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!
In Lancashire it’s traditional to serve Eccles cakes with creamy Lancashire cheese
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.
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!).
I will always be grateful to the Hunter family in Cumbria who served these in their lakeside hotel, and who kindly gave me the recipe because I loved them so much.
Almond Tuiles are unbelievably easy to make and are the most elegant biscuits to serve with fruit fools and ice creams.
If there is an ultimate chocolate cake this one could be high on the list of contenders. No flour, just chocolate, ground almonds and whipped egg whites which make it so light and airy, and extremely moist.
This is obviously perfect for children to make because there’s no cooking involved. But the grown-up version could include other combinations of fruits and nuts (prunes, crystallised ginger, dried sour cherries, etc).
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