What's your favourite thing to bake?

[2021ComeAtMe]

I always bake sweet rather than savoury - got a shocking sweet tooth!

DH got me a cake display stand for Christmas which I LOVE but it makes me sad to see it empty, so while I'm furloughed and have some spare time I'm baking quite a lot.

Usually do a Victoria sponge, or chocolate sponge with fresh cream, but have done blueberry muffins today which the kids have enjoyed. Made banana and Nutella loaf last week which was popular too.

What's your favourite thing to bake?

White chocolate and raspberry cake

https://www.bbc.co.uk/food/recipes/whitechocolateeand08613

Thanks anyway! I’m after a gooey, barely held together, pools of chocolate inside cookie that don’t really have an element of crunch as they’re squidgy. I might give the janes patisserie ones a try!

@Mominatrix
What recipe do you use for your Texas Sheet Cake please ?

@HenriettaHeffalump I’d been planning to make that nigella chocolate cake next weekend - nice to know it’s a good one.

I love to make carrot cake and coconut raspberry teacake

@GeorgiePorgieOrgie the key is to cook them as little as possible and let the hot tray finish them. So 8 minutes max in the oven and maybe an extra 2 minutes left on the tray. And use real chocolate smashed up, not chocolate chips.

@LadyEloise, I use Stella Park’s (aka Brave Tart) recipe:www.seriouseats.com/2018/05/texas-sheet-cake-forever.html. She has a video on the link, and the nuts are not essential (I rarely add them).

Also, I usually just bake in in a rectangular baking dish so my cake ends up being a bit taller than a traditional sheet cake. Just requires a bit longer in baking.

Scones
Eclairs
Lemon Tart

@GeorgiePorgieOrgie you want the River Cottage chocolate chip cookie recipe by HFW

Anzac biscuits
Nigel slater’s double ginger cake
Cheese scones

I like almond flour cakes (half almond half regular flour) as they are moist and last well over a few days. They don’t look like much but taste good. Orange and almond or apple and almond are regulars.

@OneKeyAtATime what tart tatin recipe do you use please?

Loving all these ideas!

@Rainbowqueeen could you please share your recipe for "coconut raspberry teacake"

Thank you @Mominatrix

I can see me being fatter after this lockdown than I was after the last... 😋

Sitting down to google some of these recipes now!

Going to look at Jamie Oliver's brownies first as my DSD has requested that brownies are the next things we bake 😀

Portuguese orange cakes
I love them, the dc love them and they remind us of holidays

@Fillybuster
Here is an old Parsi recipe for Cardamom cake, I used to eat these as a child growing up in the many Parsi cafes in Mumbai. Happy memories! Mawa or khoya can be bought online or any large indian shop

1/2 cup unsalted butter
1 cup caster sugar
1 cup grated mawa / khoya or milk powder
2 eggs
1 1/2 cups all purpose flour
1.5 tsp green cardamom powder - I prefer to crush the pods myself and usually go over the recommended amount.
Pinch of salt
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp nutmeg powder
1/2 cup full fat milk
1/4 cup sliced almonds or pistachios to decorate the top
INSTRUCTIONS

Preheat oven to 350 degrees.
Cream together butter and sugar.
Add grated mawa or milk powder and mix.
Beat 2 eggs into the mixture.
Add all the remaining dry ingredients and milk, except the nuts.
Pour the batter into a greased baking pan lined with parchment paper.
Sprinkle almonds or pistachios on top of the batter.
Bake in preheated oven for about 35 minutes or until a toothpick comes out clean.

@Fillybuster

Lemon polenta cake

For the cake:
200g butter
4 tablespoons of lemon and orange juice
3 eggs
100g ground almonds
100g polenta
150g shelled pistachios, plus extras to serve
1 tsp baking powder
10ml or less rosewater
1/4 tsp salt
1/2 tsp vanilla essence

For the syrup:
120ml lemon juice / orange juice mix
100ml rose water
120g caster sugar
Handfull of pistachios and edible rose petals to decorate

1. Preheat your oven to 170degrees. Put the pistachios into a food processor and grind to a powder, although a little texture will still be delicious and add some crunch to the cake. Add the ground almonds, polenta, baking powder and salt and mix again.
2. In a large bowl, beat the butter and lemon /orange juice together. Add the egg a little at a time and beat in well. Mix in the dry ingredients, then add the rose water and vanilla. Add to your lined loaf tin. Bake for 45 minutes or until a cocktail stick comes out clean.
3. To make the syrup, put all the syrup ingredients in a small pan, bring it to the boil to dissolve the sugar and remove from the heat.
4. When the cake is ready, take it out from the oven and while it’s still hot, spoon all but 4tbsp of syrup over it. Allow the cake to cool then take it out of the tin.
5. Sprinkle pistachios and edible rose petals over the cake and when you’re ready to serve, slice the cake and drizzle a little of the remaining syrup on each portion.

@UnshakenNeedsStirring that's very kind of you - thank you so much! I'm very much looking forward to making both...

@Fillybuster hope they turn out great! Enjoy

Caraway seed cake. Yum