Cakes and Sweet Pastries
Sweet pastries and cakes including breakfast pastries,morning bakes and afternoon tea ideas
Ginger, Treacle 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. I've also made this cake and split it, sandwiching it back together with homemade orange curd.
- Time: 1 hour
- Complexity: medium
Almond, Lemon and Polenta cake
A light and moist cake made with fine cornmeal (polenta) and ground almonds. If you use gluten free baking powder then the cake is completely gluten free. Try using limes or oranges instead of lemon. I used the spare lemon juice mixed with icing sugar to make a drizzle icing for the top. This recipe will make a large cake but for a smaller family size cake just half the quantities.
- Time: 15 minutes to mix and 1 hour to cook
- Complexity: easy
Apricot and Brazil Nut Loaf
This loaf is very easy to make and is best eaten the day of making. Try swapping the apricots and the brazil nuts for dates and walnuts, or anything else you fancy. Nice sliced and served with butter.
- Time: 1 hour and 10 minutes ( including baking time)
- Complexity: very easy
Buttermilk Rusks
This is a traditional South African recipe which is also quite similar to a Suffolk rusk. Given to me by my husbands cousin; Peta Gale, and handed down through the family. The rusk is an early morning ritual, dipped into a cup of tea. This recipe makes about 50 small rusks that will keep in an airtight container for weeks. Makes about 20 whole rusks (40 halves).
- Time: 2 hours including drying out time
- Complexity: very easy
Carrot and Orange Cake
Carrot cake doesn't get much lighter and moister than this! Cut into bars or squares you will get 12 generous slices. The cream cheese topping is only lightly sweetened, but if you have a sweet tooth just add more icing sugar. The cake will keep well in an airtight container for up to a week, without the icing.
- Time: 15 minutes to prepare. 40 minutes cooking time.
- Complexity: easy
Cashew, Cinnamon and Orange Cake 'eggless'
This is an egg free cake. I had the challenge of making a Jain friendly, egg free cake, that was robust enough to be the top tier of a traditional wedding cake, to be served at my daughters Anglo/Indian wedding. It would need to be made the week before and iced. I didn't want it to be stodgy, dry or heavy going, but as light and as fluffy as possible. My recipe contains butter and milk but if needed they can be replaced with dairy free or vegan alternatives. The image shows the cake with a very thin layer of ready rolled fondant icing on the top.
- Time: 20 minutes to prepare and 30 minutes to bake.
- Complexity: easy
Chocolate Pecan Brownies
Chocolate and pecans are delicious together but you can substitute the same weight of chocolate chunks in place of the pecan nuts if you prefer. This traditional 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. The brownies are deliciously gooey in the middle. Check out the chocolate, hazelnut and buckwheat brownie recipe for a fab gluten free recipe.
- Time: 20 minutes to prepare. 25 minutes to bake.
- Complexity: medium
Chocolate, Roasted Hazelnut and Buckwheat Brownies 'wheat free'
These gluten free brownies are rich and nutty with a delicious fudgy centre. Buckwheat flour is available from most supermarkets. You can buy ready roasted hazelnuts or toast your own in the pre-heated oven, on a baking tray for 15 minutes.
- Time: 20 minutes to prepare plus 40 minutes cooking time.
- Complexity: medium
Coffee Sponge Cake with a Coffee Buttercream filling.
A traditonal iced coffee sponge cake with buttercream filling. Simple as that. I'm taking this one with me on a picnic.
- Time: 40 minutes plus cooling time
- Complexity: medium
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
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 plant based or dairy free fat then it is suitable for vegans. What 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. Dried apples, apricots and prunes all work well in the filling. Just substitute for the dates.
- Time: 60 minutes
- Complexity: easy
Drop Scones
Drop scones also known as Scotch Pancakes are smaller and thicker than a crepe and sweet rather than savoury. Eat them for breakfast spread with butter, jam or honey. Also experiment by adding grated citrus zest, sultanas or fresh fruit such as blueberries into the batter before cooking.
- Time: 25 minutes
- Complexity: very easy
Flaky Pastry or Rough Puff Pastry
Here is a recipe for quick flaky pastry also known as rough puff pastry. Freezing the butter before grating helps keep the pastry easier to work and the pastry nice and light. Sausage rolls and cheese straws are my favourite use for this pastry although my Grandma used to make the most amazing apricot pie.
- Time: 5 minutes and 30 minutes to chill
- Complexity: medium
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
- Complexity: easy
Lemon and Lime Curd Shortbread
An easy shortbread based lemon and lime tart which is equally delicious served with a cup of tea at tea time or with a dollop of fresh cream as a dessert. Cuts into 18 pieces or 32 small fingers as in the image.
- Time: about 1 hr plus chilling time
- Complexity: easy