Team Pretty Bake's weekend got off to a decidedly smashing start with a visit to Mountain Goat brewery for a glass or two of their surefoot stout run through coffee beans (which was both excellent and devilishly delicious). And quite delightfully, things only improved from there. With a few 'firsts' lined up, I was approaching our latest Sunday session with a fair degree of trepidation which was in retrospect completely unnecessary, as our talents (and wankery) know no bounds, resulting in some absolutely cracking creations.
First up was a re-run of the butter cake in training. As should be apparent from the earlier posting, we're working towards a little something that requires my mastering the world's (or at least Melbourne's) greatest butter cake. Having consulted the all-knowing Mother Yow and been gifted with her recipe-to-end-all-recipes, I produced what I thought to be a damned fine example of cakey buttery goodness. But a review of the photographic evidence by the master merely resulted in a slight shake of the head. Good my dear, but not good enough, I'm afraid.
So it was back to the kitchen with strict instructions to do as we'd been told in the first place. Although we may have browned the butter first, and substituted lemon with orange, we did not falter, and used the food processor to cream the butter, sugar and eggs despite all feelings to the contrary that this was the best approach. Naturally, we should have kept faith, as the ensuing luscious and silky batter produced a more voluminous cake which was beautifully moist and had a perfect crumb. Marriage proposal pending dear friends, as we think this could be the one.
Browned butter butter cake
Of course, when presented with such a stunning canvas, it is hard resist the temptation to elaborate, so we may possibly have layered one with Ottolenghi's maple icing, and perhaps smothered the other in a little maple icing and a touch of pecan caramel. Just maybe…
Browned butter butter cake with maple icing, pecan and caramel
What we have been meaning to do for quite some time now is a yeast cake. Nigella's blackberry apple kuchen seemed a good place to start, and so we whipped up a buttery cinnamon dough, covered it with blackberries and apple, sprinkled over a sugary almond crumble and baked until golden.
Decidedly excellent, Nigella directs a mean kuchen, and impressively her descriptions on crumbling techniques surpass even our proficiency at suggestive foodie smut.
Blackberry apple kuchen
The next item on the agenda was the one about which I was most apprehensive. Due to my new-found twittering wherewithal, I may possibly have begun taunting some of our more avid readers with cryptic statements regarding the subject of this week's baking adventures, and giving them cause to proclaim me a shameless tease (I prefer to think of it as being an alluring temptress, but each to their own I guess). Of course, such bouts of egotistical bantering give rise to expectation, and not having Miss Rose's outward confidence when it comes to new baking experiences, I was somewhat fearful that I would be all talk but fail in the execution. I needn't have worried, as to put it simply, we're rather brilliant.
So anyway, to explain a little further - I'd been missing London rather badly, and have been trying to re-live a few of the more memorable foodie moments since my visit in June. One particular experience I'd been praising to Miss Rose was the bagel delights of Brick lane, and rather than continue moping about geographical separation, we decided instead to do our own (so yes, Miss Sally, you were half right).
Salting beef is an interesting experience, and one which lends itself to a little doubt. You start with a significant slab of cow and soak it for an entire week in a herb-salt solution super-saturated to the point of precipitation. During this time it undergoes a number of changes: moments of unnerving greyness, odorous hints of wet dog and a disturbing although perfectly logical tautness; and you do begin to fret that what may ultimately eventuate is a rubbery, salty mess. But then you get to rinse it off and simmer it slowly for a good many hours and all your fears abate as what ultimately eventuates from your nurturings is some meltingly soft and delicious salted beef.
The bagels themselves are a little less scary, and simply require the production of a silky smooth dough which is made in to rings using the time-honoured Hula hoop method, momentarily boiled and then baked to produce what we think is a pretty impressive first attempt at these doughy delights.
Team Pretty Bake bagels
Of course, to fully replicate the London experience, it was then necessary to fill our beautiful bagels with salted beef, pickles and hot English mustard.
Team Pretty Bake's salt beef bagel
I still yearn for Brick lane, but have to admit these are a damned fine substitution, and the immense joy of sinus-blowing mustard insanity was happily experienced by all.
We concluded the day with a salad of Miss Rose's choosing – a simple combination of potato and Polish sausage adorned with bacon, capers, dill pickles and rosemary. An undemanding amalgamation of gorgeous ingredients working to the mantra of 'simple but effective', this was very enjoyable indeed.
Potato and Polish sausage salad
And so endeth another Sunday with Team Pretty Bake. We were quietly pleased with our bagel achievements and happy to be meeting our butter cake expectations. Happy baking to you all…