Comments on: Recipe Corner: Bakewell Tart

By: SamChevre

SamChevre — Tue, 18 Mar 2008 19:39:26 +0000

The key with almond flour is that you can’t grind it in a blender, or a meat grinder, or some of the oil will squeeze out and it will be greasy. It has to be ground in a grinder that keeps it fluffy, like flour.

By: Everett

Everett — Mon, 17 Mar 2008 18:48:59 +0000

nick s,

I don’t know where in the South you might be, but do you have either a Whole Foods or a natural foods store nearby? If so, you’ll likely find it there. Lacking that, you could look for almond flour at any store that sells Bob’s Red Mill. I’ve had good luck with BRM almond flour for other recipes.

By: David Margolies

David Margolies — Mon, 17 Mar 2008 18:34:21 +0000

Missed a unit:

The formulae range from 2 Tablespoons of baking powder per pound of flour to less than 1 tablespoon (1.25 teaspoons per cup at 8 oz/cup) and salt.

By: David Margolies

David Margolies — Mon, 17 Mar 2008 18:33:08 +0000

Self-rising flour was much more common in the US when I was a child (50s and 60s) than now, when it is virtually unobtainable, at least in California. The formulae range from 2 Tablespoons of baking powder per pound of flour to less than 1 tablespoon (1.25 per cup at 8 oz/cup) and salt. I lean toward less, so for this recipe

1 teaspoon of baking powder and a pinch of salt. (The salt is important. Note the recipe does not mention salt because it is in the SR flour and the desert will be a bit flat without it.)

By: MattF

MattF — Sun, 16 Mar 2008 04:46:08 +0000

TJ’s is famous for unexplained disappearances. I still mourn the loss of those vinegary salmon-things. If you find something you crave, stock up.

By: Ewan

Ewan — Sun, 16 Mar 2008 02:18:33 +0000

Thanks! I made this this evening – it was just what I needed for a reminder of home. Penzey’s almond extract and homemade jam worked wonders; really very good! Cheers.

By: Katherine

Katherine — Sat, 15 Mar 2008 15:42:42 +0000

“I don’t know exactly what self rising flour is but I expect it includes some form of baking powder which allows the cake portion of the recipe to rise”

Spot on – it’s basic flour (known in these parts as plain flour) with baking powder included. Thus no need for separate baking powder.

By: nick s

nick s — Sat, 15 Mar 2008 00:21:35 +0000

The thing with TJ’s is that it’s iffy whether a given item is in stock in a particular store at a particular time

Alas, the nearest TJ’s is four hours away. Retail innovation in the US comes late to the south.

By: Crystal

Crystal — Fri, 14 Mar 2008 23:24:47 +0000

Nick: Trader Joe’s sells almond meal/ground almonds. The thing with TJ’s is that it’s iffy whether a given item is in stock in a particular store at a particular time (I’m still mourning my TJ’s tamales).

The almond meal also claims you can substitute it for some (not all) of the flour in baked goods. I find that if I use too much almond meal instead of flour things do get greasy and don’t have the right taste or texture – I’ll try Everett’s solution.

By: nick s

nick s — Fri, 14 Mar 2008 22:14:36 +0000

Cynic that I am, I have to presume that the Indy story is planted by the Mr Kipling’s marketing team, to bring on a ‘Save Our Bakewell Tart’ campaign from the redtops, a retro-happy ad campaign, and a boost in sales. (They’re callled ‘Bakewell puddings’ in Bakewell, are they not?)

Instead, by almond flour at the store.

Which store would that be? One thing I’ve noticed as an expat: ground almond, a staple of the British baking aisle, is not to be found in local supermarkets. Instead, you really do have to buy the flaked almonds and bung them in the whizzer for a minute. If it’s called almond flour, that might be where I’m going wrong, but I’m sure I’d have noticed it.

By: Everett

Everett — Fri, 14 Mar 2008 20:34:26 +0000

Ugh, I hate typos and missing thoughts. I meant “buy”. I also meant to say that sifting is important if you’re looking for lighter cake, as is creaming the entire mixture very well so as to add air.

By: Everett

Everett — Fri, 14 Mar 2008 20:33:02 +0000

If you want to use the almond mixture, don’t grind them yourself. Instead, by almond flour at the store. Then, sift it with 1/2 tsp. baking powder, 1/2 tsp. baking soda, and a pinch of salt. You should have better luck, as you now have a leavening agent (albeit one without gluten to work with)! Likewise, you could try different mixtures of cake flour and almond flour. For example, sift together:

1/2 c. cake flour
1/4 c. almond flour
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt

The almond flour will lend flavor and texture to the recipe, while the cake flour will add the binding power of gluten.

By: grackle

grackle — Fri, 14 Mar 2008 20:26:39 +0000

Woops, I didn’t mean to line out anything. This html stuff is tricky. Post should be with no line through: Googling around, it appears that you are ignoring the necessary chemistry. I don’t know exactly what self rising flour is but I expect it includes some form of baking powder which allows the cake portion of the recipe to rise. If you substitute almonds, as you suggest, you are actually substituting a frangipane – a concoction of almonds and other ingredients that critically include eggs as a rising agent, and then, Bob’s your uncle, you have a cakelike almond substance that rises!

By: grackle

grackle — Fri, 14 Mar 2008 20:23:50 +0000

Googling around, it appears that you are ignoring the necessary chemistry. I don’t know exactly what self rising flour is but I expect it includes some form of baking powder which allows the cake portion of the recipe to rise. If you substitute almonds, as you suggest, you are actually substituting a frangipane – a concoction of almonds and other ingredients that critically include eggs as a rising agent, and then, Bob’s your uncle, you have a cakelike almond substance that rises!

By: Danielle Day

Danielle Day — Fri, 14 Mar 2008 19:55:06 +0000

Good lord, what a typical Brit dessert. I’m with the mouse skull guy—with extra string.