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!
Those who find a traditional fruit cake too heavy might enjoy Stollen which, although it still contains dried fruit, it altogether lighter. And, of course, the sweet-toothed will love the seam of marzipan running through the middle!
Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.
There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
These have been a huge success with everyone who has tasted them, and because they’re cooked on top of the stove, children (with supervision) love making them. Serve them warm with lots of butter, and later on they’re very good toasted.
Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At the football club we make them into little cakes.
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party
This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
It’s the dates (as in the famous pudding) that give this dark, sticky cake its toffee flavour, which is complemented beautifully by the fudge-flavoured icing.
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