Feeds:
Posts
Comments

Posts Tagged ‘Loaf cake’

IMG_2168

It’s been too long since my last post but, I have not stopped cooking.  Life has enveloped me tightly and carried me in a huge wave out to sea.  I am not in calmer waters and have the time to settle back into my previous life.  Well, for the moment.
After so long I would have never have guessed the recipe that would bring me back to writing would be a recipe based on a simple Madeira cake.
I know I am not alone when I tell you I have shelves full of cookery books. Mine have been collected over the decades. A bookcase was built for me that stretches across the entire wall in the sitting room and in return I promised that I would only keep books that fitted on the shelves, with the rule that if a new book came into the house then one had to go. The one in one out rule hasn’t worked, but what has appeared is little mountains of books directly in front of the bookcase.
I am not completely selfish; I do feel pangs of guilt when I add another book to the mountain. My antidote to this guilt has been to take a book each week and use a recipe. This way I felt I was demonstrating how useful all these books could be! I have been experimenting, eating new things, and trying different flavours.
I decided to try a baking book (I am naming no names here) in which the photographs were beautiful, the cakes look delicious, and they tempted me in. I wanted to try the recipes. Note the ‘s’ on recipes. I decided on a hat-trick of baked wonderfulness. All three cakes were very similar, in that they were loaf cakes. I started to make a shopping list of ingredients. That was when the first doubt crept into my head. Did I really need all these different ingredients? I brushed the doubt aside.
As I started to weigh out the ingredients for the first cake it dawned on me that a quarter of the ingredients were unnecessary as the quantities were so small. I ploughed on, making sure I followed the recipe to a tee. When the time was up in the oven and I went to check the cake, I didn’t need to use a skewer to see it was not cooked. Was it me? I went online and did some research – I was not alone with my cake results.
I am disappointed in the recipes and in the book. I feel a little duped. All too often I see recipes that have a fancy name when in fact they are another traditional recipe but instead of actually improving the technique or adding something that would change the recipe for the good, a whole long list of meaningless ingredients have been added just so the writer can claim it as theirs.
My disappointment wasn’t all negative I did take from the cake is that I liked the orange zest flavour and, that the ground almonds gave it a heavier more moist texture. It also made me think about how I could improve it and pushed me to research and create my own recipe, which I wouldn’t have done had it been a good cake. My new recipe is based on a Madeira cake. The orange zest can easily be swapped for lemon zest if you wanted.

N.B:  When making cakes soften butter makes all the difference.

IMG_2160(1)

Orange and Almond Loaf Cake

Ingredients

160g self raising flour

70g ground almonds

pinch of salt

zest from 1 orange

140g butter (soften)

140g caster sugar

3 large eggs

25g milk

15g flaked almonds for decoration

Method

Turn oven on to Gas mark 4/ 350F/180C
Grease and line with baking paper a 3 ½ inch x 7 inch loaf tin.
In a bowl beat with an electric mixer the butter, orange zest and caster sugar.
Beat in each egg separately until well combined.
Add the ground almonds, self raising flour and salt. Using a large spoon fold the dry ingredients in until combined.
Add the milk and mix until combined.
Pour the batter into the prepared tin. Sprinkle the top with the flaked almonds.
Place in the middle of the oven and bake for about 1 ¼ hours. The cake is baked when a skewer inserted into the middle of the loaf comes out clean. If it doesn’t, just give it another five minutes and check again.
Allow to cool on a wire rack in the tin. When cold enough to handle, turn the cake out onto the rack and leave to cool completely.
This cake is best eaten on the day, but will keep for up to 3 days in an airtight container.

IMG_2161

 

 

Advertisements

Read Full Post »

%d bloggers like this: