Bake Off Bake Along: Week 8 - Cherry, Marzipan & Pistachio Cake

If you haven't already guessed I wasn't entirely enamoured with Tudor week. I didn't fancy making a pie, knotted biscuits or fussing around with twiddling some marzipan over a cake. So I took it upon myself to boycott Henry VII and made a cake instead, with marzipan baked in. Sorry Henry. But...this cake is super moist as it uses ground almonds, and is the perfect balance to the cherries and pistachio. 

I couldn't find any fresh cherries in my local supermarket so opted for frozen ones and left them to defrost and dry out, before a good flour coating in a bid to stop them from sinking to the bottom of the cake as much as possible. I even added some on the very top, but they still sunk a little. Any tips to stop this baking experts?

C H E R R Y,   M A R Z I P A N   &   P I S T A C H I O   C A K E
(Recipe adapted from Delicious, serves 12)

300g cherries, pitted and finely chopped
150g marzipan, chopped into small chunks
150g self raising flour, plus 1tbsp extra
225g unsalted butter, softened
185g caster sugar
zest of 1 lemon
1tsp almond extract
4 eggs
100g ground almonds
1tsp baking powder
50g pistachios, roughly chopped
icing sugar to dust
  1. Heat the oven to 170 degrees and grease and line a 20cm springform cake tin.
  2. Mix both the marzipan and cherries with the 1tbsp of flour, this will help them to not sink in the cake during baking. Set aside.
  3. Beat the butter, sugar and zest together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Gently fold in the flour, ground almonds, baking powder and a pinch of salt. Fold in half of the cherries and marzipan and pour into the prepared springform tin. Add the remaining cherries and marzipan on the top and gently press into the top of the mixture.
  5. Bake in the centre of the oven for 20 minutes before turning down the heat to 160 degrees and baking for a further 50 minutes. Once cooked, a skewer inserted into the middle will come out clean.
  6. Remove from the oven and leave to cool for at least 10 minutes before turning out and leaving to cool fully.
  7. Top with chopped pistachios and dust with icing sugar to finish.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...


Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake

The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.

Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.

These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.

I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!

B R O W N I E   B O T T O M E D   C O F F E E   M O U S S E   C A K E
(Makes 24 small, or 12 large servings)

For the brownie base:

3 eggs
275g caster sugar
175g salted butter
300g dark chocolate (70-80% cocoa solids)
pinch salt
175g plain flour

For the coffee syrup:

50ml strong hot coffee
25g caster sugar

For the caramel layer:

I halved this recipe

For the coffee mousse:

4 eggs, separated
150g golden caster sugar
4 gelatine leaves, soaked in cold water
2tbsp instant coffee
120ml hot water
220ml whipping cream, whipped to stiff peaks

  • To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.
  • To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.
  • Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.
  • To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.
  • Serve with a dusting of cocoa powder and some cream.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...


Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

Bake Off Bake Along: Week 5 - Cherry Bakewell Tart

Another week in the tent of dreams, and another bake that usually wouldn't phase me...but did. Its as if the baking Gods (i.e. Paul) knew I was using shop bought pastry and let me down. This week saw a patchwork of pastry and a leak. Pastry week was a flop.

A flop until I got some treats from the lovely Debenhams gang from their Tala range. My baking armoury is ready Paul, bring on botanical week! There's everything from icing nozzles to pastry making tools - star baker I'm coming for you.

But for now, I tried every which way to ensure that there were no soggy bottoms. With the blind bake, I pricked the base and loaded up with baking beans in a bid to dry out the pastry. My mistake was in chopping surplus pastry off before the blind bake rather than after, and it shrunk down the sides of the tin. I tried to patchwork in some new sides but it didn't work so much. Mary would have called in informal and Paul a mess. And ultimately it sprung a leak!

C H E R R Y   B A K E W E L L   T A R T
(Recipe adapted from BBC Good Food, serves 8)

1 block of shop bought shortcrust pastry (sorry Mary and Paul!)
2-3tbsp morello cherry jam
125g unsalted butter
125g caster sugar
125g ground almonds
1 egg, beaten
1tsp almond extract
50g flaked almonds
80g icing sugar, sifted
2tsp cold water

  • Heat the oven to 180 degrees. Roll out the shortcrust pastry on a well floured surface until its the thickness of about a pound coin. Use the pastry to line an 8 inch tart tin. Prick with a fork to avoid any air bubbles, line with baking paper and baking beans and bake blind for 15 minutes to dry out the base.
  • Spread the base evenly with the cherry jam.
  • Melt the butter in a small pan over a low heat. Add the sugar, almonds, egg and almond extract and stir well. Pour into the pastry tin and cover with the flaked almonds.
  • Bake for 35 minutes until golden and the frangipane is mostly firm.
  • Make the icing with the icing sugar and water, pour into a piping bag before drizzling over the top of the tart once slightly cooled.

Thanks to the fab guys at Debenhams for sending over some Tala baking treats. Will certainly keep me going with bake off bake along! Check out their range here.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...


Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

The Happenstance, St. Paul's

Out of pure coincidence I seem to have spent a fair amount of my time recently frequenting various venues of the Drake and Morgan chain. There's The Refinery, The Folly and now The Happenstance amongst six other sites.

Last week I was invited to sample The Happenstance's new Autumn menu which at the time felt premature on the hottest day in September since time began. But now I'm fully in the swing of things, pumpkins, coats, scarves 'n all (you'll be happy to hear!).

On first glimpses we were a little concerned about whether our table was to be near the busy bar area. Something all to familiar from dining at The Folly. Fortunately we were soon ushered up to the dining room and handed a glass of fizz and the menu.

Next up for Flick and I on our culinary quest was the drinks list. I've fond memories of sitting in a deck chair watching Wimbledon and drinking a goldfish in a bag cocktail at The Refinery. So you guessed it, when I clocked it on the menu this is exactly what I ordered. Now I know this sounds very unladylike of me, but its not the goldfish bowl of our student years. Its a bit of fun, ultimately a supercharged G&T with the addition of vodka and rosemary, and I love it. 

First up on the menu was chorizo and paprika scotch egg followed by meatballs with cannellini beans, feta and pine nuts. I couldn't quite find the feta flavour in the meatballs which would have added to the kick of seasoning that they needed. We were also thrown by them being in a creamy sauce rather than your regular tomato. Not necessarily a bad thing, just needed a little lift. The scotch egg, however, was sublime and I'd happily eat plenty more.

Next up for mains, we shared a butternut squash risotto and roast cod with brown shrimp and mash. Sadly the risotto was not quite to my taste as I'd expected the squash to be a primary ingredient rather than a few cubes on the top. The brown shrimp and cod were pretty good, despite lots of surplus oil on the dish, but I'd have loved a sauce to accompany it.

For dessert, the pecan tart came up absolute trumps. So much so its inspired Flick to invite the gang round for Sunday dinner this week and pecan tart is on the menu! And still obsessed by Jaffa Cakes from week 1 of the Great British Bake Off, I also opted for their chocolate orange jaffa cake for dessert. A soft genoise slice, layered with orange jelly and chocolate. Send me more please!

Overall, the venue is great and ideally located. The separate dining area is great too. I'd recommend it most especially for their creative cocktails, and if you're looking for those after work/food drinks.

Find The Happenstance nearest to St. Paul's station and check out their menu here.

Bake Off Bake Along: Week 4 - Churros

I wasn't overly enamoured with batter week. So much so I didn't really want to bake/fry any of the challenges. I spent hours flicking through Pinterest and Instagram looking for some inspiration. I know you can always freeze batter, but its better fresh. With a home of two, there's only so many yorkshire puddings of lace pancakes you can make and that's just wasting food. I'm not sure taking cold leftovers into the office would have worked so well.

And so, begrudgingly I decided to make churros. I didn't expect that I'd be able to get regular churros to be uniform in size and to hold their piped ridges so I went for fewer and bigger doughnut sized churros. 

You know what? I'm so glad I did. These are super easy to make and can be great for desserts. Imagine them sandwiched between a big scoop of salted caramel ice cream or topped with fresh berries. A DIY churros dessert bar if you will. 

As I was home alone on a weekday day off, I decided to keep it simple. Ready made fancy salted caramel and super quick cheats chocolate dip were my choice of toppings. One for me, one for Matthew and the rest were packaged up in foil takeaway containers to keep warm and were sent off to my brother, his wife and brand new baby in hospital as a care package. 

G I A N T   C H U R R O S   W I T H   C H E A T S   C H O C O L A T E   D I P
(Recipe adapted from SBS, makes 6 large churros)

For the churros:

100g unsalted butter, room temperature
150g plain flour
1tsp ground cinnamon
pinch salt
3 eggs
Plenty of oil for frying

For the sugar coating:

100g caster sugar
1tbsp ground cinnamon

For the chocolate dip:

4tbsp nutella spread
1-2tsp whole milk

Salted caramel, ice cream, chocolate chips and anything else you fancy to serve.

