Everyone purports to have, in their possession, the recipe for the perfect chocolate cake. This is, of course, nonsense. There is always something better, if only because variety is something we crave. Having said all that, I’ll now dismount my high horse to admit that my recipe for Chocolate Prune Cake is among the most enjoyable and moist chocolate cakes you’re likely to find.
Thanks in great part to the universal success of Guinness, the history of Ireland and stout – a type of porter – is inseparable. Irish Porter Cake, best made with stout, is something of a tradition in the country. Whether it’s a cake eaten but once a year – on St. Patrick’s Day – is up for debate. But it’s certainly a valid excuse to indulge.
The Bûche de Noël, or Yule Log, is a log-shaped chocolate cake traditionally eaten during Christmas. But the origins of the yule log lie away from the decadent realm of cake, though not so far from festive feasting; even taking us as far back as the Iron Age.
There’s a long tradition of home cooking in my family; specifically my Mother’s side. While rooting through the remaining possessions of my great aunt Vi little over a week ago, we stumbled across a recipe for Scripture Cake written either by her or my great great grandmother on my grandfather’s side. What else was there to do but give it a try?
The first thing to note is that Swiss rolls are deceptive; they have nothing to do with Switzerland. And though I’m usually deeply offended by misnomers, the Swiss roll more than makes up for it aesthetically and in terms of flavour. Moist but deceptively light – on account of a lack of butter – you’ll find yourself unable to stop rolling once you’ve realised just how simple this cake is to make. My recipe for Blackberry and Basil Swiss Roll is no exception.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.