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Re: Cake

Postby Lusciouslush » Thu Mar 15, 2018 5:13 pm

I don't make too many cakes these days, & when I do I always reduce the sugar -- a lot - & the cake doesn't suffer for it at all.

I make a savoury loaf cake that I'm partial to with a glass of red - always goes down well when friends come over, basically it's made with parmesan, reblochon, lardons & blk olives & it's so easy - but people think I've slaved over it!

It's also good for breakfast.............. 8-)

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Re: Cake

Postby Petronius » Thu Mar 15, 2018 5:18 pm

As OH is Cake King, I've only one 'go to' cake – carrot. Rachael Allen's recipe - including 300g grated carrot, 140g vegetable oil – no butter. Use sultanas rather than raisins (personal choice), chopped walnuts or not depending on whose it for and have some in stock.

A couple of times I've made it without the two eggs for a vegan friend. It was a bit weak, best eaten with a spoon but fine. I've thought of using chick pea water as a binder instead of eggs but have no idea how to go about it.

First time I followed her recipe for orange cream cheese topping but thought it horrible, so now don't use topping at all. Sieve icing sugar if I want it posh.

It can be made the day before it's needed and will stay moist until the last crumb, which isn't long. :D

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Re: Cake

Postby Stokey Sue » Thu Mar 15, 2018 11:30 pm

How have we got this far without mentioning the Be Ro boiled fruit cake? I add a slug of any brown spirit (rum, brandy, whisk(e)y ) to the cooling fruit, and sometimes a liitle mixed spice
https://be-ro.co.uk/recipe/showrec102.html?rec=102

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Re: Cake

Postby Alexandria » Fri Mar 16, 2018 11:40 am

Sakkarin & Joan, :clap :clap :clap :clap :clap

This is amazingly gorgeous ..

Could I have the recipe, please ?

Thank you in advance ..

All my best for a lovely weekend .. :thumbsup :thumbsup :thumbsup
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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Re: Cake

Postby Joanbunting » Fri Mar 16, 2018 3:39 pm

Stokey Sue wrote:How have we got this far without mentioning the Be Ro boiled fruit cake? I add a slug of any brown spirit (rum, brandy, whisk(e)y ) to the cooling fruit, and sometimes a liitle mixed spice
https://be-ro.co.uk/recipe/showrec102.html?rec=102


Sue, you made me smile, there's one in the oven right now! Only I add some confit ginger and local candied morello cherries.

Lizzie-47 wrote:Joan, I am curious, why do the French prefer cakes without butter?


They don't they are not great cake/gateau makers because of the excellence of the local patiserie but they are fascintaed by the thought of any cake/gateau which doesn't have butter and uses oil instead. Meringues seem to spook them too so a Pavlove is always a hit.

Alexandria I'll send the recipe later but I suspect Sakkerine could just scan it if he's around. bear in mind though that it was published nearly25 years ago and I have tweaked it several times since.

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Re: Cake

Postby jeral » Fri Mar 16, 2018 5:00 pm

Out of interest and for the hell of it, I was thinking about French style cooking, with butter coming top, but with garlic a close second.

I came across this US recipe for very garlicky scones to serve with soup, so not a dessert really but might be good for soups or casserole cobbler topping:
https://www.kingarthurflour.com/recipes ... nes-recipe

However, there are six proper dessert garlic items here:
https://www.sweetyhigh.com/read/delicio ... pes-041917
I'd love to try them all since the oddest combinations do seem to work sometimes. Whether they make it onto people's "go to" cake list, I'm not sure...

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Re: Cake

Postby Sakkarin » Sun Mar 18, 2018 1:45 pm

There you go Alexandria...

I used half the ingredients and a 6 inch tin.

Image

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Re: Cake

Postby Gillthepainter » Sun Mar 18, 2018 2:22 pm

Good God! Have you got a book, our Joan.

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Re: Cake

Postby Joanbunting » Sun Mar 18, 2018 6:21 pm

Many many moons ago Gill - about 25 to be exact!

I made said recipe for lunch today but it has been altered a lot since, Less sugar and more cream cheese ansd a squeeze of lemon for the frosting for a start!

