The General Chat Thread

Dizzyblonde · 29-10-2013 4:19pm

Definitely feed a cold. Mind you, I feed everything except a tummy bug

Chicken soup is what you need Faith.

Faith · 29-10-2013 6:10pm

MissFlitworth wrote: »

Does anyone else when they are heading away spend a disproportionate (and scary to other people) amount of time looking up places to eat and places to buy pastries and places to go look at groceries? Am heading to Hamburg next month and I may or may not have a spreadsheet with tabs marked 'Konditerei', 'Places to Eat along that walk you're doing' and other embarrassing things involving the proximity of Bratwurst to my apartment.

I definitely spend a disproportionate amount of time of Trip Advisor when I so much as leave my neighbourhood.

The Hill Billy wrote: »

Aye, 'holding' lots of cold pints will do it.

Sure I'd hardly be drinking them now

.

Mrs Fox wrote: »

What are you, a Hobbit?

Doesn't everybody have second breakfast?

:pac:

Dizzyblonde wrote: »

Definitely feed a cold. Mind you, I feed everything except a tummy bug
Chicken soup is what you need Faith.

Chicken soup sounds lovely. I'm having roast chicken for dinner tonight so I might make some with whatever's left.

I want to actually do some research into this 'feeding a cold' business now!

Also, I'm so glad that the winter is drawing in and the comfort foods are back out in force. Stews, roasts, casseroles, soup, all of that. Yum.

Faith · 29-10-2013 6:25pm

It seems there definitely is something to the notion of feeding a cold:

Whoever first advised people to feed a cold probably did it for the wrong reasons. Colds aren't the result of being chilled, and eating raises body temperature only slightly for only about 20 to 30 minutes (which is why experts advise you to wait that long before sticking a thermometer under your tongue). But that anonymous sage got the most important thing right: Eating well is an important part of nursing a cold.

Research shows that your immune system needs to be properly nourished to function properly, and that's especially important when you're run down. In the mid-1990s, for example, the U.S. Army noticed that Ranger trainees were succumbing to infections during training [source: McBride]. Government researchers discovered the problem wasn't the stress of hard exercise, but rather an inadequate diet. When male soldiers didn't consume enough calories to meet their daily needs, their T cells' ability to attack invading microbes decreased by as much as 60 percent [source: McBride].

Studies on animals also indicate that being undernourished makes it tougher to fight off an infection. In a study published in 2008, for example, Michigan State University nutritional immunology researcher Elizabeth Gardner found that mice with a calorie-restricted diet were more likely to die during the first few days of infection than mice with a normal diet, and they took longer to recover from the illness [source: MSU News].

Conversely, a 2002 study by Dutch researchers found that eating actually stimulates the type of immune response that destroys the viruses that cause colds. Six hours after a meal, human subjects' levels of gamma interferon, a substance involved in the process by which T cells destroy cells invaded by pathogen, more than quadrupled. In contrast, a group who drank only water saw their gamma interferon levels drop slightly [source: van den Brink].

From: http://health.howstuffworks.com/diseases-conditions/cold-flu/feed-a-cold2.htm

TeletextPear · 29-10-2013 6:37pm

MissFlitworth wrote: »

Does anyone else when they are heading away spend a disproportionate (and scary to other people) amount of time looking up places to eat and places to buy pastries and places to go look at groceries? Am heading to Hamburg next month and I may or may not have a spreadsheet with tabs marked 'Konditerei', 'Places to Eat along that walk you're doing' and other embarrassing things involving the proximity of Bratwurst to my apartment.

I'm going to Munich tomorrow and I've done the exact same thing. I've tracked down every schnitzl and wurst within a five mile radius of the hotel

Alun · 29-10-2013 6:51pm

You don't go to Munich for schnitzels or (brat)wurst (unless it's Bavarian Weisswurst of course). Schweinshaxen is where it's at there. I recommend a place called Haxnbauer.

TeletextPear · 29-10-2013 6:52pm

Alun wrote: »

You don't go to Munich for schnitzels or (brat)wurst (unless it's Bavarian Weisswurst of course). Schweinshaxen is where it's at there. I recommend a place called Haxnbauer.

Thanks for the recommendation, I'll def check it out!

The Black Oil · 29-10-2013 9:03pm

Right, baking wizards among ye. Where to start? I've only dabbled with biscuits, cakes or bread (some from tCC, or books), and not very frequently. Baking seems very much about precision - a jot or two too much can change the texture, flavour, etc...not to say cooking is different in this regard. :P Wouldn't say I'm great baker, but how do you slowly improve your skills?

oscarBravo · 29-10-2013 9:17pm

The Black Oil wrote: »

Wouldn't say I'm great baker, but how do you slowly improve your skills?

