This cake – shaped like a ring of Christmas trees – is bound to turn heads and impress any guests over the Holiday period. It’s deliciously moist and full of seasonal flavour!
When I was young my father used to take us along the side of a disused railway track not too far from the terraced house where we lived. The experience stuck in my head; we were collecting our own food and it was delicious, messy and fun.
I’ve recently hit on to a local foraging secret; near to our house is a nature reserve, the entrance to which is made by a tree lined grass path. Visit at the wrong time of year and they are inconspicuous enough, but at this time of year they’re full with an abundance of green, yellow, red and purple plums.
This raspberry and white chocolate cake is so easy to make and yet comes out so light and delicious. Definitely worth a try!
This cake is dark, rich and chocolatey. It’s probably the easiest chocolate cake in the world and can’t fail but to impress. It may be gluten-free but is full of flavour!
It’s gooey and sticky but really easy to make. There’s no skill involved in the mixing and no matter how rough you are the sauce still forms perfectly at the bottom of the sponge while it’s baking. What could be better on a cold Winter’s day?
This, the latest in a line of Polish recipes on this site is a cake called “orzechowiec”. Orzechowiec roughly translates as “nut cake” but certainly in this version, that’s an understatement. The sponge is covered in an alcoholic cream, then studded with cherries and caramelised walnuts, and finally drizzled with chocolate. What’s more, it’s absolutely delicious.
Originally called “Easy Rich Chocolate Cake” and found in River Cottage: Everyday, surely this is the greatest chocolate cake in the world – it’s made of little more than chocolate and butter, after all, and there’s nothing wrong with that.
I realise it’s only October and Christmas is probably the last thing on your mind, but now is the perfect time to make a start on your Christmas Cake. This allows you to top it up with brandy each week between now and the big day, increasing the boozy festive flavour.
Can you believe it is that time already? It seems only a moment ago when I started preparing for Christmas, and yet it is probably already too late to tell you about our Christmas Tree Cake. Still, there’s always next year, and this cake would work just as well baked in any bundt pan, not just the incredibly festive shape pictured.
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