Still works though!

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Re: Cake

Postby Stokey Sue » Sun Mar 18, 2018 6:56 pm

Do you still use corn oil Joan?

I bought a bottle of Mazola once, but I didn't like the smell at all. I mainly use sunflowdr (I prefer groundnut - arachide but it is about three times the price now)

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Re: Cake

Postby Joanbunting » Sun Mar 18, 2018 8:24 pm

No Sue, that's one of the tweaks. I use sunflower now. I tried it with mild olive but it didn't taste nice, I hate colza as well.

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Re: Cake

Postby Stokey Sue » Sun Mar 18, 2018 10:07 pm

Phew! :thumbsup

We are as one on this, to me all forms of colza (rape seed) smell like the stuff I applied to my mother's G-Plan teak

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Re: Cake

Postby Lizzie-47 » Mon Mar 19, 2018 1:06 pm

Lizzie-47 wrote:Joan, I am curious, why do the French prefer cakes without butter?


They don't they are not great cake/gateau makers because of the excellence of the local patiserie but they are fascintaed by the thought of any cake/gateau which doesn't have butter and uses oil instead. Meringues seem to spook them too so a Pavlove is always a hit.

Ah, I see - thanks! Love the idea of spooky meringue!

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Re: Cake

Postby patpoyntz » Mon Mar 19, 2018 6:18 pm

This lemon cake made with oil...I use groundnut....and yoghurt is really moist and lemony, nicer, I think than lemon drizzle. I usually just put the lemon icing on the top and don’t bother with the fruit compote unless serving it as a dessert.
https://www.davidlebovitz.com/lemon-yog ... y-compote/

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Re: Cake

Postby strictlysalsaclare » Fri Mar 23, 2018 10:30 am

Hi everyone!

Sorry to go ever so slightly off topic from the original question, but the department I work in are running a cake stall on Monday for the charity we all work for, (which is Young Epilepsy). It's their annual fund & awareness raising day then. A few of us are keen bakers so we thought it was a good idea. I am doing the bulk of the items, which is why I've taken today off work, but luckily I'm definitely in a baking mood (Phew! Although watching this week's Bake Off on catch up last night helped an awful lot). As our team is quite multi-cultural, we'll be selling items that reflect that as well as familiar favourites. So we'll be selling everything from cupcakes and cheese scones to chocolate babka, Portugese vanilla meringues & custard tarts to a Chai Fudge Cake and a spiced pineapple cake amongst other delights.

Our website, if anyone is interested, is http://www.youngepilepsy.org.uk/

Wish us luck! I'll let you know how we got on Monday evening.

Thanks, Clare

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Re: Cake

Postby Sakkarin » Fri Mar 23, 2018 12:45 pm

All the best with that!

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Re: Cake

Postby Stokey Sue » Fri Mar 23, 2018 1:30 pm

Good luck with the baking and the selling Clare! Good cause :clap

I have just discovered babka, where has it been all my life? The texture is so good (the sample I had also contained rum, which never hurts)

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Re: Cake

Postby strictlysalsaclare » Fri Mar 23, 2018 2:05 pm

Thanks Sakkarin and Stokey Sue

Re the babka, I haven't tried it yet, and I'm making a chocolate one for the stall. So far, so good, the dough looked and felt just how the recipe said it should. I have tweaked it slightly by adding the cinnamon to the dough rather than the chocolate filling, and the smell that wafted up when I added the warm milk and butter mix was divine! I have used a shortcut by using a bread mix because I don't make bread very often. It seemed pointless buying the strong flour and yeast which would have probably gone to waste!

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Re: Cake

Postby jeral » Fri Mar 23, 2018 2:17 pm

Best wishes for success, strictlysalsaclare :thumbsup

I'll have one of each please - and I'm sure others will too.

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Re: Cake

Postby Joanbunting » Fri Mar 23, 2018 3:27 pm

Very best of luck for the stall Claire.

I too have been in a baking mood this morning and have just taked a caramelised apple cake out of the oven to which i added a naughty splash of calvados. It is , as usual with me, a mixture of two or three recipes so if it works I'll try tp ost the recipe - if I can remember it :lol:

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