- It's one of my favourite recipes I've ever done.
Cake is good, cake is life.
(triumphant music)
(bubbles popping)
Hello everybody, it's Barry here,
hope you, you, you right there are well.
Welcome to our kitchen wherever you are in the world.
Today, we are doing another Cookbook Corner video,
which you guys seem to be loving this series,
so thank you so much.
The series in which I basically get some cookbooks
and then try out a recipe generally more quirky ones
or things you wouldn't have heard of.
So we've done like the Bob Burgers one,
we did the Ninja Turtle one recently,
we've done the Cola cookbook and today
I'm not gonna get too much into it,
but the one I was intending to do, we're gonna delay,
because it has a lot of swear words in it. (laughing)
I need a bit of thought on that.
So Mrs. B. came up with this idea.
This is my cookbook. (cash register dinging)
This is my second cookbook, both I am extremely proud of
and in fact, I have actually written a third
and three and a half books actually,
I've got three and four available.
There'll be some news on that soon.
And Mrs. B. was like,
"Hey, well, why don't you do a recipe from your own book?"
That's kind of surreal and I'm terrible at promoting things
and I never really talk about my books.
So yeah, I'm really proud of them, some of my best recipes,
that I've never really visited them, because I was like,
"Well, hopefully someone will get the book
and be like, 'Yeah, that's really cool.'"
There were so many that I wanted to show you guys,
but this is a recipe that I really like today,
it's a cake and I think you're gonna like it too.
But first, let me show you something.
This was just at the stage,
where I stopped having highlights in my hair.
It was a stage, we've all been through it,
I did have electric blue hair once when I worked in a bank.
This is a while ago, look at Phoebe there, okay,
life is going by fast, folks,
but we have got some absolutely amazing recipes
and photography in here.
We are doing a Lime and Passion Fruit Drizzle Cake,
think of lemon drizzle cake, but just turned up a notch
with a sweet tang of the passion fruit, the zing of the lime
and the comforting, stubborn block, slab of cake,
it's one of my favourite recipes I've ever done.
This is a true story, one of my favourite photos
from my book is Dumbbell Truffles,
we got this Action Man figure to hold it.
At our wedding, we had three desserts served,
one was the Chocolate Truffles,
the other was a slice of Banoffee Coffee Bread
and the third was this fully encased Cheesecake,
just teeny weeny portions of those three desserts
were served at my wedding, the chef on the day
was like, "Oh, right, okay, yeah,
normally we just have like one dessert."
I was like, "Yeah, can you do three?"
And also the main was this,
we had these Beef and Ricotta Stuffed Pasta Shells
and I remember the chef, he was absolutely going frantic,
because it needs this conchiglioni, I can't pronounce it,
but basically large shell pasta
and he couldn't find it anywhere and was freaking out.
But he saved the day and did it and it was awesome
to have that replicated on our wedding day.
So this book for me, this is why I've picked a recipe
from that one, does trigger the memories,
but my second one, I feel like the recipes in that one
are just slightly more creative.
But anyhow, enough of that,
this is what we are gonna make today, okay,
so it's a Lime and Passion Fruit Drizzle Cake.
Look at that thing and the great thing about it, right,
it's actually only six ingredients
with an optional dusting of icing sugar
and the hardest thing, right, for me out of any baking
and making a cake, particularly a loaf tin
is actually not cooking it, it's lining it.
I've done this off camera, because I'm like,
this is gonna take longer
than actually making the cake itself.
Line your loaf tin, hello.
All right, first things first, we've got some butter.
This has been in the fridge, so it's solid,
but we want it kind of slightly softened
to help with creaming it.
(microwave beeping)
So it might still look like a block.
Yeah, if I just press that, that is nice and softened.
Right, get some sugar.
Ooh!
Whoo!
Equal parts sugar and butter, 200 grammes and grab hand whisk.
♪ Dum dum dum dum dum dum ♪
(whisk whirring) (soft melodic music)
Now here's something interesting, folks, I just spotted,
at the back of both my cookbooks
and actually most cookbooks in some books in general,
you get acknowledgements to say thank you
to people that have helped you along the way,
so I've put my family and friends and you guys as well.
The really cool thing is I've got some photos
for memories of it, you've got Mrs. B. here,
you've got Phoebe and I.
There was this guy, Miles, who does the actual photography,
the incredible photography in this book,
but also for McDonald's, all the posters you see
in the UK, he does that.
But this lady here, her name is Joanna Farrow,
she did all the food styling.
There was some days where I turned up to help,
but obviously that's a massive skill.
So she would've done all of this cooking.
