Although famous for our doughnuts delivered to every single client office every Friday, we have ditched the American favourite in favour of more traditional BRITISH CAKES this week.
It’s all in celebration of the Diamond Jubilee taking place over the forthcoming bank holiday weekend.
Here are the TOP TEN British cakes:
Named after Queen Victoria who favoured a slice of sponge cake with her afternoon tea. A traditional Victoria sponge is filled with softly whipped cream and jam and dredged with caster sugar.
A classic sponge cake made in many parts of England for Easter Sunday.
Mr Kipling put icing and a cherry on top of the shortcrust pastry treat, but the 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.
French Fancy (also Fondant Fancy)
A British variety of iced sponge cake topped with a hemisphere of buttercream and fondant icing. Originally produced in the UK by the Mr Kipling company and often found on the table at a children’s party.
A rich fruit cake topped with almonds and usually glazed.
The distinctive check-patterned marzipan-covered cake is alternately coloured pink and yellow. The cake was created in honour of the marriage in 1884 of Queen Victoria’s granddaughter to Prince Louis of Battenberg, with the four squares representing the four Battenberg princes: Louis, Alexander, Henry and Francis Joseph.
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.
It is highly debated whether the orange-flavoured snack is a cake or a biscuit, but in a court case Scottish company McVities argued that the distinction between cakes and biscuits is, among other things, that biscuits would normally be expected to go soft when stale, whereas cakes would normally be expected to go hard. It was proved that Jaffa Cakes become hard when stale.
First created in the 18th century at the Bun House in London’s Chelsea district. The bun is made of a rich dough flavoured with lemon and cinnamon and rolled into a square spiral shape
Toasted Tea Cake
Generally a fruit bun toasted and topped with butter and jam.