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Orange flavoured ciambella with dark chocolate glaze is Italian ring-shaped breakfast cake. This one is made without butter but with olive oil; serve it for an indulgent breakfast or for dessert.
Orange macaroon cake with dessicated coconut and orange liqueur. This is a glorious cake. Just the right moisture (wet), orange flavour fantastic (no, can’t be less), and slightly chewy on account of the coconut.
Orange and cinnamon scone rolls are two in one: scone dough rolled up and baked like a cinnamon roll. Perfect for a breakfast treat.
Dan Lepard’s orange and walnut loaf cake with cinnamon and fresh ginger, a wonderful combination of flavours. One saucepan, a loaf tin and zest from five oranges!
King Oscar II cake is also known as Swedish almond tart. It's an almond macaron style cake filled with almond buttercream, easy to make and absolutely delightful.
Panpepato, Italian classic Christmas dessert from the province of Siena, is the ancient version of panforte di Siena, Italian biscuits packed with fruit and nuts. Panpepato is spicy, peppery and very chocolatey.
Old fashioned Yorkshire parkin is a sticky, glorious cake full of ginger and spice, treacle and golden syrup, thoroughly traditional for the Bonfire Night.
Parsnip and orange cake with cinnamon and raisins. Very similar to carrot cake though not quite as moist, it’s good enough to bake at Christmas instead of the fruit cake.
Elevate your dessert game with passion fruit cake with crunchy coconut crumble recipe. Indulge in the perfect blend of sweet and tangy flavours of passion fruit, topped with a crunchy and delicious coconut crumble. This easy-to-make cake is a showstopper for any occasion. Get the recipe now and impress your guests with this unique dessert!
Peach pound cake is the richest, most buttery and tender crumb made with peach puree, with diced fresh peach embedded in the batter. Jerrelle Guy’s recipe from NY Times Cooking with minor tweaks.
Pistachio and lime loaf cake, with apricot and honey topping. So there we have it – health in a loaf tin. Well okay – there is a bit of sugar and flour added, plus a generous amount of butter...
Soft and rich brioche base with plum and cinnamon crumble topping. It means brioche is not just for breakfast. It means turning bread into cake!
This is the best and the easiest plum cake with crumble topping. German plum cake with streusel where plums can be swapped for any other soft fruit, it's brilliant every time.
Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. It's buttery and tender, dense with blue poppy seeds.
A classic pound cake with simple apricot jam glaze, made with equal amounts of sugar, eggs, flour and butter. Also known as quatres-quarts or madeira cake.
Pumpkin bread spiced with cinnamon and cloves, with walnuts and cranberries. I’ll say it very quickly: pumpkin bread is good. Very much the thing to do with this tin of puree knocking about the cupboard.
Raisin cake spiced with cinnamon and nutmeg, baked in a Bundt tin. The cake is incredibly easy to make, with boiled raisins, no eggs and no milk; hence also called a wartime cake.
Raspberry and almond slice, a gorgeous buttery traybake with flaked almonds, sugar and butter topping: it’s easier to make and tastier than Bakewell!
Ottolenghi teacakes are really mini ring cakes but perfect with afternoon tea so who can argue? My version has raspberry and chocolate glaze topping.
Raspberry and lemon Battenberg cake made in a regular square cake tin, wrapped in homemade marzipan which makes it taste simply heavenly.
Sponge cake roll with cream and raspberry filling. A Swiss roll, jelly roll, or cream roll – it can be filled with buttercream, mascarpone or whipped cream plus any seasonal or frozen fruit. Truth be told, it’s lovely even rolled around good jam.
Raspberry meringue roulade: the perfect dessert recipe by Ottolenghi, with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios.
Raspberry sponge cake recipe, with fresh berries scattered on top of light and airy cake batter. Dust with icing sugar for a perfect summer dessert.
Red velvet cake frosted with a cream cheese, mascarpone and whipped cream filling. It’s an excellent cake, totally suited for a birthday, layered and all, frosted and decorated – a beauty.
