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.
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.
This wholemeal upside-down apple cake is super easy to make and and the results are better than satisfactory – a lot better. It’s quick to prepare and tastes delicious. The slightly caramelised apple pairs well with the subtle tones of cardamom and cider.
The leaves are turning, the mornings are misty and the season of mellow fruitfulness has definitely arrived. There are apples aplenty here in the New Forest and apple cake is an autumnal essential bake. For Bonfire Night last year, I reckon I created my best ever. It’s a toffee apple hazelnut cake and is just perfect for this time of year.
Blood oranges have such a short season, I feel it’s imperative to make the most of them. They have a wonderful flavour and are not overly sugary like some oranges can be. They also have a gorgeous blood red colour. The colour is lost in this bloody orange chocolate cake, but the flavour is there.
I have a new piece of Froothie equipment to play with. It’s an Optimum HealthyFry – a rapid air fryer that can bake cakes too. Who’d have thought it? I have used it for frying of course, but I couldn’t wait to try baking a cake in it. With my promise to bring you all things vegan this month, I have created this rich and fudgy chocolate banana cashew cake. Ladies and Gentleman, forget the banoffee, I give you banashew.
A splendid almond apple cake made with Cornish apples, ground almonds and flavoured with cider. The top, covered with flaked almonds and demerara sugar, has a satisfying crunch to it.
Our local cafe, Olive & Co, does a mean coffee cardamom chocolate cake. It’s more of a torte really as it contains no flour. I’ve been wanting to try making something similar for ages and with the arrival of the new Divine chocolate baking bars, the time seemed right to give it a go. I give you my coffee cardamom chocolate mousse cake.
Remarkable rhubarb cake may seem a bit of a lofty claim, but this bake is so easy to make and tastes so good that I made it twice in quick succession. It’s a great way to use rhubarb, which is in season right now and it’s delightful both eaten warm as a pudding or enjoyed for afternoon tea.