It's that time of year again everyone!
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@ottaross I like the idea of making it quarterly seasonal. You might even throw a tart in occasionally, depending on, as you say, general interest. There are such wide regional differences.
My mom has a much better old-fashioned oven than I do, so I would like to try some things over there. I think this particular cake might be difficult for me, being gluten-free, though I have made sachertorte successfully, which is somewhat similar, though I had to make them individually and added ganache.
Anyway, I wish you much success!
@kimlockhartga yes, lots of great ideas swimming around.
The particular recipe I shared for this first event is *almost* gluten free! Could probably swap in an alternative flour (buckwheat?) pretty easily to join the almond flour. But there are many other variants too.
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@ottaross I think the prep time of 5 minutes greatly overestimates my skills
@Katylou lol - I particularly like the 'stick it in the freezer and wait' parts, where I can refill my tea and have a seat.
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In case you didn't click through on the link to the Guardian recipe, here's what the ingredients look like.
It's a UK recipe so US based bakers can take a moment to convert weights with your favourite search site (eg duckDuckGo).
For caster sugar just use regular granulated white sugar. Rather than $11 for vanilla pods today I decided I'll just use vanilla extract.
I'm using apricot jam instead of marmalade.
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In case you didn't click through on the link to the Guardian recipe, here's what the ingredients look like.
It's a UK recipe so US based bakers can take a moment to convert weights with your favourite search site (eg duckDuckGo).
For caster sugar just use regular granulated white sugar. Rather than $11 for vanilla pods today I decided I'll just use vanilla extract.
I'm using apricot jam instead of marmalade.
@ottaross This is right up my alley.
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It's that time of year again everyone! The third weekend of February is time for the…
First Annual "Everybody Bakes the Same Cake" event.
In 2025 there were zero participants… because it hadn't been started yet!
This year, there will probably be one participant, (Someone prove me wrong!)
We're making this Gateau Breton:
https://www.theguardian.com/food/2026/jan/23/breton-butter-cake-recipe-marmalade-helen-gohGet your ingredients, bake your #cake, cut corners and mess around at will.
Share your result with the tag #EBTSC
@ottaross fun! Will join in. Recipe looks good, will probably make as is!
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In case you didn't click through on the link to the Guardian recipe, here's what the ingredients look like.
It's a UK recipe so US based bakers can take a moment to convert weights with your favourite search site (eg duckDuckGo).
For caster sugar just use regular granulated white sugar. Rather than $11 for vanilla pods today I decided I'll just use vanilla extract.
I'm using apricot jam instead of marmalade.
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@monstreline yay. You can do it!
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@kimlockhartga yes, lots of great ideas swimming around.
The particular recipe I shared for this first event is *almost* gluten free! Could probably swap in an alternative flour (buckwheat?) pretty easily to join the almond flour. But there are many other variants too.
@ottaross unfortunately I am extremely allergic to almonds (will stop breathing) which kills me, because it's the best alternative flour for baking.
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@ottaross unfortunately I am extremely allergic to almonds (will stop breathing) which kills me, because it's the best alternative flour for baking.
@kimlockhartga yikes, yeah not a great option.
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It's that time of year again everyone! The third weekend of February is time for the…
First Annual "Everybody Bakes the Same Cake" event.
In 2025 there were zero participants… because it hadn't been started yet!
This year, there will probably be one participant, (Someone prove me wrong!)
We're making this Gateau Breton:
https://www.theguardian.com/food/2026/jan/23/breton-butter-cake-recipe-marmalade-helen-gohGet your ingredients, bake your #cake, cut corners and mess around at will.
Share your result with the tag #EBTSC
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@Khyrie yay! Welcome aboard!
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It's that time of year again everyone! The third weekend of February is time for the…
First Annual "Everybody Bakes the Same Cake" event.
In 2025 there were zero participants… because it hadn't been started yet!
This year, there will probably be one participant, (Someone prove me wrong!)
We're making this Gateau Breton:
https://www.theguardian.com/food/2026/jan/23/breton-butter-cake-recipe-marmalade-helen-gohGet your ingredients, bake your #cake, cut corners and mess around at will.
Share your result with the tag #EBTSC
@ottaross can I join a day late?
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@ottaross can I join a day late?
@mathsciwhy sure, it's vaguely intentioned toward the weekend (sat & sun) but if it drifts into earlier next week, all the benefits still apply.
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@ottaross alas, not enough notice for me this year, but maybe next
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The cake is cooling!
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The cake is cooling!
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It's that time of year again everyone! The third weekend of February is time for the…
First Annual "Everybody Bakes the Same Cake" event.
In 2025 there were zero participants… because it hadn't been started yet!
This year, there will probably be one participant, (Someone prove me wrong!)
We're making this Gateau Breton:
https://www.theguardian.com/food/2026/jan/23/breton-butter-cake-recipe-marmalade-helen-gohGet your ingredients, bake your #cake, cut corners and mess around at will.
Share your result with the tag #EBTSC
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@xnor I know, eh?! That part was very optimistic. Maybe if you have a sous chef underling to do the prep work it's possible.
Nice result!
sweet, salty, taste of caramel. 