The return of Great British Bake Off: The baking begins

By Naomi Biltcliffe | 05/08/2015 | Posted in Recipes

It’s been a whole year since we watched Nancy Birthwhistle whip, ice, bake and mix her way to the top of the tent and to claim the crown of Great British Bake Off Champion 2014 and thank god, the show’s back again. We’re honestly not quite sure what we’ve been doing with our Wednesday nights.

We have a veritable melting pot of delightful contestants this year from Mat, the 37 year old fire fighter; a man of simple desires who’s main aspiration is to own a dishwasher; to 53 year old Dorret, an accountant and self-confessed foodie. 

Also trying to impress Mary and Paul this autumn is Alvin, 37, who reportedly baked bread every day for three weeks until he got it just right; 41 year old travel photographer (and personal photographer to the Dali Lama no less!), Ian, and Flora, who, at 19 is the youngest of this year’s bakers and whose nearest shop at home is a mere 20 miles away. 

Tonight sees the dozen aspiring bakers embrace cake week. The show will kick off with each of the contestants tackling a Madeira cake and will move on to see them give Mary’s own frosted walnut cake a go in the technical challenge (let’s hope there is not a soggy bottom in sight).

Our first instalment of the deliciously addictive show will finish off with a round of show-stopping black forest gateau reinventions. If your mouth is positively watering at the prospect, how about whipping up your own baked treat? All you need are a few simple ingredients and your Total Control Control Hand Blender Workcentre, which uses smart technology to give you the confidence you need in the kitchen.

Madeira cake



NB. You need a 2lb loaf tin or 15-18cm round deep cake tin

  • 170g Self raising flour      
  • 170g caster sugar
  • 110g butter, softened, cut into cubes
  • Zest of one lemon
  • 2 medium eggs
  • 4 tbsp. semi skimmed milk
  • 1-2 thin pieces of candied citron or lemon peel, to decorate
  1. Preheat the oven to Gas Mark 4, fan oven 160°C. Line the tin with greaseproof paper.
  2. Fit the chopping blade into the bowl of your Total Control Blender Workcentre
  3. Place the flour, sugar, margarine and lemon zest into the bowl.
  4. Break in the eggs and add the milk.
  5. Fit the work centre lid, main unit and select speed 7 on the Variable Speed Control. Using the Precise Control Trigger mix the ingredients together for a few seconds. Scrape the bowl down with a spatula and process again for a few seconds until all the ingredients are combined. 
  6. Place the mixture into the prepared tin.
  7. Bake in the centre of the oven for about an hour. You may need to cover the cake to prevent it becoming too brown after about half an hour. 
  8. To serve, decorate the cake with the candied peel.

Once you have made a tent-worthy concoction, share your tips and tricks with other inexperienced cooks on our Facebook and Twitter channels – together we’ll make it ;)

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