Carrot cake is one of my all-time favourite desserts and this traybake is no exception: bursting with juicy sultanas, tangy pineapple and, of course, the mighty carrot. When I was younger, the bakery at the top of my road used to keep a slice of carrot cake aside for me on Saturdays – nowadays my carrot cake affection is still going strong, though admittedly I don’t eat it quite so often! With finals well under way (and oh-so-nearly over), this is another bake to motivate me through to the end – the carrot cake recipe is adapted from one in The Farmyard Cookbook, and the frosting is adapted from this recipe by Delia.
This loaf cake is devilishly chocolatey: a light and fluffy chocolate sponge, smothered in rich chocolate buttercream and studded with Maltesers. It’s the ideal celebration cake for chocoholics, and it’s a hassle-free bake that’s perfect for when you don’t have much time to spare.
Citrus-y bakes are some of my absolute favourites; this lemon poppyseed loaf takes the flavours of the original lemon drizzle, and gives it a bake-over (perhaps I shouldn’t attempt puns) with poppyseeds and tangy lemon-flavoured glacé icing.
Until I ate a wedge of lemon poppyseed cake in a café in Norwich last summer, it was a recipe I had never considered attempting. Somehow, the whole concept of adding poppyseeds (or any seeds, for that matter) to a cake had completely passed me by. Until that particular heavenly cake experience, that is. A few tweaks to my basic cake recipe later and I had a deliciously moist lemon poppyseed loaf!
These chocolate orange brownies have all the decadence of a devilishly chocolatey dessert with the added zestiness of orange peel: the ideal extra flavour boost to elevate a standard brownie to a more exciting treat! After experimenting with salted caramel brownies last term, I decided to make a few tweaks to the recipe and voilà: a delicious chocolatey orangey delight was born. This recipe also gave me a bona fide reason to make the most of a £1 deal for Terry’s Chocolate Orange – an opportunity I was never going to let pass me by!
As a self-confessed chocoholic and possessor of a very sweet tooth, these truffles hit every mark – and they’re easily adaptable to suit individual tastes too! I absolutely love Speculoos biscuits, so the temptation to combine them with chocolate for a delicious treat was too strong to resist . . .
With a drizzle of maple syrup and an aroma of orange zest, cinnamon and pumpkin what’s not to like about this simple, flavoursome loaf? Most of us have tried carrot cake, or courgette cake – but why not pumpkin cake? This year, I decided to test whether or not pumpkin cake deserved a place alongside my much-loved carrot cake – and I’m pleased to say I think it does! It’s ideal for those who don’t like a cake to be too sweet, and could easily be lightly toasted and eaten like a slice of fruit cake. It’s also a great way to avoid waste once you’ve carved your pumpkin!
These salted caramel brownies are the epitome of chocolate puddings: just the right level of gooeyness, blended perfectly with a decent dose of chocolate and a smothering of salted caramel. I usually just whip up my usual recipe, but this time (in honour of my sister’s visit) I decided to adapt it and try something new – which turned out to be utterly delicious. Chocolate fanatics, read on . . .