Cakes
Cakes are happiness... and nothing makes us happier than a cake or pudding that makes everyone say 'wow'
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Caribbean black cake recipe | Sainsbury`s Magazine
Inspired by the traditional British fruit cake, but with authentic flavours from the West Indies, the Caribbean black cake has a rich cultural history in every bite. Get the Sainsbury's magazine recipe today.
Sainsbury's magazine
Madeira cake recipe | Sainsbury`s Magazine
There’s a beauty in the simplicity of this very traditional British cake, which has a characteristic crack that forms along the top as it bakes. Where a classic sponge has equal quantities by weight of eggs, butter, flour and sugar, the Madeira has a slightly higher proportion of flour and therefore a firmer texture. Get the Sainsbury's magazine recipe today.
Sainsbury's magazine
Rum and raisin banana cake recipe | Sainsbury`s Magazine
This banana upside-down cake transforms the retro ice cream flavours of rum and raisin into a sticky, comforting bake. It’s also a great way of using up any raisins leftover from festive baking. Get the Sainsbury’s magazine recipe.
Sainsbury's magazine
Rhubarb mess cake
A cake-pudding hybrid made from tipsy amaretto sponge, sticky rhubarb and stem ginger topped with pillowy meringue. Get the Sainsbury's magazine recipe
Sainsbury's magazine
Sticky jaggery pudding recipe | Sainsbury`s Magazine
The sticky date pud we know and love but infused with Darjeeling tea, spiced with cardamom and made extra rich and indulgent with molasses-like jaggery. Get the Sainsbury’s magazine recipe
Sainsbury's magazine
Country garden cake
This whimsical cake, with its swooping piping, vivid hue and decorative blooms, is destined to be the centrepiece of your afternoon tea. Be sure to check your flowers are food safe. Get the Sainsbury's magazine recipe
Sainsbury's magazine
Old fashioned chocolate-orange torte recipe | Sainsbury`s Magazine
This decadent, fudgy flourless chocolate cake boasts the whisky and orange flavours of a classic old fashioned. Serve with a boozy crème fraîche and a tumbler of the cocktail itself for a truly sophisticated dessert. Get the Sainsbury's magazine recipe today.
Sainsbury's magazine
Grape and almond sweet wine cake recipe | Sainsbury`s Magazine
This cake makes a great dessert with a dollop of whipped cream and a little glass of sauternes on the side. Get the Sainsbury's magazine recipe today.
Sainsbury's magazine
Red velvet roulade recipe | Sainsbury`s Magazine
Roll a fluffy, crimson-coloured sponge with tangy cream cheese frosting, then dress to impress with crushed candy canes and coconut pralines. Get the Sainsbury's magazine recipe today.
Sainsbury's magazine
Italian custard cake
Based on a rustic Italian cake called torta nua, this has pockets of vanilla pastry cream baked into a zesty sponge. Get the Sainsbury's magazine recipe
Sainsbury's magazine
Oaty banana bread with blueberries
Blended oats, instead of flour, give this blueberry-studded banana bread a super-moist, tender crumb and a slightly nutty flavour. They also boost the fibre content and make this loaf gluten-free*. Get the Sainsbury's magazine recipe.
Sainsbury's magazine
Lemonopita
Usually made with fresh oranges, this is all about the lemons, which balance the sweet with a zingy tang. Filo creates a sturdy but surprisingly light texture that can be enjoyed warm or cold with a dollop of Greek yogurt. Get the Sainsbury's magazine recipe.
Sainsbury's magazine
Cranachan mousse cake
We’ve taken the traditional Scottish dessert and transformed its flavours into an impressive raspberry mousse cake. Pile high with a honey-and-whisky whipped cream, extra raspberries and a handful of caramelised oats. Get the Sainsbury's magazine recipe
Sainsbury's magazine
Creme Egg chocolate cake
A Creme Egg-studded dark chocolate buttercream envelops cocoa-rich sponges in this striking layer cake. The ‘cracked egg’ decoration is easier than it looks, we promise! Get the Sainsbury's magazine recipe
Sainsbury's magazine
Boozy choc-orange madeleines
A sophisticated take on the classic combo of chocolate and orange. Dip half in white chocolate and half in dark chocolate, if you like. Get the Sainsbury's magazine recipe
Sainsbury's magazine
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