Click on the type of cake below to obtain the recipe
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Plum, Apple and Pear Cake
Ingredients
1 apple, 1 pear, 4 plums, 6oz butter, 6oz caster sugar, 3 eggs, beaten, 6oz SR flour, 2 tsp ground cinnamon
Method
- Heat the oven to GM4/180’C/350’F. Grease and line an 8’’ round, deep cake tin.
- Peel and core the apple and pear and stone the plums. Cut into ½ ‘’ dice
- Cream together the butter and the sugar until light and fluffy. Beat in the eggs. Fold in the flour, cinnamon and fruit.
- Turn into the tin and bake for 1 hour or until the cake is firm to the touch.
- Cool in the tin for 10 minutes and then turn on to a wire rack to cool completely.
- Drizzle with cinnamon icing – mix together 6oz sifted icing sugar and 1 level tsp ground cinnamon with water.
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Beetroot Chocolate Loaf
Ingredients
TIP: The addition of raw grated beetroot gives this cake a lovely moist texture as well as a fresher flavour than cooked beetroot. Use a really good dark chocolate with a cocoa fat % of 70%.
Ingredients
8oz SR flour, 1oz cocoa powder, 1 tsp baking powder, 4oz caster sugar, Pinch of salt, 3oz dark chocolate melted, 3oz butter melted, 4oz raw grated beetroot peeled weight, 2 eggs beaten
Method
- Heat the oven to GM4/180’C/350’F. Grease and line a 2lb-loaf tin.
- Sift together the flour, cocoa powder, salt and baking powder.
- Stir in the sugar, beetroot, melted chocolate and butter and the eggs.
- Turn into the tin and bake for 50-60 minutes until firm on top and an inserted skewer comes out clean.
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Sticky Rhubarb Cake
Ingredients
3oz butter, 3oz caster sugar, 2 eggs, 3oz SR flour, Pinch of salt, Milk, 1lb rhubarb, 1 tbsp Demerara sugar
Topping – 2oz butter, 3oz plain flour,1oz caster sugar
Method
- Heat the oven to GM5/190’C/375’F. Grease and line an 8’’ round cake tin.
- Cream together the butter and the sugar, beat in the eggs and fold in the flour and salt. Add enough milk to give a dropping consistency.
- Slice the rhubarb into 1’’ pieces and toss with the Demerara sugar.
- Make the topping by rubbing the butter into the flour and stirring in the sugar.
- Turn the cake mix into the tin and arrange the rhubarb on top. Sprinkle over the Demerara sugar and the topping mixture and bake in the oven for 40-45 minutes until the cake feels firm on top.
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Parsnip and Caraway Cake
Ingredients
180g SR flour, 1 tsp bicarbonate of soda, 180 grated parsnip, ½ tsp caraway seed, 120g soft margarine, 80g caster sugar, 2 eggs beaten, Zest and juice 1 lemon
Method
- Heat the oven to GM4/180’C/350’F.
- Sieve together the flour and the bicarbonate of soda. Stir in the parsnip and the caraway seed.
- Cream together the margarine and the sugar and beat in the eggs. Fold in the flour and the lemon zest. If necessary, add lemon juice to make a dropping consistency.
- Turn into a 20cm round cake tin and bake for 30-40 minutes.
- Cool on a wire rack and drizzle over lemon water icing.
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Kitchen Garden Cake
Ingredients
180g soft margarine, 180g caster sugar, 3 eggs, 225g SR flour, ½ tsp ground nutmeg,120g grated parsnip, 120g grated carrot, 120g grated potato, 120 grated eating apple, Zest and juice 1 orange
Method
- Heat the oven to GM4/180’C/350’F.
- Cream together the margarine and sugar and beat in the eggs.
- Sieve together the flour and nutmeg and fold into the cake mixture along with the carrot, parsnip, potato and apple. Stir in the orange zest and juice.
- Turn into a 20cm round cake tin and bake for 50-60 minutes until a skewer comes out clean.
- Turn on to a wire rack to cool. Drizzle with an orange water icing.
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Pumpkin and Banana Bread
Ingredients
450g cooked pumpkin, 2 ripe bananas, 2 eggs, 340g caster sugar, 290ml sunflower oil, 550g plain flour, 1 tsp baking powder, ½ tsp ground ginger, 2 tsp ground cinnamon, 225g walnuts, chopped
Method
- Heat the oven to GM4/180’C/350’F. Line 2 2lb loaf tins with bakewell paper.
