Upside-down caramelized apple tarte tatin. (Von Alla Bondaruk - Adobe Stock)
Get ready bakers and spectators! The beloved white marquee is back up in the garden and ‘tis always the season for a plume of sweet castor sugar to fill the air, the sound of a timer ticking down to the last second and very corny jokes. Bake alongside new competitors and create delightful desserts under the gaze of Paul Hollywood’s piercing blue eyes and the expertise of Prue Leith. Or simply watch and cheer on your favorites while enjoying the witty commentary of Noel Fielding and Allison Hammond. As one of the most feel-good shows on television, something about U.K charm makes viewers feel like they are in the tent holding their breath for favorite bakers through all the wins and mishaps.
For those who haven’t watched the GBBO, it is filmed from April to June over a 10-week period at the Welford Park Estate in Berkshire, England. It airs in September, just in time to kick-off the holiday season. Around 12 amateur bakers, depending on the year, compete for the title of the U.K.’s “Best Amateur Baker.” In each episode, contestants participate in three challenges that become more difficult as the competition progresses with the hope of being deemed that week’s “Star Baker.” While you cannot visit the tent, you can visit the Estate.
Signature
This challenge allows bakers to show off their tested, tried and true recipes that they might make for their friends or family. Unique flavor pairings and creative design are a bonus here.
Technical
This challenge displays the baker’s technical ability and experience as a baker. Can they assess and execute a recipe with little to no instructions to replicate a version as tasty as Paul or Prue’s? Texture, size and uniformity matter as much as taste when being judged. Each of the finished bakes are placed behind the contestant’s photo so that the audience knows which one belongs to each baker; however, they remain anonymous to the judges.
Show-Stopper
Arguably the most important challenge, bakers are judged on the “wow” factor of their creations not only in flavor, but also in appearance. These challenges can get elaborate from cake sculpting to mirror-glazing and blowing sugar as if it were glass. Each season there are fantastic fan favorites that often win the coveted handshake of Paul Hollywood. Who could forget Paul Jagger’s realistic lion bread or Yan Tsao’s banana ramen bowl illusion cake? I personally loved Giuseppe Dell’Annos’ Madhatter tea party display from season 12.
To try your hand at these marvelous creations, the GBBO has a recipe section on their website, thegreatbritishbakeoff.co.uk and includes a difficulty rating as well as the picture of the contestant or Judge of whose recipe it is. Try this easy spring biscotti recipe is adapted from Prue Leith’s.
Pistachio and Lemon Biscotti
Preheat the oven to 350° F and line a baking tray with parchment paper.
Ingredients
For the dough
1/3 cup caster sugar
Finely grated zest of 1 large lemon
1 cup plain flour
1/2 teaspoon baking powder
1 tablespoon olive oil
1 large egg, lightly beaten.
7-10 drops pistachio extract, to taste
3/4 cup pistachios, roughly chopped
To decorate
3.5 ounces white chocolate, broken into pieces.
Green chocolate coloring
Yellow chocolate coloring
Method
Step 1
In a mixing bowl add the caster sugar and lemon zest. Massage the zest into the sugar until it is pale yellow and slightly moist. Add in the flour and baking powder. Mix with a spoon until combined.
Step 2
In a separate bowl, mix together the oil, lightly beaten egg and pistachio extract. Add in the crushed pistachios and mix gently for about 5-10 seconds.
Step 3
Combine all of the ingredients together and shape the dough into a cylinder measuring about 33 cm long. Place it on the lined baking tray and partially bake the dough for 20 minutes. Remove it from the oven to cool slightly, then cut into slices about 1.5 cm thick. Separate and lay the slices on their sides. Reduce the oven temperature to 325° F and pop the tray back into the oven for 5 minutes. Turn them over and bake for another 5 minutes until they appear light gold. Remove and let cool.
Step 5
Melt the white chocolate in a heatproof bowl over a pan of gently simmering water. Stir until smooth. Remove the bowl from the heat and divide the chocolate into 2 separate bowls. Color one green and one yellow (you only need a couple of drops). Use a spoon or butter knife to drizzle the chocolate over the biscotti (you can also use heat-resistant piping bags).
Step 6
Let the chocolate set before serving and enjoy!
