Baked anything tasty lately?

Gloomtastic! · 26-08-2020 4:35pm

New Home wrote: »

That's good to know, thanks. You see, my main problem is my stupid oven, anything over 180°-190° C approx and it trips the switch.

Have you thought about getting a new oven? Or getting your old one repaired?

janmaree · 26-08-2020 4:48pm

If you'd like to try again, I always have great success with this recipe, it's easy and tastes great. I use the oil only, not the applesauce and it always turns out well. (Hope I can copy this OK.)

Glazed Lemon Yogurt Cake
This homemade lemon cake is so moist, tender, soft, and delicious! Yogurt inside the cake and in the glaze on top. This lemon cake is the best dessert for summertime or anytime.

Course: Dessert Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutes Servings: 12 pieces Author: Jessica - Together as Family
Ingredients
Lemon Cake

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons fresh lemon zest (about 3 lemons)
1 3/4 cups granulated sugar
4 large eggs
3/4 cup canola or vegetable oil
1 cup plain or vanilla yogurt
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

Lemon Yogurt Glaze

1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon plain or vanilla yogurt
Instructions
Heat oven to 325 degrees. Prepare a 9x13 baking dish by spraying with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, combine the lemon zest and sugar and lightly rub together with your fingers or a fork until well combined. This helps release the oils in the zest which helps with the lemon flavor. Add in the eggs, oil, yogurt, lemon juice and vanilla. Mix together well using a spatula, whisk, or wooden spoon.
Stir in the dry ingredients with a wooden spoon or spatula until just combined.
Pour the batter into the prepared pan and bake for 30-40 minutes until a toothpick inserted in the center comes out clean or with moist crumbs. The middle should not be "jiggly" at all. It should be rounded and domed and cooked (use the toothpick to test).
While the cake is baking, whisk together the glaze ingredients until smooth and pourable. Let the cake rest for 10 minutes after baking and then pour the glaze over the warm cake.
You can serve this cake warm, at room temperature, or chilled. Store leftovers covered in the fridge. It will stay moist for several days.
Notes
I tried making this cake again using lemon yogurt and I would NOT recommend it. It sounds like a great idea but the artificial lemon flavor from the yogurt was all you can taste. Stick with plain yogurt, vanilla yogurt or even French vanilla yogurt.

You can use regular yogurt or Greek yogurt. I prefer using regular yogurt as I don't like the thicker, more sour flavor of Greek yogurt.

woodchuck · 26-08-2020 4:51pm

gifted wrote: »

Ya.....went through baking cupboard with a fine tooth comb and noticed the baking powder was out of date so hopefully this is the problem.....was baking no bother before the last four attempts.....I'll keep trying...thanks for replying though....and reading my venting lol lol

You can test if your baking powder is still good by adding a small spoonful to a cup of boiling water. If it's still good, it'll fizz up!

I had to do this during the lockdown when I couldn't find any fresh stuff in the supermarkets, but found some old stuff at the back of the cupboard. Turned out our old baking powder was still good :cool:

New Home · 26-08-2020 6:50pm

Gloomtastic! wrote: »

Have you thought about getting a new oven? Or getting your old one repaired?

I would if it were actually my own oven but it's not and I don't want to bother the landlord over a cooker that might be 18 odd years old but aside from not heating up enough to bake bread is otherwise perfectly adequate for everything else.

Gloomtastic! · 26-08-2020 7:21pm

New Home wrote: »

I would it it were actually my own oven but it's not and I don't want to bother the landlord over a cooker that might be 18 odd years old but aside from not heating up enough to bake bread is otherwise perfectly adequate for everything else.

Here’s one in Argos for €50. It goes up to 220c. Go on, treat yourself!

el_gaucho · 26-08-2020 9:34pm

New Home wrote: »

I would it it were actually my own oven but it's not and I don't want to bother the landlord over a cooker that might be 18 odd years old but aside from not heating up enough to bake bread is otherwise perfectly adequate for everything else.

Pity. The high temperatures definitely help.

New Home · 27-08-2020 10:24am

Gloomtastic! wrote: »

Here’s one in Argos for €50. It goes up to 220c. Go on, treat yourself!

Link, please. I looked it up yesterday but couldn't find it.

Gloomtastic! · 27-08-2020 1:37pm

New Home wrote: »

Link, please. I looked it up yesterday but couldn't find it.

Sorry, thought i'd linked it. Here you go

https://www.argos.ie/static/Product/partNumber/9381098/Trail/searchtext%3EOVEN.htm

Graces7 · 28-08-2020 5:28am

More flapjack.. golden sultanas this time.. real comfort food.

