Wednesday, 29 July 2009
ME: I’d like a blog…when I’m older I’ll start my own blog.
SISTER:Why not just start one now?
ME: *long pause* Because I can’t!
SISTER: Why? You bake enough!
ME: *long pause*
A couple of hours and some pootling on Blogger later, Teen Baker was born!
I can’t believe that it has been a whole year since I started, with my first bake of Welsh Cakes! Although I don’t want this to become a soppy speech, I do feel like I’ve come a long way in this one year! And I do want to thank all you readers who comment here because thats what keeps me going! Marie, Steph, Jessy, Ash, George – and everyone! Thank you – I hope Teen Baker has many more years to come :)
To celebrate my first blogoversary, I made a Blogoversary Battenberg :)
I’ve always liked battenberg cakes, even if purely for their pink and yellow checked prettiness. The thought of someone thinking, “hmm, if I dyed half my cake pink…and then stacked it checkerboard style..wouldn’t that be good?” just makes me smile :) In reality, the battenberg cake origin is not 100% certain but is thought to have been created in honour of the royal 1884 marriage between Queen Victoria’s granddaughter and the Prince Louis of Battenberg. The four cake squares in the cake are thought to represent all four Battenberg princes: Louis, Alexander, Henry, and Francis-Joseph.
Lots of desserts which look extra pretty often include extra hassle, extra work. Other than the final assembly, and perhaps one extra bowl – battenberg dispels this myth! Once you start investigating recipes and actually baking it: you realise how simple it is: just a sponge dyed different colours, layered and wrapped in marzipan! Proper layered sponge cakes are way more complicated because of the balancing act that goes on: with a battenberg loaf as long as the little rectangles of cake are even, the assembly is a pretty simple job.
I am proud of this cake and its checked glory – it tasted mighty good too :) I found the recipe here, except I used shop bought marzipan. This battenberg cake proves that again you can easily bake things which you normally buy! Hopefully its success is a good omen for the coming Teen Baker years!
PS. Im off on my summer holiday for two weeks now, but I have scheduled posts which should hopefully come up - including the most delicious ice cream, and part 2 of the chocolate museum!
Saturday, 25 July 2009
Monday, 6 July 2009
There are so many different places to get great ideas and recipes from today. Previous generations may have had family recipes and a few cookbooks. Then came the rise of the celebrity chef – and Nigella, Jamie, Gordon et al gave us hundreds of new recipes promising to make us look like culinary gods/goddesses. Then they were TV programmes – who could resist some sumptuous fish recipe after it was shown to them by Rick Stein as he sailed through various parts of Europe/the Mediterranean cooking and eating all sots of delicacies.
Now we also have a huge variety of magazines and “Food Sections” in the papers ever month or week – providing us with more inspiration. And so the Saturday Times Weekend Section recently combined two recipe sources: by showing a readers family recipe in the food-section each week – therefore family secrets available for the nation (like blogs..?). And hence where this weeks recipe was from!
It was described, in the paper, as Crunchy Lemon Pie. Really, its more a refrigerated lemon cheesecake: but HEY the most important aspect is it was delicious! Absolutely delicious! Thick and creamy lemon filling, combined with the sweet crunch of the gingernut crust – aah. Its perfect for the hot weather we have been having recently, and the summer season altogether, as you don’t need an oven and its lovely and refreshing. And all so easy! This should definitely be a new family favourite.
You can see just how thick and luscious it was from this photo! Some notes: although the recipe suggests 7tbsps of lemon juice and 3 lemon zests, I think I ended up using around 5 lemons? Alright they were rather small – but this dessert is best when the filling has a strong flavour and kick to it – rather than being just bland. As long as we (my Mummy and I) tasted as we went along it was good – and trust me, it will be hard NOT to taste as you go!
Simple, classy, flavourful, wow-factor: why are you still reading? Go make this brilliant summer dessert! Find the recipe here.