Nigel Slater's double ginger cake from Kitchen Diaries 2005 was a great discovery since it replicated one my grandmother made. Not an airy cake at all, solid and treacly, and all the more decadent because of the stemmed ginger. It's a winter cake though, but strangely I was thinking how good it would have been today with a bit of butter!
Dark ginger cake often doesn't get the following it deserves! Never quite sure how to avoid the stemmed ginger and sultanas from sinking to the bottom though!
Thanks Fiona - this is very timely. I love cooking but I'm not a confident baker. I would like to bake a cake to support my parents in a fundraiser and I think the Mary Berry lemon drizzle traybake could be just the thing! Surely even a novice can't mess that up (famous last words) and doesn't everyone like a lemon drizzle with a cup of tea?!
I took your advice and picked up Sue Lawrence cookbook. It is amazing I found a recipe for “Johnny Bread” as a native Bermudian I was thrilled to see this.
As a teenager, I made cakes to avoid doing homework (always a procrastinator). I even came up with my own recipe which was a lemon sponge with hazelnuts, if I remember correctly. My mother didn't have a sweet tooth (and neither do I) so I didn't glaze it. It became quite a hit. I'll have to look in my notebook where I wrote down recipes and see if I can find it.
River Cottage Handbook No. 8 - Cakes by Pam Corbin. In particular the "men only" lemon drizzle cake which is our go-to cake for thank you gifts. The spine has gone on the book and we edit in pencil any changes we make to suit us. Despite the title, it includes biscuits too.
Yes, she did. I have that one too. It's a bit sticky now from the Seasonal Chutney which we make every year. The rosehip syrup is a good recipe from there as well.
I love baking cakes..... I always make Christmas cakes for friends and family as well as myself and love to knock up a Victoria sponge if visitors are expected. Mary Berry's all-in-one recipe is my absolute go to for this. I prefer mascarpone to cream in the filling as it's more stable and holds the jam in place better 😜
Thanks for the shout out to Katie Stewart on ckbk. Her books certainly have longevity! Incidentally Geraldene Holt’s books including ‘Cakes’ are on ckbk too.
Nigella - the chocolate cake chapter in Feast is excellent and the chocolate Malteser cake within that has done most family birthdays for years . Currently loving Ed's Kimber's One Tin Bakes and One Tin Bakes Easy - every recipe a winner (fab carrot cake with brown butter cream cheese frosting - I omit the chocolate), feeds loads and all from a 9x13in traybake tin.
Nigella is my cake guru. Largely because so many of her cakes are naturally gluten free or easily adaptable. I love her fancy cake from how to eat but also her lemon polenta is the best cake ever.
I’ve a few of those but may go back to Frugal Food by the very young Delia and make her tea loaf or her flapjacks that I made on repeat when my kids were small …
Whatever happened to tealoaves? They were certainly a thing back in the 70s. The apricot cake I mention is borderline tealoaf though I wouldn't spread butter on it
I love Geraldene Holt's book on cakes. Her Clyst William fruit cake was made on repeat in my daughter's early teens as she wouldn't eat breakfast but would take a piece of fruit cake to eat a bit later. I made several recently for a funeral tea, which went down very well.
Nigel Slater's double ginger cake from Kitchen Diaries 2005 was a great discovery since it replicated one my grandmother made. Not an airy cake at all, solid and treacly, and all the more decadent because of the stemmed ginger. It's a winter cake though, but strangely I was thinking how good it would have been today with a bit of butter!
Well, maybe you should make it. March is still quite nippy, despite the sun!
Oh yes, my friend always makes that when we go to visit, but I always forget to make it.
Dark ginger cake often doesn't get the following it deserves! Never quite sure how to avoid the stemmed ginger and sultanas from sinking to the bottom though!
I don't think it matters. You just get a super delicious layer. I love anything with ginger, and the more ginger the better.
Agreed! And I love the fact the cake is better the day AFTER it's been made!
Thanks Fiona - this is very timely. I love cooking but I'm not a confident baker. I would like to bake a cake to support my parents in a fundraiser and I think the Mary Berry lemon drizzle traybake could be just the thing! Surely even a novice can't mess that up (famous last words) and doesn't everyone like a lemon drizzle with a cup of tea?!
