A cake from Claire Ptak to serve with yoghurt or creme fraiche.
An award winning special dessert from Kerry Teakle.
A fudgy indulgent cake made without flour from Claire Ptak of the Violet Bakery, London. You could also omit the frosting and serve warm as a pudding with creme fraiche.
Rachel Roddy’s version of this spicy and fruity cake from Siena. It will keep in a tin for up to two weeks, but dust with more icing sugar just before serving.
A delicious cake from Thomasina Miers, which will last for up to a week in a tin. It can also be served for breakfast with some thick Greek yoghurt, sliced pears and a drizzle of honey.
A dark, soft and moist cake for a special occassion from Nigel Slater. It will keep well for a day or two in an airtight container. Serve with cream or creme fraiche if you like.
This recipe is from Chantelle Nicholson, chef/owner of zero waste restaurant All’s Well in Hackney, London.
A dark and sticky cake from Jeremy Lee, chef/owner of Quo Vadis, London. It is best left for at least a couple of days before eating.
A citrussy mousse like cake from Thomasina Miers.
Felicity Cloakes “perfect” version.
