Tag Archives: loaf

Autumn Spice Madeira Loaf

Autumn Spice Madeira Loaf C

Autumn is the season of spice, especially in the baking world. As the nights draw in spices add warmth to cold evenings, and bakes take on a very comforting role (for me at least!). Here’s a twist on a classic madeira loaf, sure to bring comfort on an autumn night in.
Click here for the recipe


Moroccan Mint Tea Loaf

Moroccan Mint Tea Loaf A

Is it bread? Is it cake? I’ll let you decide. Tea loaves have that ambiguous quality that makes them unique as well as being satisfying to eat, for breakfast or simply as a snack. This tea loaf is studded with golden raisins and pine nuts, and fragranced with mint for a North African twist on a British classic. (Golden raisins are readily available in health food stores.)
Click here for the recipe


Almond & Rose Marble Loaf

Almond & Rose Marble Loaf A

It took a while for me like the flavour of rose. When too strong it becomes overpowering and waxy, rather than delicate and floral as it should be. Here I’ve used it with almond to create a perfumed loaf that both looks and tastes marvellous.

A quick note: not all food colours are bake-stable so be sure to use one that is, such as Wilton Icing Colour Concentrated Gel
Click here for the recipe


Fruits Cake

Fruits Cake

I got the idea for this recipe when I was home and really wanted to bake a cake but had little exciting to flavour one with, when I remembered my rum-soaked fruits. I always have a jar or so soaking ready for the festive season, so I decided to throw some in my madeira sponge mix et voila! The smells flowing from the oven were divine and had me impatient for the cake to be done!

Click here for the recipe


Cheese & Onion Tear & Share Loaf

This is the recipe for my signature bake in GBBO Episiode 3. To my surprise my idea of a free-form flavoured loaf wasn’t quite what the judges had in mind, the fact that it is made up of 19 balls baked as one loaf. However, once it came out of the oven and the judges tasted it they were highly impressed. I used a traditional flavour combination, as I usually do, as it is a way of ensuring the flavours work well together. Then I add a twist – in this case the cheese and onion being used as a filling rather than kneaded into the dough. Click here for the recipe