This week i made orbit cake.
This bake was different for me because this cake is cooked in a bain marie, and i have never done a bain marie before.
This was not a normal cake, it was a sort of a mousse texture cake.
First you get chocolate and butter and melt that over a saucepan of boiling water.
Then you get sugar and eggs in a bowl and disk it up together.
Once the chocolate has melted and has cooled down for a minute or two you disk it into the egg mixture until it has all combined.
Then get a cake tin and pour in the chocolate mixture into it. Then get the cake tin and put it in a bowl of boiling water until it covers the tin about halfway.
Then put it in the oven at 140 degrees on fan and cook for 1 hour and 15 minutes looking at the hour.
It should be a bit wobbly.
Once it has cooked take it out of the tin and put it in the fridge.
Take out of the fridge about 2 hours before you are going to eat it.
Recipe curtesy of David Lebovitz
This week i made focaccia bread. I enjoyed doing this bake although i did have to prove the bread a lot.
First you make the dough and then roll it out on a oiled surface. Then you put a tea towel over it and leave it to prove for and hour.
Once the hour is up make it into a ball and knead it for 5 – 10 minutes and then leave to prove for another hour.
Then split the dough into two and let it prove for an hour in a bag.Once that is done prood it all over with you’re finger and then sprinkle with salt, pepper and Thyme over it.
Then put it in a oven for 15 minutes and it its cooked.
If you dunk olive oil in it it is so good.
Did you know:- Focaccia is a flat oven baked italian bread and the texture is similar to a pizza dough.
People sometimes use the dough for pizza and some people make sandwiches out of focaccia bread.
This week I’m staying in France at my godparents. There is a little girl next door whose birthday it was yesterday and I made her cupcakes.
These cupcakes are a plain sponge covered with butter icing and sprinkles. Cooking in France is the same as in Wales the only real difference is making sure I can read a bit of French so I don’t put salt in the cake mixture instead of sugar.