I spotted this lovely, traditional style loaf cake on the front of the Easy Food magazine and it immediately caught my attention. Topped with fresh cream and delicious strawberries, it’s perfect for a summer tea.
I took a quick peek inside to see how they made the cake and was delighted to see they used layers of fresh strawberries in between the batter mix which gives such a lovely red and cream marble effect when you cut slices. It’s a dense enough sponge cake so it will take an hour in the oven to bake.
This recipe originally called for a chocolate coating but it was so light and delicious that I felt it would have ruined it to cover it completely with chocolate and that you might miss out on the lovely citrus kick.
Now I know some of you may think I’ve lost the plot, there’s never a time chocolate ruins anything, but I would be very traditional when it comes to cakes and specially anything with citrus will always win out with me! So if you want, after you make this, see what you think. If you feel it would benefit from a chocolate coating, then by all means, melt and drizzle away. A few suggestions before you start baking:
- Go for an extra citrus kick by using the zest of 2 oranges or one each lemon and orange
- Make the cake dairy free by using almond, coconut or soya milk and dairy free spread
- You could add a good handful of chocolate chips to the batter at the very end but fold gently
I love how versatile this recipe is and it’s so easily adapted to suit your own personal taste. It’s originally from BBC Good Food and I’ve made it with chocolate chips, with pecan pieces, walnut pieces and for a more decadent taste, with cut up dates. Just delicious!
If like me you prefer to reduce sugar quantities in your bakes, then make sure your bananas are really, really ripe – black actually as they will be so sweet that you can easily reduce the sugar content and it won’t be noticed. The original recipe had a substantial sugar content and I found it extremely sweet so that the banana flavour was almost lost.
If you are looking for a gluten free option, just search the gluten free category for another delicious banana loaf recipe which will impress!
I’ll give you a little warning before you make this cake. It’s rich, it’s full on and it’s for true chocolate lovers. It’s really gooey and has a surprise centre of soft, creamy Nutella just for extra decadence!
I make this recipe in a baking tray so it can be cut into squares to share out.
You need 16 tablespoons of Nutella and it’s easiest to spray the measuring spoon with some oil beforehand to make it simpler to measure out without ending up covered in sticky Nutella 🙂
This fantastic recipe comes from the legend that is Mary Berry. Her sponge cakes are one of the best I’ve ever made. The secret to a wonderful sponge is not so much the ingredients as the method. There are a couple of things to do and they will result in a lovely light sponge that rises beautifully. What else could you ask for?!
This is a lovely light sponge cake and can be made in the “all in one” method. Personally, I still like to give the butter and sugar a separate beating first but with this great Mary Berry recipe, you can add the rest of the ingredients and just mix really well. A hand mixer is fine too.
As I was going to be adding buttercream in the middle and the top, I felt this light chocolate cake was a better choice than a rich, dark one. Instead of all buttercream filling, I used my cream cheese filling in the centre to combat the sweet buttercream around the edges and on the top. It worked really well too.
I made some rippled meringue kisses so used those to decorate plus a few Lindt Strawberry filled chocolates and finished with freeze dried raspberries.
This is a basic madeira cake recipe that never fails to be perfect with a cuppa. As I’m such a huge lemon fan and had a punnet of blueberries in the fridge, I decided to add these in for a little change to the plain madeira recipe. I also had one tub of Philadelphia Cream Cheese in the fridge which was going to run out of date, so that became the icing.
Definitely worth making this cake. It’s a perfect tea time treat, a lovely birthday cake and great to bring to someone’s house as a gift. If you don’t want to have a Cream Cheese Frosting, just make up icing using Icing Sugar and a little water or lemon juice and once the cake is cool, drizzle this over the top.