Project 'Don't bake anything else made with chocolate' is going well. Admittedly, I've only baked once since I made the pledge, but it wasn't with chocolate, so I consider that a success.
In the midst of moving house, surrounded by cardboard boxes, baking was a little piece of heaven in a cake tin this weekend. I intended to bake a cake using apples, but I found I had already packed all of my recipe books that contained such a gem. So the apple cake must wait for another time - although, I won't need a book, as the lovely Camilla at Fab Food 4 All has entrusted me with her favourite apple cake recipe by her mum, which sounds delish.
Instead, inspired by Steve's mum's home-grown raspberries, I went for a sort-of Bakewell tart. I even made the pastry case myself - although I have to admit to the biggest failing seen on the Great British Bake Off #GGBO - a soggy bottom *weep*. However, I blame the recipe. I intended to blind bake the pastry, before adding the jam and frangipane, but the recipe advised to bake it all at once. I should have followed by instincts - rookie mistake.
I would write out the recipe here, but I have packed it already. It included shortcrust pastry, raspberry jam, a simple frangipane mix, topped off with fresh raspberries. I wanted to drizzle icing on top once it was baked, but Steve said no. Boo.