GBBO Challenge Week 2: florentines

I must confess that I have always thought of florentines as chocolate with topping rather than a biscuit with chocolate...more fool me.  Second week of the Great British Bake Off was all about biscuits, and the bakers faced florentines for their technical challenge.

Second confession - I didn't use Mary Berry's recipe!  I was given the Green & Black's Chocolate Recipes book for my birthday and this seemed like the perfect opportunity to use it.  Unlike Mary's recipe, this one uses double cream - an extra touch of decadence that seems rather appropriate for a biscuit that is at the fancier end of the biscuit scale!

Fresh from the oven

The recipe itself is easy enough to follow.  These biscuits are full of flavour, and you can easily adapt to suit your taste.  Almonds feature heavily, with cherries also in there.  Orange peel is usually added - not being able to find this in my local supermarket I substituted mixed fruit and peel.  (The result, when combined with the milk chocolate topping I opted for, was a bit like eating Cadbury's dairy fruit and nut in biscuit form!)

The Green & Black's recipe didn't specify which type of sugar to use.  Mary Berry uses demerera sugar; not having this I went with light brown sugar which I thought would complement the flavour of the almonds and fruit.

Green & Black's suggest using a fork dipped in cold water to flatten the spoonfuls of biscuit mix before putting in the oven, and this certainly did seem to help.  The tricky bit is cooking them for just long enough - and no longer!


I erred on the thicker side with the biscuits - but at least that meant that I didn't get any chocolate bleeding through and it made for a good biscuit.

Dark chocolate is what you would expect, but I went with milk chocolate (having been given some when I was given the book it seems appropriate to use it for the first recipe I tried).  Of course, milk chocolate takes longer to set than dark (I was impatient and used the fridge to speed things up!).

For my first attempt, I am really pleased with these.  They aren't as delicate as the florentines that you might find in Betty's, but they were rather tasty - lovely with a cup of tea - and they certainly seemed to go quickly, so I must have done something right!

GBBO Challenge Week 1: cherry cake

It's back!  Did you watch?  Last Wednesday the Great British Bake Off was back on our screens.  Thankfully the jump to BBC1 seems to be the only thing that has changed; it is the same gentle show it ever was, inviting you to put aside your worries for an hour and indulge.  For a competition, its surprisingly soothing, even as I wait to see how the bakers' showstoppers will turn out.

Never mind the trolls (it's a baking show for goodness sake - more cake less hate people!), I love all the bakers; they are there doing what they love and, with the technical challenge, they're always prepared to have a go.

This year I'm going to try doing the technical challenge from each show (although I reserve the right to pick something else if the technical challenge looks particularly impossible!).  Unlike the bakers, I won't be baking against the clock or having to worry about what Paul and Mary might say.  I fully expect to make mistakes - but hopefully in doing so I'll learn something as well.  And it should be fun...

Cherry cake
The first week's challenge was a cherry cake.  I used a Linda Collister recipe from The Great British Book of Baking.

My understanding from the show was that there were two things which could have a major impact on how good my finished cake was: how I prepared the cherries and the consistency of the cake mix.

Following the recipe, I rinsed the cherries under warm water (to remove their sticky coating), dried them in kitchen paper and mixed them with a little flour, before adding to the (well beaten) mix.

The cake was supposed to be in the oven for one hour, but when I checked it after 40 minutes it was done!

The recipe I was using was for an unadorned cake, but in the spirit of GBBO I decided to decorate mine as they had in the show - with lemon drizzle icing, toasted almonds and cherries.  This was also a good excuse to use a piping bag for the first time.

The icing, while delicious, could have been thicker and my piping skills leave something to be desired, but it was my first time so I'm not going to judge myself on that!

I will allow myself one moment of smugness though - the cherries didn't sink to the bottom!  And, perhaps most importantly, the finished cake is rather yummy (even if I do say so myself!).  This is one I will be making again.


Perhaps not something I would want to present to Mary Berry
but I'm proud of it all the same



Success - the cherries didn't sink!

Have blackberries, will make jam

It's that time of year again and I have a wonderful abundance of blackberries at the bottom of my garden, so I made some time last weekend to make some jam.

Having had the experience of making jam for the first time last year, I felt a lot more confident about it this year; hopefully I had learnt from last year's mistakes!  Plus, I now had a jam thermometer to help me (a Christmas present I was looking forward to trying out).

I picked about 700g of fruit; to this I added about 900g of jam sugar.  Note to self: pick less fruit next time or get a bigger pan!

The jam thermometer makes the process so much easier, as it takes away the element of uncertainty.  I have to admit I still did use the "plate" test (putting a small drop of the hot mixture onto a cold plate to see whether it sets when cool), but this was simply a consistency check measure.

I am really pleased with the colour and consistency of the finished jam; I think it is a little too sweet and so I think with the next batch I will use less jam sugar - although it will be interesting to see how this affects the cooking process, as blackberries are a low-pectin fruit and so with this batch I used more sugar-to-fruit to counter this (jam sugar contains added pectin).  Watch this space...

Sweetness aside, I can confirm that there is a sweet(!) enjoyment in having your own homemade jam spread on your toast for breakfast; a very satisfying way to start any morning.