I hope you are all keeping well during this strange summer and enjoyed my latest post with a recipe for the best ever bacon sandwich, as part of my Brunch with ESB series. If you haven’t had a chance to read it yet, you can catch up here!
In today’s post, I want to begin a 6 week series, ESB Bake Off. Given the topsy-turvy nature of plans this year, The Great British Bake Off isn’t due to return to our screens until the late Autumn, so I have been inspired by the cult TV programme to make a blog series of my own.
Taking my inspiration from the first series, which is a decade old this year, I am going to share a signature bake recipe with you each week, based on those featured in the first part of each episode. It is the perfect opportunity to try out some new bakes with recipes from my favourite bakers and share my tips and experience with you!
I would love it if you would like to join me in baking up some new delights or just to read my posts to give you a baking moment in your day. If you decide to bake any of my selection, please do tag me in your pictures on Instagram @EnglishSingingB and use the hashtag #esbbakeoff.
I plan to upload a new post every Wednesday at 1800 GMT as a midweek pick-me-up. So, let’s get into Week 1 : Cake Week…
For Cake week, I have chosen Dutch Apple Cake as my signature bake. A recipe by the delightful Rachel Allen, it is a recipe I often rustle up as it is so easy and delicious.
Made with beaten eggs and sugar to create a light texture, this cake mix is more like a batter. It also uses melted butter, which makes it perfect for days when you have forgotten to leave it out to soften.
To accompany the recipe, here is a song that I think is the perfect tune to begin this series and apt for cake week, ‘If I knew you were coming I’d have baked a cake!’ Listen via the link below!
Without further ado, here is the recipe for Dutch Apple Cake..
DUTCH APPLE CAKE
Makes 12 – 16 squares
175g caster sugar, plus 15g for sprinkling
85g salted butter
125g plain flour
2 1/4 tsp baking powder
2 small cooking apples (such as Bramleys)
20cm x 20cm square cake tin
Large Mixing Bowl
An electric whisk or balloon whisk
A vegetable peeler
A sharp knife
HOW TO MAKE THE BAKE
- Preheat the oven to 200ºC. Line the sides and base of the cake tin with parchment paper. (ESB Top Tip : To make one square of greaseproof paper fit into tin snugly, cut diagonal slits in each of the four corners. Place in the tin and overlap the triangles at the corners to make it fit.)
2. Using an electric whisk, whisk the eggs and caster sugar in the large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes). (ESB Top Tip : Although an electric whisk makes this a breeze, you can still do it by hand with balloon whisk and elbow grease!)
3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. (ESB Top Tip : Allow the butter and milk time to cool before you add it to the eggs, as it can make the mixture curdle.) Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Peel and core the apples and cut into thin slices, then arrange them over the batter. They will sink to the bottom (this is meant to happen!).
5. Sprinkle with the remaining sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 180ºC (350ºF), Gas mark 4 and bake for a further 20–25 minutes or until well risen and golden brown.
6. Allow to cool in the tin, cut into squares and serve warm. It is delicious with cream! (ESB Top Tip : I prefer this cake served with ice-cream as it gently melts over the cake! Yum!)
Thank you for popping by my blog today and I hope you enjoyed Dutch Apple Cake. I am looking forward to sharing recipes with you over the next couple of weeks and hope you enjoy reading my baking exploits. Don’t forget to share any bakes with me on Instagram using the hashtag #esbbakeoff!
I hope you can join me for my next instalment of ESB Bake Off but until next Wednesday,
Happy Tuneful Baking!
English Singing Baker x