TOP 10 cakes easy to cook

Very welcome everybody here! Come aboard Excelsior, your specialized blog about pastry.

Another weekend, another feeling, another post.

Now is time to  make a TOP about the best cakes. The easiest ones to cook!

     Orange Cake

This aromatic citrus gluten free cake will take you to those teenage trips at Butlin's was the fam destiny. Sure if you are a know-it-all you will understand the author of this post. Add Persian orange peel and whole mandarin for cake. Back in time when myself had never heard about of polenta I've found the idea of a cake make that can e served entirely as a dessert f*cking blew my mind. Surely, I have mislaid the photocopied recipe and - originally - the idea of this glorious sharply zesty cake to communities around Mediterranean sea.

                                                                       Madeleines

I can't write about this French classic without mention that I'm a Big Fan of it. Traditionally made with beurre noisette, but officially is butter that has been browned. They should have been leavened with beaten eggs whites, according to the Oxford Companion to Food as Geraldene Holt explained in her book. Which is taken from La Cuisinière de la Campagne et de la Ville. More reliable on baking powder, which helps to give the madeleines their distinctive fluffy texture. Don't forget to add LOVE.

Bana

na Bread

Banana bread is strictly more of a loaf-shaped cake, lending it a spuriously healthy air and thus legitimising its consumption at any hour of the day – it seems to be popular on breakfast menus in the Stat. In the early fifties banana bread was actively promoted in nationally syndicated television cooking shows like Elsie presents James Beard in I Love to Eat! To make a good banana bread you need bananas so ripe as they practically dance into the oven of their own accord. America's Test Kitchen (called as the Best Banana Bread) use only bicarbonate of soda but remember to gargle mate.

        German Plum Cake (Pfaumenkuchen)

This cake can be found in celebration of plum season. I want to share THIS traditional German plum cake. It depends of the region it's called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. We are fortunate to have several fruit trees on our property, including three Italian plum trees.  It’s amazing how much fruit one plum tree can produce, you don’t realize how much until you start picking it!

                                                                   Carrot Cake

Delicious for rabbits and for those who love to be a cuddly and pokey whiskers rabbit. Anyway. Do you know when carrot cake first appeared on our radar? When it finally emerged from the exile. Lights of the mainstream, it seemed as absurd an idea as its contemporaries the pop tart and clear cola. But someone pointed once that the canny British forebears were using carrots as a substitute for pricey imported dried fruits long time away. In its sugary modern incarnation. However, the healthiest thing about carrot cake is JUST the name.

Victoria Sponge

As the very first real cake I ever baked I have to say thanks to Joel, the chef. It was very easy to cook and may not be more fancy or fashionable but again I have to say that this fête cake is a MUST in every British home. Do you know that the Women Institute has elevated Victoria sandwich-making to an art from?

White Chocolate Blondies

These ones never been enjoyed the richest businesman. Although this well-known sybarite dessert is similar to its more famous younger sibling (white chocolate brownies). Talking about texture their flavour is brown sugar – rather like a classic chocolate-chip cookie minus the chips. Or sometimes with the chips – like Harry herself - resists definition, but never, ever again will disappoint you mate. I know that it existed in the late 19th century, and chocolate brownies were not developed until 1905.

Fruit Cake

This cake is made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. Occasionally made on Christmas. If you find it hard to muster enthusiasm for this British baked-good pastely cake, you have to be pretty sure about what do you want. Although, fruit cakes are a "fair game" from the moment they emerge from the oven as with so many truly great foodstuffs. They improve with age, especially if they’re glazed with alcohol as they mature. Try to not buy brands. C'mon! You are food law. The law says that brands are not allowed. Don't ask anymore about it mate! But I can recommend you to use Tia Maria, a fascinating good-quality dark Jamaican liqueur.

Ginger Bread

It seems to be a very northern spice, it sweet heart perfectly attuned to the privations of a dull British winter. A whiskey mac to cure a cold, a slab of parkin' round the bonfire, a pocketful of ginger nuts. By the 18th century the flamboyant flavours of the British table had become as subdued as our revolutionary spirit. Ginger was relegated to the biscuit tin.You have to know that the most important ingredient is the spice itself. Categorising it as a bread rather than a cake is a key part of the recipe's popularity.

Chocolate Cake

Most ultimate in party-cakes: chocolate. Light enough to eat in Orangery tea. Creamy enough to lick one's lips. Surfeit enough to take more than one cake for yourself but fair enough for Brucy. What  else can I say! For such a well-known cake that does not need a presentation. Not a torte, not a mousse, not a pudding but a cake that actually taste like full of chocolate. Without further delay. Adios amigos

In the next two weeks

we will see you again,

Regards