Although not technically a Key Lime Cake since you’d need to use special Swingle Limes from the Florida Keys to own that title, it’s definitely a bit of a love note to one of my favourite places on the planet and to the massive slices of Key Lime Pie I like to scoff when I’m lucky enough to be there. The sponge is buttery and moist – thanks to a good dollop of sour cream – with just enough of a hint of lime, while the icing’s where the punch is packed thanks to plenty of zest, juice and boiling down the lime leftovers for an added flavour boost. The perfect summer, afternoon cake – and it’s dead easy to make.
When it comes to summer cakes, you just can’t beat the basic (but beautiful) Victoria Sandwich. To paraphrase the famous glutton MrJoey Tribbiani, what’s not to like? Cream, good! Jam, gooooood! And in cake form? Even better. It’s a classic; the kind of cake that’ll please everyone if you turn up with it at a picnic or at your Mum’s front door on a sunny Sunday afternoon. I mean you’ll be hard pressed to find anyone who doesn’t like a plain sponge cake, sweet cream and strawberry jam. Better yet, it’s very easy to make – even if you’re a bit of a baking noob.
I fancied making some Bara Brith over the weekend, but I wanted to try something a little different to the traditional tea loaf we all know and love. I wanted something a bit more bitesized – perfect for lunchboxes, for tea breaks, and for warming up in the microwave and serving with ice cream (I also saw someone serving up pancakes topped with little bits of Bara Brith over the weekend on social media – how genius is that!?). And so, I came up with these Bara Brith Blondies. They’re a really easy twist on the traditional recipe, with the same tea-soaked sultanas and mixed spice flavour, a super moist sponge and a honey drizzled crust. Yum!
I feel like bananas are a bit of a divisive fruit. I know people who will absolutely no way – under no circumstances – go anywhere near them, and then there are those who find them… a’peeling (har de har). I absolutely love them; I’ve always got a few banging around in my fruit bowl – and whether they’re soft and freckled, or practically green, they’re hands down the star of this Caramel and Banana Upside Down Cake. With a sticky, sweet and slightly crisp caramel crust on the outside, the cake itself is moist and crumbly and slightly spiced with cinnamon (and rum, if you’re feeling it!). Topped with sliced bananas, you can scoff it cold, or even better, slightly warmed with either cream, ice cream or custard.
Tell you what, my 2020 so far has been bloody spectacular (…are you picking up on the sarcastic subtext of that statement?). It’s been a howler so far, and so I shouldn’t really have been surprised that my first bake of the year turned out to be howler too…