McHardcore · 28-08-2020 5:56am

I was given a Lemon thyme Shortbread biscuit recipe this evening and gave it a go. They came out very well. I would do it again.

Planet X · 29-08-2020 9:35am

Not happy with that, first time to use the recipe,

https://www.odlums.ie/recipes/strawberry-cream-sponge/

No butter, 75grs self raising and same caster sugar. 3 eggs. yada yada.

Very flat, not as good as a 200gr butter/flour/sugar sponge. Maybe that's the way it's meant to be, "flat'ish"?

Inside, strawberries and raspberries. Not alot.....

New Home · 29-08-2020 10:04am

To get that not come out flatish you need to fold the egg whites almost without knocking any of the air out. Also, if you use a kitchenaid-type mixer when beating the eggs it makes a huge difference.

Planet X · 29-08-2020 10:49am

....but the recipe says......beat in the caster sugar into egg whites, I'd presume air will suffer then?
Then egg yolks.

phormium · 29-08-2020 1:04pm

That is a brilliant whisked sponge recipe, it's the one I always use when I want a fatless sponge, you are meant to beat the egg whites as instructed. It's a much easier method to get good results from rather than the traditional beat the whole eggs and sugar first and fold in the flour, you get more volume and less chance of deflation with beating the egg whites first as that recipe does.

The flat part comes from you don't have enough mix for the size tins you used regardless of whether they are the size recommended or not. That is a much smaller amount of mix than the recipe you mentioned of 200g of each etc.

When I make that sponge I have a 2 egg mix per 7/8" tin as one layer, if doing a 9" I'd have that whole 3 egg mix in it and another 3 egg one for the other half of the cake.

A fatless/whisked sponge is perfect for a fresh cream sandwich with fruit for example, much lighter than a victoria sponge, doesn't last as long though as no fat and best eaten same day, can get away with it for next day if it's been in the fridge filled with cream

Your cake looks perfect, bake another layer and stick it on the next time

As a matter of interest what size were your tins?

gifted · 29-08-2020 4:46pm

Lemon meringue pie...eldest chick did a lot of the prep...

RuckingSwimmer · 29-08-2020 4:48pm

Some cupcakes for my niece's birthday

My sister and her husband are vegan, so the cupcakes needed to be too

Lemon cupcakes with lemon "butter"cream icing with vegan lemon curd in some of them and paw patrol toppers on the rest ðŸ˜

Planet X · 29-08-2020 5:06pm

As a matter of interest what size were your tins?[/QUOTE]

8".

New Home · 30-08-2020 1:41am

Planet X wrote: »

....but the recipe says......beat in the caster sugar into egg whites, I'd presume air will suffer then?
Then egg yolks.

It depends on how you add it, but that's how you make meringues, so no, not really unless you really make a mess of it.
Did you have to beat the egg yolks into the whites? Because that definitely would! Usually it's fold the meringue in installment into the yolk/sugar mixture after you've added the flour, IIRC.

phormium · 30-08-2020 8:49am

New Home wrote: »

It depends on how you add it, but that's how you make meringues, so no, not really unless you really make a mess of it.
Did you have to beat the egg yolks into the whites? Because that definitely would! Usually it's fold the meringue in insyallment into the yolk/sugar mixture after you've added the flour, IIRC.

I use this recipe all the time, it works perfectly, it's a whisked sponge which even for the other more usual method doesn't fold in the meringue into the egg/sugar mix. It's just a different method for a fatless genoise sponge, a better quicker more stable method in my opinion that doesn't deflate the mix as easily as the standard method as you are starting with a firmer mix of the egg white/sugar which whips up way better than the usual full egg/sugar mix. It doesn't really rise much as the eggs are already at full volume going into oven so the only bit of a lift is from the self raising flour.

Have a look at the Odlums recipe mentioned, it's really easy, quick and works well but only complaint I would have about it is I like higher layers so would use a bigger mix or smaller tin for the small batch in the recipe. There are quite a few questionable recipes on the Odlums site that aren't really right imo or have the wrong pic with the recipe but this one works well method wise but I like cakes taller so would usually add another layer to make 3

Planet X · 30-08-2020 9:29am

New Home wrote: »

It depends on how you add it, but that's how you make meringues, so no, not really unless you really make a mess of it.
Did you have to beat the egg yolks into the whites? Because that definitely would! Usually it's fold the meringue in insyallment into the yolk/sugar mixture after you've added the flour, IIRC.

