Your Daily Sweets: What Are You Making and Baking? (2017 – )

[TdeV]

Aah @Pete Fred, @Smithy is an enabler of many things . . . 😄

[Pete Fred]

I made some canelés yesterday for visitors...

 

 

This afternoon's adventure in baking was a splendidly titled Gossiping Cake from the 17th Century...

 

 

 

In these modern times, we'd think of it more as a spiced bread than a cake, similar to a hot cross bun.

 

It was perfectly pleasant, but next time I'd use more fruit, and, rather than a round, do it as a loaf or as individual buns.

 

But having said that, other than the charming name and backstory, there's no real reason to make it again.

[Katie Meadow]

10 hours ago, Pete Fred said:

I made some canelés yesterday for visitors...

 

 

This afternoon's adventure in baking was a splendidly titled Gossiping Cake from the 17th Century...

 

 

 

In these modern times, we'd think of it more as a spiced bread than a cake, similar to a hot cross bun.

 

It was perfectly pleasant, but next time I'd use more fruit, and, rather than a round, do it as a loaf or as individual buns.

 

But having said that, other than the charming name and backstory, there's no real reason to make it again.

I thought the whole purpose of gossip was to make it again and again, changing it a little bit each time. Ultimately I suppose it isn't very nourishing, or as good as you had hoped.

[Pete Fred]

Some more waffles...

 

 

 

 

These were yeast raised. The blobs, plum caramel. 

[Pete Fred]

Lemon polenta cake...

 

 

 

 

I forgot the baking powder but it didn't seem to make much of a difference. I like dense almond cakes drenched in syrup anyway, so this was a happy accident.

 

I make this fairly regularly whenever life gives me lemons. It's a Nigella Lawson recipe, but I think she just added a soaking syrup to The River Cafe's version, and they got it from any one of a thousand nonnas back in the old country.