A variation on a French classic from Bake Off Finalist Tamal Ray.
A rich flourless chocolate cake from ” Old Food” by Jill Dupleix. She adapted it from a recipe by Elizabeth David in ” French Provincial Cooking”. It makes a great pudding for a spacial occasion served with creme fraiche or custard, but can also be sprinkled with icing sugar or cocoa powder and served as a cake.
A cake from Claire Ptak to serve with yoghurt or creme fraiche.
An award winning special dessert from Kerry Teakle.
A fudgy indulgent cake made without flour from Claire Ptak of the Violet Bakery, London. You could also omit the frosting and serve warm as a pudding with creme fraiche.
Rachel Roddy’s version of this spicy and fruity cake from Siena. It will keep in a tin for up to two weeks, but dust with more icing sugar just before serving.
A dark, soft and moist cake for a special occassion from Nigel Slater. It will keep well for a day or two in an airtight container. Serve with cream or creme fraiche if you like.
A dark and sticky cake from Jeremy Lee, chef/owner of Quo Vadis, London. It is best left for at least a couple of days before eating.
A citrussy mousse like cake from Thomasina Miers.
A seriously good cake from Thomasina Miers. if you like serve with some whipped cream or creme fraiche on the side.
A rich, moist and intense cake from Nigel Slater. Serve in thin slices with sour cream or creme fraiche. It will keep for a day or two, wrapped in cling film or foil.
This recipe from Maryam Sham won the best readers recipe award in Observer Food Monthly in 2017.
A delicious sticky cake from Sybil Kapoor.
A recipe from ” The Little Book of Marmalade” by Lucy Deedes. You can serve warm as a pudding with cream or ice cream, or cold as a cake. Or both….
A moreish cake from Anna Jones. You could replace the rosemary with orange zest or the seeds from a vanilla pod if you like.