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 […]
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Kiwi Rachel’s Quick Chocolate Cake!
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 […]
Flavouring Madeira Cakes
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 · Lemon – Finely grated rind of 2 lemons (this is the traditional flavouring) · […]
Why does Lindy use Madeira cakes?
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. Firstly a soft cake, such as a Victoria sponge will be tricky to carve and won’t hold its shape so well when iced. We have seen examples of ‘crumpled’ icing where […]
Baking deep Madeira and Chocolate cakes
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 […]