Wednesday, 6 March 2019

Pancakes and cherry and marzipan cake

We made American style pancakes last night for Shrove Tuesday. We used maple syrup on some and lemon and sugar on others:
We made Ruby a 2" pancake with the dregs. Obviously she didn't have any toppings on hers!

The breadmaker bakes cakes. They can be a little pale on top as well as a little brown around the edges as that is where the element is. Either way, it cooks well and uses less electricity than the oven.

Yesterday I used another one of the recipes that came with it, cherry and marzipan. Fresh out the machine it looked like this:
Unwrapped and cooled like this:
Inside it looks like this. The dent in the bottom is the stub where the paddle would normally fit:
Due to having 3oz grated marzipan in it, I reduced the sugar by 1oz - it is still too sweet for us.


8 comments:

  1. The carrot cake and ginger cake recipe works really well. The madeira cake comes out a little too well done at the sides and a tad on the dry side, in my opinion. Haven't tried the cherry and marzipan yet.

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    1. I’ll have to try one of my normal cakes soon, see how they fare.

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  2. Thanks for sharing this. I am definitely trying a cake in my breadmaker.

    God bless.

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    1. Hope it works out. Sometimes it isn’t quite cooked in the middle so it gets put back on for 3-5 minutes then removed. Stand 10 minutes in the tin then take out.

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  3. I am Canadian... I don't understand what is meant by 'American style pancakes', please?

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    Replies
    1. British pancakes are similar to a French crepe, thin with a little brown patches. American style pancakes are a lot thicker, fluffier and form bubbles whilst cooking. I wouldn’t know if that is what American pancakes look like, just what my cookbook describes that style as.

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