....tumbleweed slowly blows across the room...
That'll be my evening next Tuesday as I sit on the sofa, comfort eating cake as I mourn the end of the Great British Bake Off. The telly will be off, Mel and Sue's cheeky banter will be but a fond memory and I'll be sobbing tears of sugar (seriously, I eat so many sweet things, 90% of my bodily fluid is pure cane sugar).
I may have to actually cook some dinner rather than screech at A as he walks through the door:
A little melodramatic, I know, but I LOVED that show. A great big congratulations to the brilliant (and very lovely) Jo, a very worthy winner. But was I the only one who thought 'eh?' as she was presented with the Gum Ball Machine Trophy? Edd's trophy last year was a little more, erm, traditional, no?
To celebrate a magnificent series, and console my sorrowful self, I baked this, from Edd Kimber's fantastic book, The Boy Who Bakes.
Orange and Passionfruit Cake
225g unsalted butter at room temperature
225g plain flour
2 tsps baking powder
pinch of salt
255g caster sugar
zest of large orange
4 large eggs, beaten
juice of 1 orange
For the glaze
3 passion fruits
125g icing sugar
1. Preheat the oven to 180C/160C fan/Gas Mark 4. Butter and line a 23 x 10cm loaf tin
2. Beat the butter, 225g of the sugar and the zest until light and fluffy. Beat in the eggs and 3 tbsps of orange juice, a little at a time until fully incorporated
3. Fold in the flour, baking powder and salt
4. Scrape into the prepared tin and level the top with a spatula. Bake for 50-55 minutes until risen, golden in colour and a skewer inserted into the centre of the cake comes out clean
5. To make an orange syrup: gently simmer the remaining sugar and orange juice until the sugar has dissolved
6. Make little holes all over the cake using a skewer or cocktail stick and brush with the syrup, allowing the syrup to dissolve into the little holes and the cake. Allow the cake to cool completely on a wire rack
7. To make the glaze: scoop out the seeds and pulp from the passion fruits into a sieve and pass the juice through the sieve into a small bowl. Add the icing sugar to the juice and mix together with a metal spoon until thick and glossy. Add 1 tbsp of the passion fruit seeds to the glaze and pour over the cake
- This was a lovely accompaniment to that Indian Summer we fleetingly enjoyed last week
- It is a scrummy cake. Yep, I know you know I think that about all cakes but if you only bake one thing this year, make it this
- It can be frozen, without the icing for up to three months
- Are you suffering from British Bake Off Withdrawal Symptoms? Were you chuffed Jo won? Hands up who liked the star-turn from that squirrel?! And will you be entering next year?