This is a Mary Berry recipe, often used at the county shows as a competition recipe. This will last for ages, I think it could even make a good Christmas cake
We have finally eaten all the Christmas biscuits and thecake tin was looking rather bare, so I had a flip through one of my recipe clipping folders and came across Mary's teatime cake, a recipe from the very talented and delightful Mary Berry and published in BBC Good Food magazine
We’ve had lots of great ideas from members of our Facebook group, so we decided to work our way through some of them and share them with you, starting with this one
I came across the original recipe for this cake and it wasn’t very Slimming World friendly, so I decided to make a few changes to reduce the syn values
Imagine our surprise when The Great British Bake Offs first technical challenge was Jaffa Cakes. However you could add some more chocolate and cover the entire top of each one
The Clandestine Cake Club Cookbook by. Lynn Hill founded the CCC in. Cake Club Cookbook. I first heard about The Clandestine Cake Club on Twitter (@clandestinecake) a couple of
It’s one of the easiest and most impressive cakes we’ve tried yet. In another bowl, mix togetherthe flour, baking powder, and ground almonds and fold into the egg mixture with a metal spoon
I had some apples which none of my brood wanted to eat (as they were on the bruised side) so, as I've made crumble loads already, I decided to see if I could turn it into a cake
I am not the world's biggest coffee drinker, so I guess coffee in a cake does not appeal to me much. In a small bowl, I added instant coffee powder to the eggs
A few weeks before the birthday party I did a practice run of thecake to get to grips with using fondant icing and the recipe I’d tried out – Mary Berry’s Madeira Cake – went down so well with everyone there was no question that I’d be using it for the real thing
It’s a moist, sweet, decadently rich carrot cake, topped with soft and smooth cream cheese frosting and a sprinkle of chopped walnuts for the perfect texture
And the latter can produce lovely cakes that are just as tasty, if not more so than the fancy. And as my cooking is mainly about easy and low cost recipes, thenthe easy and quick is more important to me
Both the English and Irish halves of me adores this lovely cake. It so reminds me of the family farm in Ireland and the wonderful Sunday afternoon teas we enjoyed
Of course if I was making it just for home I may not but it took the ‘I am a cake and not a nut roast’ look off it and well come on it only a little bit…surely
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