In May we always have an abundance of rhubarb. It’s a fantastic vegetable for crumbles, jam, cakes or just stewed with a bit of ice cream. We appreciate it even more because there isn’t much else from the garden at this time of year. Here’s a cake I bake a lot when there’s rhubarb about.
A fluffy, spongy coffee cake, easy to make if you love coffee and walnut – with coffee buttercream It is super delicious! We enjoyed making the coffee cake, together as a family during lockdown and loved it!!
A perfect recipe if a simple vanilla cake is what you are looking for. Not so surprisingly, the list of ingredients is fairly standard but good quality organic flour along with good organic eggs, precise measuring and correct oven temperature the result is always delicious. You can ice or decorate it as you like to serve on any occasion.
A dense rich fruit (or fruit and nuts) cake for all celebrations: Christmas, Easter, birthdays, weddings or anytime because it is so tasty. I'm not a vegan but have to admit that it is the tastiest fruit cake I've ever tried! Keeps well too.
Your best cup buddy! The vegan experience is worth the try just to shake this up a little bit. Why waste the aquafava anyway when there are so many things you can do with it? More than that, there is no need to panic when you suddenly realised that you are out of eggs in the end. Flax seeds would also do I would think but my experience did not go that far. Hope you can enjoy too!
Great for making with the kids!! tasty, simple and looks impressive!! Delicious extra chocolatey icing. very easy to ice! Good for birthdays or Christmas!! Heres's a birthday version!
A really moist tasty fruitcake, it is the ultimate feel good cake for my family. I'd like to add that it has has good keeping properties but it never lasts long enough for me to test!
A lovely, rich flavoured and versatile bread with beautiful texture made from a mix of different bread flours. All the flours in the recipe are Shipton Mill. I call this recipe 'This and That' because really you can change the ratios of the flours to suit or to whatever you have in stock. The malt/sunflower and extra coarse flours add super texture.
My great-great-grandmother Ann Vickerman started her working life at Sledmere House near Malton. When she married, her friend, Mary Harrington, who was the cook, gave her a cookery book as a wedding present.The book was 'A New System of Domestic Cookery' by Maria Eliza Rundell. It was first published in 1806 and her copy, which has now come down to me, is the 1840 edition. In the chapter on 'Bread' there is a recipe for something described as Yorkshire Cakes. Unlike modern cookbooks there are no illustrations and much of it is written on the basis that the reader will know what to do! Things such as 'cook in a slow oven' do not translate well to a modern hi-tech oven. With a certain amount of trial and error and filling in the blanks I have reconstructed what I think these were. I cannot find any other recipe for these or mention of them elsewhere. As a proud Yorkshireman I could not let this part of the county's heritage be forgotten. Essentially, it is an enriched dough bread bun, or as we call them in West Yorkshire 'teacake'. Great for lunchtime sandwiches, or a BLT and something really unique to bring out for the summer BBQ.
This is a really lovely rich cake. If you soak the dried fruit in Guinness overnight it makes the fruit really plump and juicy . It is a good idea if you can wait to leave the cake once baked for at least a week before cutting, not easy but worth it as the flavours mellow and deepen.
With the current autumn and the colder months, we notice greater desire for carbohydrates, especially those not healthy .. I try meet you half way and share with you more healthy alternatives, eg. cake
Deliciously gooey chocolate brownies, made with chestnut flour, so that they can be enjoyed by those restricted to gluten-free foods as well as those who are not.
This simple, versatile cake looks stunning if made with young, pink new rhubarb that comes into the shops in January. The rhubarb can be substituted with blueberries , raspberries, plums or strawberries if you would like to vary things a bit.
These are delicious in summer served outdoors with fresh fruit and yoghurt, or crushed summer berries and maple syrup. Make them in winter leaving out the blueberries, and turn them into something more substantial for Sunday mornings - serve them with grilled bacon and maple syrup, garnished with a slice of orange, Martha's Vineyard style. Makes around 5/6 American style pancakes
Gluten-Free version of a classic, great to share! Gluten-free flour can have a 'dry' mouth feel, but using the tried and tested Victoria Sponge recipe with our blend produces a good result. Load it up with berries and edible flowers for a really pretty tea party.
This is one of my most popular cake especially during the summer months. It's light, moist and bursts with citrus and floral tones... I top it with crushed pistachios and rose petals for a middle eastern twist.
We developed a Simnel cake using 50/50 gluten-free sorghum and millet flour instead of wheat flour. It came out very well, the middle layer of marzipan sank quite a lot but the cake was lovely and moist and chewy, and it couldn't be told apart from an Easter cake made with wheat flour - everyone can enjoy a slice! Decorate it with a few primroses, tiny chocolate eggs and some little chicks.
This sticky toffee pudding is packed with sticky dates, dark brown sugar, strong white flour and is surprisingly light for the amount of butter involved!
Very simple to make. A delicious Breton variety of the traditional French crepe made with buckwheat flour, usually for savoury fillings. With a grand daughter with dairy intolerance, it's always a challenge to come up with "something different". These disappeared rapidly with a ham/goat's cheese filing, topped off with a fried egg.
This is similar to a carrot cake, but so much better! With its spices and distinctive deep flavours of the teff flour, Palmyra nectar and the nutty cold pressed rapeseed oil, it’s a delightfully warming cake. The pumpkin purée keeps it scrumptiously soft while studded with lightly toasted crunchy walnuts and juicy sultanas (seedless golden raisins).
Buttery, crumbly and melt in the mouth. The nearest English equivalent to the Jersey Wonder would be the doughnut, although Wonders are never coated in sugar, nor filled with jam. This recipe makes around 40 wonders
This is one of the best lemon cakes I have ever baked. The cake is very fragrant (thanks to a candy-like liqueur limoncello), moist and finished with smooth lemon glaze. The best with tea or milky cappuccino. Enjoy! :)
This recipe makes a wonderful moist cake but due to the type of ingredients it does require a food processor! I regularly include this healthy cake in my chidren's lunch boxes. It keeps for a week in the fridge and any dried out crumbs may be served with icecream or part of a custard style desert, so there's no waste!
The Queen of Banana Bread. This quick and easy recipe is a delicious all purpose treat, which can be made and served within the hour. The hardest part of the process is clearing up afterwards so I have given the quantities for making two loaves. Any excess can be sliced and frozen.
Everybody loves Chocolate, when you combine Chocolate cake, Chocolate Mousse and Amaretto there really isn't many things in life that are more decadent and delicious! This recipe has an option to use either Plain Flour or White Spelt flour depending on your preference and trust me the results are delicious whichever flour you choose!
1st Attempt! Wanted to find a way of using chestnut flour and rice flour other than in bread. Just made these this morning and I am quite pleased with the taste. The amount of sugar could be altered as i dont like things too sweet. I woulsd sugestmore if you have a sweet tooth !! I felt they had a lovely taste but were a bit dry. Next time I shall try adding some fruit and also plan to try coco powder as well, watch this space.
This cake is a regional Danish classic. It's one of the easiest and best cakes if made properly. It's basically a thick, soft sweet yeasty dough with a topping of sugar/butter that melts and burns to a dark brown caramel-like substance.