Memoirs of a Gentleman Baker - Chapter 1, The Beginning

As I stood there, my nose pressed against the cold glass window I was transfixed by the cornucopia of treasures displayed so tantalisingly close inside. Pastries, breads, tarts and cakes adorned the shelves, glistening and dazzling in the morning sun. The enchantment of these precious jewels was matched only by the hypnotizing aroma emerging from the doorway to the small shop and being a mere a whip of a lad, I was powerless to resist their charms.

Steeling myself, I cautiously edged inside and was near lifted off of my feet by the booming voice that greeted me.

“Good morning young Sir!”

Behind the counter stood the personification of the word “jolly”, his face as round as his frame. My whole body shook as he bellowed.

“And what can I get for you today?”

I fixed my gaze at my toes and replied meekly

“I’m sorry I only have a few pounds. I’d just like to look if that’s ok, everything in here is so beautiful”

The man laughed, slapping his hand down onto the wooden counter top.

“Sir, for that you may choose what you like!”

I was astonished. How could anything so wonderful, so desirable be so affordable? How could I choose from such a bounty? I was so dumbstruck I could hardly raise a response.

“I, um I don’t know. There’s just too much. Can you choose please”

His expression changed to one of mischief as he theatrically produced a paper bag. I hopped to the counter, which I could barely see over and on my tiptoes gripped it tightly to see what this magician was about to materialise. He quickly and covertly filled the bag, sealed it and presented it to me proudly.

“My boy, these are for you”.

As I ran from the bakery, carefully protecting my precious cargo I could scarcely contain my excitement. I denied myself even the briefest of glimpses, fearing I would yield to temptation and as I reached my home I felt I would burst with anticipation.

I placed the bag gently on the kitchen table. Both my heart and mind raced as I imagined what treats awaited me and, unable to stand the torture any longer I looked inside...

That is where it all began. The spark that ignited a fire within, all consuming, that has burned deep inside me ever since. An interest that grew into a love, that grew into a passion. I have become a fanatic, and my obsession is baking. Baking, baking, baking. It’s all I think about, all day, every day and it’s what keeps me awake at night. Biscuits, pies, tarts, breads, puddings, crumbles, cakes, they fill my thoughts and haunt my dreams.
When I began I viewed baking as tortuous and treacherous, where the slightest deviation from the recipe would result in inevitable disaster. It intimidated me, scared me even and creating anything remotely edible, let alone appetising seemed beyond my limited skills.

What changed however was that I tried. I set to one side my apprehension and trepidation and I never looked back. I started with the simplest of cakes, the most basic of breads and from there my eyes were opened. Baking is not complex, precise or pressured, it is a joyous, fulfilling diversion from the tedious, toneless and tiresome. A colour, texture and flavour filled bonanza of achievable and affordable luxury.

I am now intent on only two things. The first is to bake, to create both the sweet and the savoury, indulging in the traditional, as well as discovering new flavours and textures. The second is to share, not only the fruits of my labour, but my recipes, ideas, and love for all things baking. I want everyone to feel as I did that day as a boy. The sense of wonder, of excitement, of joy and I truly believe with only a little endeavour everyone can.

What started as purely an avocation quickly became an odyssey, on which I ventured far and wide, meeting a kaleidoscope of colourful characters. Each of my experiences has made me both the gentleman, not to mention the baker I am today and the pages that follow are sprinkled with but a few morsels from my memoirs. My hope is that you can find more than just information, but inspiration and motivation to try some of the recipes and ideas yourself.
So now my new friend, it is over to you. The stage is yours... 

Gluten Free Chocolate, Orange and Almond Cake

You might think such a sexy sounding cake would be a bit of a botheration to create, but I promise you it is so so so so so soooooooooooooooooooooooooooo easy. After some light mixing, a touch of zesting and of course, a spell in the oven you'll have beautifully luxurious cake, with a deep flavour and a soft, melt in the mouth texture. And the icing? Oh oh oh the icing! It's pretty much like a slab of chocolate truffle resting atop!

