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Sweet things

  1. Cafetière Coffee & Walnut Cake

    Cafetière Coffee & Walnut Cake A rich buttery coffee and walnut cake with flecks of real coffee ground in the crumb that release flavour as the cake is baking. There’s just a touch of stoneground spelt flour in the mixture, enough give the texture some interest but still stay light and delicate. If you’ve got some great walnut oil you can replace the vegetable oil with that. Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), ... Read more...
  2. Chocolate Stout Cake

    Chocolate Stout Cake A rich and gently-malted chocolate cake with a hint of stout beer and cinnamon. Plus, it uses a mix of white and stoneground wholemeal flour so the crumb has a slightly rough texture that tastes really good. Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), or 1 thinner 8” diameter round cake (for a layer of cake)Method Butter the inside of a 7” or 8” round cake tin then line the base ... Read more...
  3. All Butter Scones

    All Butter Scones Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread bakers really need. So to keep the texture tender I&... Read more...
  4. Malted Oatmeal Raisin Cookies

    Malted Oatmeal Raisin Cookies Give me a box of homemade malted oatmeal cookies and I’m a happy camper. These are especially delicious as the special BakeryBits dark barley malt flour gives the cookies a rich dark colour and just a hint of malt flavour. Mixed with our BakeryBits Jumbo Rolled Oats, or Hodmedod’s Organic British-Grown Rolled Oats, and our omega-3 packed linseed and you will be full energy and a smile on your face all year long. Well at least as long ... Read more...
  5. Victoria Butter Sandwich

    Victoria Butter Sandwich Here you have a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual technique used here see below at the end of the method. You’ll notice that it uses ... Read more...
  6. Dark Mocha Chocolate Cake with Fudge Frosting

    Dark Mocha Chocolate Cake with Fudge Frosting A very simple, utterly delicious rich mocha chocolate cake with a great coffee flavour thanks to Brazier's Altitude House Blend coffee, and an intense chocolate flavour. I've baked this in our Chicago Metallic Unglazed Professional Sponge Cake Tin (20cm/8-inch diameter), especially good as it's 5cm (2 inches) deep so it can bake a generous thick laker of cake easily.Method Line the base of a deep 20cm (8 inch) diameter cake tin with a disc of ... Read more...
  7. Rum Baba

    Rum Baba A baba is a small bread-like dessert "cake" that is soaked in a lightly flavoured sugar syrup, and served cold or at room temperature with big spoonful of slightly sweetened cream and a slosh of rum that gives it its name. As desserts go it’s very simple and unfussy, yet for people like myself who love it we class it as one of the classics of French patisserie. Under the hood this is based on my 2006 Guardian recipe but with a few tweaks to... Read more...
  8. Rye Malt Banana Cake

    Rye Malt Banana Cake Quick to make, dairy-free and utterly rich, dark and delicious, this pound-cake style banana cake uses stoneground wholemeal rye flour and roasted barley malt flour to give a hearty texture and flavour. You can swap the walnuts for pecans if you like, or leave them out. Keeps very well, and freezes perfectly either as a whole cake or sliced. I've baked this in our BakeryBits Traditional 2lb or 900g Double-Coated Non-Stick Tin, which has high-... Read more...
  9. Hazelnut Latte Cake

    Hazelnut Latte Cake Make great coffee an extra special event with this butter-rich cake flavoured with freshly-brewed Brazier’s filter coffee. It’s a straightforward cake to make and bake, and whether you ice it with a vanilla or coffee buttercream – or follow our lead and ice it with both – it will absolutely keep you buzzing with pride. Top it with some crushed toasted hazelnuts and shards of our Grenada Chocolate Company 71% Organic ... Read more...
  10. Sponge Finger Biscuits (Savoiardi), with semolina and nutmeg

    Sponge Finger Biscuits (Savoiardi), with semolina and nutmeg Such a great flavour, and relatively easy to make once you get the hang of folding flour into a very aerated whisked egg. What the semolina does is absorb moisture from the mix during baking which means they dry very quickly in the oven. This makes them perfect for soaking up liquids, from the fruit and jelly in a classic trifle to the coffee in our Tiramisu recipe. Here I’ve added nutmeg to the sponge fingers, a lovely subtle flavour. The... Read more...

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