RhubarbRhubarbRhubarb!

I like rhubarb :o). I'm having Jen and Julian over for dinner tonight to thank them for putting me up between tenancies for yet another year, and I was wondering what to do for dessert. And then I spotted rhubarb on the shelf when I went shopping for ingredients, so I think it's time to do another crumble!

Rhubarb and Apple Crumble
Ingredients
For the filling

• 300g Rhubarb
• 300g Apples
• 125g Caster sugar
  
• ~1tsp Ground cinnamon
• ~1tsp Ground ginger
• ~1/2 tsp Ground nutmeg
• A decent slug of cherry brandy

For the topping

• 120g Butter
• 200g Plain flour
• 25g Caster sugar

Method

1. Chop the rhubarb into ~20mm chunks.
2. Core and dice the apples.
3. Grease an ovenproof dish and pour the rhubarb and apple chunks into it.
4. Sprinkle the sugar, cinnamon, ginger, nutmeg and cherry brandy over the fruit.
   
5. Rub the butter and flour together until it resembles coarse breadcrumbs.
6. Heap the topping over the fruit layer.
7. Sprinkle the sugar over the top.
8. Bake at 180C for ~45-60 mins until golden.

Okay, it's just fruit in a bowl, but don't the colours look amazing?!I think I've made the same mistake I always make with crumbles - mixing the flour and butter together too thoroughly. We shall see...Looks good!

It's like Fight Club, only with pastry instead of blood and sugar instead of violence

There's a small group of us who normally dine together in the Balliol SCR on a Monday evening. A few weeks ago, Bob and I had rather a nice idea; an SCR baking club. I have no idea if it'll actually get off the ground, but I thought that even if it doesn't, it'd be quite a nice one-off. I'm baking another Upside-down Tarte Tatin. It's almost exactly the same recipe as last time around. This time, I'm using Royal Gala apples instead of Braeburns, because they were on special offer, and I didn't have any lemon juice, so I threw in a little splash of cider vinegar to give it the acidity. I also chucked in a bit of cinnamon, because I'm firmly of the opinion that you can't go wrong with apples and cinnamon!

Looks pretty gorgeous, doesn't it?

More bacon!

Trish wouldn't believe me either, so I had to bake another batch of bacon cookies. Same recipe as last time, although I made a little bit of a hash of it this time around. Still tasty though!

Where's the second verdict, dammit?

Well, I told you to stay tuned... Unfortunately, there was a slight fridge-related mishap. A mysterious (read: we never worked out where it came from) leak happened in the fridge, soaking the galette. Seeing as we had no idea what the leak was, I didn't exactly want to eat it. Alas, the rest of the galette went in the bin; which was a real pity, because it was pretty darned good. Not quite perfect, but really rather good. Oh well, I'll have to try again sometime!

Verdict part 1: Galette des rois

While it's still warm straight from the oven, here are my thoughts. As expected, the puff pastry didn't quite puff up fully - but it definitely started to puff up. Better than I'd expected, and not too far off what I remember the pastry on the ones in bakeries in Paris being like. The frangipane doesn't seem sweet enough to me; I expect frangipane to be ludicrously sweet, like marzipan levels of sweetness, but this is much tamer in that respect. That might not be a bad thing, depending on your personal preference though. It's gorgeously rich, but there's something just not quite right about it. I can't quite put my finger on it and it's so close to the galettes I've had in France, but just not quite there. I think it'll be even better cold, so stay tuned for part 2 once it's cooled down. It's pretty darned good as it is though!

The cake of kings

I found myself rather unexpectedly free this weekend, so I thought I'd seize the opportunity to bake something! I settled on trying to bake a Galette des Rois; it's one of my favourite pastries, a frangipane-filled, puff pastry concoction. And naturally, I'm not wussing out and using pre-made pastry! The pastry recipe is taken from the Good Book (that's Leith's Cookery Bible, for any of you non-believers who might not be familiar with the book that guides us). The frangipane filling and the rest of the recipe is basically cribbed from this one.

Galette des Rois
Ingredients
For the pastry

• 200g Plain flour
• 170g Butter
• ~125ml Cold water

For the filling

• 100g Butter
• 100g Caster sugar
• 100g Ground almonds
• 3 Eggs
• 1tbsp Dark rum
• 1 Egg yolk
• 1tbsp Milk

Method
Make the pastry

1. Rub 30g of butter into the plain flour.
2. Stir in enough cold water with a knife to form a dough.
3. Knead until just smooth.
4. Wrap in cling film and refrigerate for ~30 mins.
5. Roll the dough into a rectangle ~30x10cm.
6. Tap the remaining 140g butter into a rectangle ~9x8cm and place in the centre of the dough.
7. Fold the dough over on both sides to enclose the butter, pressing the sides to seal it.
8. Turn the dough through 90 degrees and roll out quickly and lightly until it is three times longer than it is wide.
9. Fold it into thirds and rotate again.
10. Roll out and fold into thirds again.
11. Wrap in cling film and refrigerate for ~30 mins.
12. Repeat the rolling and folding (2 rolls and 2 folds), then wrap and refrigerate for ~30 mins.
13. Repeat step 12 (totalling three sets of two turns).
14. Refrigerate.

