Make the most of autumn’s bounty and tuck into this plum upside-down cake as soon as you can. It makes an impressive dessert with its beautiful purple colour. The cake is at its best served warm, but is almost as delicious eaten cold for elevenses or afternoon tea. Cream or custard are optional.
Do you like gooseberries? This honey and gooseberry upside-down cake is a fabulous recipe to use them in. You get all of that lovely gooseberry flavour with the addition of warm aromatic honey. It’s a super easy cake to make requiring one pan to prepare the ingredients and one tin to cook it in. Serve it warm from the oven for dessert with custard or cream, or cold for afternoon tea or even elevenses.
This raspberry cream sponge cake is a taste of summer and a highlight of any garden party. It’s a classic victoria sponge, but baked with scented leaves to impart an air of added sophistication and delight. Two sponges are sandwiched together with crushed raspberries and rose flavoured cream. It’s very hard to resist.
Are you a matcha fan? Do you know what it is? It’s a wonderful ingredient to use in baking. These green matcha madeleines are little cakes with attitude. They’re flavoured with Japanese green tea powder (matcha) for complexity and lemon for freshness.
Rhubarb season is now in full swing. These fluffy rhubarb muffins contain wholemeal spelt flour and kefir. This means they’re particularly gentle on the digestive system. They’re also really easy to make and a sure fire winner. Bursts of tart rhubarb and just a hint of rose transform these workaday muffins into something just a little bit special.
Bibingka for breakfast anyone? These gluten-free coconut cakes are inspired by a Christmas treat from the Philippines. They’re called bibingka and are really simple to make. They’re both filling and not too sweet, so are just right for a quick breakfast on the go.
Rock cakes are a traditional British bake and they are one of the easiest to make. Craggy lumps of stiff cake dough are mounded onto a baking tray and bunged in the oven. The result are these scrumptious little morsels that look a bit like rocks. If you’ve never had them before, don’t worry, they are not rock-like in texture. They are in fact crumbly and utterly delicious. These sultana and prune rock cakes are a variation of the classic bake, but you can use whatever dried fruit you like.
Despite the unprepossessing name that Cornish Hevva Cake is sometimes given, this lightly fruited bake is not particularly ‘heavy’. It is, however, absolutely delicious. The bake falls somewhere between a sweet scone and a light egg-free fruit cake. As with many traditional bakes, Tesen Hevva (its Cornish name) is very easy to make.
A lip smacking chocolate log isn’t just for Christmas. It’s also a great cake to mark both St Valentine’s Day and ten years of blogging. This celebratory chocolate log is a brilliant way to share the love. It looks a bit special and is made from rich dark chocolate, seasonal blood oranges and red strawberry jam. In honour of the occasion, I also have ten favourite chocolate recipes from some awesome food blogging buddies.
This lemon caraway seed cake recipe is a riff from a Rachel Roddy recipe I spotted in the Guardian. I thought a version of it would be perfect for an upcoming visit from two of my aunts last summer.