Prep time: 15 Mins
Baking time: 60 Mins
210g Golden Caster Sugar
200g Ground Almonds
2tbsp Cocoa Powder
1tsp Baking Powder
5 Large Eggs
The zest of 2 Oranges
The juice of 1 Orange
1tsp Almond Extract

For the icing
150g Dark Chocolate
75g Unsalted Butter (Softened)
A splurge (1-2tbsp) of Golden Syrup (Depending how sweet you want it)
1tbsp of Amaretto, Grand Marnier or Cognac

Let us begin. Preheat the oven to 180C/350F/Gas 4, then grease and line a 20cm deep, loose bottomed baking tin. If you can use a purpose made cake tin liner for this it will make your life much easier! Add the sugar, almonds, cocoa powder and baking powder to a large bowl, then mix to combine. Make a well in the middle and crack in the eggs. Mix together, then add the juice, zest and almond extract and keep mixing vigorously until combined. Make sure you get right to the bottom of the bowl when doing this.

Pour the mixture into your prepared tin and tap on a hard surface a few times to settle any bubbles. Bake in the centre of the oven for around 60 minutes, until risen and a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool in the tin.

Once cool remove from the tin, but refrain from peeling off the baking paper just yet. Melt together the dark chocolate and butter, either over a bain-marie or in the microwave (if you are confident in your timings). When they are starting to melt together add the syrup and booze, then stir through until smooth and glossy. Pour over the top of the cake and leave to set.

When you're ready to serve peel back the paper and slice yourself a massive chunk. Devour.

Coconut Cream Squares with Passion Fruit Jam and Pineapple

These little squares are fun and frivolous, but no less delicious because of it. The sponge is light and fluffy and works beautifully with the slightly sharp pineapple and sweet passion fruit jam. Speaking of jam, as exotic as it sounds you can find passion fruit jam very easily now online. Failing that, you can always use a more traditional flavour. I should also mention the coconut cream before we begin. What I mean by this is the cream you find in a tin of coconut milk if you don't shake it prior to opening the tin!

Prep time: 20 Mins
Baking time: 45-50 Mins
175g Unsalted Butter (Softened)
250g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
275g Self Raising Flour
75g Coconut Cream
275 Ripe Pineapple (Chopped)
Half a jar of Passion Fruit Jam
25g Desiccated Coconut

You will need your small rectangular baking tin for this (Around 22x27cm). Preheat the oven to 180C/350F/Gas 4 and double line the tin with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time along with the vanilla extract. Sift in the self raising flour, then add the coconut cream and mix to a smooth, consistent batter.

Lay the pineapple over the base of the lined tin and spoon the sponge mixture evenly over the top. Bake in the centre of the oven for around 45-50 minutes, until risen and a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the sponge is baked remove from the oven, leave in the tin for 30 minutes, then carefully turn out upside down onto a wire rack (peeling off the paper). Leave until cool.

When the sponge is cool, slice into squares with a sharp knife. The bottom of the sponge has now become the top (with the pineapple peeking out) so spread a little jam over the top of each square. Sprinkle with a touch of desiccated coconut and you are ready to serve. Well done you!

More Gluten Free Hazelnut and Peanut Butter Brownies

Brownies brownies brownies. I could make them every day and I don't think people would ever tire of them. This is no bad thing, as it means there's always an excuse to try out a new recipe or tinker with an old one, just as I'm doing here. You can pick up ground hazelnuts from some supermarkets relatively easily now or failing that, there's always online. I let the brownies mixture bake slightly longer than usual, as being gluten free they can take it. But even still they are sooooooo fudgy, nutty and of course, delicious!