Make the filling

1. Cream the butter, almonds and sugar together.
2. Beat in the eggs one at a time.
3. Mix in the rum.

Assemble the pastry

1. Divide the pastry into two equal parts.
2. Roll each part into a circle ~25cm in diameter.
3. Place one circle on a baking sheet lined with baking parchment.
4. Spoon the almond cream onto the pastry circle, leaving ~5cm around the outer edge uncovered.
5. Beat the egg yolk and milk together to make an egg wash. Brush the edge of the circle with the egg wash.
6. Place the other pastry circle on top and seal firmly around the edge.
7. Refrigerate for 1 hour.
8. Brush with the egg wash.
   
9. Score a pattern in the top with the tip of a sharp, non-serrated knife.
   
10. Bake at 180C for ~40 mins until golden.

You're supposed also to brush it with a sugar syrup while it's still hot from the oven, but I can't be bothered!

Here's the dough after kneading (end of step 3). Looks like dough (so far, so good!).The frangipane cream reading for filling.The assembled galette - I accidentally brushed the top with the egg wash before fridging it. In hindsight, maybe it would have been better to do this just before it went into the oven, but I don't think it'd make too much difference. I was a bit crap at rolling out the puff pastry early on and kept tearing the dough, so I'm not sure how well it'll puff up in the oven. We'll find out!Here's what it looks like straight out of the oven. The top seems to have shifted in the oven, but otherwise it looks pretty good!

Truffles again...

I've been saying that I'd make Trisha some truffles for a while now. I'm seeing her tomorrow evening, so it seemed like as good as time as any! It's the same procedure as usual - this time, the ingredients list is 200g dark chocolate (48% cocoa), 150ml double cream and 1tsp vanilla extract, plus 100g extra dark chocolate (85% cocoa) for the coating.

Verdict: Hefezopf/Butterknoten

Oh. My. Word. Wonderful. No two ways about it, this is delightful. If you like slightly sweet breads (as I very much do), this is an absolute treat - not quite the Butterknoten I remember, but very similar and just as lovely. But just don't do that horrible thing that most people seem to do to plaited breads and cut it into slices - just grab a chunk and rip it off! Much more satisfying! It's really, really good just as is (particularly while still warm from the oven!), but it'd make a lovely breakfast food with jam/marmalade/Nutella.

I'm rather pleased with this one!

Butterknoten!

A few years ago when I was in Switzerland, I came across the most amazing bread in the Co-op. It was called Butterknoten (literally "butter knot"), was slightly sweet and unbelievably buttery. For the last few years, I've been looking, on and off, for a recipe for it, to no avail. But the other week, during my most recent search for one, I discovered that it's not usually called Butterknoten. There's a very similar, common Swiss bread called Zopf (literally "braid"), which looks similar but is totally savoury, and a German variant called Hefezopf ("yeast braid") which, from the recipe, looks exactly like what I remember. It's always hard to tell from the recipe if you've never baked something like it before though, so there's only one thing for it: Time to get baking! The recipe I'm using is near-as-worth-a-damn half-quantities of this one. I couldn't be bothered to make pearl sugar though, although I'm sure it'd be absolutely wonderful! If this works well, maybe I'll try it next time...

Hefezopf/Butterknoten
Ingredients

• 125ml Milk
• 80g Sugar
• 80g Butter
• 1 sachet Fast-action yeast
• 2 Eggs
• 1/2 tsp Salt
• 500g Strong flour
• 1 Egg yolk

Method

1. Heat the milk, sugar and butter together until melted and lukewarm.
2. Whisk in the yeast, eggs and salt.
3. Fold in the flour to form a dough and knead for a few minutes.
4. Place in your trusty baking bin liner and leave for ~1hr to rise until doubled in size.
5. Divide dough into four equal pieces.
6. Roll each piece into a sausage ~50cm long.
7. Braid into a plait*, tucking the ends underneath.
8. Cover with a damp tea-towel and allow to rise for ~30mins
9. Brush with the egg yolk.
10. Bake at 190C for ~30-35 mins.

