But seriously, I’ve already watched last night’s episode twice.
So this year I wanted to feel like I was part of the whole thing. It’s not like there’s any shortage of pastel in my flat, so I’m already ahead on that front.
I decided that each week, I would do a new GBBO inspired bake, and then feed it to my poor classmates in our groupwork session the next day.
Inspired by this week’s episode featuring both Madeira cake as the signature bake, and Black Forest Gateau, I put on the quilted apron my mum made me, ran to the shop to get ingredients before it closed, and baked a black forest fruit Madeira loaf. Studded with juicy cherries and zesty with lemon– I’m hopeful for this one.
The batter was extremely thick, but for stopping the cherries sinking this can surely only be a good thing? And this is my first bake in my new (extremely old) oven, so getting a hang of it will take a wee while.
I also decided to snapchat along with GBBO and my baking afterwards; add me on mkm27 if you’d like to see how I got along!
Initial impressions of this series- decent contestants, although it is so hard to tell this early on who is going to be amazing. Flora is definitely the Martha of this year- lovely and frightfully posh. Her angst over not preheating the oven because the Aga is always on at home gave me a good giggle. To be fair to her, we have a range at home too, and it’s a bloody nightmare- always flaring up and burning things on one side, and no way of seeing if your bake is done with the solid metal doors. So maybe a depature from the Aga may be no bad thing?
And my heart completely went out for Dorret and her mousse disaster- I’ve cried over much smaller things than a cake going arse up on national television. I think she took it quite well actually. I’d have either done an Iain from last year and thrown it in the bin, or gotten a spoon to it and started comfort eating the gooey mess on the spot.
My fave at this early stage though has to be Sandy- “random with a trendy twist” is basically my life goal.
Anyway, here’s the recipe I used for the Lemon and Black Forest fruit Madeira! Try to make sure your chunks are evenly dispersed…
120g caster sugar
1 heaped tsp baking powder
Zest and juice of 1 lemon
2 cups cherries (I used frozen)
Method- Make sure oven is preheated to 170C and have a loaf tin lined
1. Cream butter and sugar together until pale and fluffy.
2. Beat in eggs 1 at a time, don’t worry if it looks a bit curdled at this stage
3. Add the flour and baking powder, lemon zest and juice of half a juicy lemon. Fold in cherries and pop in a loaf tin. The mixture will be very thick.
4. Bake for around 45 mins to an hour, depending on the size of your loaf tin. Mine was quite large, so the batter was more thinly spread out and cooked more quickly. And I’m only getting used to my new oven! If it starts to brown too quickly then cover in foil. It’ll be done when a skewer comes out cleanly