Recipes tagged with: cake
Ginger, Treacle and Orange Bundt Cake
Bundt tins create a classic ring cake with many tins adding decorative patterns to the baked cake. You must grease and flour the tin well or the mixture will stick. Bake this cake in a standard 9 inch square cake tin if you don't have a Bundt. I've also made this cake and split it, sandwiching it back together with homemade orange curd.
- Time: 1 hour
- Complexity: medium
Almond, Lemon and Polenta cake
A light and moist cake made with fine cornmeal (polenta) and ground almonds. If you use gluten free baking powder then the cake is completely gluten free. Try using limes or oranges instead of lemon. I used the spare lemon juice mixed with icing sugar to make a drizzle icing for the top. This recipe will make a large cake but for a smaller family size cake just half the quantities.
- Time: 15 minutes to mix and 1 hour to cook
- Complexity: easy
Carrot and Orange Cake
Carrot cake doesn't get much lighter and moister than this! Cut into bars or squares you will get 12 generous slices. The cream cheese topping is only lightly sweetened, but if you have a sweet tooth just add more icing sugar. The cake will keep well in an airtight container for up to a week, without the icing.
- Time: 15 minutes to prepare. 40 minutes cooking time.
- Complexity: easy
Chocolate Pecan Brownies
Chocolate and pecans are delicious together but you can substitute the same weight of chocolate chunks in place of the pecan nuts if you prefer. This traditional recipe uses a whisked sponge method where it is important to try and keep all the air that you have whisked into the mixture from escaping. A light touch is best, so fold carefully. The brownies are deliciously gooey in the middle. Check out the chocolate, hazelnut and buckwheat brownie recipe for a fab gluten free recipe.
- Time: 20 minutes to prepare. 25 minutes to bake.
- Complexity: medium
Coffee Sponge Cake with a Coffee Buttercream filling.
A traditonal iced coffee sponge cake with buttercream filling. Simple as that. I'm taking this one with me on a picnic.
- Time: 40 minutes plus cooling time
- Complexity: medium
Cranberry and Orange Muffins
Perfect at Christmas time when fresh cranberries are in the shops. Use the fresh fruit to provide an even juicer centre to the muffins.
- Time: 35 minutes
- Complexity: easy
Date Slices
This recipe really stands the test of time and I have been making it since the late 1970's. It is oat based and has no added sugar in the date filling. Made with a plant based or dairy free fat then it is suitable for vegans. What the current rage of clean eating, vegan and sugar free cakes, breakfast bars and superfoods then I suggest that you just give this old fashioned recipe a try. Dried apples, apricots and prunes all work well in the filling. Just substitute for the dates.
- Time: 60 minutes
- Complexity: easy
Honey and Stem Ginger Cake
This recipe makes a 450g loaf. It keeps really well in an airtight tin for 1-2 weeks, becoming slightly sticky. A lemon icing and chopped stem ginger gives a great finish.
- Time: 1 hr
- Complexity: easy