Prep time: 20 Mins
Baking time: 40 Mins
250g Dark Chocolate
250g Unsalted Butter
100g Ground Hazelnuts
75g Cocoa Powder
265g Golden Caster Sugar
1tsp Vanilla Extract
4 Large Eggs (Beaten)
1/2 Jar of Peanut Butter

We start of by melting together the chocolate and butter. I do this over a bain marie, but you can use the microwave if you are confident in your timings. Once melted together, smooth and velvety set to one side to cool slightly.

Preheat the oven to 180C/350F/Gas 4 and double line a small-ish sized rectangular baking tin with baking paper. The one I use is around 27x22cm. Add the hazelnuts, cocoa powder and sugar to a large mixing bowl and mix together. Add the melted chocolate and butter, mix through, then add the vanilla extract along with the beaten eggs. Beat the mixture together vigorously until evenly combined then pour into your prepared tin.

Blob little spoonfuls of the peanut butter all over the brownie mixture and press down gently into it with the back of a teaspoon. Bake in the centre of the oven for around 40 minutes, until a metal skewer comes out sticky with crumbs. When you are happy the brownie mixture is baked remove from the oven, leave to cool completely in the tin, then set in the fridge for an hour (this will help with slicing).

Once chilled remove from tin, peeling off the paper. Slice into squares and you are ready to serve, or chomp down yourself of course!

April's Almond and Cherry Slice

Frequent flyers will know by now that I LOVE almonds, so there's a fair old chance that a similar recipe to this has already appeared on the blog at some point in the past. I make no apologies for posting this months attempt though, as the few minor tweaks I have made have quite the impact. I've used cocoa butter and marcona almonds which are both available easily online these days, but if you struggle to source either then normal unsalted butter then untoasted flaked almonds will do just fine instead.

Prep time: 20 Mins
Baking time: 40 Mins
175g Cocoa Butter
50g Unsalted Butter
3 Large Eggs
225g Golden Caster Sugar
200g Ground Almonds
2tbsp Plain Flour
1tsp Vanilla Extract
1tsp Almond Extract
200g Glace Cherries
A small handful of Marcona Almonds

We begin by melting together the cocoa butter and unsalted butter. You can do this over a bain-marie, or in the microwave (if you are confident in your timings). Once melted together set to one side for 10 minutes to cool slightly.

Preheat the oven to 180C/350F/Gas 4 and line a small-ish sized rectangular baking tin with baking paper. The one I use is around 27x22cm. In a large mixing bowl whisk together the eggs and sugar for around 30 seconds. Add the almonds, along with the melted butters and whisk again. Finally fold through the flour and the extracts until evenly combined.

Spoon your mixture into your prepared tin and smooth to the edges. Press your cherries into the surface of the mixture along with an almond here and there. Bake in the centre of the oven for around 40 minutes, until risen and a metal skewer comes out clean when inserted into the middle. When you are happy the mixture has baked remove and leave to cool in the tin.

When cool turn out onto a board, peeling off the paper. Slice and serve. Boom!

Tear and Share Bread

One of the best things about having time away from work is exactly that, having time. Being able to spend leisurely periods baking and making is so much fun it's almost therapy, no more so than baking bread. All that kneading and stretching really allows one to work out the weeks frustrations! This tear and share bread is a relatively straightforward recipe, that is elevated into the stratosphere by the deliciously naughty fillings you choose to stuff it with. I've used a simple jar of caponata, picked up from the supermarket, but you can try whatever you think will work, from caramelised onions to cured meats. You can even have a crack with sweet fillings such as chocolate spread and chopped nuts, or maple syrup and mixed fruit. Just have a play around and see what works. :-)

Prep time: 25 Mins (Plus proving time)
Baking time: 20-25 Mins
275g Very Strong White Bread Flour
1tsp Fast Action Dried Yeast
A good pinch of salt
175ml Tepid Water
1tsp Olive Oil

Let us begin. Take a large mixing bowl and add the flour, yeast and salt. Mix together then make a well in the centre. Pour in the water and oil, then start to bring together with a flat bladed knife. Tip all of the mixture out onto a clean dry surface and bring together to a dough. Knead the dough, stretching apart, folding back on itself, turning by a quarter and repeating for about 7-10 minutes until smooth and elastic. Dust all over with flour, place in a clean large bowl, cover with cling film and leave in a warm place for around 90 mins until risen.

