This cake is simple enough to eat with a cuppa tea, yet good enough to serve for a special occasion. It's one of my family's favourites.
Flour, milk, raisins, lemon and cardamom makes this flavourful cake that's festive enough for Christmas and nice enough to be enjoyed for breakfast or tea time.
Great for monsoons, this is a traditional moist, densely textured cake that matures and develops over time. It will last really well for up to two weeks. Great with a cuppa coffee.
Gingery biscuits and oats smashed and used as base for this creamy, decadent cheesecake.
A cake made with your favourite chai and dried fruits.
It's so easy to remember as it's equal measures of butter, sugar and flour. If you're in a hurry shove all the ingredients for the cake in a bowl and cream together before you bake it. Use any seasonal fruit you like.