During the early years of gluten free baking experimentation I was frequently curtailed by lack of funding. By choosing to go to university I’d cut our household income in half, and it seemed a bit like taking the piss to spend too large a proportion of the tiny amount left over on cake ingredients. For cakes that might not even work out that well.
I was also curtailed by time. I set myself the target of a First, and I’m proud to say I earned it. However, that involved sacrificing just about everything else in my life in order to study. When I signed up it was 22 years since I’d last been in the education system…I had to work for those marks! So, that meant that most of the baking done during the study years was within the confines of the summer break.
All of this meant that progress was a bit stop/start but whenever I could I was being brave and getting stuck in – trying out new things, learning and improving techniques.
Getting chocolate cake right was high on the list of priorities. This Black Forest Gateau was for Barn’s 2011 birthday. Given that my husband’s such a fan of the 70s (I know! Bizarre or what?!), I decided to do a 70s style menu…prawn cocktail, steak ‘n’ chips plus the gateau.
There’s some whacking great bubble holes in that beast, but I was really getting there with the general flavour and texture.