Investing in Quality Bakeware
Of course Coles, Woolworths, Target (the list is endless) sell
bakeware, not to mention the professional equipment out there. So what do we buy? Is it worth investing in a good
muffin tin?
I’ve had them all, from the cheapest to the most expensive ones. The good news is you don’t have to buy the most expensive thing out there to make the perfect cake, but your cake will definitely be that much better with a good quality tin. I assure you.
Today I tested out
Tala’s new performance bakeware, and for those of you who know Tala for its retro baking accessories I thought my favourite flour sifter will be a perfect addition to today's baking.
Tala was born in the UK and is one of Britain’s most loved kitchenware brands. It was designed with the highest quality in mind (whilst still keeping your kitchen beautifully decorated). With the recent introduction to their new Performance Bakeware line, there was no doubt I was excited to test them out (and eat the results).
The performance range is coated with superior triple layer, non-stick Whitford Eclipse finish. Whitford Eclipse finish is one you’ll want to learn about; it is a three-coat, high cure, non-stick system that is made to outlast any internally reinforced coatings. So although Coles tins might have double layer non-stick coating, remember it’s the quality that is the most important.
For those who struggle getting your cake out of the pan, your troubles are over and what’s amazing about Tala’s performance range is that with the extra finish, the bakeware is safe to use with metal utensils so you wont need to worry about scratching and destroying your pan.
The material used in every
cake tin and tray can withstand heat of up to 240°C and distributes heat evenly which results in the perfectly cooked muffins (unless you forget to take them out the oven…)
The first bake of the day: Morning Muffins!
I love making healthy food that tastes delicious and this was my excuse to make my favourite healthy (sort of) muffins.
Ingredients:
- Sifted Spelt flour
- Almond flour
- Flaxseed meal
- Baking powder
- Cinnamon
- Agave Syrup
- Coconut Milk
- Olive Oil (or similar)
Method:
- Mix the wet ingredients: agave syrup, coconut milk and oil (I used olive oil) with the dry ingredients. Then add mashed bananas.
- Once all is combined, pour into the muffin tin (almost all the way to the top) and top with slice of banana (dipped in honey/agave)
Place the tin into a preheated oven and bake for 20/25min until lightly golden.
Results:
Fluffy delicious breakfast muffins that came out of the tin like a glove.
I purposely didn’t use muffin cases when baking the muffins as I wanted to test out the non-stick element of the tin and I’m so glad I did. Each muffin slid out effortlessly – you could say it was just perfect.
Perfectly crisp on the outside and moist and delicious on the inside
This successful bake got me excited for the next test: a gluten free chocolate cake.
Ingredients:
- Dark chocolate
- Butter
- Sugar in one bowl.
- Eggs (separated)
- Almond flour.
Method:
- Fold the egg yolks into the melted chocolate bowl and add the almond flour until combined. Fold in the egg whites and pour into the springform pan.
- Bake for 40/45min in a preheated oven.
- Once cooled, there was no struggle what so ever when removing the cake from the pan. Again, perfect performance with the non-stick Tala bakeware.
Oh, and what was the easiest part of the whole thing? Cleaning!
It took me literally seconds to rinse what looked like unused bakeware - which is really what sets this quality baking tin from the rest, where those extra coats of non-stick show their worth.
Made to last for years and with a limited lifetime warranty of 10 years, you won’t have to worry about these warping or losing their non-stick any time soon.
For full recipes or if you have any questions get in touch.
