• our recipe book

Recipes tagged with: cake

Chocolate Pecan Brownies

Chocolate Pecan Brownies

Chocolate and pecans are delicious together but you can try using hazelnuts or walnuts instead. If you don't want to use nuts then substitute the same weight of chocolate drops in place of the nuts. This 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.

  • Time: 20 minutes to prepare. 25 minutes to bake.
  • Complexity: medium

Cranberry and Orange Muffins

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

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 dairy free fat such as Vitalite then it is also dairy free. What with all 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. Apples, apricots and prunes all work well in the filling. Just substitute half and half or all.

  • Time: 60 minutes
  • Complexity: easy

Honey and Stem Ginger Cake

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 15 mins
  • Complexity: easy

Treacle, Ginger and Orange Bundt Cake

Treacle, Ginger 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.

  • Time: 1 hour
  • Complexity: medium