Bradders' Bakery

Should I be worried? Andy has decided to take up baking, inspired by the recent Great British Bake-Off.  He recently announced his intention of making a Bakewell Tart and although he’s an excellent cook, he’s not a widely experienced baker so I thought that his choice might be overly ambitious.   I’m delighted to say the results were excellent, the only issue being that in the recipe he used, the almond flavour wasn’t very strong. He then baked a delicious chocolate and mocha loaf which was equally successful and incredibly tasty. My reign as Queen of the kitchen may be over!

BAKEWELL TART

PASTRY

125g plain flour

75g unsalted butter , cold and diced

25g caster sugar

1 egg yolk

1 egg white

FILLING

2 heaped tbsp raspberry jam

150g unsalted butter , at room temperature

150g caster sugar

2 tsp almond essence

3 eggs , beaten

1 egg yolk

150g ground almonds

1 lemon , zested

1 tbsp flaked almonds

1. To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.

2. Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.

3. Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds, almond essence and lemon zest. Carefully spoon the mixture over the jam and spread out levelly

4.  Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.

5. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.

 Mocha Marbled Loaf Cake

For the Cake

250g unsalted butter, softened

250g caster sugar

1 teaspoon vanilla extract

4 large free-range eggs, at room  temperature, beaten

250g self-raising flour

pinch of salt

For the chocolate mixture

30g cocoa powder

2 tablespoons milk

For the coffee mixture

1 tablespoon instant coffee powder or  granules, dissolved in 1 tablespoon   boiling water

2 tablespoons dark chocolate chips

For the ganache

100g good-quality white chocolate

80ml whipping cream

20g unsalted butter

cocoa powder

1x 900g loaf tin, about 26x 12.5x 7.5cm, greased and lined with a long strip of greaseproof paper

1. Preheat the oven to 180°C/350°F/gas 4.

Put the butter into a large mixing bowl or the bowl of a large freestanding electric mixer. Beat with a wooden spoon or electric mixer until very creamy. Gradually beat in the sugar, then the vanilla. Keep beating (scrape down the sides of the bowl from time to time) until the mixture is much lighter in colour and very fluffy in texture.

2. Gradually add the eggs, a tablespoon at a time, beating well after each addition. Add 1 tablespoon of the weighed flour with each of the last 2 portions of egg, to prevent the mixture from curdling.

3. Sift the remaining flour and the salt into the bowl and gently fold in using a large metal spoon until you can no longer see any streaks or specks of flour.

4. Transfer half the sponge mixture to a second mixing bowl. Sift the cocoa powder onto one portion of sponge mixture, add the milk and fold in until completely mixed, with no streaks of cocoa.

5. Add the cooled coffee liquid into the other portion of sponge mixture and stir until thoroughly combined.

6. Spoon both mixtures into the prepared tin, adding a spoonful of each alternately and scattering the chocolate chips over the mixture between each layer. Gently bang the tin on the worktop to eliminate any pockets of air, and gently smooth the surface. Marble the 2 mixtures by drawing a chopstick or round-bladed knife through them, swirling it.

7. Bake for 1–1 ¼ hours until well risen and a cocktail stick inserted into the centre comes out clean. Set the tin on a wire rack and cool for 20 minutes, then carefully turn out the cake and leave to cool completely.

8. For the ganache: finely chop the chocolate into even-sized pieces and put into a heatproof bowl. Heat the cream and butter until hot but not boiling, then pour in a slow, steady stream over the chopped chocolate. Leave to stand for a couple of minutes, then stir gently until melted and smooth and glossy.

9. Leave to cool and thicken, then stir gently – don’t overbeat or the mixture will separate. Spread the ganache over the top of the cake and finish with a dusting of cocoa powder.

TIP:  Keep it simple and finish the un-iced cake with a dusting of icing sugar and then the cocoa powder