Celebrating the return of The Great British Bake Off

ON YOUR MARKS, GET SET…

Cake makers, pudding perfectionists and dessert lovers, rejoice - GBBO is back!

There are few things that we love better than settling down on the sofa on a Tuesday night with one of our homemade desserts (admittedly, they’re not quite as professional as the ones we see on the TV) and watching The Great British Bake Off.

It’s a very British classic that crosses generations. We think it’s brilliant that everyone, no matter their age, can all sit down and enjoy the show together. If you’re as excited as we are, you can even take a peek at Season 11’s teaser trailer here.

So, to celebrate the show’s return for 2020 (even a global pandemic couldn’t put a stop to it!), we’ve put together a round-up of a few of our favourite moments from the show.

Then, for all of our fellow home bakers out there, we’ll be sharing our decadent tiramisu recipe with you. We think it makes the perfect, indulgent treat to tuck into while you watch your favourite show - plus, you get extra bragging points for being able to say that it’s all homemade. Who knows, you might even be tempted to apply to be on next year’s show.

After 10 years, Bake Off has created it’s a fair share of iconic moments. After much deliberation, we’ve narrowed it down to our top two favourites. Have a read below of our most memorable moments in the show.

1. Nadiya’s winner's speech

When Nadiya Hussain won series six of the Bake Off, we don’t think that there was a dry eye in the house. Throughout the series, she was always making us chuckle with her super-readable facial expressions, her caring and bubbly personality, and her obvious love of baking.

For the series finale, over 15 million people tuned in. And her victory speech absolutely stole the show. Her message was one of self-worth, self-belief and wonderful heartfelt positivity.

She said: “I'm never going to put boundaries on myself ever again. I'm never going to say I can't do it. I'm never going to say 'maybe'. I'm never going to say, 'I don't think I can.' I can and I will.”

It’s no surprise that Nadiya’s baking career has completely taken off since the show, and she has now published numerous cookbooks, as well as appearing as a host and judge on several popular cooking shows.

2. Steven’s baker’s lunch

We all love an illusion cake. It’s one of the most popular challenges on the show and, since it appears in the first week or two of the show, it’s a great way for us to gauge the creativity, skill and personality of the contestants.

Illusion cakes have ranged from watermelons and sushi bowls, to books and chopping boards, but our favourite has to be this authentic baker’s lunch. This knockout cake was made by Steven Carter-Bailey, who made it right the way through to the series eight final.

This chocolate sponge cake was disguised as a classic BLT sandwich, and the judges were blown away. So much so, that he was awarded the first-star baker title of series eight.

Do you agree with our list? Or do you think that there’s another key, laugh-out-loud or heartfelt moment that we’ve missed? Either way, get in touch with us on our social media - we’d love to hear from you.

Now that we’ve all taken a little trip down Bake Off memory lane, it’s time to get prepping for the upcoming launch episode for Season 11. For us, that can only mean one thing - get your apron on, it’s time to get baking.

This recipe was created by last year’s finalist Alice Fevronia. Throughout the series, Alice was a fun, bubbly and lively character, not to mention an extremely creative baker. Every single week, we always looked forward to seeing what mouth-watering creations she’d come up with. The recipe comes from the Bake Off website, which provides a fantastic hub of recipes and tips from the show’s contestants and judges. We’d recommend having a scroll through their recipe banks to any fan of the programme.

This tiramisu bombe combines the classic flavours of coffee with pistachio, alongside soft and rich mascarpone. It’s a silky smooth, light-as-air take on this classic Italian dessert.