It's hackneyed, but it's true: practice, practice, practice.

MissFlitworth · 29-10-2013 10:02pm

TeletextPear wrote: »

I'm going to Munich tomorrow and I've done the exact same thing. I've tracked down every schnitzl and wurst within a five mile radius of the hotel

Alun wrote: »

You don't go to Munich for schnitzels or (brat)wurst (unless it's Bavarian Weisswurst of course). Schweinshaxen is where it's at there. I recommend a place called Haxnbauer.

I'm a total freak but I really, really enjoy bratwurst from, like, skuzzy train station stalls. The ones with the petit pain that is both stale and not really baked through. With mustard both on the sausage and all down my front. It's just about the first thing I do once I step dainty foot on German soil, no matter where I am.

Have to remedy never having had Schweinhaxen shortly. Although have, I think, had it but at carnivals where I only sort of remember the Schweinhaxen stall through fuzzy beer eyes and it might have been swamped in cocktail sauce. And I might have dropped it on the ground and had to be talked out of picking it up, flicking the gravel off the schwein and eating it anyways

The Hill Billy · 29-10-2013 10:59pm

Cocktail sauce? You must have been eating something else. Respect on the beer-goggles though.

Haxe, matchsticks of raw horse radish & beer - food of the Gods. Enjoy!

Faith · 29-10-2013 11:32pm

The Black Oil wrote: »

Right, baking wizards among ye. Where to start? I've only dabbled with biscuits, cakes or bread (some from tCC, or books), and not very frequently. Baking seems very much about precision - a jot or two too much can change the texture, flavour, etc...not to say cooking is different in this regard. :P Wouldn't say I'm great baker, but how do you slowly improve your skills?

Like oB says, practice. Baking is very technical, so try to learn as much about the fundamentals of it as you can. When you understand what ingredients do, it's easier to bake. Be precise. It's a chemical reaction occurring so you need to keep your ratios precise. You can't just add extra ingredients on a whim in a lot of cases. Even the smallest thing can upset a bake - try watching The Great British Bake Off for evidence of that!

I've got some useful links that might help here:

http://baking911.com/quick-guide/how-baking-works

http://books.google.ie/books?id=XqKF7PqV02cC&lpg=PP1&dq=how%20baking%20works&pg=PP1#v=onepage&q=how%20baking%20works&f=false

Then I'd recommend a baking book by Mary Berry to get started, something like her Baking Bible. Pretty much everything in that is doable for a beginner.

Just keep baking! Recipe books should be splattered with ingredients, not kept in pristine condition. Make notes in them of what works and what doesn't. Watch programs about baking and continue learning about the technical side of things. All this week at 7pm on BBC2, Mary Berry and Paul Hollywood are running GBBO Masterclasses that are really useful.

It is basically attention, practice and learning as you go

.

Hermione* · 29-10-2013 11:52pm

Faith wrote: »

Brilliant, I'm glad I had second breakfast so

I always have second breakfast

I be glutton type!

Is anybody watching Tom Kerridge's Pub Grub? His food looks amazing! Although I cam feel my arteries expand when I see the ingredients :pac:

Also, hi all 0/ Delighted to find this thread. Talking about food is once of my favouritest things. After eating, cooking, serial restaurant visiting, cookbook reading, and watching food shows on telly

Mr Simpson · 29-10-2013 11:58pm

Hermione* wrote: »

I always have second breakfast I be glutton type!

Is anybody watching Tom Kerridge's Pub Grub? His food looks amazing! Although I cam feel my arteries expand when I see the ingredients :pac:

Also, hi all 0/ Delighted to find this thread. Talking about food is once of my favouritest things. After eating, cooking, serial restaurant visiting, cookbook reading, and watching food shows on telly

Hey Hermi o/

Long long day, eating food on the go. Must do some proper cooking this weekend!! I is excited!!

leahyl · 30-10-2013 1:03am

It'll be a weekend of eating out for me - going to 2 of my favourite restaurants - Il Padrino on Friday night and Lal Quila on Saturday night - mmm can't wait!

catho_monster · 30-10-2013 11:10am

The Black Oil wrote: »

Right, baking wizards among ye. Where to start? I've only dabbled with biscuits, cakes or bread (some from tCC, or books), and not very frequently. Baking seems very much about precision - a jot or two too much can change the texture, flavour, etc...not to say cooking is different in this regard. :P Wouldn't say I'm great baker, but how do you slowly improve your skills?