Yeah.....I beat the caster sugar into the egg white mix, then beat the yolks in. Sifted/folded the flour in.

Is this all wrong then? How should I add the sugar and yolks?

Planet X · 30-08-2020 9:31am

Ah OK, just re read your post. Should I beat the yolks and sugar first then add the beaten whites and fold the flour in?

New Home · 30-08-2020 11:29am

If you beat half of the sugar with the yolks (until they're fluffy), add the sieved flour, then beat the rest of the sugar with the whites (maybe adding it as you went along until they're stiff), then stir some of the whites into the yolks to soften the mixture before folding the whites into it, it might knock out less air. I'm not saying that the other way doesn't work at all, but I'd be a bit iffy about stirring fats into egg whites.
Sorry, meantbto add, the fats would go with the yolks mixture..

Planet X · 30-08-2020 11:44am

Hot dang!!!!!
My son knocked this up this morning.......no pressure Dad!!!

ellejay · 30-08-2020 4:16pm

Planet X wrote: »

Not happy with that, first time to use the recipe,

https://www.odlums.ie/recipes/strawberry-cream-sponge/

No butter, 75grs self raising and same caster sugar. 3 eggs. yada yada.

Very flat, not as good as a 200gr butter/flour/sugar sponge. Maybe that's the way it's meant to be, "flat'ish"?

Inside, strawberries and raspberries. Not alot.....

If this is any help to you my mother gave me a great fatless sponge recipe that she learned back in school. (About 50 years ago.)
It's never failed yet..

She calls it the three 3's
3 oz self raising
3 oz castor sugar
3 eggs
Whip the sugar and eggs together first, mixture should tripple or quadruple in size, this takes longer than you'd expect. About 15 mins with my mixer on med speed.
Then carefully fold in the sifted flour.
The size of the sponge fits on a side plate when cooked, the tins are 7/8".

My own mod to the recipe is that I've increased the eggs to four (size large) and add a half teaspoon of baking powder.

For a third layer just increase by a third. 5 eggs in total.

photo-24.JPG

photo-25.JPG

Planet X · 05-09-2020 12:33pm

:pac:
Puff pastry, minced pork and a sprinkle of sesame seeds.

Shenshen · 07-09-2020 11:18am

German vanilla and chocolate cheesecake (Russischer Zupfkuchen)

07-09-2020 11:23am

Planet X wrote: »

:pac:
Puff pastry, minced pork and a sprinkle of sesame seeds.

Try with some finely chopped chorizo. Unbelievably good! You don’t need much.

Gael23 · 12-09-2020 11:46pm

With irel coffee being discontinued ti , what are you all using as a substitute?

Davidious · 12-09-2020 11:54pm

wish i could cook, but i do make a nice sambo, turkey cheese gherkins chef brown sauce

phormium · 13-09-2020 8:35am

Gael23 wrote: »

With irel coffee being discontinued ti , what are you all using as a substitute?

Camp brand is the same stuff, in a plastic bottle these days slightly different shape, used to be exact same bottle as Irel but changed now, I usually buy it in Dunnes but Tesco/Supervalu would usually have it too, sometimes in baking section but sometimes with tea/coffee.

The Nal · 17-09-2020 10:47am

Chicken, bacon and mushroom pie. Looks like a bit of a dogs breakfast due to the lack of a proper pie dish but it was so good.

Black pudding sausage roll for brekkie

Need to do some exercise later!

bolgbui41 · 20-09-2020 7:57pm

Was in a baking mood today for the first time in months, so made sticky toffee apple buns (via The Guardian) and four braid challah. The dough for the buns was super wet so they ended up with no shape and were a bit too sweet for me, but they disappeared very quickly from the table. The challah was lovely - should have been a normal loaf shape, but it was too long for the baking tin so hence the circle!

leahyl · 20-09-2020 11:07pm

Made an apple crumble cake except left out the crumble!

gifted · 28-09-2020 10:43am

First time making an Irish Soda bread.... Mary Berry recipe.

phormium · 29-09-2020 11:46am

Looks great, love soda bread, got a notion last night around 10 p.m. for some so thawed out a quarter loaf I had in the freezer, ate the lot of it with some blackcurrant jam, yum

Graces7 · 02-10-2020 4:11am

Another batch of my old friend no bake flapjack! I know; not truly " baking" but the result is the same.. Added this time some golden sultanas. As they say it " hits the spot" on a dark day.

sdp · 02-10-2020 7:12am

Cbc base, sponge on top for niece's communion.
[IMG][/img]

pew · 05-10-2020 6:29pm

Gluten free buns. Bottom layer vanilla sponge, salted caramel filing and a chocolate sponge on top.

