A National Day that we’re completely on board with.

If we ever needed an excuse to bake something delicious (we don’t, by the way), then National Cake Day is it. To celebrate, because this is a day that definitely needs celebrating, we’ve put together a list of cake recipes from Olive Magazine that are easy for you to make and are perfect for all the family. Or, if you ever need a new idea for a charity bake sale (nothing against cup cakes at all), then keep these in mind to show off to your office.

Lime and pistachio cake

Image: Olive Magazine

Ingredients

  • pistachios 100g, chopped
  • golden caster sugar 200g
  • butter 150g, softened, plus extra for the tin
  • soured cream 125g
  • eggs 3, medium
  • plain flour 200g
  • baking powder 1 tsp
  • bicarbonate of soda 1 tsp
  • vanilla extract 2 tsp
  • limes 4, zested and juiced
  • icing sugar 200g
  • pistachios 2 tbsp, thinly sliced

Method

  1. Heat the oven to 180C/ fan 160C/gas 4 and butter and line a 20cm x 10cm x 7cm 900g loaf tin with a long strip of baking paper.
  2. Put the pistachios and sugar in a food processor and whizz until fine. Add the butter, soured cream, eggs, flour, baking powder, bicarb, vanilla extract and lime zest, and whizz until smooth. Scrape into the prepared tin and bake for 50-55 minutes or until a skewer poked into the centre comes out clean (if it browns too quickly, cover with a sheet of foil). Cool for 20 minutes in the tin, then turn out onto a wire rack to cool completely.
  3. To make the icing, mix enough lime juice into the icing sugar to make a drizzle-able icing. Spoon over the cake then finish with the pistachio slivers.

Cheat’s ginger, salted caramel and rum cake

Image: Olive Magazine

Ingredients

  • ginger loaf cake (we used McVitie’s Jamaica ginger cake) 1
  • double cream 400ml
  • dark rum 4 tbsp
  • salted caramel from a jar (we used Bonne Maman) 8 tbsp
  • stem ginger in syrup 2 balls, chopped, plus some syrup from the jar

Method

  1. Cut the loaf cake horizontally, dividing it into 3 long layers.
  2. Put the cream, 2 tbsp of rum and 5 tbsp of salted caramel into a bowl and whisk until the mixture is holding peaks.
  3. Arrange the bottom layer of cake on a serving plate. Brush with rum, then spread over 1 tbsp of the remaining caramel and a 2-3cm layer of cream mixture. Sit the next layer of cake on top and repeat the rum, caramel and cream layering, then repeat with the final layer of cake. Use the rest of the cream to completely cover the loaf cake. Use a small palette knife to swirl the cream into a rough pattern.
  4. Chill in the fridge for 3-4 hours (or overnight, if you like). This will give the cream a chance to set, while all of the flavours combine.
  5. To finish, sprinkle with the chopped ginger and drizzle with some of the syrup from the jar. Cut into slices to serve.

Raspberry custard cake

Image: Olive Magazine

Ingredients

  • butter 250g, softened, plus extra for the tin
  • ready-made long-life custard 250g
  • golden caster sugar 250g
  • eggs 4 large
  • vanilla extract 1 tsp
  • self-raising flour 300g
  • ground almonds 50g
  • baking powder ½ tsp
  • raspberries 250g
  • flaked almonds 2 tbsp
  • icing sugar for dusting

Method

  1. Heat the oven to 180C/fan 160C/gas 4 and butter and line a 20 x 30cm tin.
  2. Reserve 100g of the custard. Put the rest in a big bowl with the butter and sugar, and beat with an electric whisk until pale and fluffy. Beat in the eggs one by one, followed by the vanilla, then fold through the flour, ground almonds and baking powder. Spoon the batter into the tin, leaving it rough on top. Scatter over the raspberries, dot over dollops of the reserved custard and scatter with the flaked almonds. Bake for 30-35 minutes or until a skewer poked into the middle of the sponge comes out clean.
  3. Cool, then cut into chunks, dusting with a little icing sugar to serve.

Ultimate chocolate fudge cake

Image: Olive Magazine

Ingredients

  • self-raising flour 250g
  • cocoa powder 50g
  • dark chocolate 250g, broken into pieces
  • light muscovado sugar 250g
  • unsalted butter 250g, softened
  • eggs 4 large
  • vanilla extract 1 tsp

For the buttercream

  • icing sugar 200g, sifted
  • unsalted butter 200g, softened
  • dark chocolate 200g, melted

For the topping

  • dark chocolate 50g
  • cocoa powder for dusting

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Line 2 x deep 20cm springform cake tins with baking paper. Stir together the flour and cocoa in a bowl. Melt the chocolate, sugar and butter with 100ml water in a pan until smooth, then leave to cool.
  2. Once cooled, transfer to a mixing bowl and whisk in the eggs one by one until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined.
  3. Divide the batter between the cake tins and bake for 30 minutes or until a skewer poked into the middles comes out clean. It may crack a little on top but this will be covered by the icing. Leave to cool.
  4. To make the buttercream, use electric beaters to whisk together the icing sugar and butter for 5 minutes or until light and fluffy. Mix in the melted chocolate until smooth and the buttercream becomes spreadable. Put a thick layer of buttercream on top of one of the cakes, then sandwich the other sponge on top. Spread another thick layer on top, then use the rest to cover the sides. Leave to set in the fridge for 20 minutes.
  5. To make the topping, use a large knife or peeler to scrape across the surface of the chocolate to create curls and shards. Use these to top the cake along with a light dusting of cocoa powder.

Coffee cake with cappuccino buttercream

Image: Olive Magazine

Ingredients

  • butter 200g
  • golden caster sugar 200g
  • muscovado sugar 200g
  • self-raising flour 250g
  • instant coffee 3-4 tbsp
  • baking powder a pinch
  • eggs 2
  • soured cream 125g

For the cappuccino buttercream

  • icing sugar 250g
  • butter 125g, at room temperature
  • instant coffee 1 tbsp mixed with 1/2 tbsp boiling water
  • cocoa powder for dusting

Method

  1. Heat the oven to 180C/fan 160C/gas 4.
  2. To make the cake, put the butter, sugars and 250ml water in a pan, and heat gently until the butter has melted.
  3. Take off the heat and stir in the flour, coffee, baking powder, eggs and soured cream.
  4. Mix to a smooth batter.
  5. Pour into a lined 20 x 30cm cake tin (leave some baking paper overhanging to help lift the cake out, once done) and bake for 25-30 minutes, until a skewer comes out cleanly.
  6. Cool, then lift out.
  7. To make the icing, gradually beat the icing sugar into the butter, along with the coffee.
  8. Spread all over the cake then dust with cocoa powder.

Feature image: Olive Magazine