I would highly recommend any bread recipe by Dan Lepard (used to write for the Guardian, has a load of books out and has a website).
All of my bread making was ok... good like... until I tried his recipes. Seriously unbelievable. Really small tips and techniques that make what you produce really close to perfect. The man is an absolute genius.

the beer revolu · 30-10-2013 11:18am

Just a heads up to foodies in Cork:
There is water buffalo knocking around The English Market. I got burgers from O Mahony's butchers last week and, yesterday, I got casserole pieces from O Sullivan's Poultry. I believe O' Mahony's will have other cuts this week.
It is very tasty.

Merkin · 30-10-2013 11:29am

Is anybody watching Tom Kerridge's Pub Grub? His food looks amazing! Although I cam feel my arteries expand when I see the ingredients :pac:

Yes, and I absolutely love his food. Totally without pretension and yet of an incredible standard. I can't wait to go to the Hand & Flowers, have been dropping hints to hubster like no man's business so would really hope to go there!

Also, hi all 0/ Delighted to find this thread. Talking about food is once of my favouritest things. After eating, cooking, serial restaurant visiting, cookbook reading, and watching food shows on telly

Welcome

You're in a good place as I think everyone here shares the obsession. Great to have this forum as an outlet!

Loire · 30-10-2013 11:31am

the beer revolu wrote: »

Just a heads up to foodies in Cork:
There is water buffalo knocking around The English Market. I got burgers from O Mahony's butchers last week and, yesterday, I got casserole pieces from O Sullivan's Poultry. I believe O' Mahony's will have other cuts this week.
It is very tasty.

Thanks for that - I've heard there's a place in Cork that sells buffalo mozz from buffalo in Cork so that could be the same place?

Worrying times for the Bison in Fota :pac::pac:

the beer revolu · 30-10-2013 11:36am

Loire wrote: »

Thanks for that - I've heard there's a place in Cork that sells buffalo mozz from buffalo in Cork so that could be the same place?

Worrying times for the Bison in Fota :pac::pac:

The olive stall sells the mozzarella. Yes, the meat has come from the same source in West Cork.

The Hill Billy · 30-10-2013 11:55am

the beer revolu wrote: »

Just a heads up to foodies in Cork:
There is water buffalo knocking around The English Market. I got burgers from O Mahony's butchers last week and, yesterday, I got casserole pieces from O Sullivan's Poultry. I believe O' Mahony's will have other cuts this week.
It is very tasty.

The best meal that I have ever eaten had buffalo with truffles as the meat course. It was in a small restaurant south of Rome. It was sublime.

MissFlitworth · 30-10-2013 12:12pm

the beer revolu wrote: »

There is water buffalo knocking around The English Market.

The Sweeper · 30-10-2013 12:29pm

The Black Oil wrote: »

Right, baking wizards among ye. Where to start? I've only dabbled with biscuits, cakes or bread (some from tCC, or books), and not very frequently. Baking seems very much about precision - a jot or two too much can change the texture, flavour, etc...not to say cooking is different in this regard. :P Wouldn't say I'm great baker, but how do you slowly improve your skills?

+1 to everything Faith said, but I'd also recommend looking to sources like Women's Way for tried and tested recipes. If you can find a countrywomen's association cookbook or anything that's all jam and Jerusalem then buy it. Far, FAR too many cookbooks have untested recipes in them. It really annoys me with baking, because until you've learned the things Faith pointed out, you won't spot the problems with the recipe and basically it's your money in the bin. (Example: James Masters has a Desserts cookbook. It has a sticky date pudding to die for, and a chocolate cola cake that's divine, plus a chocolate torte that's perfect. And it also has a lemon meringue pie recipe which is utter shite and I'd have been better off setting my money on fire. At least the kitchen - and my shoes - would've been cleaner.)

Faith · 30-10-2013 12:43pm

MissFlitworth - I wish I could thank that post a thousand times.

I was just thinking this morning about how many recipe books (and internet sites) have untested recipes. I use the Hummingbird bakery recipe book a lot because I know that they work (even then, I manage to make a balls of it on occasion). But apart from that, it's definitely best to start with people who've been baking for decades, like your grandmother, the Irish Countrywoman's Association and Mary Berry etc like The Sweeper says.

