Friday 13 April: Gluten-free Venetian carrot cake. Easy to make and deelicious (light and moist). Next time I'll try adding cream cheese to the marscapone icing and to use less caster sugar (maybe agave/honey?). Don't brown the pine nuts too much as they go on top of the cake while it's baking. I used half ground almonds, half ground walnuts. 5 stars.
Mary Berry's Carrot and Walnut Cake with Cream Cheese Icing | recipe via Daily Mail Online ~ *Note: This version from the book 'Mary Berry's Cookery Course' uses ground ginger & mixed spices in the sponge, no banana.
apple & almond cake~ it's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. the flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour/nigella Recipe posted by Nigella
Simnel Cake Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter confection, the marzipan balls on top representing the apostles: eleven in total as, for understandable reasons, Judas is persona non grata. I make this a very light fruit cake, totally different in taste and texture from the damp, dark offerings of Christmas.
There are not many recipes I absolutely have to make, year in, year out, at Easter, but my Easter Egg Nest Cake, is absolutely non-negotiable. Think damp, dark, flourless fallen chocolate cake (incidentally, gluten-free) with the dip filled, once the cake has cooled, with whipped cream that has had melted chocolate folded into it, and then dotted with those sweet little pastel-toned, sugar-coated easter eggs. Just thinking about it lifts my heart.
This lemonade cake is for those that adore lemons and lemonade (not surprisingly given the name). It's strong in lemon and tart but the tartness is offset with soft, billowing clouds of whipped cream and tingly lemon sherbert on top.