Thursday, 9 October 2014

The Famous Five Go Baking - GBBO Finale

With yesterday being The Great British Bake Off finale & Nancy taking the crown. I have really enjoyed looking at the different recipes that have been floating about on social media. Check out this Famous Five Showstopper cake. The Famous Five Layer Cake, which we’re sure the whole gang would have eagerly packed in their picnic baskets. One fan has come up with an unique recipe.

Drawing inspiration from the food and flavours that appear most frequently throughout the 21 novels, The Famous Five Layer Cake is the perfect baking treat for fans, with five delicious layers that include ginger, rhubarb, chocolate, plums and lemon.

The recipe was created by Chris Lawerence, who is an avid fan of The Famous Five and baking. Chris commented, “I was recently reading a Famous Five book with my godson, who mentioned that one of his favourite things was reading about all the food they enjoyed. I realised there was the potential to create a tasty and fun cake based on the food and flavours that appear in the books, and so The Famous Five Layer Cake was created!”

Famous Five Layer Cake

·         400g caster sugar
·         400g softened butter
·         8 eggs, beaten
·         400g self-raising flour
·         2 tsp baking powder
·         4 tbsp milk
·         50g of chopped crystalised ginger
·         One lemon
·         Five plums or a tbsp of plum jam
·         1 tbsp of cocoa
·         Rhubarb flavoring or 2 heaped tbsp of finely chopped rhubarb
·         Pink and yellow additive free food colourings
Custard frosting
·         360g butter, softened
·         360g cream cheese
·         600g icing sugar, sifted
·         Cap full of custard flavoring (available from all good cook ships like Lakeland) or a drop of vanilla extra that if you cannot find this
·         Yellow additive free food colouring

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture into five – you can weigh each portion to ensure consistency of layers.
Then to the portions of batter add individual flavourings to each:

         50g of chopped crystalised ginger
         Juice and grated rind of one lemon plus a cap full of yellow food colouring
          Five plums finely chopped (a spoonful of plum jam can be used if plums are out of season)
          1 tbsp of cocoa powder
          Rhubarb flavoring (available from all good cook shops like Lakeland) and a few drops of pink food colouring, Use 2 heaped tbsp of finely chopped rhubarb if you cannot get the flavoring

You will likely have to cook the layers in batches, depending on size of oven and how many tins you have.
Once in the tins smooth the surface with a spatula or a back of a spoon.
Bake each layer for 25 minutes or until the cake springs back when pressed.
Leave in the tin for 10 minutes to settle and then turn onto a cooling rack.
Bake the remaining layers in the same way. You can transfer cooled layers to a plate and separate by grease proof paper to free up the cooling rack for new layers as they come out of the oven.
To make the filling, beat the butter and cream cheese until smooth and creamy, and then gradually beat in icing sugar. Beat in custard flavoring/vanilla extract. Spread a thin layer on each layer and assemble cake in any configuration.
Cover the cake with the majority of the frosting, leaving a small cup-full back for piping rosettes on the top.
Keep refrigerating the cake. You may need to do the frosting in two phases – one phase to cover and then another phase to smooth with a palette knife dipped into hot water once it has hardened a little.
Finish off by piping rosettes around the top of the cake and decorating with retro sweets like wine gums.

Keep in an airtight container and eat within 2 days

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