Photo Taking and Baking

As I continue to procstibake – thinking about what to bake, then actually bake something completely different – the world continues to turn and move. So we should move with it.

In my vain effort to inspire, challenge and develop myself and my skills, I took myself off for a days’ workshop on food photography, this was being run by the lovely Jane at ‘Love your Lens’.

Now anyone can take a photo.  But not everyone can tell a story from the it, build and fill it, style it and yes, add the odd filter or two. It sounds so simple. Bringing that to a reality is a little less simple. Imagine a slice of lemon tart, are you sitting in the garden?  Eating on the patio table, in sunshine, with a napkin, a cup of tea, fork or spoon? And then try and put all that into a photo. Sounds easy enough. We’ll yes and indeed no.  Finding the right props then becomes a challenge, what goes with what and where does it go. It can get so confusing and time-consuming.  Time that we don’t always have.  Something I know I struggle with.

Making small changes as we go, to get the right frame and shot. Can you over think a photo? Possibly. Does the cake dictate the props or do the props dictate the cake? I guess its down to what you have at hand.

Our venue host for the day Nikki (@NikkiHillApothcary on Instagram who blends some amazing teas – amongst other amazing things – including a wonderful White Peony Tea!!!) was trying to take a photo of some granola, after 40 minutes she was still going, so much faffing.  Good faffing though, as the setting of the photo is so important. I haven’t even started on flat lays, light, white or dark boards and camera settings, ISO and aperture! It really is a minefield, one that with careful consideration, can be easily navigated. Time and patience will only tell, time to improve, time to set the scene. Have I captured it my latest photo. I will leave that to your careful consideration.

At least, for now I have come away from ‘auto’.

It was a great day, especially when i’ve saved up for the lovely, new, all singing-all-dancing camera 😀

And now for cake……

As this weeks sun disappears, Gluten Free Rhubarb, Orange and Gin Layer Cake.

In 3 parts – roasted fruit, cake making and fool making.

Pre heat the oven to gas 4! 180c! 165c fan, line 2×7” cake tins with greaseproof.

  • 1 orange
  • 3 sticks rhubarb
  • 50ml gin – I used Tiger Gin
  • 4 eggs
  • 200ml vegetable oil
  • 200g gluten free self raising flour
  • 150g caster sugar
  • 50g light brown sugar
  • 1 teaspoon ginger
  • 300ml whipping cream
  • 150g low or no fat yoghurt
  • 20g icing sugar

Firstly zest the orange and set aside.

Then remove the skin from the orange and cut the orange into segments. Squeeze the juice from what is left of the orange and reserve this. Cut one stick of rhubarb in half – trim the end and cut into 2 pieces. Cut these 2 pieces into 4 long pieces and place these with orange segments and 10ml of Tiger Gin, onto a baking tray and roast for about 10 minutes. Remove from the oven and leave to cool.

Take the remaining rhubarb stalks, trim top and bottoms and chop into bite size pieces, place into a small saucepan, with 20ml gin, and additional tablespoon of caster sugar and half of the orange peel. Cover the saucepan and cook gently over a medium heat until the rhubarb is soft, this could take 5 – 10 minutes. Leave to cool in the saucepan for use later in the fool.

Whilst the fruit is cooling, time to make the cake.

Place the eggs, gluten free flour, Caster and brown sugars, orange zest and half the orange juice, vegetable oil, ginger into a large mixing bowl (I used my table top mixer with a whisk attachment) and whisk for about 4/5 minutes until fully combined, light and fluffy. Equally pour the batter into the 2 tins and bake for about 30-35 minutes. Or until an inserted skewer comes out clean. Remove from the oven and allow to cool. Before removing from the tins.

When the cake has cooled, you can make the fool. Alternatively you could make the fool, when the cake is in the oven and leave the fool in the fridge until the cake is cold.

Using your whisk (table top or hand-held), whisk the cream, yoghurt, 20ml gin, icing sugar until light, stiff and fluffy. Stir into this the stewed rhubarb.

Cut each cake through the middle, horizontally, so that you have 4 slices of cake. Place the first slice of cake onto your cake stand and cover with rhubarb fool, take the next slice of cake and repeat. Covering the top layer with fool and then the sides to finish. Decorate with the remaining roasted pieces of rhubarb and orange.

Sit comfortable with a cup of tea or a Tiger Gin and Tonic

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Gluten Free Paradise Slice

And not a soggy bottom in sight.

I seem to be getting through my list of bakes to convert to gluten free. There was the chocolate mini rolls last year, thanks to the new series of The Great British Bake Off.

Then there was the creation of the gluten free ‘double decker’ bar… home-made nougat….ummmm 😀

Now, the gluten free Paradise Slice. But without the coconut….it’s not my favourite. Currently found in a local high street coffee chain

This is a 2 part bake, so line a small cake tin (26x16x3cm) with greaseproof paper and Preheat the oven to Gas 4, 180c, 160c fan.

For the shortbread;

– 75g soft butter

– 40g caster sugar

– 80g rice flour

– 40g cornflour

Beat the butter and sugar until, light and fluffy. Sieve the two flours together onto the butter and mix until fully combined and bring together to form a dough.

Now this is a small amount of shortbread and I found it easier to roll this out, to the size of the tin, but placing the dough onto the greaseproof, covering with cling film and the rolling out to fit the size of the tin. Remove the cling film before baking, then bake the shortbread for 10 minutes. Remove from the oven and cool completely before spreading the jam.

For the next bit;

150g Raspberry jam (or other dependent on taste)

90g soft butter

90g caster sugar

2 eggs

60g ground almonds

30g gluten free oats

90g dried fruit

40g halved glacé cherries

1 teaspoon almond essence

Once you have spread your jam, beat the butter and the sugar until light and fluffy, beat in the eggs one at a time, mix in the almonds, oats, rice flour and essence, then stir in the dried fruit and glacé cherries. Pour onto the jam, shortbread and bake for 25 – 30 minutes. There should be a light bronzed top. Allow to completely cool in the tin before removing and slicing – as 9 big slices or 18 bite size pieces.