These deliciously baked are now out of the oven and cooling, the first on the left is a coffee and glace ginger cake and smells delicious, the other is a wildflower honey and hazelnut cake. The second is a new cake combination and smells yummy and I can’t wait to try this.
The second cake has taken longer to bake as it there is quite a lot of honey in the mixture and to be honest I would rather make sure the cake is cooked through and edible rather than not baked and inedible.
I can’t wait to get your comments on these. They actually stay fresh for about a week and can also be frozen for another day.
I’m loving these dairy-free cakes and the combinations are new and exciting
These delicious cakes were made yesterday. The one on the left is a coffee and glace ginger cake. It gives the cake quite a crunch and the texture is superb. The second is a brand new cake for 2014, it is an apple and cherry cake using fresh Jonagold apples which this time have been grated into the basic sponge mixture and glace cherries added for a bit of sweetness and also texture.
The second cake has yet to be tasted as I thought I would leave it a couple of days so that the flavours intensified and added to this new cake.
I would say that the second cake more so than the first could be used as a dessert cake and could be served with ice cream or cream depending on your preference.
The apple and cherry cake tastes quite sharp with the grated apple, but the sweetness is added with the diced cherries, another dimension has been added to the flavour, now there are endless possibilities for the rest of 2014.