To celebrate the return of the Great British Bake Off to our TV screens, The Tanner Brothers, owners of the Barbican Kitchen restaurant in Plymouth and The Catch in Looe (as featured in this month’s Plymouth and Cornwall magazines), have given us four delicious bake recipes that are perfect for those inspired by the series to try their hand at in the comfort of their own home. There’s a classic chocolate cake and rustic bread, a more adventurous carrot and cream cheese oat crust tart, and some to-die-for pancakes with maple, apple and cinnamon compote!
James Tanner, Owner and Chef, Barbican Kitchen said: “We bake every day that the Barbican Kitchen is open, and probably have throughout our 10 years, and there isn’t anything quite like the smell of freshly baked bread or pastries. The Great British Bake Off has become a real institution and without a doubt it has inspired more people to try baking for the first time, or experiment with new ideas. Baking is far from boring; whether you’re eating out, or trying it at home, done well and with care, a good bake can be incredible.”
The recipes are below – it would be great to see how yours turns out – it’s just a shame we can’t taste it!
Chocolate cake (Serves 6)
Oil for greasing
4 large free-range eggs, separated
175g caster sugar, plus extra for dredging
130g self-rising flour, sifted
30 g good quality cocoa powder
Pinch of crushed sea salt
150ml whipping cream
Chocolate cream icing
600ml whipping cream
30g cocoa powder
30g icing sugar
· Preheat the oven to 180°C/ 350°F/gas mark 4. Grease and line two 20cm sponge tins with baking parchment.
· In a mixing bowl, whisk the eggs and sugar together until pale creamy and double in volume (ribbon stage).
· Fold in the flour and cocoa in small batches using a large metal spoon. Repeat until all the flour is combined. Fold in the salt.
· Divide the mixture between the two lined tins and bake for 20 minutes until well risen. Remove from the oven; turn out onto a wire rack and leave to cool.
· Set up a bowl over a pan of hot water and add half the broken up Easter egg shells (1 chocolate egg) and leave to gently melt so the chocolate is just warm and runny.
· Whip the cream caster sugar and cocoa powder to soft peaks place one sponge base on a large plate then take one third of the cream mixture and put in a separate bowl pour and fold in half the melted chocolate and spread over one of the cooled sponges, scatter over some broken chocolate pieces then top with the remaining cooled sponge.
· Now’s the fun part, take a palette knife and spread your cream icing all over the cake, to create a smooth finish for a top tip when the sponge is covered pop it in the fridge for 5 mins to firm up the cream then remove and with a hot pallet knife (one that has been heated up in some boiling water) smooth the edges and the top!
Pancakes with maple apple, sultana and cinnamon compote
200g plain flour,
2 large eggs,
Knob of butter or veg oil for cooking,
· Sift the flour and salt into a large bowl and make a well in the center
· Crack the eggs and add ¾ of the milk whisk everything together then add remaining milk, whisk until a smooth thin batter
· Heat small amount of oil or butter in non-stick pan then pour off any excess hot fat coat the base of the pan with a thin layer of batter
· Cook for around 40 seconds flip or turn with a palette knife cook other side then slide onto plate repeat process and stack up pancakes between sheets of non-stick baking paper until required
3 large cooking apples, peeled, cored and diced
1 vanilla pod, split lengthways and seeds removed
Pinch of sugar
Splash of water
To serve: Maple syrup and clotted cream
· For the compote put the apples vanilla pod, butter, sugar, cinnamon and a splash of water in a saucepan cook stirring often until the apples turn into a chunky puree
· Mix in the sultanas and heat through then remove the vanilla pod keep puree warm and set aside
· To serve stack up pancakes and compote and garnish with clotted cream and a drizzle of maple syrup
I came up with this recipe years ago and still make it today. Serve with dipping pots of extra virgin olive oil and aged balsamic vinegar.
Makes 1 large family loaf (approx. 1.5 kg)
15g caster sugar
25g fresh yeast
900g strong white flour, sifted, plus extra for dusting
25g crushed sea salt plus 1 teaspoon
2 rosemary sprigs
1 tablespoon olive oil
· Pour the water and milk into a pan with the sugar and heat over a low heat until warm. Add the yeast and stir until dissolved.
· Tip the flour into a mixing bowl with 25g of the salt. Pour over the yeast mixture. Using your hands, mix to a soft dough. (It may need a little more or less water, depending on how dry your flour is. The dough should be soft, but not sticky. If it is sticky, mix in a little extra flour.)
· Turn the dough out onto a lightly floured surface and knead for 5 minutes. Return the dough to a floured mixing bowl, cover with a clean tea towel and leave in a warm place to prove for 40 minutes (or at room temperature for 1 hour) until doubled in size. Line a baking sheet with parchment paper.
· Knock back the dough and form into a large rectangular shape around 5cm thick. Place the loaf on the lined baking sheet. Cover with a clean towel and leave in a warm place for 40 minutes (or at room temperature for 1 hour) until doubled in size. Preheat the oven to 200°C/400°F/gas mark 6.
· Using the tips of your fingers, make dents all over the loaf. Pick the leaves off the rosemary sprigs and push into the loaf. Drizzle with the olive oil and sprinkle with the remaining teaspoon of crushed sea salt.
· Bake for 30–35 minutes until well risen and golden. Turn out and check it is cooked by tapping the base; it should sound hollow. Leave to cool on a wire rack.
Carrot and cream cheese tart with porridge oat pastry.
A lush tart of naturally sweet carrot and rich creamy cheese filling with a nutty oat pastry case.
150g plain flour
50g porridge oats
80g unsalted butter diced
3 tbsp iced water to combine
Pinch of salt
· Mix together the flour, oats and salt then rub in the butter with your finger tips, add some iced water to form a dough then wrap in cling film and chill for 30 minutes.
· Pre heat oven to 180oc/gas 4 Roll out the pastry and use to line a 20-cm diameter loose-based tart tin prick the pastry base with a fork and line with a sheet of baking parchment fill with baking beans. Bake blind for 20 minutes. Remove from the oven and take out the baking parchment and beans and set aside.
500g peeled and sliced carrots
1 tsp crushed coriander seeds
80g cream cheese
1 large free range egg
Zest of 1 orange
2 tbsp chopped coriander.
· Take a large sauce pan and add the carrots and coriander seeds cover with water and add a pinch of salt, bring to a simmer and cook until just tender this should take around 8-10 minutes, drain well and set up a blender add the carrots and blitz to a puree then add the cheese orange zest and egg, transfer to a bowl and stir in the chopped coriander leaves, season to taste.
· Pre heat your oven to 180oc/gas 4 add the carrot filling to the blind baked pastry case and bake for 15- 20 minutes or until just set, remove and cool slightly on a wire rack then portion and serve with a simple green salad.