I was thinking of doing scones (peach and blueberry) today but I’m beat. I went to Blackpool and walked around in the ridiculous heat. I did have fresh donuts:
Zoe, being the competitive type, also had a donut in Asheville at Hole Doughnuts. It was also made before her but from a yeast dough instead of a batter. And hers had a glaze then rolled in almonds, sesame, and a bit of cinnamon. It looked like this:
I finally got my spring form pan cleaned from the angel food cake. One handed cleaning isn’t easy!
Baking not the toughest one handed activity but it’s up there. (Watering the garden was hard. Rain, please! I moved to England for the rain. And the EU. And you’re giving me drought and Brexit. Grr.)
I made Mom’s scones which are an oatmeal based scone which, frankly, are way better than all other scones. Other scones are trash. Instead of the traditional currents or raisins I put in blueberries which worked great!
But I forgot the (small amount of) sugar. D’oh! A lemon glaze fixed that:
I made another cherry angel food cake. This time, I mixed in powdered dried cherries. It’s subtle until the aftertaste. Quite good! For some reason it didn’t rise like the other one.
In my quest to overdo it during my post surgical recovery, it is clearly time to bake. So I did! There is trickinesses:
I really only have my thumb on my right hand to work with as well as the splint. So I can kinda sorta pincher grip stuff (though other parts of the splint get in the way. It’s not too far off my pre surgery situation (hence the surgery!).
I made a angel food cake with maraschino cherries. My mom recounted it to me, but I don’t remember actually having it as a kid.
I have a mixed relationship to maraschino cherries. I like them even though they are clearly gross. I think their scarcity helps them (one cherry on top!) and the fact that they have a cherry like texture and juiciness (well, compared to their typical surroundings). But a jar? Yick. I think these British cocktail cherries are more almondy which is a big ole meh for me.
In any case, here’s the preoven view:
You have to invert to cool the cake or it collapses. Some pans have little legs. Mine done so I use the bottle trick:
It was…tricky with only one hand. I didn’t burn myself but the bottle and I agreed never to speak of it again.
I put a glaze on it using some of the juice but I also added some sour cherry powder I got in the Borough market. This stuff clumps quickly!
It’s very almondy! I don’t know why they wanted almond extract.
So, success. It is what it is but I doubt I’ll make it again. I might try incorporating the dried cherry powder more, though.
I didn’t think clafoutis could fail, but it did:
You can’t really see it in these photos but the butter separated out. I was blotting it off with paper towels. It was edible in the end but still rather sad.
I made my first blueberry pie of the season:
The filling is precooked but mildly so the blueberries stay whole. It’s amazing.
Zoe picked some early gooseberries so I’m making a galette like thing. It’s getting late so here’s the berries macerating:
Here it is ready for the oven:
And I think in needed a bit more pinching:
There’s some oven cleaning in my future.
We had a pretty good blueberry Chelsea bun from the borough market:
Not as amazing as the miso blueberry one though!
I don’t usually like cream donuts, but this cherry-mascarpone donut from SIOP shop was fabulous. The cheese was tart and it had giant juicy cherries:
Let’s go in reverse order!
Today, I made these awesome looking miso blueberry buns.
They were fun to roll out:
I clearly need to make them a bit more even but the rise is always a gamble:
I also baked off the rest of some bread dough that I made earlier in the week for pizza:
It’s cherry season! So we must have clafoutis!
I don’t usually put on the sugar topping because 1) it’s not necessary and 2) it melts:
I always leave the pits in. Not for the slight almond flavour but because it makes it trivial to make! I added a bit of mace as well which worked really well.
Over a week ago, I bought 4 punnets of blueberries (300g each). They were £2/punnet so why not. I had visions of pie, muffins, buckle, etc.
Welp, they were not getting baked or frozen. So I started eating them and they went down easy. But I had one punnet left after this weekend away, so I said “Buckle!”
My mixer is nice and I like it but it has a quirk. Instead of always going slow start as it’s supposed to, it often does fast start. I put it on min and get max. This isn’t good. I have no idea why or how to work around it.
This miffed me so I poured the batter without mixing in the blueberries.
I felt sad. Fortunately, they were easy to add. Here it is with the topping ready to hit the oven:
It came out fine:
Sometimes, things don’t work out.
I tried Chris’ chocolate angel food cake twice and ended up with fat free brownies. Delish and cool texture but not angel food cake. I’ve no idea why. I need to diff it with a working angel food recipe.
Here’s version one:
And the second:
I had some rhubarb and strawberries and a recipe for rhubarb bars (a la lemon bars). Oh what a disappointment. Ugly and low flavor:
The leftover compote was a thousand times yummier.
I find curd hard to make flavorful. I really need a generally new approach.
My bread was fine: