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What are you baking?

Mini gingerbread tarts with spiced damson curd. Alternative to mince pies.
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Rebelda

squidgy spiced apple cake (taken from BBC Good Food)

Ingredients:
125g butter
225g dark muscovado sugar
2 eggs , lightly beaten
225g plain flour
2 tsp baking powder
2 tsp freshly grated nutmeg
1 tsp ground cinnamon
300g cooking apples , peeled, cored and diced
2 tbsp clear honey
2 tbsp unrefined demerara sugar

Method:
1. Heat the oven to 160°C/fan 140°C.
2. Cream the butter and muscovado sugar in a food processor for a couple of minutes, then mix in the egg.
3. Sift over the flour, baking powder and spices. Fold together, then stir in the apple.
4. Pour into a buttered, base-lined 20cm springform cake tin and bake for 1 hour, or until risen and browned.
5. Combine the honey and demerara and spread over the cake while still warm. Remove from the tin and serve with cream or ice cream.


I do this with no food processor...just a wooden spoon. There are a few insipid photos of it on web. It should be brown, sugar crusted and shiny with oozing honey and apple.
 
Cranberry and orange drizzle cake, which is just a basic cake mixture with orange zest and cranberries in, then sugar and the juice of the orange poured over after cooking.

Unfortunately I picked up what I thought was the full fat Lurpak spreadable and didn't notice till the mixture was made that it was actually "lightest" which is mostly water.

It's part of a secret Santa present so I will never know what it tastes like. It looked ok :hmm:
 
I made a tomato soup cake with a recipe i found on the internet. Unfortunately I don't think I mixed the eggs etc well enough and it came out with a slightly strange texture, the biggest problem however is that it came out of the oven burnt (even tho the recipe said two hours and i took it out after an hour and a half).

i've noticed that the order in which the eggs etc are mixed matters doesn't it? like if you just put them all in a big bowl it comes out differently than if you add the flour etc first.
 
Latest experiment, chocolate covered pfefferkuchen, cookie style and mini-muffin style. A bit dry but I'm hoping that a couple of days in a tin will soften them up plus the chocolate is a good distraction
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frogwoman said:
I made a tomato soup cake with a recipe i found on the internet. Unfortunately I don't think I mixed the eggs etc well enough and it came out with a slightly strange texture, the biggest problem however is that it came out of the oven burnt (even tho the recipe said two hours and i took it out after an hour and a half).

i've noticed that the order in which the eggs etc are mixed matters doesn't it? like if you just put them all in a big bowl it comes out differently than if you add the flour etc first.
Click to expand...
Yes, the normal order is to cream the butter and sugar together till light and fluffy, then gradually beat in the eggs, then the flour and other dry ingredients. But recipes vary. There's also a good all in one method where you use soft marge and additional baking powder, and just chuck it all in a bowl and turn the beaters on it.
 
We made more with raspberry jam in, and some with blueberries dotted on top... delish!

Has anyone got a tried and tested recipe using courgettes? Sweet or savoury :)
 
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