A Herb-Tastic Cake Test

Every year when Great British Bake Off comes back to my screen I spend my Wednesday nights salivating and battling the urge to eat 5 cakes. But I also spend some time each episode complaining about the contestant’s obsession with putting herbs and spices into their bakes. I can handle ginger and cinnamon but that’s about as exotic as I get. Maybe I’m a purist, maybe I’m too old fashioned… maybe I just don’t like changing things up! For me, a cake is a cake. It should have chocolate, or nuts, or fruit, or caramel…. not fennel seeds or caraway seeds! Keep your herbs for your focaccia or your soups! Or so I believed. Today, I might have changed my mind. Yes, I think I’m admitting maybe I was wrong…

After spending last night’s Bake Off messaging my sister, both of us yet again bemoaning the use of herbs in sweet dishes I decided this morning that I should try something for myself, so I could fully cement my ‘herbs are for savoury’ belief. Rosemary seemed the obvious way to go seeing as I have a garden full of it (It’s taken over. The rosemary owns the garden. ) Now I am a rosemary fan – but I reserve its use for sprinkling on my potatoes before chucking them in the oven to roast for our Sunday dinner…

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I delved into my personal recipe book library and after browsing a few books I decided on a Nigella recipe from her classic ‘How to be a Domestic Goddess’. It’s the third recipe in the book and is based around a Madeira cake. I waited for a break in the storm to run out to the rosemary and pinch a bit of a branch off, then pulled all the leaves off and chopped them up fairly finely, shoving them to one side until I needed them.

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The recipe itself was easy enough – cream 250g butter until super soft, then chuck in 200g golden caster sugar and cream until its light and fluffy. Measure 210g self raising flour and 90g plain flour into a bowl. Add in 3 eggs to the butter mix, one by one, and a tablespoon of flour with each one to prevent the curdling issue, then chuck a bit of vanilla extract in. Fold in the rest of the flour mix and then it’s time. I stifled a sob as I tossed in the chopped rosemary – a beautiful cake, I thought, ruined! I dolloped the mix into a loaf tin and put it in the oven, 150 fan and timed an hour. In hindsight I might have overfilled my loaf tin as I did have a bit of an overhang, but personally I quite like a bit of an overhang… Then I went and sat in the living room and pondered the meaning of life, and herbs.

I baked for a total of 75 minutes, then got it out, let it cool in the tin for a bit, then turned it out onto a wire rack to chill out. I didn’t wait for it to cool, I nabbed a bit of the overhang and had a munch. Then I ate my words. Because it was bloody scrummy. The rosemary, like Nigella suggests, bounces perfectly off the vanilla and produces just a rosemary aroma taste, if that makes any sense at all.

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The whole herb/cake thing works! Don’t get me wrong, I’d still take a big old chocolate fudge cake with chocolate buttercream and chocolate shavings and topped with Aero bubbles (or something similar, I’m not that fussy) over this, but it makes a nice change. I’ve spent the afternoon having little slithers with my Earl Grey tea with my candles lit while its poured with rain outside, pretending to be more posh that I am. I reckon Nigella kind of nailed ‘the art of comfort cooking’ promised on the front cover with this one :)

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The Best Place to Start is at the Beginning

As promised, yesterday I baked. And out of all the recipes I could have chosen I probably chose the easiest… Sultana Fairy Cakes! Hey, sometimes you need to go back to basics to rediscover why you love what you love!

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When I was younger I used to make these cakes with my mum. We used the worlds oldest handheld mixer and a massive white mixing bowl (she still has this bowl and its so much smaller than in my memories). The cakes always turned out lovely. They are what they are – simple, delicious, family cakes. The kind you bake and pop into a tin and give as a little after-dinner treat. The kind that fill your home with that happy, freshly baked smell and remind you of long summer holidays playing in paddling pools and watching Power Rangers (yes, my brother and I had a major Power Rangers phase and I’m not ashamed to admit it..)

The recipe was in Jo Wheatley’s book Home Baking. I did tell you I love GBBO didnt I… I’m not sure who is my favourite winner though, I love them all! I didnt have any sultanas so I substituted them for cranberries (cos I’m all sophisticated and stuff). It may have been a simple bake but they rose well, had evenly distributed fruit and tasted scrumptious – what more could I ask for?!

The recipe calls for creaming together the butter and sugar (actually it uses margarine but I’m definitely a butter kinda girl so I bit the bullet and went full fat), then add the eggs, then the flour and cranberries (I rolled these in flour to aid in the even distribution goal), combine well, dollop into cases and bake for 15-20 mins. I baked for 20 mins on 160 fan. Also I’m going to admit that when I put my eggs in my cake mix it looked gross. It curdled, as Mary Berry herself would say. But don’t worry, as soon as I added the flour it became cake-mixxy-delish all over again, phew!

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These days I don’t do handheld, Kenwood Chef all the way!

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Yes. I did lick the spoon(s) when I was finished…

After about 20 long minutes my little guys were out and ready to be munched. And I had fun! I’ll never claim to be the best baker there is – I’m not trained and can do what I do through practice and years of standing on a chair helping mum stir the mix. But as long as you’re having fun in the kitchen isn’t that all the matters?! Now I’m off to deliver these bad boys to someone elses kitchen before I eat anymore than the FOUR I’ve already devoured…

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Happy Tuesday everyone! Remember, one more sleep til Bake Off!

Nic X