Loaf tin cakes offer a delightful and versatile way to enjoy homemade desserts, with recipes ranging from classic flavours to innovative combinations. This collection of seven recipes provides options for every palate, whether you prefer zesty citrus, rich chocolate, or spiced treats. Each cake is designed to serve six to eight people, making them ideal for family gatherings or special occasions.
Refreshing Lime and Basil Cake
This cake combines the aromatic essence of basil with the tangy zest of lime, creating a summer-inspired dessert that stands out from traditional uses of basil in savoury dishes. To prepare, mix 170g of caster sugar with the finely grated zest of three organic limes and 8g of finely chopped basil leaves, allowing the mixture to infuse for thirty minutes. Melt 50g of butter and let it cool to lukewarm, then preheat the oven to 160C (140C fan/gas 3). Butter and flour a loaf tin.
Beat three eggs and 55ml of freshly squeezed lime juice into the infused mixture until thickened and fluffy. Fold in 200g of sifted plain flour and 1¼ teaspoons of baking powder, then stir in the lukewarm butter along with 50ml of whipping cream. Transfer the batter to the loaf tin and pipe a line of butter down the middle. Bake for fifty minutes.
For the soaking syrup, mix 2 tablespoons plus 2 teaspoons of lime juice with 20g of icing sugar. Brush the syrup over the cake immediately after baking, then allow it to cool completely before turning it out.
Chocolate and Pistachio Marble Cake
This marble cake offers a twist on the classic chocolate and vanilla version, featuring pistachio butter for a subtle, nutty flavour. It is intentionally left un-iced to let the pistachio shine, though a dark chocolate icing can be added for indulgence. Begin by beating 60g of softened butter with 175g of caster sugar, then stir in 90g of pistachio butter. Add three eggs one at a time, whisking each in thoroughly.
Stir in 180g of sifted plain flour and 1¼ teaspoons of baking powder, followed by 85ml of whipping cream and 75ml of full-fat milk. Divide the batter equally between two bowls, mixing 25g of unsweetened cocoa powder and the remaining 10ml of milk into one portion. Spoon each batter into disposable piping bags and chill for at least thirty minutes.
Preheat the oven to 160C (140C fan/gas 3), butter and flour a loaf tin, then pipe alternating lines of chocolate and pistachio batter into the tin. Bake for fifty-five minutes, then cool on a wire rack.
Banana, Chocolate, and Peanut Cake
A reliable combination of banana, chocolate, and peanut, this cake can be adapted by substituting peanut butter with hazelnut or almond butter. Preheat the oven to 160C (140C fan/gas 3) and butter and flour a loaf tin. Melt 80g of dark chocolate (66% cocoa) in a bain-marie and let it cool slightly.
Mash 300g of very ripe bananas, then mix with 70g of light brown soft sugar, 80g of peanut butter, and two large eggs. Whisk until smooth, add the melted chocolate, then fold in 80g of ground almonds, 115g of plain flour sifted with 40g of unsweetened cocoa powder and 1½ teaspoons of baking powder.
Transfer to the loaf tin, pipe a line of butter down the middle, and optionally press half a banana and halved peanuts into the top for decoration. Bake for one hour and five minutes, then cool in the tin briefly before transferring to a wire rack.
Mocha Cake
Chocolate and coffee unite in this classic cake, enhanced by a blonde chocolate icing. Preheat the oven to 160C (140C fan/gas 3) and butter and flour a loaf tin. Melt 160g of dark chocolate (66% cocoa) in a bain-marie and cool slightly.
Beat 65g of softened butter with 130g of caster sugar, then add three eggs one at a time. Stir in the melted chocolate, 12g of instant coffee granules, and 2 tablespoons of cold espresso. Sift in 150g of plain flour, 25g of unsweetened cocoa powder, and 1½ teaspoons of baking powder, then fold in. Finish with 125ml of whipping cream.
Transfer to the loaf tin, pipe a line of butter down the middle, and bake for one hour and ten minutes. While baking, prepare a soaking syrup by boiling 4 teaspoons each of water, sugar, and cold espresso. Brush over the hot cake, then cool completely. For the icing, melt 250g of blonde chocolate, stir in 2 tablespoons of neutral oil, cool to 35C, and pour over the cake.
Perfectly Spiced Carrot Cake
Packed with nuts, spices, and carrots, this moist cake is topped with cream cheese frosting. Preheat the oven to 160C (140C fan/gas 3) and butter and flour a loaf tin. Mix 160ml of neutral oil with 95g of caster sugar and 80g of muscovado sugar, then add three eggs and 1 tablespoon of vanilla extract.
Stir in 130g of sifted plain flour and 1¼ teaspoons of baking powder, followed by 50g of ground hazelnuts, 1 tablespoon of ground cinnamon, ½ teaspoon each of freshly grated nutmeg and ground cloves, 230g of grated carrots, and 50g of chopped nuts. Bake for one hour, then cool to room temperature.
For the frosting, beat 35g of softened butter with 80g of icing sugar, then stir in 165g of cream cheese and 1 tablespoon of vanilla extract. Split the cake, sandwich with some frosting, spread the rest on top, and decorate with extra nuts.
Blood Orange Cake
Using blood oranges for a vibrant twist, this cake can be made with ordinary oranges or an alcohol-free icing. Preheat the oven to 160C (140C fan/gas 3) and butter and flour a loaf tin. Beat 120g of softened butter with 80g each of caster sugar and light brown soft sugar, plus the zest of two blood oranges.
Beat in three eggs one at a time, then fold in 100g of sifted plain flour and 1½ teaspoons of baking powder. Stir in 90ml of whipping cream and 50ml of blood orange juice, then fold in the remaining 110g of flour and a pinch of salt. Transfer to the tin, pipe a line of butter down the middle, and bake for fifty-five minutes.
Brush with a syrup of 2 tablespoons blood orange juice and 20g icing sugar, then cool. For the icing, mix 110g icing sugar with 2 tablespoons plus 2 teaspoons of Grand Marnier or orange juice, and pour over the cold cake.
Gluten-Free Amaretto and Almond Cake
This gluten-free cake features amaretto liqueur and ground almonds for a rich flavour. Preheat the oven to 160C (140C fan/gas 3), grease a loaf tin with butter, and line with baking parchment. Whisk four eggs with 140g of caster sugar until fluffy, then whisk in 50ml of amaretto.
Fold in 150g of ground almonds and 1¼ teaspoons of baking powder, transfer to the tin, pipe a line of butter down the middle, and bake for fifty minutes. Cool completely, then top with an icing made by melting 250g of blonde chocolate, stirring in 2 tablespoons of neutral oil and 50g of chopped almonds, cooling to 35C, and pouring over the cake.
Caramel Popcorn Cake
Inspired by cinema snacks, this cake combines caramelised and plain popcorn for a fun treat. Preheat the oven to 160C (140C fan/gas 3) and butter and flour a loaf tin. Heat 250ml of whipping cream, stir in 75g each of caramelised and plain popcorn, let melt, then blend lightly in a food processor.
Beat 50g of softened butter with 140g of caster sugar, then beat in three eggs one at a time. Add the popcorn cream, followed by 180g of sifted plain flour and 1¼ teaspoons of baking powder, and 2 tablespoons of full-fat milk. Transfer to the tin, pipe a line of butter down the middle, and bake for one hour. Cool, then cover with melted white chocolate and press in 50g of popcorn for decoration.
These recipes are adapted from Loaf Tin Bakes by Flavie Millet-Joannon, with photography by Sandrine Saadi (Octopus, £22). For a limited time, the book is available for £18.70 with free UK delivery on orders over £25.
