It’s that time of year again, GBBO is back. We were initially worried that the new series would be different and it wouldn’t be the same, but after week one it’s safe to say we miss Mary B, but the wonderful Noel Fielding makes up for all the sadness and it’s honestly not that different.
The tent is the same, Paul is the same, the challenges are the same, the whole show is pretty much the same. The only difference besides the obvious is the lack of historical knowledge and activities from Mel and Sue, which we will sadly miss and the annoying adverts that interrupt the show every 15 minutes (although they do allow tea breaks and a few seconds to calm down from all the tense moments in the tent).
The first challenge of the show was a ‘fruity’ cake, and although the name ‘fruity’ cake got very annoying throughout the challenge, we chose this challenge for this weeks bake along. Because who doesn’t love a good cake with fruit in (fresh fruit, not the rich christmas/wedding one nobody really likes).
For this bake we decided to do a bundt cake, mainly because we wanted to use a new bundt tin we haven’t used yet, but also because we wanted a filling, and we thought this was a fun idea rather than a sandwich cake.
The flavours we chose for this cake were raspberry, mango and peach – peaches are in season and great this time of year, so we kept it seasonal and summery, just in time for the wonderful sunny weather (aka rain).
We baked a madeira type sponge, with a hint of lemon and some raspberries in our bundt tin, then trimmed the top (/the bottom when the correct way up) and scooped out a little well from the cake to fill with a fresh, fruity mascarpone filling.
We then used the offcuts to create a little seal for the filling, this way when you slice into the bundt cake there is a filling running through the middle of the cake.
- 350g butter
- 350g caster sugar
- 5 eggs
- 500g self raising flour
- 5 tbsp milk
- zest & juice or 1 lemon
- 50g raspberries
- 100g sugar
- 100ml water
- 250g mascarpone
- 2 tbsp icing sugar
- 1 peach, chopped
- 1/2 mango, chopped
- 50g raspberries, halved
- Cream together the butter and sugar until light and fluffy.
- Add in one egg at a time, whisking until incorporated.
- Once all of the eggs have been combined, add in half of the flour and mix well. Then add the milk and lemon juice and mix again.
- Add the rest of the flour and the zest and mix for 1-2 minutes until you have a well combined, smooth mixture.
- Pour into a greased bundt tin, and bake at 180 degrees for 40-45 minutes, or until a skewer comes out clean.
- Mix together the mascarpone and icing sugar.
- Fold through the raspberries, mango and peach.
- Once the cake is cooked and cooled with it upside down, slice the domed, risen 'bottom' of the cake. Scoop out some cake to create a hollow middle.
- Fill the hollowed out section with the filling and then place a thin slice of the sliced off 'bottom' to seal the filling inside the cake.
- Turn the right way up.
- Place the sugar and water in a pan on a medium heat until the sugar has all dissolved and the syrup is boiling.
- Brush over the cake to make the cake extra moist, dust with a little icing sugar (optional) and serve.