  • Bring 250ml of water and the butter to boil in a medium pan over a medium heat. This will melt the butter, so doesn't matter so much whether you've cubed it or not, or even forgotten to take it out the fridge in advance.
  • In the bowl of a stand mixer, whisk together the flour, cinnamon and salt to remove any lumps.
  • Once the liquids have come to the boil, pour in the flour mix and continue to cook over a medium heat whilst stirring continuously until the batter forms a smooth ball in the centre of the pan. Remove from the heat.
  • Put the batter into the stand mixer's bowl (saving on washing up!) and mix with a paddle attachment on a low speed. Add in each egg one at a time, beating well after each addition.
  • Once smooth and all the eggs are combined, leave the batter to rest for 10 minutes.
  • Meanwhile, once the batter is ready everything will happen very quickly so prepare the next steps in advance. Cut 6 squares of baking paper. Prepare a disposable icing bag with a large star shaped nozzle. Line a tray with baking paper to blot the churros once cooked.
  • After the batter has rested, spoon into the prepared piping bag. Pipe 6 equal discs of churros, starting from the centre and working out. Place the discs into the freezer to chill, this will help them keep their shape when frying.
  • Bring a medium frying pan filled with 4cm of oil to the boil, or enough to cover a churros. Once the oil has reached around 180 degrees, a square of bread will turn brown within 45 seconds.
  • Place the churros in one at a time, and cook for 2 minutes each side. I like to regularly check the oils temperature in order to maintain the same heat. Otherwise its likely to increase and you'll find your churros burning.
  • Once golden, use a slotted spoon to upturn each onto kitchen paper to blot away any residue oil.
  • Then dunk in the prepared cinnamon sugar ensuring to coat all sides, nooks and crannies.
  • For the chocolate dip, add the nutella into a small bowl and add a dash of milk. Warm gently and slowly  in the microwave, 20 seconds at a time. You may want to add a few more drops of milk a little at a time to ensure the right thickness. Mix well before serving.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...


Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

Bake Off Bake Along: Week 3 - Chocolate Swirl Babka

I'm hoping that I'll manage to brave the showstopper challenge one week soon. But for now I'm blaming it on the weather. Making a 3 flour beast in my tiny roasting kitchen is most likely to bring on a bread related breakdown. Paul, you are one mean man.

So instead, I opted for a chocolate loaf. A babka to be precise. I think everyone baking along made one of these guys, and you know what? I bloody love a babka. Truth be told I hadn't ever made one before...see baby challenge steps.

A deliciously sweetened loaf, with the softness of brioche and all the fillings you can shake a stick at.

I added some lemon zest into my dough, which proved to give a great flavour punch from the off. Then to the chocolate filling I added some cinnamon for warmth and some hazelnuts to finish the top for a nutty texture boost.

Babs the babka, as I've named her, could have perhaps been more risen. But was most certainly packed full of flavour, soft and pretty simple to make. Simple if you don't count the time invested. Albeit cheating with using a dough hook in my Kitchen Aid.

And there we have it. Bring on the batter for week 4!

C H O C O L A T E   S W I R L   B A B K A
(Recipe adapted from Smitten Kitchen, makes one large loaf for 12, or 2 small 1lb loaves)

350g plain flour, plus extra for dusting
100g caster sugar
2tsp instant yeast
grated zest of 1 lemon or small orange
3 large eggs
1/2 cup cold waterr
pinch salt
150g unsalted butter, room temperature
sunflower or vegetable oil for greasing


130g dark chocolate
120g unsalted butter
50g icing sugar
30g cocoa powder
1tsp ground cinnamon
handful of chopped hazelnuts to top


1/3 cup water
75g caster sugar
  • To make the dough, combine together the flour, sugar, yeast and zest in a large bowl of a stand mixer. Add the eggs, water and continue to mix on a medium speed with a dough hook until everything comes together into one ball. Turn the mixer down low, add the salt and butter one spoon at a time. You may need to scrape down the sides to ensure everything is well incorporated. Once the dough has come together, continue to beat on the same speed for 10 minutes. The dough should become smooth and will pull away from the sides of the bowl. Place into a large bowl coated with oil, cover with cling film and leave to prove in the fridge overnight (or 4-6 hours minimum). It won't quite double in size but will definitely rise.
  • To make the filling, heat the chocolate and butter over a low heat to melt. Remove from the heat and add the icing sugar, cocoa powder and cinnamon. Stir to form a paste and leave aside to cool.
  • Grease either a large baking tray or two 1lb loaf tins. The bread can be frozen if you want to split the dough into two.
  • Remove from the fridge and roll the dough out on a well floured surface to a rectangle the thickness of a pound coin. 
  • Spread the chocolate mix over the dough, leaving an inch gap round each edge. Brush the length of one of the longest sides with water. Starting to roll from the opposite site, tightly roll the dough into a long sausage and seal with the dampened end.
  • You may wish to chill the dough for 10-20 minutes, just to make it easier to cut. To cut the dough for plaiting, slice it in half down the middle lengthwise. Turn each strand cut side up, pinch one end together and gently plait until the bottom, pinching the ends once more. 
  • Snake the dough into the prepared tray, cover with a damp tea towel and leave to prove at room temperature for 1-2 hours. It should become plump but won't increase in size too much. Sprinkle with chopped hazelnuts, or whatever you fancy before baking in a preheated oven for 25-30 minutes. Once baked, the top will be golden and a skewer inserted into the babka will have no resistance. If underbaked, it will still feel stretchy inside.
  • Whilst baking, make the syrup in a small pan over a low heat. Allow the sugar to fully dissolve into the water before removing from the heat to cool slightly.
  • As soon as the babka is baked, remove from the oven and pour over the sugar syrup to get a good shine. Allow to cool in the pan half way before removing to cool fully.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...


Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake