We grew up with date and walnut cake as it was one of Mums favourites. Moist, with a light crumb, loaded with dates and walnuts and scented with the mixed spice. Mum used to makes hers using cylinder cake tins which produced a golden roll cooled and spread with a generous swipe of hard butter. […]
This moist, lemony Italian lemon cake has the option of having a toffee almond topping. Delicious with, or without the topping.
Who doesnʼt like apples… Who doesnʼt like apples baked into an apple crumble cake then topped with a delicious pecan crumble topping… No one we know! German apple and pecan crumble cake is almost a cross between a cake and a tart. It’s, not a high cake, it’s more of a little bit of cake […]
Banana bread with chocolate chips has a ‘must have’ ingredient….really, really ripe bananas! Black and really ‘spotty’ is what we’re looking for. The sort you’re tempted to throw in the compost. The spottier and blacker the better. Grab them, mash them and throw them in the freezer ready to make this moist, chocolatey, delicious, AMAZING banana bread.
Lemon curd sponge roulade is a light as a feather sponge, filled with lip puckering lemon curd and fresh cream. Ten minutes to make the sponge and ten more to bake, add another 10 minutes for your lemon curd and job done.