If you ever have left-over cake (“why would I?”, you might ask!), or have cake that is starting to go stale, these very easy bites will use up the cake for a delicious sweet treat. Continue reading “Crispy gingerbread cake bites”
Category: Cakes
Rhubarb & ginger Battenberg cake
The power of baking inĀ evoking happy memories of childhood is one of the many reasons baking is such an addiction for me; a Battenberg cake never fails to transport me back to being a child again, when slices of Battenberg were handed out as a real teatime treat. Continue reading “Rhubarb & ginger Battenberg cake”
Spiced lime & poppy seed bundt drizzle cake
This very easy cake has bags of flavour. In my view, a bundt cake, as indeed any cake, should not be at all apathetic – no matter how ornate it looks: it absolutely needs to have the “wow” factor in the flavour, too. Continue reading “Spiced lime & poppy seed bundt drizzle cake”
Cake of Christmas Present!
While I sometimes love going “all out” when it comes to decorating cakes, when it comes to Christmas cakes, I tend to go for the simplest of approaches. Continue reading “Cake of Christmas Present!”
No-fuss sticky gingerbread cake
This is an incredibly simple gingerbread cake with a mixture that is made up in seconds: it is very moist, with jewels of stem ginger throughout and the underlying heat of spice from the ground ginger. The icing has a ginger kick with a nice lime zing to it – two flavours that are made for each other. Continue reading “No-fuss sticky gingerbread cake”
Mini Christmas cake bites
This is just a simple variation on a Christmas cake, going for individual mini bites of cake rather than making a large cake. Continue reading “Mini Christmas cake bites”
Ginger & tamarind sticky toffee pudding
This is my take on this classic dessert: it is really indulgent and totally comforting. Continue reading “Ginger & tamarind sticky toffee pudding”
Lemon, strawberry & Prosecco cake
Although I made this particular cake as my gift for a colleague’s wedding, I have made smaller one-tier versions of this cake, without much in the way of elaborateĀ decorations, on many an occasion. A case of when simplicity absolutely reigns! Continue reading “Lemon, strawberry & Prosecco cake”
Spiced chocolate and orange bundt cake
This easy, no fuss cake is deeply chocolatey (such a good thing!), with the sharp citrus kick of candied orange and a warming hint of spice. Continue reading “Spiced chocolate and orange bundt cake”
Lemon & thyme drizzle layer cake
This very refreshing cake pushes it way into dessert territory with its creamy filling. And that is no bad thing! Continue reading “Lemon & thyme drizzle layer cake”
Pimms cocktail jaffa cakes
Very much an adult jaffa cake, this version of jaffa cakes uses Pimms as the base for the jelly, along with fresh orange juice, a hint of mint, a touch of lemon and just enough sugar to sweeten it without taking away from the flavour of the Pimms and the fruit. A real taste of summer! Continue reading “Pimms cocktail jaffa cakes”
Gluten-free orange & blackberry polenta cake: Macmillan’s World’s Biggest Coffee Morning
I love it as a budding food writer when you get exciting recipes to try out; when it is for a great cause, I love to be involved and do my little bit.Ā Continue reading “Gluten-free orange & blackberry polenta cake: Macmillan’s World’s Biggest Coffee Morning”
Coloured mirror glazes
(Post updated: May 2019). As its name suggests, a mirror glaze is a very shiny covering for a cake or dessert that is so reflective you should be able to see your face quite clearly in it. There are several recipes for mirror glazes but I make what I think is one of the simplest – and it always gives me great results. Continue reading “Coloured mirror glazes”
Mad Hatter’s Tea Party Cake: chocolate cake with Earl Grey tea buttercream
This is the cake I made for Sheila Dillon from BBCās The Food Programme and a gathering of the 4th birthday meeting of the Clandestine Cake Club group I attend:Ā the theme for this evening being Alice in Wonderland. Continue reading “Mad Hatter’s Tea Party Cake: chocolate cake with Earl Grey tea buttercream”
Roasted coffee bean butter: a great ingredient for coffee lovers
I am so excitedĀ to share this post for roasted coffee bean butter. Coffee is one of my favourite flavours,Ā almost beating chocolate for me. This butter, which is basically freshly ground coffee beans infused with hot butter, has a very rich, deep coffee flavour that you simply cannot get close to when using either instant coffee or even freshly brewed coffee in a bake. Continue reading “Roasted coffee bean butter: a great ingredient for coffee lovers”
Strawberry & lemon dacquoise: with a cheat’s version!
A dacquoise is a wonderful dessert in its own right. I made this one forĀ my partner’s birthday cake as a more dessert-type feel was wanted. Continue reading “Strawberry & lemon dacquoise: with a cheat’s version!”
Earl Grey Tea cupcakes: cupcakes with attitude!
Cupcakes need two key things to work, in my opinion: a light and nicely flavoured sponge and a very well-flavoured, not-too-sweet icing that melts in the mouth. Continue reading “Earl Grey Tea cupcakes: cupcakes with attitude!”
