Just in time for #StirUpSunday… (30th Nov this year)
It would be a lie to say that this recipe was crafted through years on testing and experience. In fact, like many of my recipes it is a combination of others I have found on the web and customised to suit my taste buds. Don’t forget to get started early on this one and enjoy a moist, boozy mouthful at Christmas.Read More
This recipe came about after a request to bake a colleague an ‘appley, cinnamony, moist cake’. Another colleague kindly provided some delicious apples and, a broken electric whisk and 3 hours later, I arrived at a fairly handsome cake.
The office were delighted and I even managed to persuade a confirmed ‘apple cake hater’ (yes they do exist) that he can’t rule out all apple cakes.Read More
I first tried this delicious cake at my good friend Lizzie’s wedding. The almond sponge is light and delicate and pairs perfectly with sweetened fresh cream and strawberries.
Summertime is the best time to make this when strawberries are at their sweetest. I couldn’t decide whether to make a strawberry or raspberry version for my brothers birthday in August, so opted for both., which none of the family complained about!
My summer showstopper!Read More
This cake was inspired by The Exploding Bakery in Exeter. I can’t recommend the place highly enough for a wonderful coffee and slice of tray bake scrumptiousness.
Having indulged in this a few times, and with a glut of apples, I attempted my own version. I can’t even feign modesty. The result was simply delicious and for my taste buds, better than the version I had been purchasing (although this may have more to do with portion control than anything else).
This was a huge hit at work and everyone wanted the recipe. I seem to remember a marriage proposal from one colleague!Read More
For some reason I always seem to make this cake at Easter time. Perhaps it’s the lemony freshness of spring that I’m craving. It’s also perfect to make for colleagues or big parties as a traybake can be cut into numerous slices. I like mine to be extra ‘drizzly’ so that the crumb just holds it own between plate and mouth.Read More