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 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.