A few months ago, gripped by baking fever, I purchased Mary Berry's Baking Bible. I quickly decided to embark upon a mission to bake everything in the book, and turn myself from an occasional baker into a bit of an expert. My Grandad Ern was a Master Baker by trade; the man responsible for introducing Danish Pastries to England in fact, and I wish it had occurred to me to spend more time learning from him, rather than simply enjoying the fruits of his effortless labours. This project is almost a way of making amends for that; I'd like to follow in his footsteps (if not in my career, at least as a hobby) and continue the proud heritage of baking in my family.
I credit my friend Rachel with the idea to write a blog about my baking exploits, hoping that there will be more successes than failures as I attempt all 213 of the Queen of Baking's recipes.
So as not to bore the husband with a monotonous diet of sponges, followed by weeks of biscuits, I've decided to tackle the recipes by selecting the first bake from each chapter, followed by the second recipe and so on. I'm not going to pick and choose; I'm determined to face my baking demons and learn how to do everything baking-related, even if the consequences are disastrous!
Everything will be photographed, with comment about how I found baking it, and a husband rating (to be taken with a pinch of salt as he has a very selective cake-tooth).


Saturday, 10 September 2016

83. Almond and Chocolate Chip Cake

This looked like an easy one to knock out with my little helper, and it was. Very straightforward once the lining of the tin was done (always a faff), with lots of fun measuring of ingredients. The addition of ground almonds to the mixture inevitably made this very much like a madeira cake; the addition of the plentiful quantity of chocolate chips (I opted for dark chocolate ones) made this very enjoyable for my daughter! Mum sneaked a few 'stray' ones as well.
I'm still having oven issues; always setting the timer for several minutes less than the time stated in the recipe, but I still haven't quite got my eye in, or dare trust that the cake can possibly be 'done' with so many minutes apparently left on the clock. I suppose I worry more about things being undercooked than over. So, of course, it came out a little 'browner' than it should have, and unfortunately did carry a bit of a burnt flavour. Often these cakes look dry, but are actually fine; this was just on the edge, so I've made a note on the recipe what I think the baking time should be!
Baker's verdict: easy to make, with the potential to be a lovely cake. Will definitely make it again, and watch the timing!
Husband rating: even though I'm only a few weeks behind with the blogging bit, he still can't really remember, but...5 and a 1/2 - a bit dry but was nice with ice-cream.

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