Now that it is officially spring I thought it would be fun to share with you a few cake recipes that I like to bake at this time of year! Cakes which celebrate the advent of Spring and rebirth, and which make good use of some of the produce that we will soon see lining our supermarket shelves and blooming in the hedgerows.
These are all great cakes! Light and beautiful. Some stunning and some plain. If you can get elderflower cordial, that Elderflower cake is amazing. You can often buy the cordial online via sites like Amazon, or British supply shops. If you are lucky enough to have elderflower growing near you, it is very easy to make your own.
Of course one of the very first fruits to be harvested in the Spring is rhubarb. Oh how I delight to see those first ruby shoots popping up through the ground. It is one of my favorite fruits, even though it is technically a vegetable. I have shared two delicious recipes that highlight its lovely flavor.
There is a delicious Easter Cake loaded with orange, sultanas and coconut. Fresh and filled with the joys of Spring.
Finally a lush carrot cake roll, that is not only very simple to make but which uses very simple ingredients and can be the star on your Easter dessert table.
So without any further waffling here they are, my choices of Five Spring Cakes worth baking to celebrate the onset of one of my favorite times of the year! I hope you will approve of my picks and want to bake one, or two or five of them for yourself!
This Lemon & Elderflower Cake is a beautifully moist, fragrant layer cake that captures everything we love about Spring baking. Soft, tender sponge layers are infused with fresh lemon zest and sweet elderflower cordial, then soaked in a warm lemon‑elderflower syrup that keeps every bite irresistibly soft and full of flavor.
Between the layers sits a bright, tangy filling of lemon curd whisked with a splash of cordial, adding a gorgeous burst of citrus that pairs perfectly with the delicate floral notes . The whole cake is finished with a simple buttercream — as full or as “naked” as you like — making it as elegant as it is delicious.
It’s the kind of cake that feels special without being fussy: light, fresh, celebratory, and absolutely perfect for spring gatherings, afternoon tea, or any moment that calls for something a little bit magical.
This Rhubarb Upside Down Cake is one of those bakes that feels like pure kitchen magic — a tender, buttery sponge crowned with a glistening layer of sweet‑tart rhubarb that turns the most beautiful shade of rosy pink when baked. Early forced rhubarb, with its delicate flavor and vibrant color, shines here, melting into a glossy, jammy topping that pairs perfectly with the light, vanilla‑scented cake beneath.
The base begins with a simple caramel of butter and sugar, poured into the tin and topped with chunks of fresh rhubarb. As the cake bakes, the fruit softens into a luscious layer while the sponge rises gently over it, staying moist and tender thanks to the classic creamed‑butter method and a splash of milk in the batter.
Once flipped out — the best part — you’re rewarded with a stunning, jewel‑bright topping that looks far more impressive than the effort it takes. Served warm with whipped cream, ice cream, or custard, it’s the kind of dessert that makes even an ordinary day feel a little bit special.
.jpg "Orange and Sultana Cake")
This Orange and Sultana Cake is the kind of old‑fashioned bake that never goes out of style — buttery, moist, and bursting with bright citrus flavor. A whole orange (peel and all!) is pulsed together with plump sultanas and folded into a tender, lightly spiced batter, giving the cake a gorgeous texture and a flavor reminiscent of a soft, sunny Hot Cross Bun . The sour milk and fresh orange juice keep the crumb beautifully soft, while the mixed spice adds a gentle warmth that makes each bite feel comforting and familiar.
And then there’s the frosting — a simple, creamy buttercream enriched with a spoonful of that orange‑sultana mixture, adding little pops of fruity sweetness in every bite . It’s the perfect finishing touch for a cake that feels both nostalgic and special.
Whether you dress it up for Easter or enjoy it with an afternoon cup of tea, this is one of those bakes that fills the kitchen with joy and always earns compliments. A true keeper.
.JPG "Norwegian Rhubarb Cake")
This Norwegian Rhubarb Cake is the kind of bake that proves just how magical simple ingredients can be. A soft, delicate, melt‑in‑the‑mouth crumb forms the base of this no‑frills Scandinavian classic, topped with tart pink rhubarb, a sprinkle of sugar, and a scattering of flaked almonds for the perfect sweet crunch . As it bakes, the rhubarb sinks ever so slightly into the buttery batter, creating pockets of tangy fruit that contrast beautifully with the tender cake beneath.
