove the sponge from the tin and dust with icing sugar. Store in an airtight container and eat within 5 days.

Adios Amigos

Laura       &       Michael


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