Master the art of the sponge cake and you're away! Delia offers masses of wonderful cakes from easy, quick and cheap options right up to celebration cakes with a difference and none of them too difficult to make either!
This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing.
Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking...
This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me
Apples are superb in cakes, so in the autumn when there are lots of windfalls around, why not make a few of these and freeze them.
There has been much debate about the title of this recipe. ‘Damp’ is not the usual adjective to describe a cake, but a recent group of tasters nodded in assent – it does kind of say it.
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