Apple cake with lemon & chocolate flecks

Makes a (2lb) 8½ × 4½ inch loaf cake

This is the cake I would choose above all others. It is my mother’s go-to cake, the one that was always on the kitchen counter. Although my wife made a few changes to the recipe, the essence and goodness are unchanged.

2 tbsp whisky

zest and juice of 1 lemon

2 apples (200g once diced, skin-on)–I use Pink Lady apples

40g bitter chocolate (70% cacao works best here)

2 eggs

160g granulated sugar

120g/130ml vegetable oil

150g all-purpose flour

1½ tsp baking powder

1 tsp ground nutmeg

1 tsp ground fennel seeds (I always grind my own)

a pinch of table salt

Preheat the oven to 350°F/325°F convection. Butter an 8½ × 4½ inch loaf tin and line the base and long sides with a sheet of baking parchment, making sure that there is enough of an overhang to ease removal of the cake later.

Mix the whisky in a bowl with the lemon juice and zest. Cut the apples in small cubes (the size of playing dice) and toss them in the whisky mixture. I like to leave the peel on, especially when using red-skinned apples, as it looks so pretty in the final result. Set aside until later.

Chop the chocolate into slivers like little flecks and set in the fridge to stay cold. In a large bowl, or using a mixer with a whisk attachment, whisk the eggs with the sugar until they start to puff up and go pale. Slowly pour in the oil until it has all been incorporated. Get rid of the whisk and use a spatula or wooden spoon to fold in the flour, baking powder, nutmeg, fennel and salt to a smooth consistency. Then fold in the diced apple and whisky mixture, and finally fold in the chilled chocolate flecks.

Transfer the batter to the lined tin and bake for 35 minutes. Turn the tin around for an even bake, then leave for another 15–20 minutes. It should be bouncy to the touch and the house should be filled with the aroma of baking apples. Allow to cool in the tin for at least 15 minutes before devouring.

To me this cake needs no topping at all. But if you are making it at teatime and you want to spoil yourself, use one of the icings here or whip up a small carton of heavy cream with a tablespoon of whisky and a tablespoon of confectioners’ sugar for a double treat.

Spiced carrot & walnut cake

Makes a (2lb) 8½ × 4½ inch loaf

80g walnuts

100g all-purpose flour

75g whole-wheat flour

1 tsp ground cinnamon

1 tsp ground ginger

a pinch of table salt

1 tsp baking soda

3 carrots, peeled and grated (175g)

1 large apple, peeled and grated (50g)

250g granulated sugar

175g/185ml vegetable oil (such as sunflower or canola)

2 eggs

Preheat the oven to 375°F/350°F convection. Butter an 8½ × 4½ inch loaf tin and line the base and long sides with a sheet of baking parchment, leaving a little overhang at the sides. Once the oven is hot, roast the walnuts for 10 minutes. Leave to cool a little before chopping roughly.

Mix the flours, spices, salt and baking soda together in a bowl. In a separate bowl mix the grated carrot, grated apple and chopped nuts. Place the sugar and oil in a large bowl (or you could use a mixer with a whisk attachment if you are super-lazy) and whisk together until combined. Whisk in the eggs one at a time and keep whisking until you have a lovely emulsified texture, a little like mayonnaise. Get rid of the whisk. Use a spatula or large spoon to stir in the carrots, apple and nuts. Fold in the remaining ingredients and combine to an even consistency.

Transfer the batter to the lined loaf tin and bake for 35 minutes. Turn the tin around for an even bake and leave for a further 20–25 minutes. The end result should be lovely and springy to the touch.

Allow to cool in the tin before removing. This will keep in an airtight container for up to 5 days.

Butternut squash, currant & pecan loaf

Makes a (2lb) 8½ × 4½ inch loaf

This recipe was born when a squash that was meant to be coarsely grated for fritters ended up on the fine grater. What a happy mistake that was, as this cake has turned out to be hugely popular with our customers.

80g pecans

175g all-purpose flour

1 tsp baking soda

a pinch of table salt

2 tsp sweet spice mix (here)

80g dried currants

200g peeled and grated butternut squash

250g dark brown sugar

175g/185ml canola oil

2 eggs

Preheat the oven to 375°F/350°F convection. Butter an 8½ × 4½ inch loaf tin and line the base and long sides with a sheet of baking parchment, leaving a little overhang at the sides. Once the oven is hot, roast the pecans for 8 minutes. Leave to cool a little before chopping roughly.

Mix the chopped pecans, flour, baking soda, salt, spice mix, currants and grated squash together in a bowl so that you don’t forget anything later on. Place the sugar and oil in a large bowl (or you could use a mixer with a whisk attachment if you are super-lazy) and whisk together until combined. Whisk in the eggs one at a time and keep whisking until you have a lovely emulsified texture, a little like mayonnaise. Get rid of the whisk, add the remaining ingredients and use a large spoon or spatula to fold and combine to an even consistency.

Transfer the batter to the lined loaf tin and bake for 35 minutes. Turn the tin around for an even bake and leave for a further 25–30 minutes. The end result should be lovely and springy to the touch.

Allow to cool in the tin before removing. This will keep in an airtight container in the fridge or a cold pantry for up to 5 days.