Stay away from pastry chefs etc at the start. Someone gave me Michel Roux Jr's Desserts book and I still haven't attempted anything from it. On the other hand, I have recipes from my 6th class cooking class that I still use. People on this forum are mad for the old All In The Cooking Home Ec book because the recipes are trustworthy and stand the test of time.

Loire · 30-10-2013 3:35pm

Bought a cool gadget in France recently. A Tefal frying pan with no handle. Great for fish - fry it in butter on the hob and then pop it into the oven to roast...no transferring and less washin'

:)

Faith · 30-10-2013 3:38pm

Like a paella pan?

Loire · 30-10-2013 4:23pm

Faith wrote: »

Like a paella pan?

Not really as any paella pan I've seen has handles at the sides, this one is just the frying pan itself with no (plastic) handle. This has no handle at all -perhaps it is one of those ones with detachable handles, but I just bought the pan itself and use gloves

Faith · 30-10-2013 4:47pm

Ah right! Hard to imagine but I can see its usefulness.

Mr Magnolia · 30-10-2013 5:41pm

I've Tom Kerridges proper baked beans cooking...

the beer revolu · 30-10-2013 6:27pm

Just an update on the buffalo in Cork.
Today, O' Mahony's had plenty of burgers but O' Sullivan's were out of the casserole pieces. I'm told that O'Sullivan's will have prime steaks and roasting pieces next week (still hanging).
There will be two more beasts in December.

Animord · 30-10-2013 6:44pm

They (I think they are Toons Bridge Dairy) were at Macroom Food Festival recently, I had the buffalo burger. It was good, but sadly they served it with sad looking ketchup and a few lettuce leaves, and not very good burger buns. The burger was good, but really let down by the quality of the stuff that came with it.

Minder · 30-10-2013 9:04pm

The Sweeper wrote: »

(Example: James Masters has a Desserts cookbook. It has a sticky date pudding to die for, and a chocolate cola cake that's divine, plus a chocolate torte that's perfect. And it also has a lemon meringue pie recipe which is utter shite and I'd have been better off setting my money on fire. At least the kitchen - and my shoes - would've been cleaner.)

That recipe has the following ingredients for the lemon curd (it was the curd that didn't work, wasn't it?

zest & juice of 4 large lemons
7 tbsp cornflour
6 egg yolks
100g sugar
100g unsalted butter

To 50ml of water, add the lemon juice and bring to the boil. Make a slurry from the cornflour and whisk into the hot lemon juice. Beat in the egg yolks, sugar and butter. Place back on the heat, add the zest and whisk for 30 seconds. Tip into pastry case and leave to cool.

There are quite a few variables in James Martins recipe. The volume of lemon juice from 4 large lemons could be anywhere between 200 and 275ml of juice. With the added water, it needs more than a simple instruction to add cornflour, whisk in eggs sugar and butter, 30 seconds and its done. The eggs and cornflour may be enough to set the liquid but it needs attention and some sense of what the result should look like. If that isn't in the instructions (and clearly it isn't) the results can vary widely.

The following is a recipe from Madalene Bonvini-Hamel at the British Larder for lemon curd, I've made it a few times. The difference is in the detail.

Lemon Curd
125ml fresh lemon juice
125g caster sugar
2 whole medium free range eggs
2 medium free range egg yolks
125g cold unsalted butter, cut into very small pieces
pinch of salt

Bring a medium saucepan half filled with water to a gentle simmer.
Place the eggs, salt and sugar in a metal mixing bowl, choose one that will fit comfortably over the saucepan without falling in.

Use a whisk to mix the sugar and eggs add the lemon juice and mix well.
Place the bowl over the simmering water while stirring continuously with a wooden spoon, once the curd starts to thicken continue cooking for a further 5 minutes. The curd will coat the back of the spoon and you will be able to draw a path with your finger though it.

Remove the curd from the heat and quickly whisk the cold butter into the curd until it's completely dissolved leaving the curd rich, creamy and glossy.
Transfer the curd to a clean container and place a piece of clingfilm directly on top of the curd to prevent it from forming a skin, let the curd cool.

It would be interesting to see if Madalene's method applied to James Martins ingredients would produce a curd worthy of a great Lemon Meringue Pie.

Loire · 30-10-2013 9:06pm

Cooking a meatloaf tonight. Any suggestions I what I could serve with it? I have broccoli and the usual veg - potatoes, carrots etc. It's probably better a lunch than a dinner but it's in the oven now

edit: Going with roast potatoes and roast broccoli (in butter of course). Time to pop a cork too me thinks!

