Although upside-down cakes were documented in the late 1800s, the origins of this classic cake go back to America, around the 1920s, when canned pineapple gained popularity. This version adds desiccated coconut for extra texture and the zest of a lime to complement the pineapple.
A delicious loaf cake made with honey instead of sugar. The flavour varies dependent upon the type of runny honey you use, dark honey gives a deeper flavour. When the cake comes out of the oven it is treated to a honey syrup! With thanks to Dawn Roads for the delicious recipe.
These Swedish Lenten buns, filled with marzipan custard and topped with whipped cream, make a gorgeous alternative to hot cross buns. The cardamom dough is brioche-like and a real pleasure to work with too.
This delicious and seasonal pie is quick to make and wrapped in a delicious homemade pastry.
These cookies have a satisfying malty flavour from the rye flour and stay deliciously chewy in the middle with seriously crispy edges. If you don’t want to use mini eggs, you could substitute chopped white or milk chocolate instead.
Rich and gooey, just add some vanilla ice cream or softly whipped cream to serve.
Many thanks to AGA Demonstrator Naomi Hansell for sharing this gorgeous recipe with us.
Easy tear ‘n’ share bread baked with melting camembert cheese in the centre for dipping.
With thanks to Naomi Hansell for sharing this recipe with us.
Tart rhubarb works brilliantly with the sweet white chocolate in these delicious and simple muffins.
Freshly baked bread makes the kitchen smell delicious and is so easy to bake in the Rayburn Ranger®
Easy to bake classic brownies cook perfectly in the AGA. Fun to make them into brownie pops by dipping in melted chocolate and decorating with nuts, dried fruit or sprinkles. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe.
