I love a recipe you make all in one bowl which is quick and easy and then ends up delicious. While away in the US, I bought a home style magazine and saw this recipe. It’s perfect for the summer when we are lucky enough to get such sweet strawberries.
I used a 9″ springform tin as this cake has a very soft layer in the centre and using a smaller tin might result in the top baking and the centre not quite baking through so the result is not a very high cake but every cake doesn’t have to be high like a Victoria Sponge.
It’s worth making and needs very little other than an optional dusting of icing sugar to serve. Of course if you have an occasion, why not pile some fresh strawberries in the centre and serve with a dollop or two of fresh cream 🙂
I am such a big fan of the traditional Bakewell Tart but sometimes I just don’t want to make the different components and it’s quite sweet so when I saw Jane’s Patisserie’s bakewell cake version, it was the perfect fit for me to have my bakewell fix without the effort.
I’ve made a few changes (as usual 😉 ) and it worked out really well. It’s full of the traditional Bakewell flavours we all love and using ground almonds really helps to keep it light.
Another bonus is that it needs so little to serve it up. The almonds and a dusting of icing sugar are the perfect finishing touches.
The original recipe for this cake is what the American’s call a pound cake. It’s similar to our madeira cake mixture so the result is a more dense texture compared to a traditional sponge. It has to be like this in order to hold the addition of berries but it still works out nice and light and the addition of almond extract gives it a lovely buttery flavour.
It’s from a US blog, “if you give a blonde a kitchen” – great name!! and was used as a 4th July Independence Day cake using blueberries and raspberries. I’ve reduced the sugar quantities, removed refined sugar and made mine a gluten free version. I will put both options in the ingredients below so go with your own choice.
While browsing through Instagram, I saw this recipe on the Prima account – https://www.prima.co.uk/all-recipes/ It’s not hard to get me interested when I see lemon and then to add fresh rosemary to the mix, well it was so intriguing and interesting that I wanted to give it a try.
Originally the recipe has a higher sugar content which I’ve greatly reduced plus I decided to try and convert it to a gluten free version and hope it wasn’t noticed and what do you know, it worked! It’s impossible to tell this cake is gluten free. It’s been a big success and I love it. All the tasters thought it was plenty sweet with the reduced sugar quantity too. Other than cutting up the rosemary into teeny bits, it’s quick and simple to make so give it a go.
I had such wonderful nostalgic memories flooding back when I made and ate this gorgeous Malt Loaf. Some of you might remember the Maltana Loaf? Good old Johnston Mooney & O’Brien. A slice of Maltana with butter was such a treat and when you toasted it …. oh now that was perfect!
Well it had been on my mind for months now to make one and I wanted to try and put together a recipe that was low in fat and with no processed ingredients and this is definitely it. With less than 90 calories per slice combined with organic malt extract, juicy sultanas, dates and other good stuff, it’s positively good for you 😉
Make this recipe 2/3 days before you want to eat it (I know it won’t be easy) as it is best allowed to mature beautifully into a sticky, delicious cake.
This gooey chocolate cake recipe was given to me by a friend and is made with olive oil in place of butter. It’s totally delicious and great for those who don’t or can’t eat wheat or gluten as ground almonds are used in place of flour so of course, it’s ideal for gluten free diets too. It’s also dairy free which is great for those who want a fantastic cake without butter or milk.
Try to use a springform cake tin, grease it well and line the base with parchment; it really helps when it’s time to remove the cake. The result is sort of like a brownie in cake form. Seriously good 🙂
This recipe was originally from Lynda Booth who runs her own cookery school and is a successful food writer. I immediately was drawn to the comfort and ease of it but still delivering great taste and of course, adaptable ……. well it wouldn’t be me if I didn’t change something 😉 !
I wanted to update the cake a bit so I changed the sherry to port and replaced the raisins with dried cranberries. By doing this, I was able to also reduce the sugar content. I also created a nice boozy drizzle for the top but more of that later ….
A very quick and simple recipe that makes the delicious soda bread sweetened by dried fruit. It’s handy to use up any buttermilk you may have leftover from other recipes and you can shape it into a traditional soda bread or bake in a loaf tin.
I eat it on it’s own but a covering of real Irish butter and a cup of tea seems quite perfect!
To make it a bit healthier, I’ve reduced the sugar quantity (small as it is) and used a combination of wholemeal flour along with the plain flour.
This recipe for Marzipan Cake is quick and easy and made with a food processor though I used the blender attachment to my mixer and it worked just as well. It’s really moist and has an amazing flavour. I used shop bought marzipan left over from Christmas but you can make your own too and I’ll include that at the end.
I’m really a fan of anything almond flavour so this cake is always a big hit. The smell is just incredible and as you can buy marzipan anytime of the year, it’s definitely not just for around Christmas time!
My love for mincemeat tends to go on as long as I can possibly stretch it …. and as I make my own mincemeat, it means I can use it any time of the year … oh along with the fact that I buy fresh cranberries in December and I freeze them for use throughout the year 🙂 – up here for thinking, down there for dancing!
So back to this recipe which is from The Cycling Cook; I adapted it a little and of course, reduced the sugar content. It’s such a delicious and flavour packed cake that it needs very little other than a sprinkling of icing sugar on top.
I first sampled this delicious cake at a Neff Cooking Demonstration to help me understand my new cooker better and not use just 3 settings! After tasting it I asked for the recipe and the ladies very kindly gave it to me.
I made it in an 8″ / 20cm round tin but ideally if you want it to do the same, you need to use a 9″ / 23cm tin or as a traybake, use a 30cm x 20cm rectangular tin. You can serve up to 16 people so it’s a great crowd pleaser.
Don’t worry at all if you don’t like dates; one of my friends is not a fan so I blitzed the dates in a blender before adding them but you can of course just mush them with a fork or potato masher. Continue reading
If you’re looking for a traditional style fruit cake to decorate for a special occasion and one that’s gluten free, then this will be your “go to” recipe. It’s rich and dark and holds really well for fondant or other icing and decorating. It’s perfect for Christmas!
This recipe makes an 8″ round cake. If you double the quantities, you will get a 10″ cake for greater numbers.
I’ve adapted it a little to give it a bit of depth and it’s worked really well. The recipe is originally from a gluten free magazine.