Last night, Ian, Tamal, and Nadiya went into the tent to bake a ‘classic’ British cake for the final test. A nervous Nadiya, the bookies favourite, stormed to victory with a stunning big fat British wedding cake with regal colours, complete with crown jewels.
Described as “sheer perfection” by the judges, this showstopper would be hard to beat. Tamal’s beautifully constructed sticky toffee pudding impressed with delicate spun sugar webs and a mouth-watering date and toffee sauce. Ian delivered on his colossal curly carrot cake, and overcame early problems to deliver an impressive five-tier cake, pleasing the judges with his fine flavours and textures.
Historically the show has always favoured the rising star, and so from finishing bottom at the first technical challenge of the series, Nadiya came through to take the crown and win many British hearts along the way. What did you think of the final result? What was your favourite recipe of this series? Scroll down to the bottom of the page to share your comments.
Feeling inspired by the show? Create a masterpiece of your own with baking essentials. Enjoy compliments on your perfect pastries with our scales and measures, mixing bowls, rolling pins and equipment... and if you’re still hungry for more, check out our Bake Off themed competition and share your bake with us for a chance to win a Morphy Richards folding mixer.
Finally, on the theme of classic British cakes, why not try this walnut coffee cake recipe...
- 280g of self-raising flour
- 250g of soft butter
- 250g of golden caster sugar
- 100ml of cold black coffee (watered-down espresso will work best)
- Approximately 85g of fresh walnuts, finely chopped
- 4 medium free range eggs
- 1 teaspoon of vanilla essence
- ½ tablespoon of baking powder
- 100g of icing sugar
- 150ml of double cream
- 100g of mascarpone
- A pinch of cinnamon
Step 1: Preheat your oven to 180 degrees Celsius. Generously butter a couple of round cake tins, and line with grease-proof paper.
Step 2: Beat the butter, flour and eggs together in a mixing bowl. Then add the baking powder, vanilla and half of the coffee for the final whisking.
Step 3: Add the walnuts to the mixture and spread evenly into the two buttered tins.
Step 4: Pop both cakes into the oven for approximately 30 minutes or until they’ve risen to a golden brown colour.
Step 5: Save a couple of tablespoons of the coffee and put to one side, then pour the remaining coffee over the cakes, distributing evenly. Carefully transfer the cakes to a cooling rack.
Step 6: Beat the icing sugar, mascarpone and cream together before adding the two tablespoons of coffee. Spread the icing over the cakes with a pallete knife and finish with a little icing sugar and cinnamon on top.
Have a go yourself using professional baking equipment with free next day delivery on orders over £50.
By Jeff Gibson