Ian's Pithivier & Eccles Cakes

Join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge who will teach you the traditional French bake, the Pithivier, alongside something a little more British, Eccles Cakes... Ian will guide you through making your own puff pastry before baking this special treat filled with tasty apples and almond. The left over pastry in the recipe will be put to great use for our second bake of the class, Eccles Cakes, flaky pastry filled with currants and spices. 

The class takes place on Saturday 4th February 2023 at the following times:

12pm PT / 2pm CT / 3pm ET / 8pm UK

We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons & bake along as you watch him  demonstrate all the skills required to make this favourite treat. Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Ian.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.

Equipment 

Mixing bowls 

Rolling pin 

Sieve 

Spatulas 

Baking parchment 

Baking trays 

9 inch quick release cake tin - this is not essential it just makes it a bit easier 

Pastry brush 

Very sharp pointed knife. Ideally a Stanley knife or bread lame 

Turntable - optional. Sometimes used for icing cakes.  

Cupcake tray 

Round pastry cutter about 3.5 inches or 9.5cm in diameter  

Clingfilm   

Ingredients:

Pastry 

330g (2 ½ Cups) Plain / All-Purpose Flour

50g (1/4 Cup + 2tbsp) Icing / Powdered Sugar

Generous Pinch of Salt    

300g (1 Cup + 5tbsp) Unsalted Butter, room temp

150g (2/3 Cup) Cold Water  

Pithivier Filling 

100g (7tbsp) Unsalted Butter

100g (1/2 Cup) Caster / Superfine Sugar

Generous Pinch of Salt

1 Large Egg (XL in US)

1 Large Egg Yolk (XL in US)

20g (2 ½ tbsp) Brandy

½ tsp Almond Extract / Essence   

100g (1 Cup) Ground Almonds / Almond Flour

20g (2 ½ tbsp) Plain Flour   

1 Apple (approx. 170g) e.g. Granny Smith Apple

Eccles cake filling 

60g (1/4 Cup) Unsalted Butter   

90g (just under ½ Cup) Dark Brown Sugar 

Pinch of Salt     

220g (approx. 1 ½ Cups) Currants / Raisins 

1tsp Ground Allspice / Mixed spice  

1tsp Ground Nutmeg

1 Large Egg Yolk, for glazing   

1tsp Double / Heavy Cream or Milk, to glaze

If you have any questions regarding this class please email us at info@bakewithalegend.com. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!