Redcurrant cake, light and buttery sponge topped with fresh tart redcurrants. Redcurrants doth not only jelly maketh, but cake in summer too.
Sacher torte - as close as you can get to the real thing, rich in chocolate with a hint of apricot jam. This particular recipe should be trusted because it’s Austrian – from Austrian official travel site.
Silver Palate chocolate cake, a decadent and super moist cake with dark chocolate frosting. NY Times Cooking recipe adapted from The Silver Palate Cookbook.
Simnel cake with icing instead of top marzipan layer is so much easier to make! You can keep or skip the marzipan layer inside. Traditional English Simnel cake originates from medieval Mothering Sunday and these days is baked for Easter.
Chocolate cake with dark chocolate topping and spider web white chocolate drizzle. The cake is so easy to make it’s embarrassing – but excellent for the kids to be engaged.
Spongata di natale, Italian honey and nut Christmas cake is like an oversized mince pie, with shortcrust pastry case and filling of dried or candied fruit, and mixed nuts.
Sticky fig upside down cake. The figs get sticky and melt into the almond layer; and if they don’t look quite as appealing as I was hoping – well, the proof of the pudding and all that.
Sticky pear and ginger cake is dark, moist and incredibly easy to make. With juicy chunks of pears and crunchy pecans scattered over the sticky syrupy surface, it’s the perfect winter dessert.
Sticky toffee pudding - date cake with delicious toffee sauce, best served warm. Let’s face it: it’s a date cake. Easy to make, nice and slightly gooey, there’s absolutely nothing wrong with baking it, leaving it dry and eating a slice or two cold.
Classic Victoria sponge sandwich cake filled with fresh strawberries and whipped cream, also known as strawberry shortcake sandwich.
Strawberry butter cake is a sponge base with fresh strawberries scattered over the batter, delightfully half-sunk when baked. It's simple and easy to make, with delicious fresh seasonal fruit.
Strawberry crumble cake, the easiest cake batter in the world thickly covered with fresh strawberries and finished with crunchy crumble topping. The only summer cake recipe you'll ever need.
Summer cherry cake with a hint of cinnamon and minimal effort involved. This cake mix is pathetically simple – it takes 5 minutes to prepare and always comes out well.
Swedish almond caramel cake, Toscakaka, is a lovely and easy cake to make ahead. Bake the base in advance, then add caramel topping and blast it under the grill just before serving.
Indulge in the unique and delicious flavors of our tamarind date cake recipe! This sweet and tangy cake is a crowd-pleaser, perfect for any occasion. With a moist and tender crumb and rich flavors of tamarind and dates, this cake is a must-try for anyone who loves to bake.
Tarta de Santiago, traditional Spanish almond cake. Three basic ingredients and no electric appliances required: that’s St James’ cake, or tarta de Santiago. It’s a Galician specialty going back to Middle Ages;
Traditionally Simnel cake was a rich yeast cake, with marzipan layer inside and marzipan topping. This adapted Victorian recipe is made with yeast dough nad homemade marzipan.
Twice baked cake with filling of lightly roasted fresh apricots – an ingenious idea of a sponge pie, cake with baked-in filling, all-baked layer cake. And it’s as easy as it is delightful.
Upside-down cherry cake with fresh cherries and buttery sponge, baked in a tart or flan case. That way the ratio of fruit to batter is more balanced!
Mini heart shaped sponge cake for Valentine’s Day. A cute and easy Valentine Victoria sponge sandwich filled with jam and whipped cream, made with a heart shaped cookie cutter.
Venetian carrot cake, Nigella Lawson’s recipe for gluten and dairy free carrot cake with ground almonds, nutmeg and pine nuts. The recipe allegedly goes back to Jewish diaspora in Renaissance Venice so is dairy free and kosher.
White chocolate kladdkaka. Swedish 'sticky cake' can be made with white, milk or dark chocolate.
Wholemeal sugar-free ricotta cake with honey and poppy seeds. This cake doesn’t require much lobbying as it has many virtues: wholemeal cake! sugar-free! with poppy or chia seeds for crunch!