Welsh cake – A traditional Welsh snack which is made from flour, sultanas, raisins and currants. Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children.
French Fancy – A very British iced sponge cake topped with buttercream and fondant icing, made by Mr Kipling and very popular with the young ones.
Fat Rascal – A rough domed-shaped type of cake, similar to a scone, made with currants and candied peel. They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. Other names for Fat Rascals are thought to be North Riding Turf Cakes, little cakes made with the leftovers of dough or pastry at the end of the day and cooked over turf fires.
The Victoria sponge – this was named after Queen Victoria who favoured a slice of sponge cake with her afternoon tea. The cake itself actually originated in Spain (we have a lot to thank them for), and is dated back to the Renaissance era. Whilst we now have the addition of the miraculous baking powder, making a delicious Victoria Sponge however is still a real talent.
Lemon Drizzle – A classic sponge cake made in many parts of England for Easter Sunday. Drizzle cake, according to the Oxford English Dictionary, was first recorded as being used in America in 1969, but the idea of icing, hot or cold, being drizzled over the cake was already well-established.
Bakewell tart – Bakewell pudding (a puff pastry and almond paste delicacy) is thought to been made as a mistake by the cook of Derbyshire landlady Mrs Greaves who misunderstood her instructions. There’s no evidence that the Bakewell Tart as we know it today was created in Bakewell. It is in fact a variation on the Bakewell Pudding, which was created in the town. The story goes that Mrs Greaves, the landlord of the White Horse Inn, left instructions to her cook to make a jam tart. Instead of stirring the almond paste and eggs into the pastry as instructed, the cook spread the mixture on top of the tart.
Battenburg – it has a distinctive check-patterned marzipan-covered cake is alternately coloured pink and yellow. This cake comes from the UK, though its origins aren’t all that clear. Battenberg cake has also been called church window cake, checkerboard cake, and domino cake. One theory of the cake’s origin is that it was created in honor of the marriage of Princess Victoria to Prince Louis of Battenberg in 1884
Eccles cake – A small, round cake filled with currants and made from flaky pastry with butter and can sometimes be topped with demerara sugar named after the English town of Eccles in Manchester. But the origins of the pastry stretch back much further, to festivals known as “Eccles wakes,” which celebrated the feast of St. Mary and the construction of the town church.
Jaffa Cake – An orange-flavoured snack which is either a cake or a biscuit. The exact identity of world famous Edinburgh invention the Jaffa Cake has long caused debate between those who believe it’s a cake, and those who reckon it’s definitely not. However, makers McVitie & Price took to the courts in 1991 to prove we’re all wrong. And this tax tribunal would become the legal battle to end all legal battles.
Chelsea bun – Made of a rich dough flavoured with lemon and cinnamon and rolled into a square spiral shape, which was first created in the ’18th Century’, at a Bun House in London. The Chelsea bun was the cronut of the 18th century. According to legend, on the first day that it was introduced by the Old Chelsea Bun House, 50,000 people queued up to buy one. Celebrity fans included Hanoverian royalty; and just like the cronut, this spiced fruit bun, which was once an Easter speciality, spawned dozens of imitations.