The Black Oil · 30-10-2013 11:07pm

Thanks for the responses above. I'm fairly out of the loop on cookery shows these days, and the reality ones don't really interest me in part because of the editing. Will make a note of your suggestions.

Any goat's cheese fans around here?

Minder · 30-10-2013 11:22pm

Love goats cheese. Love the Raymond Blanc recipe where he coats a goats cheese in toasted breadcrumbs and warms it in the oven. Served with roasted beetroot.

http://www.bbc.co.uk/food/recipes/roast_beetroot_with_03767

MissFlitworth · 30-10-2013 11:23pm

The Black Oil wrote: »

Any goat's cheese fans around here?

<drools>

Oh yes.

hussey · 30-10-2013 11:28pm

Hey folks, though some of you might be interested in this. But myself and my housemates are doing a 'cookbook challenge'
Which involves cooking at least 1 recipe from our collection (97 inc mini books)
I'll add pics here as links (if that's okay mods) rather then in-bed them.

Last week started with Richard Corrigan's 'Cookery school' book
http://www.channel4.com/4food/recipes/tv-show-recipes/cookery-school-recipes/chicken-chasseur-with-fresh-tagliatelle-recipe

and tonight for halloween my housemate is making 'Halloween spiderweb cheesecake recipe' from The Hummingbird Bakery Cake Days book.

Mrs Fox · 31-10-2013 1:06am

The Black Oil wrote: »

Any goat's cheese fans around here?

Oooooyeah... With bit of fresh pesto, strips of sun blush tomatoes, bunch of rocket leaves, into ciabatta they go and toast. Yummo.

or just over Tuc.

Faith · 31-10-2013 1:11am

Fresh pesto on Tuc is delicious too. In fact, is there anything that doesn't taste better on Tuc?

Minder · 31-10-2013 7:44am

hussey wrote: »

Hey folks, though some of you might be interested in this. But myself and my housemates are doing a 'cookbook challenge'
Which involves cooking at least 1 recipe from our collection (97 inc mini books)
I'll add pics here as links (if that's okay mods) rather then in-bed them.

Interesting idea. Give it a twist maybe and list the cookbooks (or some of them) and ask for suggestions - name a recipe!

Loire · 31-10-2013 9:35am

hussey wrote: »

Hey folks, though some of you might be interested in this. But myself and my housemates are doing a 'cookbook challenge'
Which involves cooking at least 1 recipe from our collection (97 inc mini books)

Reminds me of a film I saw a few years ago (which kinda got me into cooking properly I suppose). http://www.imdb.com/title/tt1135503

leahyl · 31-10-2013 10:20am

Hussey, that cheesecake looks amazing! I have that book, it's excellent, so must try that recipe soon

The chicken chasseur looks amazing too - would you have a recipe for it?

Edit: Sorry just saw you actually gave the recipe....! Thanks!

Loire · 31-10-2013 12:57pm

Hi all,

Just wondering if anyone has made their Christmas cake yet? Think I might go at this this weekend...

Loire.

dee_mc · 31-10-2013 12:59pm

Loire wrote: »

Hi all,

Just wondering if anyone has made their Christmas cake yet? Think I might go at this this weekend...

Loire.

Going to soak mine Sunday or Monday and bake it a week or two later, will make a change as I usually don't get round to baking it til 23 or 24 December, doesn't adversely effect the flavour though thankfully!

Loire · 31-10-2013 2:55pm

dee_mc wrote: »

Going to soak mine Sunday or Monday and bake it a week or two later, will make a change as I usually don't get round to baking it til 23 or 24 December, doesn't adversely effect the flavour though thankfully!

A Xmas cake newbie...what do you mean by soaking the cake - I'm guessing you mean soaking the fruit somehow?

Thanks,
Loire.

dee_mc · 31-10-2013 3:05pm

Loire wrote: »

A Xmas cake newbie...what do you mean by soaking the cake - I'm guessing you mean soaking the fruit somehow?

Thanks,
Loire.

Yes soaking the fruit and ground almonds in brandy; because we're so disorganised in this house we tend to soak the fruit for a couple of weeks instead of 'feeding' the cake with alcohol in the lead-up to Christmas- the cake I do is moist enough without adding more alcohol after baking anyway!
My top tip for soaking the fruit is to soak the cherries, mixed peel and ground almonds etc in the alcohol along with the raisins and sultanas etc (most recipes I've seen tell you to only soak the raisins and sultanas) - it makes for a lovely moist and fairly alcoholic tasting cake, without being overpoweringly drink-y!
What recipe are you using Loire?

