Have you got a sweet tooth that just can’t be satisfied? Do you always do a double take when you walk past a bakery window? Then you’re sure to love Delia Smith’s new book, Delia’s Cakes.
Delia Smith is a bestselling author and a household name with a whole slew of classic cookbooks under her belt and we have been long-time fans of Delia’s since we were introduced to her 17+ years ago when living in the UK (we have about five sitting on our bookshelf). Delia’s Cakes is the newest in that range, a re-invention of one of her most beloved cookbooks published originally in the 1970s. The new book contains some old favourites (like Swiss Rolls and Victoria Sponges) as well as some fantastic and mouth-watering modern classics.
The book has undergone a total makeover since its original publication, and now includes pages of gorgeously shot images that jump straight off the page good enough to eat. Delia has also included bits and pieces she’s picked up along the wage, incorporating new recipes, new ingredients and new ideas. For example, we love that over 90% of the recipes in the new edition of this book have been tested gluten free!
You’ll be hard pressed flicking through this book without harbouring a craving for cake. From the comforting and old fashioned like Coffee and Walnut Sponge to exciting new flavours such as Spiced Date and Sesame Crunchies. We love the way the book was set up – you can simply flick through and pick a recipe that takes your fancy, or use the handy dividing chapters, if you have a special occasion in mind. Delia has split the book up into different kinds of cakes (think Sponge Cakes, Loaf Cakes and Family Cakes), Muffins, Biscuits, Dessert Cakes as well as an inspiring section on Cakes for special celebrations.
As you know we love to keep our sugar intake to a minimum, and we turned one of Delia’s recipes into a lovely sugar free version. We made the Whole Oat Crunchies on pg 165. We used raw organic oats, some rice malt syrup and natvia powder, as well as adding some sesame seeds to it. Because we used rice malt syrup instead of the sugar, we had to add additional oats to the recipe and they turned out incredibly delicious.
Ingredients we used: 150gm raw organic oats, 1/2 cup rice malt syrup, handful of sesame seeds, 50gm natvia, 110gm butter.
Our Method: It’s really simple to make, just mix the natvia and oats together (we’re going to try this without natvia next time as the rice malt syrup has enough sweetness). Then melt the butter and rice malt syrup (don’t brown or boil), mix through the oats and sesame seeds until they are blended. If the mixture is too liquid, keep adding oats until it looks like the oats have soaked up most of the liquid. Then put the mixture into a prepared tin and pop in the oven for about 20mins or until it starts going golden brown. Then take it out of the oven and pop it into the fridge until it cools down and is nice and set, cut into 12 slices and voila, a yummy good for you snack to go with your afternoon cuppa.
And for those who have a total fear of their kitchen, Delia’s recipes are all fantastically simple. Her recipes only ever include a few ingredients, and she steps you through the entire process with a clear and precise voice. Even the most amateur chef could try their hand at any of Delia’s recipes.
Available now: Hachette RRP$39.99
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