*There are many ways to do a four-strand plait. I went with this method (take the leftmost strand, bring it over two strands and back under one strand so that it ends up being the second-from-the-left, then repeat on the right hand side), which is linked from a rather nice blog post on how to make Challah - a similar, plaited bread.

One unexpected discovery I made: a warm mixture of milk, butter and sugar smells surprisingly appetising! It doesn't look remotely appetising though...Once the flour's incorporated, it forms a wonderfully soft, buttery dough (not overly surprisingly, given how much butter's involved!). I did have to add a touch more flour to get to this point though.The plait coming together.

Here's the finished plait, ready for the final prove.Ready for the oven! I'm excited about it, aren't you?Fresh from the oven. As ever, it's a little burnt (stupid college oven...), but I think it looks pretty darned good personally! I hope it's cooked all the way through though...

Verdict: Chocolate cupcakes

They're a little disappointing. They're very like brownies, and are really rather edible, but I can't shake the feeling that they're not as good as the brownie recipe I've baked previously. I'd hoped they'd be more cakey than they are, but they're not enough like cakes to be cakes. But they're too much a halfway house between cake and brownie to be really good brownie either. It's good, but I'd rather have a good cake or a good brownie instead. I think if I'd not poked them and hadn't used any muscovado sugar, they'd have been lighter, airier and all around more cake-like, and that might be all that it would have taken. They're quite good, but they fall in a gap that doesn't really need filling.

It's cupcake time!

It's time for some cupcakes I feel. Only a small batch though, as I've only got one egg in at the moment.

Chocolate Cupcakes
Ingredients

• 55g Butter
• 50g Caster sugar
• 50g Muscavado sugar
• 1 Egg
• 1tsp Vanilla extract
  
• 50g Dark chocolate
• 55g Plain flour
• 1/2tsp Baking powder
• Splash of milk

Method

1. Cream the butter and sugars together until fluffy.
2. Beat in the egg and vanilla.
3. Melt the chocolate and fold into the mixture.
4. Sift the flour and baking powder and gradually fold in to the mixture.
5. Let down with milk to dropping consistency.
6. Pour into cupcake moulds and bake at 180C for 20-25 minutes.

Here are the cupcakes ready for the oven. I think I should have added a little bit more milk, as the batter's a little thick.And here's the finished article. It's collapsed because remembering the recent volcano cake debacle, I got a bit scared partway through baking them and poked them all with a skewer to deflate them a bit. I hadn't expected them to collapse this much. Oops. Still looks pretty good though!

Verdict: Bannock-on-a-stick

Wow. Really rather good! Especially given that it takes about two minutes to make the dough, it's really rather excellent! As the recipe stands, it's a bit too buttery - more like a scone than bread. But for the second round, I halved the amount of butter in it and it's just perfect. We even added some fresh herbs to one of them which worked really nicely. It's really an excellent and incredibly easy addition to the standard barbecue fare!

Barbecue bread

I'm at home for the Easter weekend this year and we're having a barbecue. I thought it'd be fun to try doing some form of bread actually baked on the barbecue itself. Unfortunately, we've got nothing that would really work as a Dutch oven, so it's really got to be a bread that will stand being grilled rather than baked. Some form of bannock seemed like a good, simple option - and then I came across this website, which shows a simple bannock being grilled over an open fire on a stick. It looks tasty and involves fires and sticks - what more could you want?!

Bannock-on-a-stick
Ingredients

• 100g Plain flour
• 1tsp Baking powder
• 1/4 tsp Salt
  
• 3tbsp Butter
• 2tbsp Milk
  

Method

1. Mix the flour, baking powder and salt together and then rub the butter into the mixture.
2. Add milk slowly to incorporate into a dough.
3. Form into a ~1cm thick slab and wrap around a stick and grill over a fire or put on the barbecue, turning as needed.

Here's the dough.
Ready for the barbecue.

Time for a reprise

Those of you who have been paying attention may remember that I owe Trisha another cake. Well, it's her birthday next week and she's having a barbecue tomorrow, so this seemed like a good opportunity actually to bake it! As I'm pretty determined that this cake will be rather more successful than the last one was, I thought it best to bake a cake that I've already baked (and liked) before. And as the weather's finally getting rather summery, I thought the pear and almond cake would be perfect. Here's a photo of it this time around!

Verdict: Honey loaf cake

Not good. It was dry, bland and unspectacular. I brought mascarpone for it, and it would have been excessively dry without it. You could taste the honey in the cake - but only just. It needed far more honey - and the mascarpone really could have done with being sweetened with honey too. Oh well, you win some, you lose some...

