Here I was hoping that the "distaster" label in this blog would be underpopulated but it would appear not. This weekend I went to visit a friend of mine to see her 16 week old baby for the first time. I decided to bake my foolproof Raspberry Bakewell Cake and it turned out just a bit too squidy in the middle.
I've no idea why. I did use normal flour instead of gluten free. I've come to the conclusion that I no longer know how to judge when something is cooked when made with normal flour. Before you ask - I did insert a skewer into the middle and it came out clean. I also pressed down with my finger and it sprang back]. It tasted great but wasn't just so.
To change the subject.......... I've just discovered that Jamie Oliver has these "cafes" called Recipease where you can book a session to learn how to cook something and then eat it. What a fab idea! I like the idea of learning "knife skills" and how to make fresh pasta. What a pity that Anthony is allergic to gluten - as that session would be my first choice. A session would also make a great gift.
Photos courtesy of : Flickr.com - creative commons - recipease search
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