It's that time of year again everyone!

[kdramaqn@ottawa.place]

@ottaross Can I submit a Victoria sponge? I know that I will never be able to recreate the cake, this time , so instead I will take myself to La Maison Du Kouign Amann in Ottawa and buy myself a small version as a treat.

[ottaross@mastodon.social]

@KDramaQn maybe smear some marmalade in there and call it a Breton sponge.

[karlieeuh@mastodon.social]

@ottaross @skinnylatte Thank you for the link.
… I added the RSS feed to my recipe manger (Mela)

[katylou@mastodon.coffee]

@ottaross I think the prep time of 5 minutes greatly overestimates my skills

[kimlockhartga@beige.party]

@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!

[libraryandtea@ottawa.place]

@chiasm @ottaross marmalade is orange in the UK.

[ottaross@mastodon.social]

@LibraryAndTea @chiasm actually I buy a UK brand (Robertson's) of ginger marmalade that is my favourite. I think they also make a grapefruit version.

[libraryandtea@ottawa.place]

@ottaross @chiasm yes, there are varieties, but they will be referred to in a recipe as “flavour” marmalade. If it just says marmalade in a uk recipe, uk people will think orange. Just like it marmalade is offered at the breakfast table, it will be orange unless defined.

[ottaross@mastodon.social]

@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@mastodon.social]

@Katylou lol - I particularly like the 'stick it in the freezer and wait' parts, where I can refill my tea and have a seat.

[ottaross@mastodon.social]

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.

#EBTSC #cake #baking

[cakemix@mas.to]

@ottaross This is right up my alley.

[nearerandfarther@techhub.social]

@ottaross fun! Will join in. Recipe looks good, will probably make as is!

[monstreline@ottawa.place]

@ottaross I’m tempted to attempt this. Had planned a different bake to take to a neighbour tomorrow morning but you’re slowly convincing me to change my plan.
#EBTSC

[ottaross@mastodon.social]

@monstreline yay. You can do it!

[kimlockhartga@beige.party]

@ottaross unfortunately I am extremely allergic to almonds (will stop breathing) which kills me, because it's the best alternative flour for baking.

[ottaross@mastodon.social]

@kimlockhartga yikes, yeah not a great option.

[khyrie@sfba.social]

@ottaross WE ARE MAKING THE CAKE!!!!

Step 1: Beating the not-dry ingredients

#baking

[ottaross@mastodon.social]

@Khyrie yay! Welcome aboard!

[khyrie@sfba.social]

Batter all mixed up. Now spreading it into the tin.

#baking