I can’t believe that it’s this time of year again! And just like last year, I’ll be baking along with the fabulously talented people in the tent at the Great British Bake Off. And also just like last year, I’ll have the occasional guest star in to judge my bakes. The only difference is that this year Ala and I are hosting a link up where you can share that week’s bakes with fellow bakers! #Bakeoffbakealong
Because summer is my busiest season at work, I hadn’t actually baked anything in ages, so I was quite nervous, to tell you the truth. Especially considering what I was baking for! My choice of bakes was kind of made for me by the show: I don’t like walnut cake, Sam doesn’t like black forest gateau, so madeira cake it was.
I made an almond madeira cake, and I fully admit that I started out simple. I thought, “Hey, let’s show Mary that I can bake a classic.” As you can see, maybe she penalised me for being too simple…. I really need to up my game next week! Regardless of the results, I’m ecstatic that we are back in action! (We being me, Sue, Mary and Paul).
Almond Madeira Cake
Ingredients:
175 g of unsalted butter
175 g of sugar
3 large eggs
zest of 1 lemon
1/2 teaspoon of vanilla extract
1/2 teaspoon of almond extract
200g flour
1 1/2 teaspoons of baking powder
50 g ground almonds
dash of milk * optional *
thinly sliced almonds
powdered sugar for dusting
Instructions:
Preheat your oven to 170C. Line and grease your baking tin.
Beat together your butter and sugar until they are light and creamy, then beat in the eggs one at a time. Then mix in the lemon zest, vanilla extract and almond extract. In a separate bowl, sift together the flour, baking powder and ground almonds.
Slowly add the flour mixture into your egg mixture a bit at a time, stirring thoroughly between pours. Do this until the flour mixture is fully incorporated. Your batter should be thick but if it seems too thick loosen it with a dash of milk.
Pour your batter into your prepared tin. Lightly sprinkle sliced almonds over the top of your batter. Bake for 55 minute to 1 hour.
Once baked, let it cool in the tin before removing your cake to a wire rack to cool completely. Then lightly dust with powdered sugar.
Flicking Sam out of the kitchen and out of my way!
Mary cuts into the cake, while I await with baited breath.
Not good enough!
But really, I’m just happy to be back! But I know I have to try harder next week.
Link up your posts below- I can’t wait to see them! You have until next Monday at midnight (GMT) to link up your madeiras, walnut cakes and gateaus.
