Great British Bake Off – Alternative Ingredients

This weeks Great British Bake Off was about alternative ingredients for example not baking with sugar, dairy and gluten.

My first bake was a sugar free cake and I opted for a carrot and orange cake. The sweetness of the carrot was enough to replace the missing sugar.  I loved this cake from the beginning right the way to the last slice.  The house smelt of mixed spice and the cake was really moist.  I didn’t miss having the sugar kick although my mam found it harder.  The orange frosting on the outside of the cake also added to an amazing cake and I would make it again.


My second bake was the show stopper dairy-free ice cream rolls.  I made a caramel dairy free ice-cream with a light banana sponge.  Unfortunately it  didn’t all go to plan what with my ice-cream not freezing properly and I tried to make a pattern in my sponge that didn’t turn out as well as I wanted but the bake still tasted very yummy.

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My last bake is yeast free and perhaps one of my all time favourite foods.  Pitta bread for some reason I have never made them before and I don’t know why as they are so easy to make, needs no proving and are just made from flour and yoghurt.  Of course they taste even better than shop bought ones.


Madeira Cake

So for second bake I made The  first Signature Challenge of The Great British Bake Off 2015  a Madeira cake or Mandarin Cake as I have been incorrectly calling it.

This cake reminded me of the cake I entered into 4th Great Abergavenny Bake off competition as has very similar ingredients such as ground almonds and orange.  The difference between the two cakes was that the one I made earlier in the year had no flour where as this one did.  Unusually the recipe I used for the Madeira Cake contained plain flour with baking powder rather than self raising flour as you often see in cake recipes.

To make the cake it was like making up a simple cake mixture but with ground almonds and orange juice and orange zest added.  The orange juice and drizzle that is added once the cake is made makes it a very moist cake and I had a crack on the top as Mary Berry said I should.