Piece of cake 
Slow Swimmers' Cake Recipes
Do you have a favourite cake recipe? Send us the ingredients, the method and a photo of the finished product and we'll try to include it here.

Anna Brown’s geology cake:

Geology cake

A Victoria sponge cake, topped with icing and chocolate.


Victoria sponge cake recipe:

You can find the recipe here: https://www.bbcgoodfood.com/recipes/classic-victoria-sandwich-recipe



200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)

icing sugar, to decorate



1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

4. Bake for about 20 mins until golden and the cake springs back when pressed.

5. Turn onto a cooling rack and leave to cool completely.

6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.


Mary Yardley’s Bara Brith Recipe

Bara Brith

You can find the recipe here: https://www.bbc.co.uk/food/recipes/bara_brith_33441


450g/1lb dried mixed fruit

250g/9oz brown sugar

300ml/½ pint warm black tea

2 tsp mixed spice

450g/1lb self-raising flour

1 free-range egg, beaten 


1. In a large bowl soak the fruit and sugar in strained tea and leave overnight.

2. Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

3. Mix the remaining ingredients into the fruit mixture and beat well.

4. Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.


Susan Scott’s Apple and ginger drizzle cake


A piece of cake on a plate



For the cake:

3 eggs

150ml sunflower oil

175g light brown sugar

225g self raising flour

1 teaspoon baking powder

3 teaspoons ground gigner

Zest of 1 lemon

175g coarsely grated apple

40g chopped stem ginger

For the drizzle:

140g sugar

3 tablespoons orange juice

1 ball of chopped stem ginger


Preheat oven to 180 degrees (160 degree fan)

Line an 8 inch cake tin

Mic everything together and bake for 50-35 minutes

Mix the drizzle ingredients together and while the cake is still warm, spoon over the drizzle.

Bunty Davidon’s Four Ingredient Christmas Cake

Christmas cake

You can find the recipe here:




200ml ginger ale or ginger beer

2 eggs

400g mincemeat

200g self raising flour (you can make it with gluten-free flour if necessary!)

1 round 20cm cake tin



First measure out your ginger ale or ginger beer; it needs to be fizzy in order for this to work as the bubbles seem to act as a kind of leavening agent. Because, science, or something. Measure it out in a jug or measuring cups, and wait for the bubbles to settle so you know you have the right amount. Pour it into a large mixing bowl.

Add the mincemeat and mix well to loosen it; this forms the basis of your sugar, fruit and spices. You may wish to add more, if you like your cake dense and fruity, the amount specified in the recipe gives a lightly generous mouthful but it could certainly hold a little more if you are so inclined.

Crack in the eggs and stir in the flour and mix well. Lightly grease your cake tin and pour the mixture in.

Bake at 170C for 50 minutes, covering with foil halfway through to stop the top from browning too much.


Tracy Skinner’s Banana and Date Cake


You can find the recipe here: https://craftyglimpse.blogspot.com/2020/01/banana-and-date-cake.html



300g salted butter, softened

300g golden caster sugar

3 eggs

3 bananas, plus 1 sliced for decoration

9-12 Medjool dates, pitted and chopped

100g milk or dark chocolate, broken into smallish pieces

350g self raising flour

1 tsp baking powder



Preheat the oven to 180*C /Fan 160*C and line a 27cm round baking tin with baking parchment.

Cream the butter and sugar together until pale and light. Add the eggs and beat again until well combined.

Peel and mash the bananas in a bowl until just smooth with a few chunks. Add to the cake mix with the dates and chocolate and fold in gently. Carefully fold in the flour and baking powder.

Spoon the batter into the prepared tin and arrange the sliced banana on top. Bake for 60-70 minutes or until a skewer inserted into the centre comes out clean.

Leave it to cool then serve with tea or coffee.


Rae Durrant’s Gluten Free Coconut Cake



8 ounces gluten free flour (like Doves)

8 ounces Stork baking spread

8 ounces caster sugar

4 eggs

1 level teaspoon xanthan gum

1 pack of desiccated coconut


Mix everything together and bake at gas mark 5 or 190°C electric for 1 hour and 15 minutes.


Barbara Leger’s Lemon Drizzle Cake

 Lemon Drizzle

You can find the recipe here: https://www.bbcgoodfood.com/recipes/lemon-drizzle-cake



225g unsalted butter, softened

225g caster sugar

4 eggs

225g self-raising flour

1 lemon, zested

For the drizzle topping

1½ lemons, juiced

85g caster sugar



1. Heat the oven to 180C/160C fan/gas 4.

2. Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

3. Sift in the self-raising flour, then add the lemon zest and mix until well combined.

4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

6. While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

8. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.


Barbara Leger’s Vegan Vanilla Cake


2 ½ cups + 2 tablespoons (336g) regular all-purpose flour

1 cup + 5 tablespoons (252g) fine granulated white sugar

1 ½ tablespoons baking powder

¾ teaspoon fine salt

¾ cup + 1 tablespoon (195g) room temperature canned "lite" coconut milk

½ cup + 2 tablespoons (150g) room temperature dairy-free sweetened vanilla yogurt

3 tablespoons (45g) HOT water

1 ½ teaspoons (8g) vanilla extract

1 teaspoon (5g) apple cider vinegar

Vanilla Buttercream frosting

9” x13” glass Pyrex dish


1. Make sure the milk and yogurt are room temperature! 

2. Preheat the oven to 350° (177°C) and spray a 9” x 13” glass pyrex dish with nonstick spray. Wipe off excess oil if too much is sitting on the bottom or in the corners.

3. To a large bowl, add the flour, baking powder, sugar and salt and whisk very well.

4. To a separate bowl, add the coconut milk, yogurt, hot water, vanilla and vinegar. Whisk until smooth.

5. Pour the liquid over the dry ingredients and use a large spoon to gently stir together the batter until moistened and just mixed, making sure to scrape from the bottom. Do not use a whisk, as this will overmix the batter.

6. Pour the batter into the dish and spread out the top evenly into the pan and in the corners.

7. Bake for 20-25 minutes.

8. Cool completely before frosting. Cover the cake with foil tightly so it stays moist and store the cake at room temperature. 


Sophie Messager's Groaning cake

Groaning Cake


2½ cups (or 325g) Flour

3 eggs

4 tsp. baking powder

½ cup (or 110ml) oil

½ cup(or 118ml) orange juice

1 tbs mixed spice

¼ cup (or 90g) black treacle (I like to use 1/2 cup)

1 1/3 cups (or 260g) brown sugar

1 ½ cups (approx 100g) grated apple

1tsp vanilla extract

1 tsp. almond extract


Sift dry ingredients together. Add eggs, oil, orange juice, black treacle and sugar. Add almond and vanilla extract. Mix well. Add grated apple. Mix well. Pour into lined and greased loaf tins. Bake at 180 C (160 if using a fan oven). for 35-40 minutes or until a skewer comes out clean. Makes two loaves.

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Stuart Hamilton
Slow Swimming
12 Telford Way
Essex CO49QP

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