Author Topic: Baking 101 (Read 8353 times)

clarion · « **Reply #25 on:** 18 February, 2013, 08:31:51 pm »

Sorry.

L CC · « **Reply #26 on:** 18 February, 2013, 08:51:36 pm »

did you put the marzipan chunks in?

clarion · « **Reply #27 on:** 18 February, 2013, 08:57:50 pm »

Not marzipan. I used banana (NOT popular with TGL, that one

), sunflower seeds and raisins. A bit of cinnamon and mixed spice for flavour. Works very well.

clarion · « **Reply #28 on:** 23 February, 2013, 05:13:56 pm »

Today: Far Breton. One of my childhood favourites. Not tasted yet, but it's looking good:

Can hardly wait for it to cool

Eccentrica Gallumbits · « **Reply #29 on:** 23 February, 2013, 05:40:25 pm »

I have a nice recipe for apple & almond cake but today I am experimentating with it by swapping the apples for pears and the almond essence for orange flower water.

Pickled Onion · « **Reply #30 on:** 23 February, 2013, 05:47:36 pm »

<googles>

"Far Breton or Custard cake with prunes".

<bookmarks>

<salivates>

Sounds fantastic.

clarion · « **Reply #31 on:** 23 February, 2013, 05:56:33 pm »

This is the recipe I used:

http://allrecipes.co.uk/recipe/470/far-breton.aspx

Needs more sugar, though.

Kathy · « **Reply #32 on:** 23 February, 2013, 06:11:32 pm »

Mmm, Far Breton.

Currently sat in the oven is a fruit-and-brandy-and-chocolate-and-coffee-and spice cake. In case anyone thinks that is overkill, the recipe also called for rum and walnuts and candied grapefruit which I didn't add...

It's not cooked yet, but the cake mix I just wiped off the testing knife tasted damn fine!

clarion · « **Reply #33 on:** 23 February, 2013, 08:35:27 pm »

Far Breton handy hint No.2 (after much more sugar):

Don't just assume that the prunes are pitted

But it's really good, nonetheless. TGL would prefer no prunes; Butterfly doesn't like custardy things much $:-\$

CrinklyLion · « **Reply #34 on:** 23 February, 2013, 09:48:05 pm »

Clafoutis next?

L CC · « **Reply #35 on:** 23 February, 2013, 09:50:58 pm »

*wishes there was an ignore thread option*

clarion · « **Reply #36 on:** 23 February, 2013, 09:57:04 pm »

I hadn't realised how close to a clafoutis (which I don't tend to like) it was until I read the recipe. But it's definitely in the same area.

boab: Sorry (again)

Cudzoziemiec · « **Reply #37 on:** 24 February, 2013, 11:16:36 am »

I've never even heard of Far Breton (or clafoutis) before, but they do sound and look good. I do like custard and prunes.

Butterfly · « **Reply #38 on:** 24 February, 2013, 04:05:43 pm »

The far breton was very nice once it had cooled a bit

. It would be better with more sugar and I would cut the prunes in half so there were slightly smaller pieces (and fewer stones

)

djmc · « **Reply #39 on:** 24 February, 2013, 07:10:36 pm »

I live in Brittany. I very rarely cook cakes, but I sometimes do far breton. In fact it is a sort of eggy, sweet Yorkshire pudding. Prunes are very common, but you can use apples (aux pommes), or nothing (nature). Bretons wouldn't use brandy essence. They would use apple brandy (lambig), known in England as Calvados. Failing that any spirit - brandy, whisky, vodka, grappa etc. Often tea is used to soak the prunes.

Ham · « **Reply #40 on:** 24 February, 2013, 07:49:36 pm »

A good clafoutis is sublime, but needs cherries on top form to excel. It is the reason that I have in my kitchen gadget armoury a cherry pit remover.

Brandy essence??? Does that really exist? It puts me in mind of those tiny bottles you see on some supermarket shelves exorbitantly priced and labelled "Cooking wine"

clarion · « **Reply #41 on:** 24 February, 2013, 08:12:41 pm »

If I were not teetotal, I would use Calvados, which is the only brandy I like (and I love it, as it happens). Brandy essence does a similar job, though.

I like some fruit in my Far, and apples is a tempting one, though the next one is likely to have dates or some other dried fruit. I'd not heard of soaking the prunes in tea. Might try that.

clarion · « **Reply #42 on:** 03 March, 2013, 06:48:50 pm »

Brioche again:

To compensate poor TGL for another recipe involving bananas - bananananana bread (pics to follow)

clarion · « **Reply #43 on:** 04 March, 2013, 09:14:31 pm »

Bananana Bread. Crusty but moist:

clarion · « **Reply #44 on:** 09 March, 2013, 07:36:22 pm »

Apple cake.

Sergeant Pluck · « **Reply #45 on:** 09 March, 2013, 07:37:17 pm »

clarion · « **Reply #46 on:** 09 March, 2013, 07:40:39 pm »

And you can't even smell it!

It looks a bit too crumbly to me, and the recipe does say it has a tendency to fall apart. Nicely caramelised on top, though, and I confess I put more cinnamon in than suggested. I like cinnamon.

Sergeant Pluck · « **Reply #47 on:** 09 March, 2013, 07:45:06 pm »

Quote from: clarion on 09 March, 2013, 07:40:39 pm

It looks a bit too crumbly to me

I agree, total disaster. When can I call round to dispose of it safely?

clarion · « **Reply #48 on:** 09 March, 2013, 09:06:36 pm »

We have shown great restraint, as we're taking it round to a friend's house tomorrow...

Jasmine · « **Reply #49 on:** 09 March, 2013, 09:17:26 pm »

But don't you need to test it to make sure its ok?