- Mash together the pumpkin and bananas.
- Beat in the eggs, sugar and oil. Sift together the flour, baking powder and spices and fold into the pumpkin mixture. Stir in the walnuts.
- Divide between the 2 loaf tins and bake in the oven for 50-60 minutes until an inserted skewer comes out clean.
- Cool on a wire rack.
Icing
120g cream cheese, 50g unsalted butter, 300g icing sugar, Zest and juice 1 small orange
Method
- Beat the cream cheese with the butter until light and fluffy.
- Add the orange zest and juice and beat together until really well mixed
- Spread thickly on the top of the cooled loaves and decorate with walnut halves and blanched strips of orange zest.
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Gloucestershire Apple and Cheese cake
Ingredients
120g butter, 180g caster sugar, 2 eggs, 225g cooking apples cored, 120g good local cheese grated, 60g flaked almonds, 450g plain flour, ½ tsp bicarbonate of soda, 2 tsp baking powder
Method
- Heat the oven to GM4/180’C/350’F. Grease and line a 2lb-loaf tin.
- Grate the apples, retaining the juice and the peel as well as the flesh.
- Cream the butter and the sugar together and beat in the eggs. Stir in the apples, cheese and the almonds.
- Sift together the flour, bicarb and baking powder and fold into the cake mixture.
- Turn into the tin and smooth the top. Bake for about 1 hour until an inserted skewer comes out cleanly. Cool in the tin for 10 minutes and then turn on to a wire rack to cool completely.
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Pear and Earl Grey Loaf
Ingredients
150g dried pears roughly chopped and soaked overnight in 120ml strong cold Earl Grey tea, 120g butter, 120g soft dark brown sugar, 2 eggs, 150g SR flour, ½ tsp baking powder, Pinch of salt, ½ tsp ground ginger
Method
- Heat the oven to GM4/180’C/350’F. Grease and line a 1lb-loaf tin.
- Cream together the butter and the sugar until light and fluffy and beat in the eggs.
- Sift together the flour, salt, baking powder and ground ginger. Fold into the cake mixture. Mix in the pears and the cold tea and turn into the loaf tin.
- Bake for 45 minutes. If necessary, cover with foil to prevent the crust from browning too much. Cool in the tin for 10 minutes and then turn on to a wire rack to cool completely.
- Ice with a ginger water icing.
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Yoghurt Cake with Lemon and Elderflower Syrup
Ingredients
80g SR flour, Pinch of salt, 1 tsp baking powder, 225g semolina, 150g caster sugar, 150ml sunflower oil, 250g Greek yoghurt, 1 tsp vanilla essence, 1 tbsp orangeflower water, 2 eggs, 60g hazelnuts toasted and finely chopped, Syrup, 140g Demerara sugar, 4 tbsp elderflower cordial, Zest and juice 2 large lemons
Method
- Heat the oven to GM4/180’C/350’F.
- Sift the flour with the salt and baking powder. Stir in the semolina and the sugar.
- Mix together the oil, yoghurt, vanilla essence, orangeflower water and eggs. Pour into the flour mixture and beat until smooth.
- Turn into a round 20cm cake tin and sprinkle the hazelnuts over the centre.
- Bake for 30-40 minutes until a skewer comes out clean. Cool in the tin for 10 minutes.
- Mix together the ingredients for the syrup in a pan and heat gently until the sugar has dissolved. Boil for 2-3 minutes to thicken.
- Pierce the top of the cake all over with a skewer and spoon over the syrup. Leave to cool.
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Lemon and Orangeflower Water Sponge Cake
Ingredients
340g lemon curd, 1 lemon, sliced into 10, 120g butter, 120g caster sugar, Zest and juice 1 lemon, 4 eggs, 200g SR flour, 80g cornflour, 1 tsp baking powder, 1½ tbsp orangeflower water
Method
- Heat the oven to GM5/190’C/375’F.
- Line 2 18cm sandwich tins with bakewell paper. Spread the base of one tin with 1/3 of the lemon curd. Arrange the lemon slices overlapping on top.
- Cream together the butter and sugar and beat in the eggs.
- Sieve together the flour, cornflour and baking powder and fold into the cake mixture. Divide between the 2 tins and bake for 35-40 minutes. Turn out and cool on a wire rack.
- Divide each cake in half and spread all the layers except the one with the lemons on it with the rest of the lemon curd. Put back together with the one with the lemon slices on the top.
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