Verdict: Cola cookies

Well... it's a bit of a failure, but not an unmitigated one. Let's start with a positive: It actually tastes of cola. I'd been somewhat worried that the flavour would be entirely lost in the baking, but it does definitely come through. The cookies were slightly over done, partly because looking at them as they baked, the melted bits of cola bottles looked like uncooked dough, so I erred on the side of caution and baked it for a bit longer. That meant that the bits nearer the edges of the trays (actually, this was most of it really) went pretty hard and crunchy, while only the bits in the very centre of the tray were cookie-like in texture. I should say though, the hard and crunchy bits aren't unpleasant at all - the texture is very similar to brandy snaps - it's just not what I would have preferred. Interestingly, the cookies were very chewy as well (even the hard bits) - I suspect that the smaller bits of cola bottles melted and effectively became part of the dough.

So overall, they are pleasant, but definitely not quite what I had been aiming for. Before doing this, I had thought that cola cupcakes would work better (but I decided that I couldn't be bothered to do cupcakes, which is why they became cookies - or at least biscuits...), and I still think that that's probably true. Maybe I'll get around to trying it at some point, but I wouldn't hold your breath!

Good things come in small packages

I stumbled across a recipe for root beer float cookies on Reddit yesterday. Now, as a non-American, I am firmly of the opinion that root beer has got to be some trick that the entirety of the US are trying to play on the rest of the world, where they pretend that it's some really nice, wonderful confection in the hope of tricking unsuspecting people into trying it, so that they can then point and laugh. It tastes like Germolene, for crying out loud. But, this recipe had what I think might be one of those strokes of absolute genius that seems so obvious, you wonder why you never thought of it yourself - namely, using root beer concentrate instead of actual root beer for flavouring. So this morning, I went and bought some Sodastream cola syrup, and we'll see how this one turns out!

Cola Cookies
Ingredients

• 115g Butter
• 300g Soft brown sugar
• 1 Egg
• 3tbsp Sodastream cola syrup
• 175g Plain flour
• 1/2tsp Baking powder
• 80g Cola bottles

Method

1. Cream the butter and sugar together.
2. Beat in the egg and cola syrup.
3. Chop up the cola bottles*.
4. Add the cola bottles, flour and baking powder and mix into a soft dough.
5. Spoon blobs onto greased/lined baking trays and bake at 190C for ~8mins.

*Don't be fooled by the fact that this instruction is so short! This is non-trivial. Sharp knives don't work at all - you need a pair of kitchen scissors. Cola bottles are the stickiest things in the world, so they just stick to the side of the knife, and making more than one cut without clearing the blade is utterly impossible. Pro tip: weigh out the flour first and chop into the pile of flour, so the flour kills the stickiness of all the chopped edges.

If, like me, you've never owned or used a Sodastream before, you might be wondering what the syrups are actually like. Well, it turns out that the cola syrup is a fairly runny syrup, and tastes (prepare yourself for this revelation) like very, very strongly flavoured and very, very sweet cola. Duh. It's actually quite pleasant if you just have a few drops on a spoon, though you certainly wouldn't want to drink it neat. I guess that's why you're supposed to water it down... (again, duh!)

It's not looking terribly appetising yet (end of step 2).

Ready for the oven. I'm fully aware that these are likely to spread out and amalgamate into a single giant cookie per tray, but I don't have any more trays! I had intended to bake a half-quantities batch first, especially as this is definitely an experiment, but I only remembered after I started creaming the flour and sugar together and thought "This looks like quite a lot.". Whoops

Yup, they spread out as expected. Actually, more than expected - they've gone incredibly thin.

Mental note, next time let them cool a bit more before trying to get them off the tray.

The finished article!

Verdict: Phoenix cake

In a word: Brilliant! My confidence last night was vindicated - it turned out absolutely wonderfully. Moist, dense, spongy and chewy. Not too sweet, but definitely sweet enough, and very, VERY orangey. The thick bits of peel from the marmalade really made the cake, but it was an all-round good cake. Actually, it was an all-round great cake - I was really pleased with this one!

Phoenix cake

We're back! Or rather, I'm back, as despite my best efforts, there's still only one of me. Even the most irregular reader will have noticed that it's been a little while since I last did any baking. It's been a bit of a busy, not terribly fun past year. But just as the phoenix rises from the ashes of its previous incarnation, this blog has returned... with cake! And yes, that tenuous premise is the only reason why this cake is called Phoenix Cake.

Phoenix Cake
Ingredients
For the cake

• 175g Butter
• 85g Soft dark brown sugar
• 85g Caster sugar
• 3 Eggs
• 160g Thick cut marmalade
• Zest of 1 orange
• 200g Plain flour
• 2tsp Baking powder
• Juice and pulp of 1/2 orange

For the glaze

•  Juice and pulp of the other 1/2 orange
• 100g Marmalade

Method

1. Cream the butter and sugars (both types) together until fluffy.
2. Beat in the eggs one at a time.
3. Beat in the marmalade and orange zest.
4. Fold in the flour, baking powder.
5. Stir in the orange juice.
6. Pour into a greased loaf tin and bake for ~40 mins at 180C.
7. Heat the orange juice and marmalade in a pan and reduced down to a syrup.
8. Poke holes in the top of the cake with a skewer then pour the syrup over the cake.

Before baking, it looks like any other cake.

Straight from the oven, and things are looking good! It's fallen, so clearly too much baking powder, but otherwise it's looking pretty good.

And look at the underside! I just want to dig into it straight away! It's gooey and sticky and moist - kinda like the texture of a sticky toffee pudding.

Gorgeous colours in the glaze-to-be. This is quite early in the reduction, so it's still quite liquidy here.

Finished! I will confess that while I was planning this cake before I started actually started baking it, I was pretty nervous about it. It'd been so long since I had baked a cake, I was worried that I might have forgotten how to, or lost my touch with it. Well, we'll find out for certain tomorrow when I bring it in to the lab to share, but I think it's looking like a pretty solid comeback :o).