Great British Bakes: Forgotten Treasures for Modern Bakers by Mary-Anne Boermans

  • Apple cake (page 22)

    from Great British Bakes: Forgotten Treasures for Modern Bakers Great British Bakes by Mary-Anne Boermans

    • Categories: Cakes, large; Dessert; British
    • Ingredients: butter; apples; plain flour; caster sugar
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Notes about this book

  • veronicafrance on June 27, 2014

    Butter buns, page 162: first, you need to seal the edges really firmly. Otherwise the filling will leak out when you bake them. Secondly, when I divided up the dough I weighed the pieces, so I know they weighed 80g as specified. In my opinion they're too big; they'd be better two thirds or even half the size. If I make them again I'll try maybe 50g. They're not bad though, and easy to make (easier than Danish pastries); good for breakfast.

  • veronicafrance on June 15, 2014

    Page 46: Orange cake. Boermans describes this as an "explosion of orange", but it isn't -- I found it rather bland. I don't have a 20-cm springform tin, so I hesitated between an 18 and a 22. I went for the 22 -- mistake! The ingredients did look scanty, and they produced a cake that was light, but only a couple of centimetres thick. I think the 18cm one would have been about right. No chance of halving it and sandwiching it. Instead I skipped the icing and topped it with the filling, an anaemic orange and lemon "curd" without the eggs or butter. If was doing it again, which I probably won't -- there are more interesting cakes -- I'd make a real, sharp citrus curd to sandwich it with.

  • veronicafrance on January 24, 2014

    Made the Boston cake today. It's really a yeasted teabread with spices and dried fruit. Very easy and delicious, and will probably make good toast when a bit stale. I think I could have left it to rise a bit longer, although it did spring nicely in the oven. It needed longer than the advertised time to cook, too -- about an hour.

  • veronicafrance on January 02, 2014

    Shame this new book isn't indexed yet. It's a great collection of traditional cakes, biscuits and breads. So far I've only tried one recipe, the first in the book -- an apple cake. Was easy and good but not very tasty, perhaps due to my French apples not tasting of anything. I'm up to try the crumpet recipe next.

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  • ISBN 10 1448155010
  • ISBN 13 9781448155019
  • Published Nov 07 2013
  • Format eBook
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint Vintage Digital

Publishers Text

Food writer and baker extraordinaire Mary-Anne Boermans has delved into the UK's fine baking history to rediscover the long-forgotten recipes of our past. These are recipes that fill a cook with confidence, honed and perfected over centuries and lovingly adapted for use in 21st-century kitchens. Here you will find such tempting delights as Welsh Honey Cake, Lace Meringues, Rich Orange Tart, Butter Buns, Pearl Biscuits and Chocolate Meringue Pie. They are triple-tested recipes that do not rely on processed, pre-packaged ingredients and they are all delicious. And Mary-Anne reveals the stories behind the bakes, with tales of escaped princes, hungry politicians and royal days out to sample the delicacies of Britain's historic bakeries. This very special collection sits confidently among the best of British cookery writing, with recipes that have stood the test of time and that will both surprise and delight for years to come.

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