Simple raspberry chocolates
I love making use of left-overs and these chocolates hit the spot perfectly! Continue reading “Simple raspberry chocolates”
Orange & vanilla rum babas
Surely it isĀ time for a full-on revival of these fabulous 1970s dessert trolley staples? Continue reading “Orange & vanilla rum babas”
quick and easy galangal & lime cake (gluten-free)
This is a very simple and quite speedy cake that can made and iced within an hour. Continue reading “quick and easy galangal & lime cake (gluten-free)”
Salted mocha & walnut battenberg cake
This is aĀ return to the classic Battenberg, a cake that is right up there in my list of top 5 cakes. Continue reading “Salted mocha & walnut battenberg cake”
Oscars-themed drip cake: “death by Chocolat”
My first real “drip cake”, this was made for recent Clandestine Cake Club meeting, with the theme being a cake with a take onĀ Oscar-winning films……. Continue reading “Oscars-themed drip cake: “death by Chocolat””
Raspberry cascade cake
With baking IĀ am a firm believer that simplicity, done well, can often give the best results. And while I occasionally go for over-the-top-looking creation with cakes, for me it really is flavour that isĀ has to be atĀ the heart of the cake: after all, once a cake has been cut into and has lost some of the visual appeal, youĀ want the flavour to carry on the joy. Continue reading “Raspberry cascade cake”
Lemon drizzle cake
While it is always a joy to making more elaborate cakes for friends and family, I love the total simplicity of a drizzle cake: no fuss, tangy, very moreish and soĀ perfect with a cup of tea! Ā And a slice of it eaten on a dreary day instantly evokes summer days for me! Continue reading “Lemon drizzle cake”
Glazed Fruit & nut vegan Christmas cake
I adapted a standard fruit cake recipe to make it vegan for a Cake Club evening with the theme: “A vegan Christmas”.Ā Continue reading “Glazed Fruit & nut vegan Christmas cake”
Black forest gateau with caramel glazed cherries
Another version of my favourite over-the-top dessert cake; although I am well aware I have blogged about a few Black Forest Gateaux I have made, with little tweaks to the recipesĀ here and there! IĀ still argue, though,Ā that a good Black Forest Gateau is a joy to eat in all of its retro kitsch-ness! Continue reading “Black forest gateau with caramel glazed cherries”
My ultimate rich fruit cake
This is an easy fruit cake to make, that is quick to mix together. It has bags of flavour, with the warming spice and little bursts of moist fruit. Continue reading “My ultimate rich fruit cake”
Stem ginger & lime cake
This cake is one I never tire of making and it always gives me a great sense of comfort each time I make it. The sweet heat of the ginger and the zingy lime workĀ together effortlessly to give a cake that I think can brighten up any day! Continue reading “Stem ginger & lime cake”
Spiced pear & ginger cake
A wonderfully moist and rustic cake, the gentle heat of the ginger and the juicy sweetness of the pears, all set in a lightly spiced cake, work so well together. Continue reading “Spiced pear & ginger cake”
Raspberry & dark chocolate cake
This is oneĀ of my favourite cakes in terms of flavour (luscious chocolate and sharp raspberry- wonderful). Continue reading “Raspberry & dark chocolate cake”
Dark chocolate & orange gateau
Made for the Macmillan Coffee Morning, this cake is a chocolate Victoria Sandwich cake that had been flavoured with grated orange zest. Continue reading “Dark chocolate & orange gateau”
Mocha & salted caramel Angel food cake
This is my take on the divine Angel food cake, a cake that is like eating sweet clouds! Continue reading “Mocha & salted caramel Angel food cake”
Raspberry & dark chocolate mousse domes
One of the great joys for me when having Afternoon Tea, in addition to eating the most delectable sweet and savoury treats, is the inspiration I get. I shared one of these entremets as part of an Afternoon Tea a while ago and was blown away by it, not least by the raspberry explosion inside! Continue reading “Raspberry & dark chocolate mousse domes”
Very easy cherry & chocolate brownies
At the risk of blowing my own trumpet, I would claim these to be among the best brownies you can eat. I would be be so proud to serve these to anyone….if I don’t eat them first! Continue reading “Very easy cherry & chocolate brownies”
Gluten-free Victoria Sandwich Cake
This is very much a quick, no-frills affair: simplicity with a great flavour. Continue reading “Gluten-free Victoria Sandwich Cake”
Black Forest Gateau with chocolate cherry mirror glaze (Gluten-free)
My current version of Black Forest Gateau, orĀ “cake in drag” as Victoria Wood so deliciouslyĀ put it, is way over-the-top for sure in terms of the adult flavours…..but I make no apologies for that, as it is an adult dessert cake! Continue reading “Black Forest Gateau with chocolate cherry mirror glaze (Gluten-free)”
Coffee Dacquoise with caramelised hazelnuts
I ate a stunningĀ Dacquoise in a pĆ¢tisserieĀ in France very recently and I couldn’t wait to put my spinĀ on it whenĀ recreating it back home. Crisp toasted hazelnutĀ meringue layers are sandwiched together with a truly melt-in-the-mouth coffee buttercream, and it is topped with a very simple shiny chocolate glaze. Continue reading “Coffee Dacquoise with caramelised hazelnuts”
Mini Gluten-free Pistachio Fraisiers using left-overs!