Loire · 31-10-2013 3:29pm

dee_mc wrote: »

Yes soaking the fruit and ground almonds in brandy; because we're so disorganised in this house we tend to soak the fruit for a couple of weeks instead of 'feeding' the cake with alcohol in the lead-up to Christmas- the cake I do is moist enough without adding more alcohol after baking anyway!
My top tip for soaking the fruit is to soak the cherries, mixed peel and ground almonds etc in the alcohol along with the raisins and sultanas etc (most recipes I've seen tell you to only soak the raisins and sultanas) - it makes for a lovely moist and fairly alcoholic tasting cake, without being overpoweringly drink-y!
What recipe are you using Loire?

Thanks! I don't have a recipe yet. I see a nice looking one on the Odlums site but am all ears!

Thanks!
Loire.

dee_mc · 31-10-2013 4:32pm

Loire wrote: »

Thanks! I don't have a recipe yet. I see a nice looking one on the Odlums site but am all ears!

Thanks!
Loire.

I use a SunMaid recipe from years and years ago, have no problem posting it here, just let me know if you're interested x

Loire · 31-10-2013 4:45pm

dee_mc wrote: »

I use a SunMaid recipe from years and years ago, have no problem posting it here, just let me know if you're interested x

That would be great if you could!
Loire.

dee_mc · 31-10-2013 5:38pm

SunMaid Christmas Cake

500g Raisins
175g Sultanas (I use 500g sultanas and 175g raisins but that's just personal preference)
100g mixed peel
175g glace cherries (cut in quarters, pop them in a sieve and rinse in boiling water to remove the syrup)
6 or 7 dried apricots (or dried peaches if you can find them, either way cut each into 8 or 10 pieces)
100g ground almonds
Grated rind of 2 lemons (wash in boiling water to remove wax if you're using waxed lemons)
5 chunks crystallised ginger, finely chopped
150ml brandy

Step 1: Prepare the ingredients listed above and soak in the brandy for at least 24 hours or up to a month. I use a mixing bowl triple-wrapped in cling film and give it a shake every couple of days to make sure everything is nicely soaked in alcohol! Dark rum or whiskey or a mixture works just as well as brandy.

Step 2: Line a 9 inch (23cm) round cake tin with parchment (I line the base with a circle of brown paper, then the parchment, then line the sides, and also wrap the outside of the tin with brown paper and secure it with string). If you want a 9 inch square cake, increase everything by 1/4.

Preheat oven to 150 degrees C/Gas mark 2/300 degrees F and put the shelf in the centre of the oven.

Ingredients

300g plain flour
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg
225g butter, very soft
225g soft brown sugar
5-6 beaten eggs (5 large or 6 medium)
1 tblsp molasses

Method

Cream the butter and sugar until light and fluffy, then gradually beat in the eggs and molasses.
Stir this mixture into the soaked fruit mixture until well combined.
Turn into prepared tin and bake for 2.5 to 4.5 hours*, until a hot skewer inserted in the centre of the cake comes out clean.
Leave in tin until completely cool, then wrap in parchment and tinfoil until ready to use.

*Yes, the cooking time is very vague: it completely depends on your oven! In our old gas oven, it took 4 hours 40 minutes; in our old electric oven, it took 2 hours 45 minutes. I'm pretty sure last year, in our latest electric oven, it took 3 hours.
To make sure it cooks evenly and doesn't brown too much on top, I cover it after the first hour and a half. I make a cover about 2 inches bigger than the tin using 4 sheets of newspaper, double wrapped in tinfoil. Does the job nicely.

To ice the cake, I use 10.5 ounces of ground almonds, 10.5 ounces of sugar, 1/2 tsp almond essence, 1 egg and 1-2 tablespoons of brandy (I often leave out the almond essence and just use more brandy

) - just mix the dry ingredients and add the wet ingredients until it comes together like marzipan - it will seem very dry, but the heat of your hands will make it more moist very quickly.
I use old school Instant Royal Icing powder: just less than 2 packs, made up using the instructions on the packet, covers this cake perfectly.

Happy Baking!!

Animord · 31-10-2013 6:15pm

dee_mc wrote: »

Yes soaking the fruit and ground almonds in brandy; because we're so disorganised in this house we tend to soak the fruit for a couple of weeks instead of 'feeding' the cake with alcohol in the lead-up to Christmas- the cake I do is moist enough without adding more alcohol after baking anyway!

The best cake I ever made was soaked in brandy for a month by mistake... it was really good.:pac:

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