Honey Cake

I'm going to Ellie's for dinner tonight and I said I'd bring dessert. I'm feeling rather uninspired at the moment, so it's just going to be a very simple, but hopefully tasty, honey loaf cake. The recipe is from here.

Honey Loaf Cake
Ingredients

• 100g Butter
• 175g Honey
• 2 Eggs
• 300g Plain flour
• 2 tsp Baking powder
• 75ml Milk

Method

1. Cream the butter and then beat in the honey.
2. Beat in the eggs.
3. Sift the flour and baking powder into the mixture and fold in.
4. Add the milk and combine gently.
5. Pour into a greased loaf tin and bake at ~200C for ~45-55 mins until golden.
6. Turn out onto a wire rack and brush with honey before allowing to cool.

Looking at the batter, I don't think I added quite enough milk. It's hard to tell, but the cake mix was a little on the firm side. I don't think it'll make too much difference though. Here's the cake ready for the oven.Here's the cake straight from the oven. I think it's a little dry, possibly due to not having added enough milk, but looks edible. I think it looks pretty good though.But the honey glaze just finishes it off beautifully!

Verdict: Jewish apple cake

Put quite simply, it's a good cake. The sponge is nice and moist, a little on the dense side, but not too bad. The chunks of apple are absolutely gorgeous, slightly tart still, but with a wonderful texture. Like most apple cakes, it's screaming out for custard or ice cream - unusually, for this particular cake I think I'd go with vanilla ice cream actually. The sweetness is about right for me, which means it's probably not quite sweet enough for most people - but that'd be fixed by the ice cream I think. The cinnamon is a bit too faint in my opinion, and perhaps a tiny little bit of nutmeg would have been good, but overall it's a pretty darned good cake. It's not going to win any awards, but this cake'll go down well with anyone!

A plan comes together

Some days, everything just works out quite neatly. I found myself at a bit of a loose end today, and as often happens when that (rather unusual) occurence happens, I decided that I felt like baking something. I needed to go buy some apples too, and M&S happened to have a special offer that meant I ended up buying rather a lot more than I had initially intended to. And luckily, a couple of weeks ago, I came across a recipe for an apple cake that looked rather good - so this seemed like just the perfect opportunity! The recipe is from here, and is pretty much just anglicised and scaled down slightly...

Jewish Apple Cake
Ingredients

• 4 Small apples
• 2 1/2tsp Ground cinnamon
• 4tbsp Caster sugar
• 1tsp Lemon juice
• 175ml Sunflower oil
• 285g Caster sugar
• 4tbsp Orange juice
• 2tsp Vanilla extract
• 200g Plain flour
• 2 1/2 tsp Baking powder
• 3 Eggs
  

Method

1. Dice the apples into ~1cm cubes, discarding the cores.
2. Toss the apple chunks with the cinnamon, caster sugar and lemon juice.
3. Whisk the oil, caster sugar, orange juice and vanilla extract together.
4. Gradually fold in the flour and baking powder.
5. Beat the eggs and fold in gradually.
6. Pour half the batter into a lined cake tin and cover with half of the apple chunks. Pour the remaining batter over the top and cover with the remaining apples.
7. Bake at ~180C for ~1 hour until cooked through.

Four small apples is actually quite a bit more apple than I had thought. Here's how much I used.And the cake just ready for the oven. If only you could smell how good this smells!Here's the cake straight from the oven.What's that you say? Burned? Yup, as ever. Stupid bloody college ovens. Still looks good though!

Verdict: Nuterocher cake

No, I didn't eat the cake I was supposed to give to Trisha - I finished and decorated one of the cupcakes in the same way to test. It was... well... frankly bad. No, actually, that's definitely far too harsh, but it certainly wasn't great. I think I've lost my touch through lack of practice - somewhere down the line, the cake went hard. I mean, really hard. I think it's a combination of the treacle and overcooking, but it was definitely hard. The cherry brandy did help soften it up a bit, and the hard bits were actually quite nice and chewy after a few bites, but it's definitely a bit of a workout for the jaw and not what I was aiming for! On the plus side though, the treacle flavour was wonderful - surprisingly powerful, given how little of it went in - and the chopped hazelnut/melted chocolate is a definite winner. The cherry brandy and treacle stop it being the Nutella/Ferrero Rocher combination I had initially intended, but the balance is actually rather good. The only real problem with the taste is that it's just a tiny little bit too sweet, but not horrendously, and I think I like my cakes to be a bit less sweet than most people anyway. It's good enough for me to give to Trisha, but not without some warning and a promise of a better cake. I think the best verdict is a mitigated failure though. I think I might bake her another one using a more standard sponge cake recipe and finishing it off in the same way - I think that would work wonderfully!

