Cake Recipes
34 recipes found
Bonfire Night Parkin
Moist spiced cake made with treacle, golden syrup and oatmeal, baked to a firm finish.
Browned Butter and Blackcurrant Victoria Sponge
Made in Normandy, Isigny butter is known for its gorgeous richness, and browning it brings out the most incredible nutty…
Pumpkin Spice Cake
Delectable layers of pumpkin cake frosted with salted caramel cream cheese icing and covered with a glaze of caramel sau…
Coffee & Salted Caramel Hazelnut Roulade
Get this indulgent twist on a chocolate log rolled up and tucked away in the fridge, ready to round off Christmas dinner…
Pumpkin Pie with Walnut-Cinnamon Crunch
A nubbly, nutty topping sets Katie Bishop’s pumpkin pie apart from the rest. You could use any kind of firm, orange-fles…
Lemon Drizzle Cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Fortnum's Victoria Sponge
Fortnum & Mason's Victoria sponge from their Cook Book, sandwiched with strawberry preserve, whipped double cream and fr…
Fortnum's Battenberg
The Battenberg Fortnum & Mason have served with afternoon tea since 1926, a whisked sponge in pink and vanilla squares w…
World’s Best Chocolate Cake
Fruity, light and creamy cake full of harmonious flavours
Black Forest Cupcakes
Moist chocolate cupcakes with a deep coffee flavour and tart cherry swirl.
Olive Oil Chocolate Cake with Ganache
Decadent chocolate cake with olive oil and ganache, rich and moist from quality cocoa and cream.
Warm Raspberry-Chocolate Pudding Cake
This easy raspberry chocolate pudding cake is half cake, half pudding, and all chocolatey deliciousness.
Chocolate Bundt Cakes with Raspberry Compote
Say "I love you" with these delicious & decadent mini Chocolate Bundt Cakes with Raspberry Compote. This dessert is a pa…
Valentine's Chocolate and Raspberry Fondants
Be careful not to overbake these oozy puddings. The chocolate sauce and juicy raspberries should just spill out. For mor…
Nigella Lawson Chocolate Raspberry Pudding Cake
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's…
Pistachio Torta Caprese
Creamy white chocolate and pistachio flour cake with a light, airy texture and citrus hint.
Limoncello Tiramisu
Creamy tiramisu with zesty lemon and limoncello, softly set with egg and cream.
Thousand Layer Apple Cake
A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.
Greek Orange Filo Cake: Portokalopita (Πορτοκαλόπιτα)
A traditional Greek dessert made with crispy filo pastry flakes, fresh oranges, Greek yoghurt, and soaked in a fragrant…
Fresh Fruit Clafoutis
Baked with fresh fruit, eggs, and cream, it's a soft, custardy dessert with a golden crust.
Authentic Italian Tiramisu
Creamy mascarpone layers with coffee-soaked ladyfingers, lightly spiced and dusted with cocoa.
Sticky Toffee Cake
Moist date cake with warm spice, sweet syrup and rich buttery texture.
Sticky Toffee Pudding Cake
Moist date and molasses cake with a rich, sticky glaze, baked to a tender crumb.
Pumpkin Muffins with Canned Pumpkin
Moist pumpkin muffins with warm spices, baked to a golden finish.
A Glorious Browned Butter Skillet Fig Cake to Welcome Early Fall
Browned butter cake with spiced figs, baked in a cast-iron skillet for a golden, fragrant treat.
French Apple Cake
Fluffy cake with tender apple chunks, softly sweetened and fragrant with vanilla and rum.
Chocolate Brownies
Decadent chocolate brownies with a fudgy texture, made with melted chocolate and eggs.
Blueberry Muffins
Soft blueberry muffins with a hint of lemon, baked until golden and tender.
Oatmeal-Glazed Breakfast Cake
Oatmeal cake with sweet coconut and warm cinnamon, baked to a golden crumb.
Crumbly Lemon Bundt Cake with Glaze
Tender lemon cake with zesty glaze, baked to a light crumbly texture.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
