Category Archives: CAKES

Victoria sandwich cake

Victoria sandwich cake

Victoria sandwich cake is a classic, and, consequently, it must find place on your table too. The Victoria sponge cake was named after Queen Victoria of Great Britain, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as “sponge cake”, though it contains additional fat.Serve this rich flavoured sponge cake sandwiched together with your favourite jam or preserve. For special occasions, fill the cake with prepared fresh fruit, such as raspberries, strawberries or sliced peaches, as well as jam and whipped cream or chilled crème fraîche. This is a classic cake recipe that is perfect for birthdays, special occasions or simply for afternoon tea. You can’t go wrong with this recipe.

Battenberg cake

Battenberg cake

Battenberg cake is stunning rose and almond sponge in the distinctive checkered pattern, hidden in sweet marizpan icing. This sponge and marzipan cake is a classic British tea-time treat. When you slice open a Battenburg cake, the insides reveal a “checkerboard” pattern of alternating pink and yellow. It’s a great party cake for all ages and a perfect afternoon tea dessert. One thing is sure – the kids will love it! Battenberg cake is believed to have been named in honor of the marriage of Queen Victoria’s granddaughter to Prince Louis of Battenberg in 1884. Though today many buy a Battenberg cake they are actually no more difficult to make than any other sponge cake as you can see in this Battenberg cake recipe.

Dundee cake

Dundee cake

Dundee cake is a famous traditional Scottish fruitcake with cherries, sultanas and almonds, and a sweet glaze. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller’s. Keiller’s marmalade company first produced the cake commercially and have been claimed to be the originators of the term “Dundee cake”. A popular story is that Mary Queen of Scots did not like cherries in her cakes, so the cake was first made for her, as a fruit cake that used almonds and not cherries. However, today’s recipes often include cherries, as well as candied peel.

Baklava

Baklava

Many people don’t eat baklava because it supposedly is heavy and has an overdose of calories. In fact, this baklava recipe has 249 calories per serving, while, for example, lemon tart has 476 – 572 calories and banoffi pie 900 – 1210 calories per serving. Baklava is the Mediterranean dessert, very popular in Greece, Turkey, Middle East, but also in some European countries like Bulgaria, Macedonia, Bosnia… Very often baklava is served garnished with crushed pistachio or cream. Sticky sweet, flaky and nutty, a small slice of baklava goes a long way, especially with a tiny cup of strong coffee.

Blueberry cream cake

Blueberry cream cake

Blueberry cream cake is delicious summer cake which can be served on any occasion – lazy family Sunday or some celebration day. Home-grown blueberries are unbeatable for flavour, since blueberries grown in a colder climate have a much more structured flavour and tangy acidity than those grown in hot climates. Blueberries release lots of juice when cooked, which makes them a versatile addition to a variety of dishes. Add the lush, dark berries to muffins, cheesecakes and pancakes or combine them with apple in a crumble, and with other soft fruit in a glorious summer pudding. Cooking blueberries with a splash of water and a sprinkling of sugar will yield a delicious compôte to serve with Greek-style yogurt. Out of season, dried blueberries are excellent for making muesli. Frozen blueberries make a nutritious, lavender-hued smoothie.