There’s nothing fussy here — no streusel, no filling, no complicated steps. Just honest, homey baking that lets the flavor of fresh spring rhubarb shine. Enjoy it warm with a cup of tea, serve it for brunch, or dress it up with cream or ice cream for a simple dessert that tastes far more special than the effort it takes.
It’s the kind of cake you make once and immediately add to your “forever favorites.”
This Carrot Cake Roll takes everything you love about a traditional carrot cake — the warm spices, the tender crumb, the sweet carrots, the raisins and toasted walnuts — and transforms it into something even more special. Baked as a light, gently spiced sponge with no added fat beyond the eggs, it stays wonderfully soft and pliable, perfect for rolling while still warm .
Inside, a billowy cream cheese filling adds that classic tangy sweetness we all adore. Once chilled, the cake slices into perfect spirals of moist carrot cake wrapped around creamy frosting — pretty enough for company, yet simple enough for a weekend bake.
It’s a charming, old‑fashioned dessert with a touch of whimsy, ideal for autumn gatherings, Easter tea, or any day that needs a little extra sweetness. One bite and you’ll understand why it is so beloved — it’s comforting, impressive, and utterly irresistible.
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Easy Spring Vegetable & Pesto Tart
Ingredients
- 1 TBS olive oil
- 1 medium red onion, peeled and finely chopped
- 1/2 pound of baby spinach leaves, washed
- 1 1/2 cups (195g)of baby peas, fresh or frozen (thawed)
- 12 inch round of shortcrust pastry, thawed if frozen (300g)
- 2 TBS fresh pesto sauce
- 1 cup (120g) Gruyere cheese, grated
- 1 large free range egg, lightly beaten
- sea salt and freshly ground black pepper
- 1 TBS toasted pine nuts
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a large baking sheet.
- Heat the oil in a small pan and add the onion. Cook, stirring for about 4 minutes, until softened.
- Add the spinach and cook just to wilt. Drain all in a colander and press out as much water as you can. Set aside.
- Roll your pastry out to a 12 inch circle. Place onto the baking sheet. Spread the pesto sauce into the center, leaving a 2 inch border free all the way around.
- Reserve 1 TBS of the cheese and place the remainder into a bowl.
- Add the drained spinach, onion, thawed peas, beaten egg, salt and pepper. Mix together well. Place this mixture in the center of the pastry circle on top of the pesto.
- Fold the bare border edges of the pastry up over the spinach, pleating it decoratively. (You will only want to fold it up about 2 inches all the way around, leaving the center open.)
- Sprinkle with the remaining cheese and pine nuts over the filling in the center of the tart.
- Bake in the heated oven for 15 to 20 minutes until golden brown. Cut into 4 wedges to serve.
Preheat the oven to 180*C/350*F/ gas mark 4.
Beat the butter and sugar together for the cake until light and fluffy. Whisk together the flour, baking powder, salt and cardamom. Beat the vanilla and egg into the creamed mixture. Add the flour mixture alternating with the milk until you have a smooth batter. Dollop the batter over the fruit filling and smooth out as best as you can.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown and a cake tester inserted in the centre of the cake comes out clean.
Sixty years ago, the English writer GK Chesterton wrote, `If an Englishman has understood a Frenchman, he has understood the most foreign of foreigners. The nation that is nearest is now the furthest away.' We even choose to measure the distance between differently . . . for us it's miles . . . for them kilometers. We tend to think of them as arrogant individuals wearing berets, with ropes of garlic hanging around their necks . . . and they think of us as being rather "toffee-nosed" and "tasteless" . . . capable only of cooking a good roast beef!!
Our relationship has always been tenuous at best . . . its really a bit of a love/hate kind of thing! We noticed, on those few holidays we have spent in France, that you can get delicious cheeses from all over the world, but there are no British Cheeses. At least we have never been able to find them. The Toddster finds that very hard to take . . . a world without a good cheddar is a world that is missing something very vital!
Anyhoooo . . . I do love most French food, and I think most Brit's do. A lot of the higher class restaurants here in the UK carry French dishes on the menu . . . seriously. Love . . . hate . . .
This is a delicious salad, which one might easily find in any French Bistro . . . but, when you really look at it . . . we are not talking gourmet here. Simple ingredients, well prepared and put together with care.
