They look amazing!!!
What are you baking?
- Thread starter kittyP
- Start date
They look amazing!!!
Either the sultanas were too wet, or the cake mixture had a bit too much moisture and/or was too soft.
A couple of workarounds:
1) Shake the sultanas in a bag with a tablespoonful of flour before adding to the mixture.
2) Don't add all the sultanas to the mix before adding it to the tin. Instead, add about half of them to the mixture, transfer all your cake mixture to the tin, then sprinkle the rest of the sultanas over the top - they'll still probably sink in but not quite as far down.
RubyToogood
RubyTwobikes
http://www.nigella.com/recipes/view/LEMON-POLENTA-CAKE-5308
Didn't bother to take a picture as it's the unphotogenic sort of cake, but it was fucking delicious. It was a bday cake for my ma and she ate masses of it
I'm not normally a fan of polenta, which seems fairly pointless to me, but if you actually read the ingredients list it's in fact mostly ground almonds.
Didn't bother to take a picture as it's the unphotogenic sort of cake, but it was fucking delicious. It was a bday cake for my ma and she ate masses of it
I'm not normally a fan of polenta, which seems fairly pointless to me, but if you actually read the ingredients list it's in fact mostly ground almonds.
slightlytouched
Tick Tock.....
I'm going to experiment this week with different ways to make a minty mousse to keep in the freezer for snacks - criteria is that it has to be low carb. I'm going to try the whipped cream and merangue (with sweetner) way aswell as eperimenting with incorporating impact whey protein powder. I see a messy kitchen approaching!
Lo Siento.
Second As Farce
I've made that one before, good for the gluten intolerant too.http://www.nigella.com/recipes/view/LEMON-POLENTA-CAKE-5308
Didn't bother to take a picture as it's the unphotogenic sort of cake, but it was fucking delicious. It was a bday cake for my ma and she ate masses of it
I'm not normally a fan of polenta, which seems fairly pointless to me, but if you actually read the ingredients list it's in fact mostly ground almonds.
Sounds interesting, I look forward to seeing the recipe of the one which works best for you
slightlytouched
Tick Tock.....
So......Sounds interesting, I look forward to seeing the recipe of the one which works best for you
Egg white + whipped cream + a little sweetner + gelatine + mint flavour + green colouring = YUM YUM, if not a little too creamy for me....but it is practically carb free.
Same as above but with Impact Whey Protein powder = a more substantial and filling snack with only a little carb content.
The surprising one is just Whey Protein powder and gelatine (1 scoop per sachet gelatine made 2 yoghurt pot sized portions) = a low carb, low calorie, low fat snack which is rather like a blancmange. Obviously best with a flavoured Protein Powder! I was using a mocha flavoured one. I haven't tried to freeze this one, although the ease of the prep means it'd be easy to knock up batches on a whim. I think I'll stick to this and use various flavours of powder as a replacement for yoghurts (seeing as my local shops seem to be stopping the low carb brands I buy!)
eta: I added a little water to the protein powder first (~ about half a mug).
I had tried to use dried egg powder rather than fresh egg whites.....disaster! I need to experiment more with that to get a meringue texture.
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spanglechick
High Empress of Dressing Up
Rainbow cake with salted caramel icing.
Lo Siento.
Second As Farce
My Mum bought me a 1-day patisserie course for Christmas and I learned how to do all this - on the left various danish pastries (there are croissants underneath), middle macaroons, right profiteroles and eclairs (filled with creme patisserie)
Lo Siento.
Second As Farce
Also, made an opera cake for other half's birthday.
they look amazing. 
BoatieBird
Well-Known Member
Wow Lo Siento. they look great.
Where was the course?
Where was the course?
Lo Siento.
Second As Farce
In Ashburton in Devon. The guy teaching it was great, had lots of good advice.
slightlytouched
Tick Tock.....
They look amazing! Looks like a course well taught.
slightlytouched
Tick Tock.....
Opera cake? Why's it called that I wonder! Looks lush though.
slightlytouched
Tick Tock.....
Disaster....Overcooked healthy cheesecake 
kittyP
Pluviophile
Wow!
Rainbow cake with salted caramel icing.
kittyP
Pluviophile
Another wow!
Lo Siento.
Second As Farce
Recipe I used is this one:
http://www.epicurious.com/recipes/food/views/Opera-Cake-230481
It's 3 layers of whipped up sponge soaked in coffee syrup with layers of coffee buttercream and topped with chocolate ganache.
No one is sure where the name comes from, but it's an early 20th Century Parisian thing. Took me about 3 hours all told with all the different components (for birthday's only!), so it was quite the faff! (If you're fussed about presentation you should really cut the edges off too, but fuck that)
slightlytouched
Tick Tock.....
A decadent cake for sure! Sounds VERY scrummy!
slightlytouched
Tick Tock.....
Try under the cutlery tray!More Macarons on sunday I think. I had a really good recipe which didn't require making sugar syrup and they were lovely, but now I can't find it
zenie
>^^<
ShiftyBagLady
Thinks she is a flower to be looked at
I made a successful cake! A mothereffing CAKE!
Now I know it's not spectacular and pales in comparison to you lots' but it's a marvel to me as I can't bake.
I'd like to thank my good processor, my oven and the chickens and cows without whom none of this would be possible...
Now I know it's not spectacular and pales in comparison to you lots' but it's a marvel to me as I can't bake.
I'd like to thank my good processor, my oven and the chickens and cows without whom none of this would be possible...
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I absolutely love that you are so gleeful about your lovely cake that you have re-titled your food processor in its honour.
Ace!