Alice’s Pistachio Tiramisu Bombe

Equipment:

• 15cm, 18cm, 20cm sandwich tins, base-lined with baking paper
• 20cm/2-litre pudding basin, lined with cling film
• 23 x 33cm Swiss roll tin lined with baking paper
• Sugar thermometer
• 15mm silicone hemisphere mould
• 2 heatproof glass bowls (16cm and 14cm diameters), wrapped in cling film
• Large piping bag fitted with a 1cm plain nozzle
• Small baking tray lined with baking paper

 

Ingredients:

For the sponge:

• Eggs, 6 large
• Caster sugar, 200g
• Plain flour, 120g
• Cornflour, 1 tbsp
• Baking powder, ½ tsp
• Strong espresso coffee, 200ml

For the mascarpone mixture:

• Platinum-grade gelatine, 4 sheets
• Egg yolks, 6
• Granulated sugar, 160g
• Mascarpone, 375g
• Dark rum, 3 tbsp
• Double cream, 600ml

For the pistachio praline:

• Pistachio kernels, 50g
• Caster sugar, 100g

For the pistachio parfait:

• Platinum-grade gelatine, 2 sheets
• Double cream, 125g
• Egg yolks, 3 large
• Caster sugar, 35g
• Green food colouring
• For the chocolate mousse:
• Double cream, 225ml
• Strong espresso coffee, 1 tbsp
• 70% Dark chocolate, 140g, finely chopped
• Platinum-grade gelatine, 3 sheets
• Egg yolks, 4 large
• Caster sugar, 100g

To decorate:

• 70% Dark chocolate, 150g, finely chopped
• Cocoa powder, 1 tbsp, to dust
• Edible gold glitter
  
  

Method

1. Firstly, make the sponge. Heat the oven to 200°C. Whisk together the eggs and sugar with an electric whisk until pale, thick and the mixture leaves a ribbon trail when you lift the whisk. Sift over the flour, cornflour and baking powder and fold in using a large metal spoon.
2. Divide the mixture proportionately between the sandwich tins and Swiss roll tin and bake for about 12–13 minutes, until golden brown. Leave to cool for 5 minutes, then turn out onto baking paper and remove the paper from the undersides of the sponges.
3. Cut the rectangular sponge into five or six 9 x 12cm rectangles and arrange around the inside of the pudding basin. Fill any gaps with triangles of sponge. Still using the sponge rectangle, cut a small circle to fit the base of the bowl, ensuring there are no gaps. Brush the sponge all over with coffee. Set aside while you make the mascarpone mixture.
4. For the mascarpone layer, place the gelatine in a bowl with 6 tablespoons of water and set aside. Whisk the egg yolks in a stand mixer until pale. Place the sugar and 45ml of water in a small pan and heat gently until the sugar dissolves, then increase the heat and cook, without stirring, until it reaches 120°C on a sugar thermometer. Remove the gelatine from the water, shake off the excess and add to the syrup. With the whisk running on medium speed, gradually pour the sugar syrup onto the egg and whisk until it is fluffy and turns cold.
5. Whisk together the mascarpone and rum in a large bowl using a hand-held electric whisk, to stiff peaks. Transfer to a separate bowl and then whisk the cream to stiff peaks. Fold the two creamy mixtures together to combine. Add the egg-yolk mixture and fold together with a metal spoon to a piping consistency. Pour one third of the mixture into the sponge-lined bowl. Top with the 15cm sponge and brush with a little coffee. Chill to set. Place the remaining mascarpone in the piping bag and chill in the fridge while you make the pistachio praline.
6. Blitz the pistachios briefly in a processor so that the pieces are still fairly big. Spread out the nuts onto the small, lined baking tray. Heat the sugar in a pan over medium heat, without stirring, until it has dissolved, then increase the heat and cook until it turns a golden brown. Pour the caramelised sugar over the pistachios. Leave to cool and set, then blitz again to a fine powder.
7. For the pistachio parfait, place the gelatine in a bowl with 4 tablespoons of cold water and leave to soften. Whisk the cream in a separate small bowl until thick. Set aside.
8. Place the egg yolks and sugar in a further small bowl and place over a pan of simmering water. Using a hand-held electric whisk, whisk the yolks over the heat until the mixture reaches 65°C on the sugar thermometer. Remove the gelatine from the water, shaking off the excess, and add to the egg-yolk mixture, whisking to dissolve. Fold together the egg-yolk mixture, the pistachio praline and the whipped cream, and add a little green food colouring. Remove the pudding basin from the fridge and pour in the mixture. Top with the 18cm sponge and brush with a little coffee. Chill for at least 30 minutes to set.
9. Make the chocolate mousse. Pour 75ml of the cream into a small pan and heat gently to just below boiling. Remove from the heat and add the coffee and chocolate. Leave for 5 minutes, then stir until smooth. Place the gelatine in a bowl with 4 tablespoons of water and leave to soften until needed.
10. Whisk the remaining cream in a small bowl until thickened. Place the egg yolks and sugar in a small mixing bowl and place over a pan of simmering water. Using a hand-held electric whisk, whisk over the heat until the mixture reaches 65°C on the sugar thermometer. Remove the gelatine from the water, shaking off the excess, and add to the egg-yolk mixture, whisking to dissolve. Fold together the egg-yolk mixture, chocolate and whipped cream, then remove the pudding basin from the fridge and pour-over. Top with the 20cm sponge and brush with more coffee. Chill to set for at least 4 hours.
11. Meanwhile, make the decoration. Melt the chocolate in a small bowl over a pan of gently simmering water. Allow to cool for 10 minutes to a thick, pouring consistency.
12. Pour some of the chocolate into the silicone sphere mould, filling 3 of the hollows. Run a scraper or the flat side of a knife over the top to level off the hemispheres. Then, invert the cling-film covered bowls and drizzle the chocolate over each, allowing it to drip thickly down the sides to create two cupped flower shapes. Chill everything to set, then remove the chocolate cups from the bowls and cling film and pop out the hemispheres.
13. When you’re ready to serve the dessert, invert the pudding bowl onto a serving plate, remove the bowl and peel away the cling-film lining. Pipe the remaining mascarpone mixture all over, then sprinkle with cocoa powder. Place the larger chocolate cup decoration on top, and the smaller cup inside it. Then, place the three hemispheres, flat-sides downwards, in the base of the smaller cup. Dust the decorations with edible gold glitter.