For years the English did not do salad very well . . . and indeed, it can still be very difficult to find a decent salad when out and about here in the UK. I am always so disappointed when the menu in a restaurant says salad is included, and it comes and . . . . salad is a few limp lettuce leaves with a slice of tomato and a slice of cucumber on top . . . . and NO dressing. If you ask for dressing, you are given a squeeze packet of salad cream. (Salad cream has its place, but when I pay for a salad in a restaurant, I want a decent dressing.) Is it so hard to get it right???
Salads can be as diverse as the people who enjoy eating them. To some . . . that aforementioned combination might well be the salad of some people's dreams! To others . . . well . . . it's sadly lacking. Early on in our marriage when I told Todd I was making us a salad for lunch, he turned up his nose and said . . . "I don't really like salad. Salad is boring." Well . . . he had never had one of mine and now he quite likes it, I am very happy to say!
*Salade Composé*
Serves 4
Printable Recipe
This literally means "Composed Salad." The ingredients are layered on top of each other rather than being tossed together. I love the tangy vinaigrette.
For the salad:
1 small French Baguette
2 cloves of garlic, peeled and crushed
60ml of extra virgin olive oil (1/4 cup)
6 rashers of streaky bacon, rind removed
150g of salad leaves (about 4 cups)
6 ripe plum tomatoes, sliced thinly
4 hard boiled eggs, halved lengthwise
For the Dressing:
60ml of sherry vinegar (1/4 cup)
80ml of extra virgin olive oil (1/3 cup)
3 tsp of good quality Dijon mustard
1 tsp runny honey
fine seasalt and cracked black pepper to taste
Put all of the dressing ingredients into a jar with a screw top lid. Give it a good shake. Set aside.
Preheat the grill to high. Cut the bread into 1/2 inch slices. Combine the garlic and oil for the salad. Brush this mixture onto both sides of the bread slices. Toast under the grill until golden brown. Set aside and keep warm. (Don't let them burn!)
Cook the bacon in a large nonstick skillet until crisp. Place onto paper kitchen toweling to drain. Set aside.
Layer the salad leaves in top of each of 4 chilled places. Top with the bread slices, and bacon broken into chunky bits. Top with the egg and tomatoes. Give the vinaigrette another shake and drizzle some over each salad. Pass the remainder at the table.
As I write this (Saturday morning) I am expecting a big crowd of youngsters to come later on today for a BBQ.
These are a cake I bake often, but have hesitated to show you before because I have always felt something called a May Cake should be posted in May!
They don't look very special, but I can assure you that they are.
Nicely spiced with warm baking spices . . . cinnamon, cloves, freshly grated nutmeg.
195g icing sugar, sifted (1 1/2 cups)
1/2 tsp vanilla essence
Note: I like to garnish these with more chopped toasted walnuts, just to prettify them up a bit!
Did you notice my cute cupcake liners? Aren't they just the sweetest things!
They are Eddingtons' Botanicals Cupcake Collection Cake Cases. Made with 60gsm heavy weight professional quality paper they are decorated with four designs including both yellow and red roses, cherries and pears.
I've also been enjoying using this set of Amco Professional Performance Measuring Cups from Eddingtons.
-Set with 4 measuring cups: 1/4, 1/3, 1/2 & 1 cups
-Precision accuracy to assure consistency in food preparation
-Imprinted handle with the measurement
-Pierced to hang for storage
-Made of High Quality Strong Stainless Steel
-Dishwasher Safer
I love these. They are sturdy and accurate and store very easily. I also love that they are dishwasher safe.
Another handy tool which I have been finding very useful, also from Eddingtons is this lovely iSlice Ceramic Cutting Tool.
The iSlice has literally 1000's of uses. Perfect for clipping recipes or magazine articles; for cutting single sheets of paper or sellotape; or for opening awkward CD packaging or shrink wrap.
Available at the cost of £3.50 from Stuff for the Kitchen. This is one handy dandy gadget! I love it!
Thank you so very much to Eddingtons for sending these nice things for me to try out. I just love them! And who doesn't like a nice new piece of quality kitchen kit! Eddingtons are suppliers of fun, innovative and practical kitchen and housewares that are just that little bit different.
Note - although I was sent these articles free of charge, I was not required to write a positive review.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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