I mentioned in a recent post that over the last year I have tried various incarnations of the Bakewell tart. It started with me trying a recipe from Marsha’s Baking Addition for Bakewell tart muffins. A delicious combination of light sponge with raspberry jam in the centre, topped with icing and cherry with a not too overpowering almond flavour. Not only did I enjoy these at home but we also sold them at Lynwood & Co for a period of time. Although they went down well with the customers, they were a bit of a faff to make on a regular basis, given the time restrictions in the kitchen.
I knew the Bakewell flavour was popular so my next incarnation of the Bakewell was a Bakewell traybake. I tried an Allrecipe recipe first but although the flavour was good, the rise was not as good as it could have been. If I recall correctly, the cake did not have enough flour/raising agent (sponge was made largely of ground almonds). I wanted to make a traybake with a shortcrust pastry base with jam, almond sponge and icing layers (topped with toasted almonds and glace cherries), so I found a similar recipe to the Allrecipe one but with more flour/raising agent from Marsha’s Baking Addition. The result was excellent and the traybake was very well received at the cafe. So much so that after a few such traybakes at Lynwood & Co, it became so popular that I could not keep up with the bake and I had to go back to the drawing board again. It is not that a Bakewell traybake is difficult in itself, it is just that it is more difficult to make in large quantities i.e. a large single sheet of shortcrust pastry, which needs to be chilled, rolled, chilled, blind baked etc. before completing the rest of the bake. In a larger kitchen with more prep chefs, this would have been possible, but as the main prep chef at the time it proved quite difficult to do when I had the Lynwood signature bakes to complete as well.
I tried a couple of almond and cherry cakes after the Bakewell traybake and although they were still quite popular, they were never quite as delectable as the first two incarnations of the Bakewell.
My last attempt at Bakewell at Lynwood & Co was in March of this year, when I tried Bakewell biscuits. Although my bake resulted in the largest biscuits known to all people kind (okay, a hefty exaggeration) they were very delicious indeed. The only problem with the bake (and a significant one at that) was that they were not too popular with the customers. What we discovered through trial and error is that the preferred choice of biscuit at Lynwood & Co is the triple or quadruple chocolate cookie, which my colleague Shemaine first baked.
Not put off entirely, but possibly for some months, my next Bakewell attempt was in August of this year. Armed with a trusty BBC Good Food recipe, I made a cherry Bakewell cake. Two light sponge cakes, separated by a cherry jam layer, topped with icing, toasted flaked almonds and glace cherries. A culinary triumph even if I say so myself (so much so that the image of this bake adorns this post).
I am not sure if or when there will be another Bakewell bake, but given the evidence above I am sure that I will give the Bakewell another go in the not too distant future.