What are you baking this week?

[aero280 Profile]

And sometimes I add a few sultanas in the mix. Not this time though, because our son and family don’t like things with fruit in them.

Because it’s so rich, I usually cut it into “bite size” pieces these days.

[Uschi Profile]

I made spelt breadrolls with sunflower seeds last night and ginger biscuits.

I want to try out substituting wheat for spelt at the moment and see if it does anything for my asthma.
I don't believe wheat as such is the problem, but what with new varieties with different properties ...

Oh, and making a yeast dough which has had time to sit over night.

The breadrolls are a bit on the flat side, but they have a fine flavour and a great texture, so I am not complaining.

The ginger biscuits were made with fine spelt flour and I cannot taste much difference to "white" wheat flour.

[Suffs Profile]

I've made some large soft white bread rolls (what our family call baps) . I've had one for lunch ... the rest are in the freezer in case they're needed for bacon baps for son and colleagues who are working at a festival not too far away ...

Baps.jpg (76.76 KiB) Viewed 2918 times

[Rainbow Profile]

They look yummy, Suffs

[KeenCook2 Profile]

I made PepperPig's Polenta and blueberry crumble cake today.

It was delicious!

What gorgeous rolls, Suffs!

[Pepper Pig Profile]

Phew!!!

[KeenCook2 Profile]

I managed to get fresh blueberries in the end, PP, so didn't need to use the frozen ones

[slimpersoninside Profile]

I'd forgotten about this cake, must add polenta and blueberries to the next online shop!

Thanks for the reminder! .

[Earthmaiden Profile]

The rolls look gorgeous. I can just imagine them warm and buttered with marmalade for a breakfast treat .

I'm really envious of the cake, I saw PP's original (possibly on FB) which looked wonderful and now this - double torture! I really want some. I'll have to invite some people to tea.

[slimpersoninside Profile]

Would this be the right polenta for 'the cake' please?

https://www.ocado.com/products/merchant ... l-48192011

Thanks.

[KeenCook2 Profile]

Yes, it would, slimpersoninside.
I think I had some of this to use up but otherwise would have used the sainsbury's version of the polenta you found at ocado https://groceries.asda.com/product/cook ... 0001440126

[halfateabag Profile]

On a baking theme, I needed 300g of ground almonds for a cake some time back, I only had 250g so had to use 50g of flour as well. I have been researching making my own ground almonds, so will be having a go soon when cake is needed.

I like using polenta in cakes, it gives a nice crunch. I have also used semolina in place of polenta, it seems to work the same way.

[Badger's Mate Profile]

I've certainly used flour, or have ground up almonds or flakes if there's been a shortfall of ready-ground.

[Suelle Profile Website]

Here goes!

Chocolate Peanut buddies.

One of my favourite recipes for tray bakes, although I don't make it very often these days. I always use plain chocolate.

[Pepper Pig Profile]

What do we think about woody herbs in cake? I'm not convinced. https://www.theguardian.com/food/2021/a ... aubergines

[Earthmaiden Profile]

Well, he does remove the woody sprigs before serving.

I like rosemary and it goes well in things like foccacia with olives so I don't know why I immediately think it might overpower the plums in a sweet cake. It probably doesn't. I agree though, I might not trial it. Plums in plum season are precious when you don't have a tree. I love them with things (cakes, crumbles etc) containing almond extract.

[slimpersoninside Profile]

Not sure about rosemary on a cake (might try making the cake without it) but I do like the look of the aubergine recipe....might even get it past hubby !

[ZeroCook Profile]

.
Agree about plums, plum trees, and almonds. I think flavourings and herbs are very regional. I've had rosemary flower honey and liked it a lot. Not sure I'd go for a plum and rosemary cake right off the bat, but again it might be very lovely. Or perhaps, not. I know that a lot of people like lavender in cakes and desserts. I think it's a bit llike cinnamon for example, and spices that in the conventional Western European kitchen are usually used in sweet dishes, whereas in Asian and North African dishes they're also commonly used in savoury dishes.

The polenta crumble cake looks great, KC2. Could someone post the link again please, as I missed it.

Lovely light and fluffy looking rolls, Suffs.

On another note, I recently made a squash flower sponge cake using the chocolate almond sponge recipe I've taken a liking to as a starting point and method. Left out the chocolate obviously - subbed a little butter and a tad more flour. Debated whether to use a carrot or courgette cake recipe for the finely sliced flowers - quite similar to texture of grated carrots - but went for the sponge - less oily and thought the ground almonds would work well. Good result and texture.

[aero280 Profile]

OH bought some strawberries in Tesco (they were on offer!) and some clotted cream to go with them. There was a bit of cream left over so I made some scones. Nothing too exotic, but it would be a pity to let the cream go to waste!

[KeenCook2 Profile]

The polenta crumble cake looks great, KC2. Could someone post the link again please, as I missed it.

I got it from PP, but googling, this seems to be it!

http://mummylark.blogspot.com/2010/07/b ... -cake.html