Fudgy, moussey and rich. What’s not to love? A perfect cake to serve as a gluten-free treat, that’s so delicious everyone will want some. Serve with a dollop of crème fraîche (a drizzle of salted caramel sauce is rather lovely too).
Delicately flavoured and deliciously fluffy, this Classic Rosewater Victoria Sponge is a real showstopper.
A British classic recipe for afternoon tea. These are served with either cream (clotted cream is considered the ultimate) and jam or butter and jam.
This is a super cake for making use of the ends of packets of dried fruits and nuts. Based on the traditional tea loaf, the fruits are soaked in hot tea, any flavour, or substitute fruit juice. The fruits plump up after overnight soaking.
Delicious served sliced and spread with a local cream cheese. If you don't have buttermilk, simply add a tablespoon of lemon juice or vinegar to the milk. Recipe courtesy of AGA Specialist Dawn Roads.
Use ripe bananas for the best flavour – it does not matter if they are black on the outside! Recipe from AGA Demonstrator Dawn Roads.
Originally made with ground almonds this version uses popular pistachio nuts for the marzipan. Start the preparation a day before baking. Recipe by AGA Specialist Dawn Roads.
These have become a firm favourite for Easter and are so easy to make with young children, get them to decorate the chocolate nests with mini Easter eggs, fluffy chickens or edible sugar bunnies. Recipe by AGA Specialist Dawn Roads.
These fruity biscuits were traditionally baked and eaten around Easter. The citrus of the mixed peel is said to represent the suffering of Christ on the cross. The addition of mixed spice is favoured in the West Country. Recipe produced by AGA Specialist Dawn Roads.
