I actually did not want to blog about this. But then, I posted a photo on Facebook, I figured it is rude to not show the complete story. As you can see from the title, this one does not have a happy ending as well. Brace yourself.
I suppose you can say that I am getting more and more addicted to baking cakes, judging by the fact that I am
baking trying to bake a cake for the second consecutive weekend. The fact is, this is actually another clearing the fridge activity. I am going to move houses, and I really don’t want to move that many things. Especially the foodstuff. I would very much prefer to consume whatever food I have here rather than bringing them over to the new place. New place equals new noms, there is no place for old food there.
I still have half a jar of the blueberry jam and half a block of Parmesan cheese left, and I thought it would be a good idea to bake a blueberry cheesecake out of them. So, blueberry cheesecake it is.
I know, I know, all those cheesecake recipes call for cream cheese to be used. But I ain’t got no cream cheese, so screw that shit. I’ll do whatever I want, use grated Parmesan and just pray for the best.
When I was going to prepare the batter, I also realized that I only have less than a fifth of the wholemeal flour left, about 150g if you ask me to estimate. I also only have 1 egg left, and I also only have about 100g of butter left. So they all went into the cake batter. Perfect.
I was watching some videos last night about Jamie Oliver’s The Big Feastival where he got all his Food Tube personalities to do live open air cooking demonstration. I watched Cupcake Jemma make Oats and Dates Muffin and thought it was a pretty good and healthy idea to put oats in my cake as well. Of all the Food Tube personalities, I love Gennaro and Cupcake Jemma the most.
So in went the oats to the batter. Just to hoodwink myself that my cake is healthy food if nothing else.
Here’s my agak-agak (approximate) recipe..
- About 150g wholemeal flour
- About 100g butter
- 1 egg
- About 100g grated Parmesan cheese
- Half a jar of St Dalfour blueberry jam
- About 50g of caster sugar – I planned to have the blueberry jam provide most of the sweetness, and the less sugar the better
- About 100g of organic instant oats
- A cup of warm water – because Jemma used it, and because I had no milk
- Grate the Parmesan cheese.
- Prepare the loaf pan by oiling the surface with butter. Be generous with the oiling, else the cake will stick when baking!
- Mix the flour, butter, egg, caster sugar, oats and warm water into large mixing bowl and whisk for 10 minutes, or until the batter is thick and fluffy.
- Add the grated cheese and blueberry jam into the batter and whisk again until the the cheese and jam seems properly diluted.
When I was staring at the blue-purple hybrid colored batter, I belatedly recalled that blueberry cheesecake does not look like what I imagined.
A blueberry cheesecake is a cheesecake with blueberry topping. It is not a blueberry infused cheesecake. Oh dear…
By the way, when searching for this blueberry cheesecake photo, I discovered another cooking blog. Doesn’t seem to have any comments, not sure whether the blog is well known or not, but some of the recipes there are pretty neat and I might try some of them out. If you are into cooking you might want to check it out. Say hello to Sek Pau Mei? 😀 .
Okay back to my own cake…
- Pour the batter into the loaf pan, and whack it into the oven. 170 degrees Celsius.
I think I made too much batter. It filled up the whole loaf pan. When the hour was up, the cake looked alright. But when I poked a fork into the cake, I get some liquid stuck onto the fork. This meant the cake is not done yet. So I set the oven for another 10 minutes. And then another 10 minutes. And then another 10 minutes. And still my cake is liquid-y on the inside. The crust was beginning to emit the burnt smell. I figured something must be wrong. Time to turn off the oven, get the cake out and perform autopsy.
As you can see, my cake turned out to be a pile of oatmeal inside a charred crust. The crust is not edible anymore, too charred, too hard and too bitter to consume, and it is a surefire way to cancer.
This isn’t going to work out into what I want it to be, is it?
At this point of time, I’m not sure what to do to salvage the cake, so I did the only sensible thing that I can think of. The lump of oatmeal seems pretty edible to me, and it is actually emitting a decent fragrance. I dug the lump of oatmeal out, whatever that’s available to dig. There’s not very many of it, just enough portion to make my Sunday brunch. The rest of the corpse had to go to the bin, unfortunately.
Well, let’s look on the positives. I learned a few things here:
- A noob should do what a noob should do, and that is to refer to specific recipes when it comes to baking. Don’t overestimate yourself.
- I guess I made the cake too thick and used the wrong temperature setting. Refer to point #1.
- The lump of oatmeal actually tasted pretty awesome. I think if I get it right, I would have a decent cake.
Still, I am rather depressed. I was actually hoping to bake a nice cake, cut it up and share with some friends and colleagues. As it is, I am only able to share my failure story and show you how NOT to do things.
And I am probably done with cake baking attempts for awhile. At least until I am done moving house and settle down properly. And got some time off to nurse my bruised ego for a bit. 🙁