Further to posting my version of a largeĀ FraisierĀ a few weeks ago, I decided to make another large one for this month’s Clandestine Cake Club – this time going for a gluten-free version. And with left over elements, I also went for mini Fraisiers. Continue reading “Mini Gluten-free Pistachio Fraisiers using left-overs!”
Pistachio & lemon Fraisier cake
This Fraisier is a slight variation on the classic recipe, using a pistachio joconde sponge, sprinkled liberally with Amaretto, andĀ a thin layer of pistachio ganache. A fragrant crĆØme mousseline, subtly flavoured with lemon, envelopsĀ the strawberries, and the cake is topped withĀ a thin layer of a tangyĀ strawberry jelly glaze. Continue reading “Pistachio & lemon Fraisier cake”
Celebratory chocolate cake extravaganza!
This is a special chocolate cake made for a dear friend who was celebrating the arrival of her pen friend of several decades who had flown over from USA to meetĀ for the very first time. A lovely and moving occasion. Continue reading “Celebratory chocolate cake extravaganza!”
Lemongrass & ginger canelƩs
CanelĆ©s have somehow escaped my foodie radar; the first time I ate one – a traditional vanilla flavour – was just a few weeks ago, served with an Afternoon Tea. However, I was so taken by them that I couldn’t wait to make a batch, and have since made several batches of differing flavours! Continue reading “Lemongrass & ginger canelĆ©s”
Valentine’s cake
I made this cake to take to my first visit to my local groupĀ of the Clandestine Cake Club, the theme for this event being “He loves me, he loves me not”. Continue reading “Valentine’s cake”
Fruit Punnet Madeira Cake
The “fruit punnet cake” or fruit basket cake hasĀ freshly picked fruit covering it as well as spilling over the top: whenever I pick fruit from the allotment I always end up putting far too much into the punnets, often with fruit to be found rolling around in the boot of the car, so these cakes are very much me! Continue reading “Fruit Punnet Madeira Cake”
Passion fruit & raspberry swiss roll with passion fruit ganache
When I make patterned Swiss Rolls and other sponges there has to be flavour inĀ the colours and patterns. For patterns, I tend to go for simplicity: usually spots or stripes, but occasionally I go for fancy shapes or lettering across the Swiss Roll. However, stripes are certainly my most common choice. Continue reading “Passion fruit & raspberry swiss roll with passion fruit ganache”
Chocolate praline dessert cake
A veryĀ indulgent chocolate cake, which is great either eaten as a dessert or at any time! Continue reading “Chocolate praline dessert cake”
Quick & easy version of the “After Dark GĆ¼-Zillionaires’ Puddings”
This is my fairly quick, but certainly very easy version of the gorgeous After Dark GĆ¼-Zillionairesā Puddings: chocolatey biscuit base with layers of luscious cheesecake with a hint of treacle, salted caramel and finished with a soft dark chocolate ganache. A veryĀ naughty, but once-in-a-while treat! Continue reading “Quick & easy version of the “After Dark GĆ¼-Zillionaires’ Puddings””
Brioche Stollen with a citrus marzipan
I have gone for more of a spiced brioche-type dough here, resulting in a stollen that leans more towards a cake in terms of texture than a bread, which I prefer here. For meĀ a stollen does need a buttery, rich flavour that crumbles away and melts in the mouth, which is precisly what this brioche-style dough achieves. Continue reading “Brioche Stollen with a citrus marzipan”
Orange & cardamom drizzle cakes
These simple miniĀ drizzle cakes are very light and moist, with a rich orange flavour and just a hint of cardamom. The marmaladeyĀ orange zest on top, combined with the slightly soured cream,Ā results in what I think isĀ a very more-ish cake. This cake is great cut small to be servedĀ as petits fours or made more substantial as a cake to be served with tea. Continue reading “Orange & cardamom drizzle cakes”
Chocolate & raspberry Halloween eyeball cake!!
A somewhat grotesque cake for a Halloween event at school: light chocolate Genoise sponge, sandwiched together with a light, mousseyĀ chocolate ItalianĀ buttercreamĀ and a few fresh raspberries. The cake is surrounded byĀ a thin, crisp tempered chocolate “cobweb”. Continue reading “Chocolate & raspberry Halloween eyeball cake!!”
Mango and lime “egg cup” desserts
Post updated AprilĀ 2017: recipe slightly tweaked and re-photographed.
I have seen this sort of sweet dessert with sponge and various goodies such as mousseĀ inside an egg shell, although often it is served in the actual egg shell. However, I wanted the whole thing to be edible so I decided to make a light dessert in a crisp white chocolate shell. Continue reading “Mango and lime “egg cup” desserts”
Phil's Home Kitchen 