What are you baking this week?
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Re: What are you baking this week?
I made a Meissen-style baked cheesecake yesterday and we shall eat the last of it tomorrow.
- Cheezy_Jazzy
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- Joined: Sat Mar 28, 2020 9:22 pm
- Location: East Yorkshire
Re: What are you baking this week?
Last night I made a raspberry jam and Glacé cherry steamed pudding. 8t was delicious and I will make it again but with a few tweaks. It needed more jam, I will use Morello Glacé cherries instead of the normal ones and will chop some into quarters and mix into the rest of the pudding. I will also add a splash of vanilla extract.
- Earthmaiden
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Re: What are you baking this week?
Trying to imagine this, it sounds delicious. Was the jam at the bottom and turned out as a sauce or put somewhere in the pudding?
Re: What are you baking this week?
I would normally try almond extract with cherry, rather than vanilla.
Re: What are you baking this week?
One of the ladies I support at work had a birthday today and requested chocolate cake so chocolate cake I made !!
- slimpersoninside
- Posts: 807
- Joined: Fri Mar 27, 2020 4:46 pm
Re: What are you baking this week?
Looking good Amy.
FYI my birthday is......... .
FYI my birthday is......... .
Re: What are you baking this week?
slimpersoninside wrote:Looking good Amy.
FYI my birthday is......... .
Funnily enough when I posted this on my FB , two of my friends were quick to add when their birthdays were . T really liked it and we had a Chinese for tea plus she got to see her mum so a good birthday day was had
- slimpersoninside
- Posts: 807
- Joined: Fri Mar 27, 2020 4:46 pm
Re: What are you baking this week?
Glad she had a good birthday. Every little pleasure really matters at the moment!
- Cheezy_Jazzy
- Posts: 26
- Joined: Sat Mar 28, 2020 9:22 pm
- Location: East Yorkshire
Re: What are you baking this week?
Earthmaiden wrote:Trying to imagine this, it sounds delicious. Was the jam at the bottom and turned out as a sauce or put somewhere in the pudding?
The jam and cherries were both at the bottom of the bowl.
- Cheezy_Jazzy
- Posts: 26
- Joined: Sat Mar 28, 2020 9:22 pm
- Location: East Yorkshire
Re: What are you baking this week?
aero280 wrote:I would normally try almond extract with cherry, rather than vanilla.
I didn't think of that. It gives me an excuse for another experiment!
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: What are you baking this week?
Sounds lovely CJ (I like the almond suggestion too).
Fab cake AmyW!
Fab cake AmyW!
Re: What are you baking this week?
Marmalade and ginger cake. Disappointed that most of the ginger bits were in the bottom half. Ideas how to spread it throughout would be welcome.
Re: What are you baking this week?
Dust them in a little flour first like you’d do with fruit before adding to the cake mix?
Re: What are you baking this week?
I recall a cake where the "bits" (I forget of what) were left until the mix was in the tin and then each bit sat on top, or just slightly poked down, to allow for them sinking.
If using glacé cherries you're supposed to wipe off the sugary syrup coating before flouring them. I wonder if your ginger has such a syrup coating.
If using glacé cherries you're supposed to wipe off the sugary syrup coating before flouring them. I wonder if your ginger has such a syrup coating.
Re: What are you baking this week?
My grannie would call cherry or fruitcakes where the fruit had sunk as being ‘sad’ cakes, not sure where they saying came from, but I loved her sad cakes.
It was an ongoing challenge for her to produce a cherry cake where the fruit didn’t sink. Strange really as she was such a good cook and baker in all other respects.
Anyone else heard of the expression?
BB
It was an ongoing challenge for her to produce a cherry cake where the fruit didn’t sink. Strange really as she was such a good cook and baker in all other respects.
Anyone else heard of the expression?
BB
Re: What are you baking this week?
my dad would call soggy, verging on the uncooked or sunken, cakes 'sad' rather than ones where the fruit had sunk but i suppose they would come into the same category.
maybe it's a northern term - my dad's parents were from north lincolnshire.
maybe it's a northern term - my dad's parents were from north lincolnshire.
Re: What are you baking this week?
Re grinding almonds, whilst looking at a frangipane recipe, I noticed it said you could grind your almonds into meal and quote:
"Ground almonds, which you can grind yourself in a food processor or blender and use in this recipe (be sure to use frozen, either toasted or untoasted, almonds if you are doing this!)"
[my bold]
It didn't say why frozen. Maybe blades cut through brittle nut better than nuts softening from friction heat of the blades?
Link here if interested: https://www.biggerbolderbaking.com/fran ... -homemade/
"Ground almonds, which you can grind yourself in a food processor or blender and use in this recipe (be sure to use frozen, either toasted or untoasted, almonds if you are doing this!)"
[my bold]
It didn't say why frozen. Maybe blades cut through brittle nut better than nuts softening from friction heat of the blades?
Link here if interested: https://www.biggerbolderbaking.com/fran ... -homemade/
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