Invariably my teenage son and his friends arrive in my kitchen, just as I’m taking a cake or cupcakes out of the oven! They are of course ‘starving’ and simply have to cake…..however sometimes I feel very mean, as one of my son’s friends is allergic to eggs – a dry biscuit is not quite the same as a freshly baked cake!!! So when I stumbled across a vegan chocolate… Continue reading
Kiwi Rachel’s Quick Chocolate Cake!
October 28, 2009 By 5 Comments
This cake truly deserves a much more glamorous name. I have been baking it since my mother taught me the recipe in the 1980s, an eager teenage cook desperate to emulate my mother’s glorious creations! It has a certain nostalgia in our family appearing at all birthdays and special events through the decades to this very day. A versatile sponge that works equally well iced simply, served with a cup… Continue reading
Flavouring Madeira Cakes
March 6, 2009 By 16 Comments
Often Madeira cake is left plain but there are lots of ingredients that you can use to add a different flavour.
For a six egg quantity Madeira, an 20cm (8 inch) round cake, try one of the following
Why does Lindy use Madeira cakes?
February 27, 2009 By 135 Comments
We are often asked “Can you use a carrot cake/Victoria sponge etc?”
The simple answer is that Lindy prefers not to for two reasons.
Baking deep Madeira/Chocolate cakes
February 26, 2009 By 109 Comments
To get nice high sided cakes (you need 3 inches for carving Lindy’s wonky cakes) try wrapping the outside of the cake tin with newspaper (just like you would for a fruit cake). This slows down the cooking of the outside of the cake allowing time for the sides to reach the right height. You may find that
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