|Polenta Cake on my Great Grandmother’s vintage china|
Tremendously good cakes for sharing and giving
some written by professional bakers and others by well
known ‘professional’ home bakers like Mary Berry. And then there is a whole shelf of baking books written by
Great British Bake Off finalists like Jo Wheatley, Edd Kimber and Ruth Clemens. I already have a lot of baking books but I wasn’t going pass on the chance to review another book about cakes.
author of ‘The Gentle Art of Domesticity’ and ‘Cherry Cake and Ginger Beer’. Both books include recipes for favourite
family treats and old fashioned cakes.
ingredients; this provides a comprehensive guide to the most common
ingredients used in baking. This is
followed by an equally comprehensive chapter about Essential equipment. This
isn’t a huge list of expensive kit, it’s a useful checklist with a caveat that
you can ‘use what you have’ and adapt! In Essential
techniques the author covers everything from oven temperature, through
sifting, and testing for doneness. These
are a real boon for new or inexperienced bakers and even experienced bakers can
learn from the information in these three chapters.
bakers have a purpose in mind when they want to bake. There is an index at the back if you are
looking for something in particular.
Gingerbread, Plum Streusel
Sandwich, Welsh Cakes, Sour Cherry Muffins, Genoa Cake, Swedish Tosca Cake
of Honour, Orange Teacakes
Cake, Marble Bundt Cake, Black Forest Gateau
includes Fondant Fancies, French
Madeleines and English Madeleines, Sponge Kisses
de Noel, Stollen, Red Velvet Cake
of the recipes, there are many more.*
Who is Vintage Cakes for?
perfected over time. All the recipes can all be
made with basic baking skills, so it is ideal for someone who is new to baking or for someone who has
a little experience and wants to make a range of homely comforting bakes.
about the history of the cake
information about how to store the cake and how long it is likely to keep.
the recipes in the book
cover wide range of techniques and have a repertoire of cakes that would make
your Granny proud! Even with 40 years of
experience of baking, I found recipes I would like to bake and some I would
like to revisit.
butter and base lined with baking parchment.
Preheat the oven to 160C (gas mark 3)
Start by zesting the 3 lemons, and squeezing one to obtain half its
juice. Set aside until needed.
cream them together until they are pale and fluffy. Add the eggs one by one, beating well after
and zest. With a large metal spoon or flexible
spatula, mix well until all the ingredients are combined. Spoon into the prepared tin and level the
surface with the back of the spoon or spatula.
brown and pulling away from the sides of the tin and a metal skewer or sharp
knife inserted into the centre comes out clean.
out of the tin. Serve with creamy yogurt
or mascarpone, and a glass of something nice and chilled. Polenta cake is also delicious with a light
tea such as Darjeeling.
aluminium foil and stored in an airtight tin in a cool place.
The giveaway will close at 7pm on Saturday 3rd November 2012.
And the Winner is…LynB
RRP – £25
Popular online book store: £13.50