Nuterocher cake

I decided to bake a little cake for Trisha. This also gives me an opportunity to use my newest cake tin - bought entirely on impulse because it was cheap! But I didn't feel especially inspired and was running a little low on ideas for what sort of a cake to do. It kinda had to be chocolate, I guess, but a plain ol' chocolate cake seems a tad dull. Then I thought back to where it all began, and I had an idea. So, here's what I think would happen if you were to cross Nutella with Ferrero Rocher...

Nuterocher Cake
Ingredients

• 70g Butter
• 70g Dark chocolate
  
• 55g Plain flour
• 1/2 tsp Baking powder
• 70g Caster sugar
• 70g Dark muscovado sugar
  
• 1tsp Black treacle
• 1/2 tsp Vanilla extract
  
• 1 Egg
• 25ml Cherry brandy
  
• Nutella
• More dark chocolate
• Roast, ground hazelnuts*

Method

1. Melt the chocolate and butter together and set aside.
2. Mix the flour, baking powder and sugars in a large bowl and stir in the melted chocolate and butter, treacle and vanilla.
3. Beat the egg and stir in.
4. Pour into a well-greased and lightly cocoa dusted cake tin and bake at ~180C for ~20 minutes.
5. Remove from tin and allow to cool on a wire rack.
   
6. Slice in half horizontally and pour the cherry brandy over the inner surfaces.
7. Spread Nutella over the lower half and replace the upper half.
8. Melt some chocolate and pour/spread over the top of the cake.
9. Sprinkle the chopped hazelnuts over the liquid chocolate and allow to set.
   

*Yes, I could have roasted and chopped them myself, but I was feeling lazy.

Ready for the oven.
But hang on a minute... that smells like burning. Oh yes, cakes rise in the oven, don't they?I think this qualifies as a baking disaster. But looking at the symptoms and having a little think about it, I realised that I'd added far too much baking powder. Baking on such a small scale is so much harder! So time for take two, in which I took a bit more care in measuring out the raising agent and also divided the batter up into the mini ring mould and three cupcake moulds. It looks rather a lot better this time. Not quite perfect, but definitely much better!
It looks quite good after decoration (at least, I think it does!).

Bake off II

I'm back at home this weekend, and so we thought we'd have another bakeoff! It's the same rules as before, except we only used single quantities for the dough and so made pretty small loaves.

Top left was Mum's, bottom left was mine and right was Andrew's. This time around, Andrew won, but again, only just. He was helped rather a lot by his decision to form it into a plait, which made a surprising amount of difference to the texture. It was pretty too...

Pauper's longbrioche

My sister baked what she called millionaire's shortbread over the Christmas break, and it was absolutely fantastic. It looked a lot like millionaire's shortbread and I'm not sure what it actually was, but it wasn't actually millionaire's shortbread. For a start, the base is really a chocolate-light brownie rather than shortbread (which is probably why I liked it so much) and the caramel layer was a bit more like a fudge than a caramel. Nonetheless, it was very, very nice, and I thought I'd try baking it myself. The recipe is this one, with the hazelnuts left out.

Chocolate Caramel Bars
Ingredients
For the base

• 200g Butter
• 50g Cocoa powder
• 300g Caster sugar
• 2 Eggs
• 225g Plain flour
  

For the topping

• 125g Butter
• 1 tin (397g) Condensed milk
• 2tbsp Golden syrup
• 75g Caster sugar
• 200g Dark chocolate
• 1tbsp Olive oil

Method

1. Melt the butter for the base and stir in the cocoa powder and sugar for the base.
2. Beat the eggs and stir in.
3. Fold in the flour.
4. Spread into a lined tin and bake at 160C/Gas Mark 3 for ~20 mins until the top is firm.
5. Remove from the oven and allow to cool.
6. Melt the butter for the topping and stir in the condensed milk, golden syrup and sugar for the topping.
7. Cook on a low-medium heat, stirring continuously, for 12-15mins until dark caramel in colour.
8. Pour over the base and allow to cool.
9. Melt the chocolate and stir in the oil.
10. Pour over the caramel and allow to set.

I think I should have used a bigger tin! In hindsight, my roasting tray is almost exactly the 20cmx30cm suggested in the original recipe. Oops. Here's the base batter before baking. It's rather difficult to see in the photo, but it's really quite thick - almost a paste really.After baking, it looks just like a normal brownie though.I'm not sure how much I was supposed to cook the caramel layer - I hope this is dark enough and that it sets!Anything looks pretty if you cover it with chocolate and smooth it down!