At this point in the show, I’m sad every time someone leaves. It’s been just over a month, I’ve gotten to know ’em and I’ve gotten to love ’em.
Particularly Ugne, a badass baker and bodybuilder who brought amazing things to the table every time. That teacup made with a balloon and melted chocolate that one time? Inspired.
Highlights from this weeks show..
- Alvin making the simplest god damn cake known to man and getting away without a single comment on it, despite Ian’s beautiful flower-covered creation being dubbed “a bit simple” by the Hollywood.
- Nadiya getting all emotional about how proud her family was going to be and how proud she was of herself. I won’t lie to you guys, tears were shed.
- The bakers trying to knead a dough that was essentially liquid. This serves as a reminder of why I’ve gone for a sugar-free cake this week..
OK, so, about that sugar-free cake. I think I’ve really cheated this week.
It’s the first time I’ve cheated, and it’s only because I was stranded at my Nan’s house which has limited access to anything even remotely sugar-free (ever tried to find molasses in a village? Yeah, good luck with that).
I haven’t actually used actual refined sugar, but the key ingredient here is most definitely made of the stuff. I mean this is just a half cheat, right? It’s still a syrup. It’s just not an all-natural syrup, you know?
I’m trying here, cut me some slack.
The syrup I have used, though, is the most. autumnal. thing. ever. I found it right at the back of a kitchen drawer here. (Sidenote: is it just my Grandparents that seem to have stockpiled enough canned food to last a decade? The stuff you find in those drawers, man!).
It went out of date in 2012 but really, it’s just sugar and spices, what could go wrong? Pretty much nothing.
I was using this Martha Stewart recipe as a really rough guide. When I say “really rough”, I say it because I substituted most of the ingredients and altered the majority of measurements. It was really just there for comfort, you know?
I wanted to make it look really special, this is my first autumn bake after all. So I took to Pinterest in search of inspiration (my autumn Pinterest board is my new bible, fact).
I decided pretty quickly that dried orange slices would be f***ing perfect and followed these instructions the night before making the cake. They were still a little sticky, but they looked the part.
Making a cake without any actual sugar was interesting.. particularly trying to cream butter and syrup.. maybe I should have done it differently. I was super happy with the batter when it went in the oven though.
It took a gazillion times longer in the oven than the recipe stated because I was using a deep, round cake tin as opposed to a relatively shallow square one. But, my god, the smell! It was amazing, officially the most perfect bake to get us all into the autumn spirit.
I was super happy with how it (eventually) came out. I decorated with some cream cheese and maple syrup frosting and those badass little dried orange slices.
What do you think, gang? Can you forgive me for my small (and totally necessary) cheat? Did I pass this week?
If you want to check out some proper free-from baking from people who aren’t stranded cheaters like me, you’ll be glad to know the guys and girls at Pure have a few awesome recipes for you to take a look at – the video kind! Check em out, there’s a whole playlist.
This post was supported by Pure Dairy Free, thanks for supporting the brands that help me do my thing!