They absolutely do and yes I think a totally safe bet (so long as butter and eggs are out of the fridge)!
I took your advice and picked up Sue Lawrence cookbook. It is amazing I found a recipe for “Johnny Bread” as a native Bermudian I was thrilled to see this.
She's a really great baker!
As a teenager, I made cakes to avoid doing homework (always a procrastinator). I even came up with my own recipe which was a lemon sponge with hazelnuts, if I remember correctly. My mother didn't have a sweet tooth (and neither do I) so I didn't glaze it. It became quite a hit. I'll have to look in my notebook where I wrote down recipes and see if I can find it.
River Cottage Handbook No. 8 - Cakes by Pam Corbin. In particular the "men only" lemon drizzle cake which is our go-to cake for thank you gifts. The spine has gone on the book and we edit in pencil any changes we make to suit us. Despite the title, it includes biscuits too.
I'm sure I had that at some point but can't for the life of me lay my hands on it. Think she did a preserves book for them too?
Yes, she did. I have that one too. It's a bit sticky now from the Seasonal Chutney which we make every year. The rosehip syrup is a good recipe from there as well.
I love baking cakes..... I always make Christmas cakes for friends and family as well as myself and love to knock up a Victoria sponge if visitors are expected. Mary Berry's all-in-one recipe is my absolute go to for this. I prefer mascarpone to cream in the filling as it's more stable and holds the jam in place better 😜
I want to bake now 🤣🤣
Maybe you should! Good tip about mascarpone! What do you use for the fat element? Butter I often find too hard these days even at room temperature
Thanks for the shout out to Katie Stewart on ckbk. Her books certainly have longevity! Incidentally Geraldene Holt’s books including ‘Cakes’ are on ckbk too.
I do mention that in the case of the apricot loaf! 😉
Inspired by writers of food and drink like you Fiona, thank you.
Also gives me peace & calm in what has become a very scary world!
Goodness, we all need that!
Nigella - the chocolate cake chapter in Feast is excellent and the chocolate Malteser cake within that has done most family birthdays for years . Currently loving Ed's Kimber's One Tin Bakes and One Tin Bakes Easy - every recipe a winner (fab carrot cake with brown butter cream cheese frosting - I omit the chocolate), feeds loads and all from a 9x13in traybake tin.
I was definitely thinking of Ed but his books are more recent. That carrot cake sounds ace!
They are more recent but so good I thought worth mentioning!
Totally!
Cakes are very highly revered by my husband & ninety three old Mother in Law. I bake in bulk and freeze to provide instant gratification.
They (plus friends and other family) are happy to try any flavours, I am a fearless cook/baker, all varieties appear. 😍
Lucky family! A daily cake!
Black Forest Gateau in Berni Inn always seemed as exotic as the prawn cocktail starter.Still a great cake but sadly unfashionable.
It is in restaurants but no reason why you can't make it at home!
Nigella is my cake guru. Largely because so many of her cakes are naturally gluten free or easily adaptable. I love her fancy cake from how to eat but also her lemon polenta is the best cake ever.
One of my favourites too, along with lemon drizzle!
I’ve a few of those but may go back to Frugal Food by the very young Delia and make her tea loaf or her flapjacks that I made on repeat when my kids were small …
Whatever happened to tealoaves? They were certainly a thing back in the 70s. The apricot cake I mention is borderline tealoaf though I wouldn't spread butter on it
I spread butter on as many things as I can !
Ha! Why not!
Nigella's Domestic Goddess!
I love Geraldene Holt's book on cakes. Her Clyst William fruit cake was made on repeat in my daughter's early teens as she wouldn't eat breakfast but would take a piece of fruit cake to eat a bit later. I made several recently for a funeral tea, which went down very well.
That sounds delicious. She's also got a Devon cider cake I've got my eye on.
I love Prospect Books too, and don't know that cake book and have ordered - thank you!
Sure you'll enjoy it! Not that I should be encouraging you to buy more books!