When the dough has risen tip out onto an oiled surface and roll out to a large flat rectangle using a lightly oiled rolling pin. Place or spread your filling onto the flat dough, leaving a little border around the edge, then roll up to a fat, swiss rolly type sausage. Using a lightly oiled and very sharp (but not serrated) knife slice the sausage into twelve rounds and place each facing up into a greased, round tin. I actually use a 21cm pie tin! Don't be afraid to nestle them against each other. Place the tin in a sealed container (such as a large cake tub) and return to a warm place for a further 45-60 minutes, until the dough has risen up all fat and lovely again.

Preheat the oven to 220C/425F/Gas 7. Remove the tin from the container and place in the centre of the oven. Bake for around 20-25 mins, until deep golden brown on top, then remove. Carefully lift the bread from the tin and place on a wooden chopping board until you are ready to serve. I must add before we finish that the share part of tear and share is entirely optional!

Hot Cross Bun Bread Puddings

With Easter upon us there are lots and lots (and lots) of treats to be enjoyed, from chocolatey eggs, to cakes, to hot cross buns. In the event that you have any hot cross buns left over or going stale, then why not give this fun recipe a try? It's not only delicious to eat, but mud pie messy to make and keeps fantastically well in a sealed container. So even when Easter is but a distant memory you'll still have something sweet to enjoy!

Prep time: 20 Mins
Baking time: 40 Mins
450g Old Hot Cross Buns
350ml Milk
3 Dessert Apples (Peeled, cored and grated)
75g Light Muscovado Sugar
200g Mixed Dried Fruit
1 Large Egg (Beaten)
65g Unsalted Butter (Melted)

The first thing you need to do is line a 12 cup muffin tray with paper cases. You could just grease it, but I find lining it safer! At the same time preheat the oven to 180C/350F/Gas 4.

In a large mixing bowl break up the buns into small pieces. Add the milk, apples, sugar, fruit and beaten egg, then get your hands in there and smush it all together. Add the melted butter and stir through with a wooden spoon to combine.

Spoon your mixture into the lined cups and press down firmly until completely filled. Really pack it in tightly! Bake in the centre of the oven for around 40 minutes, until golden brown and springy to the touch on top, then remove and leave to cool in the tray.

When the puddings are cool carefully remove from the tray and peel off the cases. Then get the kettle on, as they are finished!

Blueberry Spring Cleaning Cake

As you can imagine, with the amount of ingredients I regularly get through I often find myself with a few handfuls of this and that left over in the store cupboard. So this one was the result of a bit of a spring clean of what I had sitting around. Don't let that put you off though, as the result is quite the show stopper, with a beautifully soft and delicate crumb and deep, complex flavour. It went down a treat when I served it recently I suggest you give it a crack forthwith!

Prep time: 20 Mins

Baking time: 55-60 Mins

175g Unsalted Butter (Softened)

150g Caster Sugar

50g Light Muscovado Sugar

3 Large Eggs

1tsp Vanilla Extract

1tsp Lemon Extract

1tsp Orange Extract

75g Ground Almonds

150g Self Raising Flour

1/2tsp Baking Powder

2tbsp Milk

275g Fresh Blueberries

1-2tbsp Icing Sugar

Let's get baking! Preheat the oven the 180C/350F/Gas 4, grease a 20cm deep cake tin and line with baking paper. In a large mixing bowl cream together the butter and sugars, then beat in the eggs one at a time along with all three extracts. Add the ground almonds, then sift in the flour and baking powder. Pour in the milk and mix to a smooth, consistent batter. Fold through 200g of the blueberries, spoon into your prepared tin and even to the edges. Scatter over the rest of the blueberries and gently press each into the surface of the mixture. Bake in the centre of the oven for around an hour, until risen, deep golden on top and a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for around 15-20 minutes, then turn out onto a wire rack, peeling off the paper.

