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!
These ingredients are pre-soaked for seven days to then make Prune and Armagnac Creole Cake
The original recipe didn’t have sesame seeds, which is an added dimension, and we’re pleased they’re popular with children since they’re so easy to pop into a lunchbox.
In Lancashire it’s traditional to serve Eccles cakes with creamy Lancashire cheese
I have been a huge fan of maple syrup ever since I went to Canada to see how it was produced. It has a unique flavour, which seems to have a real affinity with pecan nuts. And using the syrup to caramelise them gives a lovely crunchy texture.
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
These were once economy cakes, not too expensive, providing cake for large families. They were not going to be included in this edition – until, that is, we made some. And unbelievably they went down a storm. Perhaps we’ve got so used to bland shop-bought
From the book, Delia's Cakes and made with dark chocolate and almonds. A moist cake with tiny flecks of chocolate.
Straight from the old book into the new, with not a hint of change. Same crisp crunchiness, same snap as you break one in half, and same reminder of how very much better they are homemade.
Still flying, in our opinion, and much loved by children and adults who can still remember life before cup cakes.
Light, almondy and chewy, most people love macaroons with their edible rice paper bases. You may like to know that, for a change, the recipe works very well with ground walnuts too (we call them Walleroons!).
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