What we love about this particular recipe is that, although it certainly looks and tastes like a real showstopper, it’s actually super straight forward. It may be a bit of a challenge, but if you carefully follow these steps, you’ll be able to whip up an absolutely stunning dessert. You can even get the kids involved by having them help out with the sponge and, of course, the decorating.

The key ingredient that will really make this recipe come alive is the shot of coffee. It’s no secret that every good tiramisu requires good quality, strong and aromatic coffee. If you’re looking for a coffee brand that will take your bakes to the next level, allow us to introduce you to our partner, Black Insomnia.

Black Insomnia is a speciality coffee roastery that prides itself on its rather magnificent claim of making "The World's Strongest Coffee".

Black Insomnia Coffee Beans are designed to be strong yet smooth, providing drinkers with a robust flavour, a velvety body, and a rich dark chocolate aftertaste. These artisan beans have been carefully roasted in small batches, using traditional Italian methods. Visit www.blackinsomnia.co.uk, use our special code SW10 and get 10% off on your next purchase.

So, now that you’ve got your coffee, all that’s left to do is find you a brewer. We’re all about providing a helping hand to homebrewers (and bakers), and our Smarter Coffee is the perfect piece of kit to make this step of the recipe a piece of cake.

With the Smarter Coffee, brewing a batch of perfectly made coffee has never been easier. With a few taps on your phone, you can set the Coffee machine to prepare a fresh coffee, exactly as you like it. The innovative gadget provides you with full flexibility at your fingertips - allowing you to determine your grind size, strength and temperature with ease.

What’s more, you can even sync up the Smarter Coffee to your home voice activation devices. This way, whenever you fancy a coffee, all you need to do is ask. In prep for your bout of Bake Off-inspired home baking, have a browse through our Smarter online store, and treat yourself to some new kitchen technology.