When the cake is cool dust liberally with icing sugar and you are ready to slice and serve. Boom, all finished!

Gluten Free Chocolate, Hazelnut and Coffee Cakes

I think I intended these to be solely chocolate cakes, but once I started adding more and more lovely loveliness I couldn't stop myself. You can find ground, toasted hazelnuts relatively easily these days but if you have trouble sourcing them from the supermarket then online is your best bet. The rest is relatively common fare, although try and get the best chocolate and cocoa powder you can. It'll make the world of difference!

Prep time: 20 Mins

Baking time: 40-45 Mins

175g Unsalted Butter (Softened)

225g Golden Caster Sugar

2 Large Eggs

1tsp Vanilla Extract

200g Ground, Roasted Hazelnuts

2tbsp Cocoa Powder

1tsp Baking Powder

1tbsp Black Coffee (Cooled)

For the Icing

80g Unsalted Butter

150g Dark Chocolate

A splurge of Golden Syrup

1/2tbsp of Brandy

Let's start shall we! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time, along with the vanilla extract. Mix through the ground hazelnuts, followed by the cocoa powder and baking powder. Finally add the coffee and mix to a smooth, consistent batter. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 40-45 mins, until a metal skewer comes out just sticky with crumbs when inserted into the middle of the baked sponge mixture.

When you are happy it has baked, remove from the oven and leave to cool completely in the tin. Once cool remove from the tin and leave on a board whilst you prepare the icing.

Speaking of which, melt together the butter and chocolate over a bain marie. As they start to melt add a little splurge of golden syrup and the brandy. Stir together until smooth and glossy, then remove from the heat and leave to cool slightly. Slice your baked sponge into slices or squares then generously top with the chocolate icing. Leave in a cool place to set and you are done!

White Chocolate Cake with Vanilla Bean Buttercream

This white chocolate cake is doozy. Soft and (yes I will say it) moist with a lovely deep caramel flavour, the addition of a buttercream infused with white chocolate and vanilla bean paste is not entirely necessary. But dammit why should that stop you! It's never stopped me...

Prep time: 25 Mins
Baking time: 50-55 Mins
For the Cake
175g Unsalted Butter
200g White Chocolate
175g Light Muscovado Sugar
3 Large Eggs (Beaten)
1tsp Vanilla Extract
125g Self Raising Flour
1/2tsp Baking Powder
100g Ground Almonds

For the Buttercream
85g Unsalted Butter (Softened)
200g Icing Sugar (Sifted)
100g White Chocolate (Melted)
1/2tsp Vanilla Paste

Let's begin. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep cake and line completely with baking paper. Melt together the butter and white chocolate, either over a bain marie or in the microwave (if you are confident with your timings). Stir together until smooth and silky, then set to one side to cool slightly.

In a large mixing bowl whisk together the sugar, eggs and vanilla extract for a good 30 seconds, then add the cooled melted chocolate and whisk again to combine. Sift in the flour and baking powder, fold through, then add the ground almonds and do the same until evenly combined. Spoon into your prepared tin, even to the edges and bake in the centre of the oven for around 50-55 minutes, until risen, golden brown on top and a metal skewer comes out slightly sticky with crumbs when inserted into the middle of the cake.

When you are happy the cake is baked remove from the oven and leave to cool for around 60 mins. Once the tin is cool until just warm remove the cake from the tin, peeling off the paper and leave to cool on a wire rack. The cake will sink a bit during cooling, but you'll be willing to take that hit after tasting it!

When the cake is cool you can prepare the buttercream. Cream together the butter and icing sugar, then add the chocolate along with the vanilla paste. Mix together until smooth, then spread all over your cake. Time to serve!