The book shoot was three weeks,
I did two out of the three weeks
and helped as much as I could, but Joanna was amazing.
But the really cool thing and I'm fairly certain it's her,
I've got the Doctor Who cookbook to do on a future one
and look, if I move my finger out of the way,
look whose name that is, ugh, ugh, I think that's her.
So I need to be nice about that one,
I think it's pretty good anyway,
but anyhow, back to the cake.
Eggs go in now. (eggs cracking)
Nice, so rather than flavouring it with vanilla extract,
obviously this is lime and passion fruit,
this is where it starts to enhance a little bit.
We get a lime, first of all,
(lime grating)
to give it a teeny bit of texture,
but more importantly some flavour, boom!
I just love that colour combo anyway,
it just kinda like specks.
It smells good, love it.
Losing my flow a little bit there.
For complete transparency, Chloe's been sent home
from school sick, so she's not feeling amazingly well,
got a bit of a temperature, but hopefully later,
obviously won't show it on camera,
this cake will cheer her up.
So we're not just flavouring the sponge with lime zest
and you could add a little bit of the juice if you want,
but we're putting in the passion fruit
and they kind of sound like they're in packaging,
when you slice into it, let's see if I can do it.
(passion fruit crunching) Sounds like, or it feels
like you're cutting through cardboard.
(passion fruit crunching) But we need two of these
and we're just gonna push the flesh out.
One of my favourite things is passion fruit.
You can see it's a little bit of juice
in the bottom already and we've got the seeds,
that we wanna keep 'til the end.
So what I'm gonna do is I'm gonna just lightly press,
push that passion fruit through the sieve
to leave just the seeds as much as you can.
So when I was testing this recipe, which is really weird,
this is why I, kind of like when I did the books,
I was like, "It kind of goes against what I do."
I don't generally like to test recipes,
I like to just do them for the first time,
so you can do it and be like, "Yeah, that's amazing!"
What we're trying to achieve here
is recreate instead of vanilla extract,
that is kind of like passion fruit extract for your sponge.
So yeah, it's a little bit annoying,
you won't get it all off and I love the seeds, to be honest,
in passion fruit, we will see them again.
We're left with this passion fruit juice.
Oh, my gosh. (laughing)
So this is kind of like a courtesy whisk,
we're just gonna blast this together.
(whisk whirring) All right, nice
and obviously that's a little bit runny for our sponge,
but the last thing that goes in is self raising flour
and I just, (laughing)
I just flicked a load that way, brilliant.
It's like I was making bread
or doing a really bad dad dance move.
You've heard of the sprinkler?
That was the flower sprinkler, folks,
coming to a nightclub near you soon.
So we're just gonna fold this in.
Do you know, a cheeky bit of rum in there
would not go amiss, I blooming love dark rum.
(vinyl record scratching)
Oh, hang on, Mrs. B.'s ringing me.
- [Mrs. B.] Yeah, they called from school.
- [Barry] Yeah, Chloe's here.
- Oh, how is she? - She's all right,
she's all right, so the rest of the day,
she's doing TV, reading books, sleeping, dad jokes
and probably eating a bit of this cake on the side.
Preheated my oven to 160 fan,
so we will get that into the tin.
I love it when I do show my phone on camera
from time to time and people are like,
"Oh, Mrs. B. is actually Mrs. Barry in your phone?"
I'm like, "Yeah, that's her name, innit?"
All right, so just push it out inside there.
So it's got self raising flour and it should rise up, folks.
What I do like about this recipe though
is a fairly minimal mess, which is cool.
All right, so that cheeky thing goes in the oven
for at least 40 minutes, I don't know why I did that.
Don't know if it's just me, whenever I bake a loaf cake,
lemon drizzle cake or whatever,
I always find that I put the skewer in,
it's not quite there, 40 minutes,
you should have it nice and brown on top,
but do make sure, you don't want a medium rare cake.
So please check it with a skewer and that's what I'll do,
so it should be 40 minutes, normally is,
but I'll let you know.
I'm gonna spend 40 minutes being "Dr. Quinn Medicine Woman."
Ah!
Golden brown, it smells so good,
I mean, it's cake.
If you don't like the smell of freshly baked cake,
there's something, you know.
We're gonna do a couple of holes
and actually these can stay here.
So this is the first one, most important,
yeah, that's come out clean
and this is something I like to do in my drizzle cakes,
it is optional, is I'm gonna puncture some holes in the top.
Oh yeah, completely mucked that one up, brilliant, Barry.
Nice work, mate, well done.
