Cake Recipes
17 recipes found
Limoncello Tiramisu
Creamy tiramisu with zesty lemon and limoncello, softly set with egg and cream.
Thousand Layer Apple Cake
A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.
Greek Orange Filo Cake: Portokalopita (Πορτοκαλόπιτα)
A traditional Greek dessert made with crispy filo pastry flakes, fresh oranges, Greek yoghurt, and soaked in a fragrant…
Fresh Fruit Clafoutis
Baked with fresh fruit, eggs, and cream, it's a soft, custardy dessert with a golden crust.
Authentic Italian Tiramisu
Creamy mascarpone layers with coffee-soaked ladyfingers, lightly spiced and dusted with cocoa.
Sticky Toffee Pudding Cake
Moist date and molasses cake with a rich, sticky glaze, baked to a tender crumb.
Pumpkin Muffins with Canned Pumpkin
Moist pumpkin muffins with warm spices, baked to a golden finish.
A Glorious Browned Butter Skillet Fig Cake to Welcome Early Fall
Browned butter cake with spiced figs, baked in a cast-iron skillet for a golden, fragrant treat.
French Apple Cake
Fluffy cake with tender apple chunks, softly sweetened and fragrant with vanilla and rum.
Chocolate Brownies
Decadent chocolate brownies with a fudgy texture, made with melted chocolate and eggs.
Blueberry Muffins
Soft blueberry muffins with a hint of lemon, baked until golden and tender.
Oatmeal-Glazed Breakfast Cake
Oatmeal cake with sweet coconut and warm cinnamon, baked to a golden crumb.
Crumbly Lemon Bundt Cake with Glaze
Tender lemon cake with zesty glaze, baked to a light crumbly texture.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
