Carrot and ginger cake, two of the best cake flavours together, with cream cheese frosting on top. Easy to make like all carrot cakes but the end result is stunning.
Carrot cake with a fancy twist - with oranges and pistachios, flavoured with tahini and pomegranate molasses, with cream cheese frosting. Posh carrot cake. Fancy carrot cake. Use your regular recipe 364 days a year but make THIS once for a special occasion.
Cherry and marzipan cake: a simple buttermilk cake batter with glace cherries and a layer of homemade marzipan. Result: stunning. Just try. And don’t you DARE use shop bought marzipan!
Sweet triple cherry buns - with jam, dried and glace cherries. The dough is gorgeous. My grandmother used to make this type of dough, stretch it, focaccia style, into the bottom of a large baking tray, then put fresh soft fruit on top and cover the lot in crumble.
Buttery cornmeal muffins with glace cherries, gluten free but wholly satisfying. Crunchy around the edges, and the jewelled glace cherries intersperse the rich yellow cornmeal crumb.
Cherry cream dacquoise is an exquisite cake which is far easier to make than you’d think. Almond meringue dacquoise layers filled with fresh cream and homemade candied cherries – and you can make ahead and freeze the dacquoise.
Chocolate and glace cherry cake; my deconstructed black forest gateau. Cherries mixed into the batter, cream served on the side, it’s a mere hint of the black forest cake…
Braided chocolate brioche, not too sweet and perfect for breakfast. The braided bread is quite a challenge for me, the messy baker. I’m absolutely no good at tidy shaping. My challahs invariably have one end thicker than the other. Spacing of cookies suffers in giant quadruples melded together. And I am a lousy cake decorator
The best chocolate cake with tart apricot jam filling and chocolate ganache layers. Rich and fudgy gateau, not very difficult to make. Your next birthday cake?
Traditional recipe for chocolate covered lebkuchen or gingerbreads. Chocolate coated and with jam filling, they are soft and indulgent. And the fun of dipping cookies in melted chocolate is the spirit of Christmas!
Crack or crinkle cookies, deliciously soft and chocolatey, wrapped in cracked icing sugar coating. These biscuits are fairly easy to make and are best baked after the dough chills overnight.
Chocolate genoise cake with layer of raspberry buttercream and whipped chocolate ganache frosting. I can wholeheartedly recommend that combination for a birthday or a non-birthday cake. It can be prepared in stages.
Double chocolate hot cross buns with sticky glaze and white chocolate crosses are messy to eat, difficult to toast and absolutely irresistible this Easter!
The easiest chocolate mousse dessert, whipped ganache flavoured with Grand Marnier. I’m offering the grownup version here: darkest chocolate, Grand Marnier; but it’s made just as well with milk chocolate and no alcohol, or even white chocolate (skip sugar in both cases).
Double chocolate muffins, wonderfully gooey in the centre and a doddle to make. These little things will surely be firm favourites with whoever you make them for, builders or not. Incredibly easy to make it must be said - you needn’t even take care not to overmix like usually with muffins.
Chocolate cake with passion fruit buttercream is more than just a cake; it's the perfect celebration gateau. For when you want to eat the cake, not just look at it.
Chocolate loaf cake with crunchy streusel; not too sweet, not too sickly, just right. With a large mug of milky coffee it will go down a treat even at half past seven in the morning.
Chocolate whoopie pies with marshmallow frosting. The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
Easy chocolate cake with yoghurt, honey and shaved chocolate. The batter is ready in about three minutes and the cake is almost healthy – not much fat and not much sugar.
A different take on a Christmas pudding, with carrots and dates, baked instead of steamed. A cross between a carrot and date cake, a lighter sticky toffee pudding, baked not steamed, sauce still served – this is the one to try.
