I’ve made lots of lemon cakes over the years – simple ones baked in a loaf tin, round ones filled with lemon curd and covered in buttercream icing. I wanted to make one that was intensely lemony, a bit more grown-up than most. This is it. You don’t have to ice this cake – the icing does make it sweeter. If you prefer a more mouth-puckering lemon experience, dust the top with icing sugar before serving it and leave it at that. Source link
Ground pistachios star in the sponge as well as in the creamy filling, which also features candied peel and chunks of chocolate Source link
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
This recipe comes from Dee Retalli, co-founder of at Fortitude Bakehouse in London, where fermentation plays a key role in the intense flavour of the cakes. It’s optional here, but do try it if you have time. You might think apple and tarragon are an odd pairing, but it really works. The cake keeps well in an airtight container for a week. Requires cooling and chilling time, and optional fermentation time Source link
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
Your mid-morning coffee in cake form: an easy, rich loaf, lightly iced and finished with walnuts. Source link
Roughly chopped, toasted hazelnuts are incorporated into the dough for these American sweet treats Source link
Give your classic sponge a twist with this nutty bake – light and irresistible, to be enjoyed with a cup of tea Source link
A glorious loaf cake with a citrus twist Source link
Dates and dried apricots simmered in apple juice then folded into a light batter with chopped pecans make for a delicious afternoon treat Source link
