Congratulations to Nancy, who was last night announced as the well deserved winner of the official
BBC British bake Off . Well done!
At Emerald we just had to mark the Final week of the now national institution of the British Bake Off with our very own Bake-Off competition It was for one day only and proceeds, as usual, go Heart Research UK. The challenge was to bake for one of three categories: Biscuits, tarts and pies; and cakes . The Bakers were: Pam Kykot, Katie Spike, Thomas Dark, Jo Alexander, Tansy Fall, Ginny Chapman and David Sleeman. Voting was by tasters only.
All our bakers rose wonderfully to the occasion and it was really good to see some new faces (male) among the bakers. Thanks Tom and David for entering the baking fray! We look forward to see you baking for our bake sales in the future! The entries all looked and tasted fabulous . But alas someone has to win the accolades and the deserved winners were :
Biscuits and cakes: Katie Spike
Tarts and Pies: Tansy Fall
Well done Katie and Tansy, those almond biscuits were very Moorish, the toffee cheese cake was inspirational, and that lemon tart had a real zing to it.
So do you want to get baking and try out our bakers recipes?
If so here are the recipes:
Caramel Apple Cheesecake – Baked by Katie who won the cake category
Here is the link to the recipe with pictures of each stage – . It’s actually supposed to be done as a tray bake, and Katie says that works better as the layers are more even. Katie added a teaspoon of ginger powder to the base which gave it that special exotic flavour.
Tarte au citron – Baked by Tansy who won the Tart category
It’s a Mary Berry recipe, which is so appropriate.
Almond Macaroons – also baked by Katie and won the Biscuit category
Ingredients: 3 oz almond flour; 3oz caster sugar (plus extra on a plate to
roll the macaroons in); 12 whole almonds; ½ teaspoon almond extract
(the real extract stuff tastes much better than the cheap stuff); 1 egg white
1. Set the oven to 180ºC, and line a large rectangular baking tray with baking parchment/or greaseproof paper
2. Put the egg white in a bowl, and whisk it until frothy
3. Add the almond flour, the almond extract, and the caster sugar to the egg and mix until combined
4. Take a heaped teaspoon of the mixture and roll it into a little ball between your palms (it’s a good idea to coat your hands in caster sugar so that the mix doesn’t stick to them)
5. Roll the ball in the extra caster sugar until it’s coated in sugar
6. Place the ball on a lined baking tray, and press a whole almond into the top of it
7. Repeat steps 1-6 until the mixture is all used up. You should get 10-12 macaroons out of your mixture. The macaroons do spread slightly so try not to place them too close to one another.
8. Place the baking tray in the preheated oven for approximately 17 minutes at 180ºC (it’s a good idea to check them at 15 minutes if your oven is a particularly speedy/hot one). The macaroons should be a light golden brown colour.
It is possible to double the batch if you want to make more at one time – 12 macaroons is never enough! Katie usually make 3 or 4 batches at a time. They should look like the picture attached
Cherry chocolate cake – Baked by Pam
Pam used this recipe for the Eat your heart out black forest cake (well, it looked like Black Forest gateaux! This 70S cake is doing a come back this year) and chocolate ganache, and filled it with butter cream and red cherry jam.
Quince and apple tart – Baked by Tom
Pastry – homemade short crust with brown sugar, filling made with 30 g unsalted butter, 1 huge quince, peeled, cored and chopped3-4 tbsp unrefined brown sugar, 1 egg yolk, 2 apples, cored and thinly sliced, Loads of honey, to drizzle. For the tart: preheat the oven to 200C/gas 6. Melt the butter in a pan, add the chopped quinces and cook over a gentle heat for 8-10 minutes. Stir in half the sugar and a splash of water and cook for a further 4-5 minutes, until softened. Remove from the heat and puree using a hand blender until smooth. Grease a baking tray and trim the pastry so that it fits onto the tray. Using a pastry brush, brush over the egg yolk over and prick all over with a knife. Spread the quince puree over the pastry and arrange the apple in vertical lines on top. Drizzle with honey and sprinkle the remaining 1-2 tablespoons of caster sugar over the top. Bake in the oven for 15-20 minutes or until golden and cooked through.
Savoury Pumpkin and Parmesan Tart- Baked by Ginny
This is a Simon Rimmer recipe but I can’t find it on the Sunday Brunch website anymore! So here is a write up of the recipe in my Scrap Book. Pastry – made with 300 grams flour, 225 gms butter , 100 gms cream cheese and 60 mls cream. Grease and line a springform cake tin, Line pastry to top. Bake blinD for twenty minutes in 160 degree electric oven (gas mark 3). Filling: Fry 1 onion in butter and olive oil until translucent (5 mins). Cut up and peel 600 grms butternut squash, boil, and when cooked then put in blender with onions, 100 grms parmesan cheese, add quarter teaspoon mace or nutmeg, 12 chopped sage leaves, 2 eggs and 1 egg yolk, and 75 mls cream. blend and then add to cake tin. Bake for 20-30 mins on electric oven at 170 (gas mark 4) until set . Increase over temperature to 180 (gas mark 5) at end of bake for 3-5 mins. When cool scatter mixture of pumpkin and sunflower seeds on top.
Lemon biscuits- Baked by Ginny
Basically a shortbread recipe with lemon rind and lemon juice added to mix.
The icing was made with icing sugar and lots of lemon and lime juice.
Plus yellow and green gel colouring for the orange and green biscuits. Edible gold scattered over sheep! You do need biscuit cutters as well.