We’ve got a delicious tear and share smoked garlic bread for this week’s Cakes & Bakes post.
The majority of the recipe comes courtesy of Jamie Oliver with a few additions, omissions and twists. I can almost hear him say that, so it’s very apt.
Jamie’s recipe uses plain, fresh cloves of garlic. I used the smoked garlic bulb that we had in our veg rack. I omitted the chopped parsley when making the garlic butter – I can’t stand it – despite the fact that the breath freshening properties would come in handy! Finally, he adds a teaspoonful of cayenne pepper which I swapped for smoked paprika – double smoky loveliness!
It has lots of air, yet it’s substantial too. The breadcrumbs are a revelation, adding a great crispy crunch. The garlic butter is punchy & intense. We used the word delicious at the start, but we’ll also throw in flavoursome, comforting and generally stupendous!
It’s the perfect bread to have on the side of a saucy pasta dish or bowl of salad.
- 2 medium-sized sweet potatoes
- 200g/7oz flaked almonds
- 200g/7oz caster sugar
- 2 eggs
- 120ml/4 fl oz vegetable oil
- 80ml/3 fl oz water
- 200g/7oz plain flour
- 1tsp bicarbonate of soda
- ½tsp baking powder
- 1tsp ground cinnamon
- ½tsp salt
- Preheat the oven to 180ºC/ºF/Gas mark 4
- Grease a 12-hole muffin tray or two 6-hole muffin tins or line with paper muffin cases
- Bake the sweet potatoes, skin on, for about 20 minutes until soft and cooked. Allow to cool before scraping the flesh out of the skins and mashing until all the lumps are removed
- Toast the flaked almonds, shaking a couple of times to get a uniform colour. This takes 5-8 minutes
- In a medium-sized mixing bowl, combine the sugar, eggs, oil and water until the sugar has dissolved
- Add the cooled, puréed sweet potato
- In a large mixing bowl, sift the flour, bicarb, baking powder, cinnamon and salt. Make a well in the centre
- Pour the wet ingredients into the well of the dry and combine well
- Spoon the batter into the prepared muffin tins, sprinkle a little demerara sugar on top of each and put in the oven
- Bake for 20 minutes before allowing to cool on a wire rack
- They can be eaten warm or cold and can be stored in an airtight container in a cool place for up to 5 days