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Choux Buns for Profiteroles!
They came our enormous!
They came our enormous!
What are you baking?
- Thread starter kittyP
- Start date
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
clicker
nanook rubs it....
With giant chocolate and giant cream. Perfect size.
existentialist
Tired and unemotional
Just about to sling my first ever sourdough loaves into the oven. I'm a little apprehensive - the dough doesn't seem to be quite as active as I'm used to...
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belboid
Exasperated, not angry.
So I did the rhubarb and custard cake tonight. Took me ages to find the bloody rhubarb, but I did, so all was good. Almost fucked it up be getting distracted and dancing around my back room to Neutral Milk Hotel for a bit, but fortunately it took way longer to cook than the recipe said. Enough to play the second half of Wire's Ideal Copy. It could probably have done with a final burst of Star Sign by Teenage Fanclub as well, but all in all I'm fairly pleased with how it turned out.
All timings are approximate.
All timings are approximate.
Last edited:
Sorry, just noticed I didn't reply to this. Here you go:
Banana Bread
350g mashed banana (about 3 med-large or 4 small bananas)
180g plain flour - or substitute part for wholemeal/spelt/etc if you like
2½ tsp baking powder
1 tsp salt
60g butter or vegan block (not spreadable) butter
140g soft light brown sugar
2 tbsp chia seeds or ground flax seeds
1 tsp cinnamon (I keep slightly tweaking the spices, last time I added ½ tsp each mixed spice and ginger)
50g sultanas and 75g chopped walnuts/pecans, or 100–150g of whatever you want to add instead
Mix the chia or flax seeds with 5 tbsp water and set aside to gel.
Sift together dry ingredients, and in a separate bowl beat together butter and sugar.
Stir chia/flax into the banana, then add this and the sifted flour etc to the butter. Once combined, stir in nuts/sultanas/etc and pour into a lined 2 lb loaf tin and bake. My oven takes around an hour at 170°C (non fan) but check it after 45 mins.
Toffee Apple Upside-Down Cake
3 eating apples, cored, two grated and the third thinly sliced
25g butter or vegan block
200g brown sugar
180g plain flour
1 tsp bicarb
1½ tsp mixed spice
75 ml sunflower or veg oil
1 tsp vinegar
Zest of 1 lemon
75g chopped walnuts
Melt the butter and 90g of the sugar together, pour into a lined (base and sides) 23cm square tin and arrange the sliced apple in a layer on top.
Combine flour, the remaining sugar, bicarb and mixed spice, and in a separate bowl combine oil, vinegar, grated apple, lemon zest and 175ml of water.
Quickly mix wet and dry ingredients together then stir in walnuts. Pour into tin, on top of sliced apples, and bake at 180°C for 30–40 mins. Cool in tin for a bit before turning out.
I have just made a carrot and walnut cake. Not terribly interesting apart from using something called a cake strip. Thanks to the wonder of the interweb, this little frippery is entirely new to me after 50odd years of cakes. Apparently, fabric ones can be bought, but a homemade one consists of wet tissue paper, wrapped in tinfoil and fastened round a cake tin to buffer the temperature, enabling a more consistent baking process and (supposedly) eliminating a domed top and crispy sides. Well well well. It does indeed, look flatter on top than my usual cakes. It's cooling in the kitchen. Will do topping tomorrow. Does anyone else use a cake strip?
kittyP
Pluviophile
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Oh was it Prue Leith's carrot and walnut cake? If so that recipe is the dogs bollocks.
I have never bought a manufactured cake strip, but when doing cakes with a long baking time I have scrunched up multiple layers of brown paper and soaked it in water then used it to line the cake tin or tied it around the outside of the tin or wrapped the whole shebang in foil to stop the edges of the cake burning. Is that the sort of thing you mean?
Not exactly, cos this goes on the outside walls, not the top and bottom, but yep, it's the same principle. I usually end up putting a 'hat' on cakes which take more than an hour. My oven thermostat is broke so its always a bit of a guessing game.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
God tell me about it, my oven sometimes seems to think it is trying to roast the souls of the lost in the pits of hell - I have to keep a close watch on what it is up to
RubyToogood
RubyTwobikes
Christmas cake I always wrap a few layers of paper round the outside and lay a sheet on top with a hole in the middle. Otherwise it overcooks on the outside before it cooks through.
My mother's was always horrible for this reason. Kind of black round the edges.
My mother's was always horrible for this reason. Kind of black round the edges.
I am astonished and thrilled to learn a new trick. I like those gigantic, dense, fruity cakes which take 2 hours to bake so will be employing the 'cake'strip' idea a lot more. I think it would work well with a light sponge even better. I make chiffon cakes and Madeira cake for smalls, and don't really like having to cut all the edges because they have gone brown and crispy. I am going to run some up some fabric ones, with a pouch for wet filter (thinking of reprising mask technology and using hoover bag filters), with a press stuf fastener.
My carrot and walnut cake is huge - would probably serve 20 people. I will be eating it for days (good job it keeps well).
My carrot and walnut cake is huge - would probably serve 20 people. I will be eating it for days (good job it keeps well).
RubyToogood
RubyTwobikes
Made these in the end as I had all the ingredients and cardamom is one of my favourite things.
Cardamom and lemon cookies recipe
Cardamom is a really popular spice in Norway, used in many cake and biscuit recipes.
www.bbc.co.uk
existentialist
Tired and unemotional
I've got (non-sourdough) pizza bases on their bulk rise using a new technique adapted from the sourdough one. They're looking like the best pizza bases I've ever made, so far 
And there's a kilo and a half of sourdough wholewheat (well, 50/50 with white while I get the handling right) just starting on its bulk rise, so that may be ovenable tomorrow evening.
And there's a kilo and a half of sourdough wholewheat (well, 50/50 with white while I get the handling right) just starting on its bulk rise, so that may be ovenable tomorrow evening.
RubyToogood
RubyTwobikes
No, you roll a ball and squash it with the bottom of a glass. That was the most decorative one I could find.
RubyToogood
RubyTwobikes
Delicious! Very fragrant. Very buttery, well, vegan margariney but the nice vegan margarine. You can't eat a lot of them.
Callie
Pivoting
Those were the exact words I was going to post!Sounds like a challenge
RubyToogood
RubyTwobikes
Well, I ate too many of them yesterday and regretted it, so am trying very hard not to repeat this mistake. I gave quite a lot of them to next door.
planetgeli
There's no future in England's dreaming
Made these in the end as I had all the ingredients and cardamom is one of my favourite things.
View attachment 213256Cardamom and lemon cookies recipe
Cardamom is a really popular spice in Norway, used in many cake and biscuit recipes.www.bbc.co.uk
They sound lovely. Are the almonds essential do you think? Because I can take or leave almonds, mostly leave.
RubyToogood
RubyTwobikes
You could probably substitute the same amount of flour I would think, but don't hold me responsible for the results. They're not particularly almondy, it's more a textural thing. I had some ground almonds left over from Christmas.
belboid
Exasperated, not angry.
Jamie Oliver’s beetroot and chocolate cake. It needed an extra egg white I think to get it to rise sufficiently. And slightly less beetroot so it didn’t taste so....beetrooty. Next time I’ll try the Nigel Slater version, especially as I got my hands on the magic ingredient.
