I used to bake a lot and have started again recently, using my oven for more than just casseroles (although I do love a good casserole!)
This weekend I tried a recipe from one of my mum’s cook books and wow, it was great so I thought I’d share.
NORWEGIAN APPLE CAKE (with thanks to Mr Marks and Mr Spencer whose cook book we found the original in)
Whisk together 2 good sized eggs and 200 g of caster sugar until thick and creamy.
Then add 150 ml of milk and 100 g of butter into a pan and melt together, stirring until it is boiling.
Add the boiling mixture into the eggs and sugar. Then sieve in 175 g plain flour and 3 teaspoons of baking powder and fold in carefully.
Grease a 20 x 30 cm roasting tin (I kept back an old butter wrapper to do this – learned well from mum), then pour the batter into the dish.
I then added a teaspoon of cinnamon, swirling it through the batter so that it was randomly dispersed. Then peel, core and slice a cooking apple and arrange the slices on top of the batter before sprinkling with 25 g of caster sugar and baking at 180 degrees fan for 25 minutes or until raised and golden.
This tasted great with a good custard and is also very good with ice cream.
My bread making goes in phases, the most recent ones guided by a lovely book written by a Doctor from my homeland.
Dr Morton, as he should now properly be called, was a finalist on ‘The Great British Bake Off’ in 2012. He blogs at Baking James and is well worth a read, in print and online.
The recipe I use is actually the first one in the book, a recipe for Basic White Bread. It is a simple ‘no knead needed’ version of bread and it has never failed me.
The new thing for me this time was the LÉKUÉ Silicone bread maker, from Lakeland (the BEST SHOP EVER, and one I’m not really allowed in without supervision – my wallet can’t take it!).
This lovely device allows you to mix, prove, knead, rise and bake your loaf in one container – NO EXTRA WASHING UP!! So. here is a quick guide to how I did it (can you tell I’m proud of it!)
- Weigh and mix the ingredients then leave to rest and grow under a damp tea towel.
- Using a wet hand scoop and fold the dough, turning the maker by quarters until it is smooth. Cover again and leave for a full hour until doubled in size.
- Knock back and knead before shaping.
- Allow another hour of rising.
- Score and bake in preheated oven, at least 40 minutes for a deep gold crust and no soggy bottoms.
I took the loaf over to my parents and let Mum have the first cut – we did try it before dinner though!
So, full marks for recipe and bread maker – I’m getting there!!