Christmas Stollen with homemade marzipan. Stollen tastes absolutely divine when still warm from the oven but it keeps very well. The German Christmas bread symbolised baby Jesus swaddled in clothing
Dutch gingerbread biscuits, speculaasbrokken, thick and chunky. They are the easiest Christmas cookies, baked in a large slab decorated with almonds.
Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?
Easy sour cream cake with a cinnamon swirl. I set out to make the cinnamon marble cake and recalled an abysmally failed marbling from a couple of years back – a massive clump of white batter was sitting on top of the dark, or the other way round.
Cinnamon twist star bread, a variation on the kanelbullar, Swedish cinnamon buns, theme. A giant kanelbulle twisted into a star bread shape, with cinnamon, apple and chocolate fillings.
Classic plain English scones, light and fluffy. Cream tea is an afternoon meal, not necessarily taken in the afternoon and not always incorporating tea.
Super easy coconut loaf made with shredded coconut. This must be the quickest cake in the world. I wish I could say it is also the finest but the two things rarely go hand in hand.
Soft cookies made with condensed milk, with added chocolate chips and cranberries. These things are truly disgustingly nice (there should be a Disgustingly Nice category on Fiend, don’t you think?), unbelievably easy to make and keep, if you let them.
Cornmeal shortbread with lemon flavour, meltingly tender and gluten free. Cut your favourite cookie shapes, bake till barely coloured and dip in your tea for a classic dunking experience!
Courgette loaf cake or what to do with courgette glut. Let’s be honest here: this is no Great Bake Off contest entry. It’s fairly bland, similarly to the vegetable; will benefit from vanilla, cinnamon, nutmeg, almond essence, lemon zest and whatever other flavourings you can think of.
Cranberry and walnut bread made with fresh or frozen cranberries, chopped walnuts and orange juice and zest, it has intense flavour, gorgeous cranberry tang and crunchy sugar topping.
Sticky cranberry gingerbread cake with molasses and maple syrup. Easy to make, sweet, spicy and tart, it's just perfect for the festive season.
Crème fraiche pound cake flavoured with vanilla, baked in two mini loaf tins. Simply adorable – with crème fraiche icing too.
Recipe for croquants aux amandes, French almond cookies. ‘Croquant’ means ‘crunchy’ and these biscuits are wonderfully brittle, softening a little though as they keep. Hazelnut croquants are just as lovely.
The best homemade crunchy, crispy biscuits that melt in the mouth or when dunked in your tea. Made to taste like Fox’s Crunch and Creams, these are much better.
Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.
Cupcakes with smashed blueberries and lemon zest. Whatever you call these, and I decided in the end to rechristen them ‘cupcakes’, they are damn nice.
Date and nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter. There’s a reason why these are called ‘food for gods’.
Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!
Date shortbread bars, shortcrust slices sandwiched with date, cinnamon and orange filling. Good shortcrust pastry with naturally sweet filling is great for a treat.
Devil’s food cake with hazelnut praline and mascarpone cream is unbelievably good. Just the recipe for the next birthday occasion.
Dome cake made with genoise sponge filled with raspberry mousse and buttercream, for a very special occasion. You don't need a special tin - it's shaped in a bowl after baking.
Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert.
An old fashioned Bundt cake that tastes just like a giant doughnut. It smells like a homely doughnut not a Dunkin’, which is a good thing.
Easy chocolate brownie, intense and fudgy but unbelievably quick to make. My best to date recipe for brownie is quite intricate, with beating eggs to a fluff and then folding and folding.
Classic shortbread biscuits sprinkled with sugar. This shortbread is made the easiest way: with melted butter, mixed with a spoon. And it's the best shortbread recipe!
Easy kouign amann, butter pastry from Brittany. My recipe is a cheat’s kouign amann, easier to make and not quite as calorific as the traditional Breton pastry
Posh restaurant-style muffins with blueberries and tender, moist crumb. This is a recipe out of Professional Chef. It’s good, it’s cheffy, the muffins stay fresh several days and they are not really muffins but more cakey things that you see in fancy restaurants for petit fours.
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