3 h. ago 'Quirky' fruit cake recipe is made and ready to bake in under an hour

This simple yet delicious fruit cake recipe is easy to follow and perfect for a hot summer's day. And a creamy element makes it even more unforgettable than your typical cake slice

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26 h. ago How to make a classic Battenberg cake with almond, jam and marzipan

This retro teatime favourite is easier to bake than it looks. Food writer Jane Dunn shares her step-by-step guide to mastering the iconic pink-and-yellow sponge, sandwiched with apricot jam and wrapped in marzipan

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39 h. ago 7 best bread makers for delicious homemade loaves, from sourdough to gluten

Ready, bready, bake: create show-stopper-worthy loaves with these top-rated kitchen appliances

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6 d. ago Meera Sodha’s recipe for chocolate, mascarpone and cherry cake | Meera Sodha recipes

A big show-off cake made for celebrations and indulgenceThis cake is dedicated to two Charlies: Charlie McCormick, whom I follow on Instagram for photos of the beautiful dahlias he grows, as well as for his extravagant Christmas tree-decorating, his pet corgis and his outrageously proportioned homemade cakes (a ratio of 1:1 cream to cake), which inspired this one. The other Charlie is my daughter’s sweet little friend who turned eight recently and, in need of a cake, asked if this could be his birthday cake. To the two Charlies! Continue reading...

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7 d. ago Chocolate cake recipe needs no oven and is made from just two basic ingredients

A home cook has shared her simple recipe for a two-ingredient chocolate cake that requires no baking, with the delicious dessert being described as the 'best ever'

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8 d. ago Delicious carrot cake recipe only needs four main ingredients including kitchen staple

A simple and easy carrot cake recipe has circulated online, and it only requires four ingredients - what's better is you won't even need any eggs or butter either

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1 week ago Chutney Mary shares Goan crab cake recipe to celebrate 35th anniversary

Is there anything that says 1990 more than a crab cake?

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2 w. ago Helen Goh’s recipe for black forest crepe cake | The sweet spot

A fridge cake with layer upon layer of chocolate crepes sandwiching smooth white chocolate cream and cherry jamThis is a take on the classic black forest gateau, with layers of delicate chocolate crepes, silky white chocolate cream and sour cherry jam. (Use a good-quality store-bought jam if making your own is a step too far.) All the components can be made ahead of time, ready to be assembled, but be aware that the finished cake needs to be refrigerated for at least three hours, and preferably overnight. Continue reading...

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3 w. ago Mary Berry's 'easiest ever' chocolate cake recipe takes just 5 minutes to prepare

The beloved queen of British baking has shared what she calls her “easiest ever” chocolate cake recipe.

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4 w. ago Helen Goh’s recipe for lemon meringue bombe alaska with pistachio cake | The sweet spot

The toasted meringue reveals tangy ice-cream with nutty sponge in this dramatic celebration dessert. Ta-da!There’s a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn’t always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it’s all wrapped in a satiny meringue, torched to golden. It’s a dessert that feels doable but celebratory, a little retro and entirely joyful. Continue reading...

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4 w. ago Mary Berry's popular lemon drizzle traybake with simple method loved since the 1960s

Mary Berry's classic lemon drizzle cake recipe has been a hit for decades, and now the former Great British Bake Off judge has shared her popular traybake version

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4 w. ago How to turn fruit and veg scraps into a delicious cake – recipe | Waste not

Many naturally sweet vegetable odds and ends might seem destined for the compost, but they could also be repurposed and pressed into service as a fancy cakeTo celebrate 10 years of writing for the Guardian and seven years of this column, I thought it would be fitting to bake a cake inspired by where Waste Not began: my food compost bin. I looked through the fridge and raw compost bin, and found some squash, carrots, apples, cucumber ends, a knob of ginger and a woody stick of lemongrass; I even considered a red cabbage leaf, but decided that brassicas are best kept out of the baking tin. The compost bin is more than a place for leftovers, it’s a source of inspiration, as well as a way to reflect on what we waste; it can even guide us towards cooking more resourcefully and creatively. Continue reading...

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