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The Baker's Companion

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The Baker's Companion by Allyson Gofton
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13% of people buy The Baker's Companion and Magnolia Kitchen ~ Hardback ~ Bernadette Gee.

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Purchased on Mighty Ape

This book is complete. A fantastic array of recipes, advice, hints. I like the print. I like the photos. I like the size. I LOVE THIS BOOK. Thank you Allyson.

Description

A truly beautiful baking book, chock full of recipes and the accumulated know-how of Allyson Gofton. This is a book to be kept and treasured. There are more than 100 recipes for cakes, biscuits, pies, tarts, slices and brownies, quick bakes, puddings, pavlovas and meringues, bread and yeast baking, with how-tos and hints and tips throughout.

Want to know why your cakes are always too heavy? Why the bottom burns? Can you just melt the butter to save time when creaming it with sugar? When it all goes wrong, what can you do? What can you bake for a friend who can't eat gluten? Find the answers to all this and more in this book.

SAMPLE CONTENT

The cake has sunk, the muffins have peaked and are tough, or the mixture has curdled! What happened, and how can it be fixed?

CREAMED BUTTER AND SUGAR MIX SEPARATES WHEN EGGS ARE ADDED
The butter and sugar were not beaten well enough until light and creamy before the eggs were added. In addition, the eggs may have been too cold, were added too fast, or were not beaten in well enough after each addition.

Solution: Add a spoonful of the flour to bring the mixture back together and beat well. The cake will be okay, though it may be heavier in texture.

BAKED CAKE HAS SUNK IN THE MIDDLE
This can happen if the oven door was opened too early, too much or an incorrect balance

of raising agent was used, too little flour was added, the oven was too cool and the cake has not risen, or the oven was too hot thus appearing cooked when it wasn’t and resulting in not being cooked long enough. It can also happen if the cake tin was too small — if the recipe specifies a 20cm square tin, then do not use a 16cm round one.

Solution: Cut the centre out of the cake and create a ring cake. Crumble the cooled cake and make truffles or use to make trifle.

CAKE IS TOO HEAVY
Not enough leavening (baking powder or whipped egg whites) was used, or too much flour or overmixing, or too few eggs. Alternatively, the oven may have been too cool.

Solution: Serve warm with custard as a pudding, or drench in syrup and serve with fruit and whipped cream.

FRUIT HAS SUNK TO THE BOTTOM
Dried fruits may have been too sticky with sugar or, if washed, not dried thoroughly. Too much raising agent may have been used, or the batter was too soft and during baking the cake mixture was not able to hold the fruit, which ultimately sank.

Solution: Once cooked, invert the cake and surprise guests with fruit at the top. Next time, remember to wash and dry overly sticky fruit before adding to the cake batter.

CAKE BATTER HAS OVERFLOWED DURING BAKING
The baking tin was too small. The mixture should come no higher up the tin than halfway or just above so that it has room to rise (see page 38).

Solution: Cool the oven and clean immediately. Cut off any crusty pieces of cake to make the top of the cake level. Decorate as wished.

BOTTOM OF THE CAKE HAS BURNT
The cake tin’s material is too thin or too dark, or the cake has been baked too close to the bottom of the oven.

Solution: Trim away the dark base. If the cake is dry as a result, drench with syrup or ice and decorate as wished.

TOP OF THE CAKE HAS BURNT
The cake was baked too high in the oven, the oven was too hot or, if the mixture had large amounts of sugar, it was cooked at too high a temperature or for too long.

Solution: Trim off the top and turn upside down to have a level top to decorate. If the cake is dry as a result, drench with syrup.

RECIPE

FEIJOA AND COCONUT CAKE from The Baker's Companion
For lovers of feijoas, this fresh fruit cake is heavenly. Other tropical fruits such as mango, pineapple or banana can be substituted.

MAKES: 22–24cm cake
PREP TIME: 20 minutes
COOK TIME: 1 hour

TIP: If wishing to use thread coconut, you will need the same amount by weight, about 180–200 grams.

Ingredients
150 grams butter, softened – 1½ cups caster sugar – 4 eggs, at room temperature, separated – 2 cups self-raising flour – 1 teaspoon baking powder – 2 cups desiccated coconut – 1 cup peeled and well-chopped fresh or bottled feijoas – 1 cup milk or coconut milk

Icing
Icing sugar to dust – Grated rind of ½ lime or lemon

Method
Preheat the oven to 180 degree Celsius (160°C fan bake). Set the rack in the centre of the oven. Grease and line the base and sides of a 22–24cm round cake tin.

Beat the butter and sugar together until light and creamy. Add in the egg yolks, beating well until thick and creamy. Sift the flour and baking powder together and, using a metal spoon, fold into the creamed mixture with the coconut, feijoas and milk or coconut milk.

In a very clean bowl, whisk the egg whites until they form stiff peaks and, using the metal spoon, fold into the cake mixture. Turn into the prepared cake tin.

Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Stand in the tin for 10 minutes before turning out onto a cake rack to cool completely.

To serve, dust with icing sugar or cover with lime or lemon glacé icing and decorate with grated lime or lemon rind.

variations
Spice the cake up with a little freshly grated ginger or a teaspoon of ground ginger, nutmeg, mace, cloves or cardamom, or add the grated rind of a lime or lemon.



Author Biography

Allyson Gofton has been cooking for New Zealanders for nearly 30 years. She is known for her recipes and columns in magazines, her television appearances, radio slots and many personal appearances in the name of charity. She has also written more than 20 cookbooks, including her best-selling series of books Bake, Cook and Slow, as well as the popular Country Calendar Cookbook with Allyson Gofton and Country Calendar Homestead Baking. Allyson also wrote about her year in a small town in the south-west of France, in Recipes from My French Kitchen.

Release date NZ
April 2nd, 2019
Country of Publication
New Zealand
Imprint
Penguin Books (NZ)
Pages
320
Dimensions
219x260x27
ISBN-13
9780143773528
Product ID
28562000

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