This is such a delicious, soft and light cake recipe. There’s no bells or whistles with this one. No big entrance or show stopping impact. It’s simply a hug in a cake. That probably describes it best.
A very simple recipe that comes together quickly and easily to be enjoyed by all the family. Who doesn’t love an “all in one bowl” recipe!
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.
There are so many fun ways to bake at Halloween and this surprise cake featuring a hidden pumpkin is one of them.
There are 2 cakes to be made; one coloured and one plain. You need to plan ahead as they can’t be made at the same time. I tend to make my coloured one in the morning, get my jobs done and then get the second one made later in the day. It can be decorated the same or next day.
I was in the UK a while back and saw this recipe in a magazine so of course I took pictures and once I got home, gave it a go with sweet Irish strawberries. I picked up a punnet of King Strawberries which I hadn’t seen before. Huge fellows and very sweet!
It’s a big cake and will easily feed 12/14 people so it’s perfect for a gathering and can be dressed up a bit to make it fancy, shmancy 🙂
A delicious and light sponge cake with both an elderflower buttercream and lemon curd in the middle and topped with a simple lemon icing glaze. The secret to creating such a moist and Mmmmm response in every bite is the lemon and elderflower syrup which is drizzled over the cake while it’s still warm and let soak through.
Originally this is a Stork recipe and I found I had to change some of the proportions of ingredients to get the taste I felt was perfect. It’s a quick and simple recipe with the added bonus of only using a wooden spoon to make, even for the buttercream!
I spotted this lovely, traditional style loaf cake on the front of the Easy Food magazine and it immediately caught my attention. Topped with fresh cream and delicious strawberries, it’s perfect for a summer tea.
I took a quick peek inside to see how they made the cake and was delighted to see they used layers of fresh strawberries in between the batter mix which gives such a lovely red and cream marble effect when you cut slices. It’s a dense enough sponge cake so it will take an hour in the oven to bake.
Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.
If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.
Soooo I’ve been looking at this cake for over a year now and really wanted to make it. The problem I had is the person I wanted to make it for is coeliac so I had to find a recipe that was gluten free and would work in holding up the style of cake. After a couple of attempts, I found a good one and it worked! I was so pleased with how it turned out that I sort of glowed happily for a while 😉
With this cake, it’s not particularly difficult but it does take time. If you want, you can make it over two days. The issue is that each cake takes 65 – 75 mins to bake and can’t be made at the same time so plan ahead for this but otherwise, it’s so simple that it’s definitely worth trying to impress your loved ones.
A really simple and very handy recipe to have. Make it beforehand and keep in the freezer. This cake will bring you back to your childhood with the beautiful aroma! If you are following a butter/margarine free diet, then you can enjoy this cake with no worries.
It uses egg yolks and not the whole egg which is handy when you may have made pavlova and similar recipes and you’re not sure what to do with them. I make this sponge cake regularly and then freeze it. It doesn’t take long to defrost and always tastes perfect. A great one to have on standby for unexpected guests. Jam and a dusting of icing sugar is all you need.
A perfect little chocolate cake for any celebration or afternoon tea. I brushed warm apricot jam over the cooled cake before icing it and this helps to keep it moist and also to prevent lots of crumbs as you spread the chocolate fudge icing. When you’re making the icing (very easy) just don’t let it get too hot or it will lose it’s shine and you can make it ahead of time and then just gently reheat it until it’s runny. The decoration is totally up to you. If it’s for something special, you can add edible flowers and chocolate curls or top with chopped pieces of your favourite chocolate bars. Let your imagination go wit this one!