Cooker Chaos and the Fiery Beast in my Kitchen

An Armenian Gluten Free Orange Cake with Orange Blossom icing and candied peel

An Armenian Gluten Free Orange Cake with Orange Blossom icing and candied peel

January has been a busy month filled with baking and frustration with the new-to-me-yet-old-to-our-house oven which has no temperature or oven settings remaining on it. Leaving the delicate science of oven temperature in the lap of the gods or in my case the sizzle of the grill.

This month I have successfully

  • set fire to my oven gloves and a pan lid!
  • grilled a puff pastry pie
  • charred a cake that took me 4 hours to make
  • threw 5 inedible cakes away – even Super Hans turned his nose up at them and he has been know to eat raw sourdough starter when it’s been dropped on the floor
  • and sobbed silently at the oven window glued to my newly purchased thermometer checking the temperature hasn’t yet reached ‘towering inferno stage’ and frazzled my Madelines.
Grilled pie anyone?

Grilled pie anyone?

I must admit I considered throwing the fiery beast in the bin, but the bin isn’t quite big enough… so back to patiently burning my cakes and starting over, and over, I went.

I guess this oven is a bit like baking with an Aga? (Having never used an Aga I may be making this up) I put my limited Aga knowledge to good use and attempted to control the heat by placing extra baking tins in the oven, to protect my precious cakes from the uncovered elements in the oven and ward off the extra hot spots. Adding tin foil hats to my cakes wherever possible to guard against the scorch. If you have any suggestions on how to bake in a small, yet very hot, electric fan oven please send them my way!

Undeterred I continued and eventually managed to bake some edible and rather lovely cakes, although I had to admit defeat on some of the more delicate bakes. It seems I shall be baking only robust cakes and breads that can withstand the heat until I can get to grips with the animal in my kitchen.

This month I’ve taken the opportunity to recreate some of my most favourite around the world in 80 bakes with a slightly new twist. Mainly that I have crammed as many international elements and Middle Eastern flavours that I could possibly think of into one cake. And the result? My 4 layer Iranian Pistachio Cake with cardamom; home made lemon curdTurkish Delight and Rose Italian Meringue. Which means I finally conquered the ever elusive Turkish Delight using a very good Rachel Allan recipe. I even treated myself to 2 new cake tins that are the same size! Unheard of in my house, so now I can actually make cakes that sandwich together. Hurrah! I predict there will be many more layered cakes in my future.

Cramming many international elements into one cake: A 4 layer Iranian Pistachio Cake, with homemade lemon curd, Turkish Delight and Rose Italian Meringue

Cramming many international elements into one cake: A 4 layer Iranian Pistachio Cake, with homemade lemon curd, Turkish Delight and Rose Italian Meringue

I also re imagined my Armenian Gluten Free Orange and Almond Cake into a bundt cake with ribbons of orange blossom icing and home made candied peel. Much less syrupy than my last attempt with thick piped glace icing which gave a great sweet contrast to the slightly bitter orange and almond cake.

An Armenian Gluten Free Orange Cake with Orange Blossom icing and candied peel

An Armenian Gluten Free Orange Cake with Orange Blossom icing and candied peel

Thanks for reading and I hope January is treating you well. I’m looking forward to hopefully baking not burning some new and exciting international recipes very soon.

18. Disastrous Turkish Delight (No Delight in Sight)

Marguerite Patten's Recipe...

This was an unmitigated disaster. I won’t attempt to make excuses for this one at all. It was dreadful!! The recipe supplied by Marguerite Patten (who has never failed me before!) asked for powdered gelatin which I didn’t have so I substituted for leaf gelatine. Not entirely sure if this is a reasonable substitution and I had to guess the number of leaves required too… I think the sheer amount of guess work and hoping for the best resulted in terrible Turkish Delight, I take all the blame.

Having visited Turkey many many times, it’s one of my favourite places. So hot and so beautiful! I always enjoy sampling the local delicacies, rose and mint flavoured Turkish Delight are my favourites along with the apple tea of course! I wish I could make it properly at home.

Delightful

Pancakes anyone?

The recipe asked for the

sugar and water to be melted together

Then to add the gelatin…

Bring the syrup to the boil (no problem)

Then to let it simmer until it reached the soft ball stage. This is when you drop some of the mixture into cold water it forms a soft ball. If only I had a sugar thermometer it would take all of the guess work (fun) out of the experiment…

Soft ball stage?

The recipe called for Tartaric Acid. This is something I’ve never heard of, nor seen in any shops, ever. Rummaging in my cupboards I discovered Cream of Tartar. Surely this is the same thing, right? NO, It’s really really not. As soon as I added it to the syrup it shrank back dramatically into the pan, losing its white frothiness.

At this stage according to Marguerite it should be a lovely Turkish Delight consistency so you can add rose essence and pink food colouring…

Or how about a solid block of sugar? *curses*

I succeeded in making a solid block of pink sugar instead of lovely chewy transparent Turkish Delight. I refused to let this beat me, so tried to melt the block down again by adding more water. Now if I was trying to make Kendal Mint Cake, this would be perfect…

Solid Pink Sugar instead rather more like Kendal Mint Cake than Turkish Delight

Undeterred I found a different recipe for Lokum (Turkish Delight) that uses Cornflour rather than gelatin that I thought might be more traditional and easier to make. How easily deluded I am!

The alternative ingredients

A paste made from cornflour sugar and cream of tartar (looks delicious?)

Add the rose essence and food colouring once at the soft ball stage

Then supposedly once it’s reduced enough it should magically transform into Turkish Delight…

Pink rose jelly. No Delight in sight

I simply can’t figure it out! Is it me? Should I give up guessing and follow recipes properly? Should I buy a thermometer? Maybe I should give this one last try…