What are you baking?

[RubyToogood]

Wrong thread.

 

[killer b]

I've got a bag of seedy flour and have been making some banging sourdough loaves. This one took forever to rise, a full 24 hours altogether. So nice tho.

 

[existentialist]

I've got a bag of seedy flour and have been making some banging sourdough loaves. This one took forever to rise, a full 24 hours altogether. So nice tho.

View attachment 214525View attachment 214526

Tidy. I shall aspire to this.

 

[belboid]

Weird cakes, week 9.

Actually, is this weird? It involves two whole oranges, skin, pips n all, so I guess it squeezes in. It is relatively healthy as well, no fat, no gluten, a mere 250g of sugar. I am slightly worried about the 250g of nuts involved though.

But it tastes bloody lovely, so that’s okay. Claudia Rosen’s Orange & Almond Cake is definitely a winner. There's a very similar one by Delia that uses clementines instead of oranges.

 

[Biddlybee]

Could you post the recipe or a link please?

 

[belboid]

the delia swaps out the oranges for four clementines and reduces the sugar by 25g

I believe it’s a Moroccan recipe originally.

 

[Biddlybee]

Thank you

 

[belboid]

I'm now told it is also known as Tarta de Santiago, to be eaten at Easter in Galicia, decorated with a St James cross. That version omits the baking powder so it is a little denser.

 

[iona]

Made that rhubarb & custard cake someone posted the recipe for recently (the edges aren't burnt, I like them like that)

Think I need to get a little mini cake tin coz I can't take them into work atm and eating an entire 8" cake over the space of a few hours is probably quite unhealthy

 

[BoatieBird]

Looks lush iona, I like my cakes well done like that too
I'm going to make one of them this weekend.

 

[Biddlybee]

View attachment 215162

the delia swaps out the oranges for four clementines and reduces the sugar by 25g

I believe it’s a Moroccan recipe originally.

I actually have the book
.

 

[existentialist]

I think I must have accidentally pressed the Turbo button on my starter. I fed it yesterday morning, ready for a bake in the afternoon, and when I got back to it, it was fizzing like a water leak in an Alkaseltzer factory. Did the business on the dough (still got to get the maths right to take account of the starter in the hydration), put it on to bulk rise about midnight, so stuck it in the fridge, expecting it to be fairly dormant until I took it out.

Not a bit of it - I came into an almost-full bowl of dough. Now I'm a little worried it may have over-risen, so I'm skipping one of the proving stages and have gone straight for shaping and into the tin. Assuming it doesn't collapse, I should be chucking a nice priapic loaf into the oven in a couple of hours...

 

[existentialist]

Aaaand we're done. Quite pleased with that.

 

[killer b]

A white/rye mix sourdough with carraway and mixed seeds. I've taken to using a dutch oven method which seems to do wonders - a much more even rise, and probably more of a rise too.

 

[Orang Utan]

Made some very spicy ginger nuts with chili flakes and cayenne in with the ginger, cinnamon and allspice <chef's kiss>

 

[belboid]

Week 10.

After lasts weeks relatively straight forward effort, there was a definite need to get back to properly weird.

So pureed vegetables are back. I should have put a bit more effort into the pureeing as there were still a couple of the blighters left semi-whole (or 'halved' I suppose you could say). Which made it to easy for mrsb and our guests (guests!) to guess what turned it so goddamned green. There is a lovely bit in the recipe where it basically says 'don't put any more X in, to make it greener, or it will actually taste of X'

But, thankfully, it didn't we just got the lovely sweetness from them and moistness to save on sugar and fat. I should work on the coating, as it is a bit plain and too sweet, but Pea & Vanilla Cake with Lemon Icing will definitely be made again.

 

[existentialist]

Week 10.

After lasts weeks relatively straight forward effort, there was a definite need to get back to properly weird.

So pureed vegetables are back. I should have put a bit more effort into the pureeing as there were still a couple of the blighters left semi-whole (or 'halved' I suppose you could say). Which made it to easy for mrsb and our guests (guests!) to guess what turned it so goddamned green. There is a lovely bit in the recipe where it basically says 'don't put any more X in, to make it greener, or it will actually taste of X'

But, thankfully, it didn't we just got the lovely sweetness from them and moistness to save on sugar and fat. I should work on the coating, as it is a bit plain and too sweet, but Pea & Vanilla Cake with Lemon Icing will definitely be made again.

View attachment 215899

Hmm. thinks . o O "lentils"

 

[belboid]

Hmm. thinks . o O "lentils"

god no. Proper peas.

 

[Saffy]

I made a swiss roll because I want cake but I'm counting calories and thought a fat less sponge was the way to go.

I wish it was filled with whipped cream.

 

[May Kasahara]

My 8yo has made a cookie wedding

 

[belboid]

My 8yo has made a cookie wedding

View attachment 216250

is that a whale marrying a hedgehog/sheep cross, with giraffes watching?

 

[May Kasahara]

Of course

 

[belboid]

Of course

the answer to my next question is probably 'very carefully' then

 

[Espresso]

God, I love that! The marriage official's hat is an excellent detail!
Well done to your young'un.

 

[existentialist]

Sourdough pizza.




Spinach, gorgonzola and walnut. With mozzarella and a little cheddar (to save on costs). I think I've nailed this sourdough pizza thing

 

[Artaxerxes]

Worlds ugliest Victoria sponge



Marscapone icing and last year's blackberries for filling

 

[killer b]

My eldest made some quarentine florentines

 

[Epona]

I made yorkshire pudding for the first time in ages - had a flour supply problem for a few weeks! So I made a giant one to go with dinner last night and some for the freezer.

I always cook yorkshire puds in the small top oven because I can just bung it in there and don't have to open the door to check on other components of the meal, those are done in the main oven.

Last night my yorkshire rose so much that it filled up the oven and stuck to the element at the top of the oven
I've never seen anything like it - I mean I have been doing it this way for years now. I had a moment of panic trying to remove it from the oven tbh as everything was very hot and stuck to the top of the oven. It was lovely but I did have to trim off a couple of burnt bits where it had stuck - the thing was absolutely fucking massive

 

[belboid]

Week 11

My decorating skills haven’t improved any, but the greenness is getting deeper and the whole thing is positively healthy! Only 175g of sugar. Me n mrsb could each get our five a day if we had half each.

Kale & Apple Cake, big yes.

 

[Saffy]

What did you use as icing?