Also made an apple sponge cake with a crumble topping. Had some warm with custard.

Graces7 · 11-10-2020 5:17pm

Graces7 wrote: »

Another batch of my old friend no bake flapjack! I know; not truly " baking" but the result is the same.. Added this time some golden sultanas. As they say it " hits the spot" on a dark day.

Oh. today I replaced most of the syrup with honey and reduced the sugar.. .and added chopped dates.. Best yet!

Cheshire Cat · 11-10-2020 6:20pm

Apple Cake with marzipan in the batter. After baking it is sprinkled with flaked almonds and icing sugar and briefly caramelised under the grill.

phormium · 14-10-2020 12:30pm

Recent jam and fresh cream sponge, can't beat them!

leahyl · 14-10-2020 1:18pm

phormium wrote: »

Recent jam and fresh cream sponge, can't beat them!

wow some height on that sponge! looks amazing

phormium · 14-10-2020 4:48pm

Height is all to do with size of tin and amount of mix, they don't rise that high so you have to start with enough in the first place

Muahahaha · 15-10-2020 3:37pm

I want to make corn tortillas and any recipe I see recommends masa harina flour, I presume that stuff is just cornflour at the end of the day? Im not near the Mexican shop so cant get any masa harina due to county lockdown so just wondering if regular cornflour would work the same.

ellejay · 15-10-2020 3:42pm

phormium wrote: »

Recent jam and fresh cream sponge, can't beat them!

Must be in the air phomium, I made a fatless sponge!
image1-3.jpeg

rubadub · 15-10-2020 3:47pm

Muahahaha wrote: »

cornflour would work the same.

Most corn flour you get here is corn starch, not simply floured corn. (some places might be selling imported stuff)

check the nutritional info, it will be very low in protein, fibre if it is starch
https://www.tesco.ie/groceries/Product/Details/?id=272963048

https://en.wikipedia.org/wiki/Cornflour

Cornflour may refer to:
.
Cornflour (in the UK), corn starch, from the endosperm of the kernel of the corn (maize) grain
Corn flour (in the US and elsewhere), very finely ground cornmeal, ground from dried maize

so be careful reading recipes online

Health food shops might have something suitable
https://www.hollandandbarrett.ie/shop/product/holland-barrett-maize-meal-60029151?skuid=029151&&&utm_medium=cpc&utm_source=google&gclid=CjwKCAjw5p_8BRBUEiwAPpJO623fxpCsB-MPaVR1lo10GnN2H-j-8gAqbARAKiVwdlRVJ76NUxPbVBoCXpIQAvD_BwE

messrs · 15-10-2020 3:52pm

Choc Fudge Cake made with my nephew recently

bolgbui41 · 15-10-2020 4:03pm

Muahahaha wrote: »

I want to make corn tortillas and any recipe I see recommends masa harina flour, I presume that stuff is just cornflour at the end of the day? Im not near the Mexican shop so cant get any masa harina due to county lockdown so just wondering if regular cornflour would work the same.

When you say cornflour, you mean the coarser stuff like fine polenta rather than the cornflour used to thicken sauces? I think ourselves and the Americans use different words for this, which often confuses me.

In any case, the (coarse) corn flour is different to masa harina. The corn kernel is just ground down for corn flour, whereas for masa harina it's soaked in lime water first. According to my Mexican friend who has made tortillas for me several times, the soaking makes the flour softer and tastier some how.

Can't remember the rules about chatting on this thread, but here's some pictures of the ugly but very tasty stromboli I made for lunch just in case

Muahahaha · 15-10-2020 4:14pm

cheers rubadub, I just checked the bag of cornflour I have in the pantry and under ingredients its says 100% maize starch and yeah protein really low at 0.6% and fibre 0.2%. So I guess that means I wont be making any corn tortillas tonight. Luckily I didnt take the portions of cochinita pibil out of the freezer that was to go with the corn tortillas, that would have been a disaster.

That cornflour in Holland and Barret you linked seems like it might do the trick

rubadub · 15-10-2020 4:20pm

Muahahaha wrote: »

That cornflour in Holland and Barret you linked seems like it might do the trick

I would wait for other peoples comments on it, I am not sure if its suitable but its definitely not just starch.

Baked anything tasty lately?

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