So we've kind of turned it into like a sieve cake,
but what we're gonna do is make the drizzle,
that's not only gonna rest as this cools over it,
but it's also gonna soak a little bit
into the sponge itself, if you can seep, love that word,
seep, (laughing) some flavour into the sponge,
why the heck not?
Well, that's why I put it in the book anyway.
I've done two extra passion fruits
with an extra bit of juice on there,
obviously because it's not in the sponge,
it's in there, remember the rest.
So a bit more zest, the juice from the original lime,
this is some sugar
and obviously passion fruit with the seeds still here,
it's all gonna come together right now.
Honestly, it smells so good,
I have to forget that I'm in England in September
as I film this and not on a tropical island.
So that is the juice of one lime in there, the zest,
the sugar, but we'll bring it all together at the same time,
so we will push in those seeds,
which is really gonna give it a funky polka dot style top
on the lid of this cake.
Now this is my favourite part, it's still warm
and I'm aiming for those holes
to just pour that glaze on and if you look closely,
you can see some of these holes are reappearing
and letting that soak through the sponge as it cools,
which is amazing and now we leave it to fully cool.
They say leave it to cool when you bake a cake
and it is still warm right now,
but I think has anyone ever, I love that,
just like with bread freshly baked, there's nothing better.
You can optionally dust it with icing sugar,
as I put in the book.
I don't know if I'm gonna do that or not today,
I'm just gonna leave it and I'll see you in a minute.
Oh, ah, beautiful.
You see how the sugar has kind of nestled
and bonded the seeds to the top of the cake?
Here we go, a nice wedge out of this.
Oh, come on, give me that nice, light golden colour, oh!
Oh, you beauty!
Yeah, baby, I'm blooming proud of this
and any excuse to make it again,
so I'm gonna taste it right now.
Ah, boom!
Ah, it's still warm, oh!
Mm, the crunch of the seeds!
Mm, oh, my goodness, what an amazing recipe. (laughing)
Can I say that?
Honestly, it is so surreal for me to be making,
maybe I'll do another one actually,
literally every recipe in all these books,
I'm so, so proud of, I put my blood, sweat and tears
into testing recipes, it sounds quite fun,
it's actually quite mundane.
Some people would probably love it, I really didn't like it,
but when I taste it, I'm like, yes!
Tropical, tangy, slightly sweet, soft, delicate sponge too,
running through it, little columns
of that lime and passion fruit syrup
and the crunch of the seeds on top,
a very delicate crunch too from the sugar,
that's sort of sat there with it, so, so good.
I didn't dust it with icing sugar, you can do that,
but I mean, it doesn't need it,
it doesn't need it, it's optional.
Oh, but there we go, that is one of my favourite recipes,
actually my favourite savoury one is the Crab Ravioli,
so if you wanna get either of the books, they're on Amazon
and if you'd like to get one or if you've got it,
please leave an nice review, that might be good.
Is that me selling myself? I don't know.
But honestly, I'm gonna put the recipe up in full
on my website, just so good.
Mix it up, play around with the flavour combos if you wish
and in a weird way, I get often asked about this
is like, "Do you ever sort of stop and think
what you do for work in a way?"
And I do have to pinch myself,
but it does feel like every day has rolled into one
and it's only that I look back
at something tangible like that,
that it makes me realise how far we've come
and that that is an actual massive memory on this journey.
So I'm not gonna get emotional,
but just thank you for being a part of this
and just try it, cake is good, cake is life.
Let me know how you get on and I'll see you later.
♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice, nice, nice, nice ♪
- [Barry] Do you remember,
when I tested that recipe years ago?
- I do, I remember lots of recipes,
that you tested years ago.
That's really good, not gonna lie,
that passion fruit crunch on top is a bit weird.
- [Barry] (laughing) You have quite a few seeds
or something? - Hm, yeah,
but that's really nice, I really like that,
it's really tangy.
I think when you made it before,
I did maybe push some of the seeds off.
- [Barry] You don't like seeds in passion fruit?
- No. - Just not that many?
- I don't really eat passion fruit unless it's gin flavoured.
(both laughing)
- [Barry] What's your favourite recipe from my books?
- The scones with the rhubarb and...
- [Barry] The Lemon and Rhubarb Scones?
- Yeah, the Lamb Meatballs.
- Yes. - That's good.
I've got loads, I like that book.
I can think of the Cajun Fish Tacos,
the Fishy in a Dishy Pie. - Fishy in a Dishy, yes.
- And Gert Loves Chicken Pie.
- [Barry] Why Mrs. B.?
(dog toy squeaking)
Boston.
(dog toy squeaking)
I'd like to thank the Patron that gave me this dog toy,
he absolutely loves it. (dog toy squeaking)