Loaf Cakes & Tarts

5 products

5 products

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Lemon Drizzle Loaf Cake
from £20.00
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Dark Chocolate Tart
from £26.00
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Apple Cake Baking Kit
Apple Olive Oil Loaf Cake
from £20.00
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Christmas Loaf Cake
£27.00
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Butterscotch and Rye Tart to bake at home
Butterscotch & Rye Nut Tart
from £26.00

Lemon Drizzle Loaf Cake

£24.00
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Create the perfect tea-time treat with our zest, zingy and utterly delicious lemon drizzle loaf cake.

This kit makes one sharing-sized loaf cake, enough to cut into 8 slices.

Difficulty Level: Easy.

Perfectly Weighed Ingredients

  • French T55 Patisserie Wheat Flour
  • 82% Fat French Butter
  • Cacklebean Arlington White Eggs
  • Caster Sugar
  • Lemons
  • Baking Powder
  • Salt

Contains: wheat (gluten), dairy and eggs. For allergens, see ingredients in bold.

Handy Baking Equipment

  • 2lb Loaf Tin (optional)
  • Mini Zester
  • Baking Parchment
  • Bamboo Skewer
  • Piping Bag
  • Mini Measuing Cup

You will also need large and small mixing bowls, a mixing spoon/spatula, balloon whisk (optional), a knife, a spoon, a splash of water, and your oven. 

You can also use a stand mixer/food processor and a juicer if you wish, but it is not strictly necessary.

Bake-a-long at home with our Lemon Drizzle Loaf Cake Tutorial. 

Preparation 30 mins + Baking 30 mins = Total: 1 hour

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE LOAF CAKE - Store in an air-tight container or foil, in a cool, dry place. Eat within five days.

Dark Chocolate Tart

£32.00
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Valrhona Dark Chocolate, combined with Lyre's Dark Cane Spirit gives a rich intensity to this take on a baked chocolate tart. 

This is kit contains all ingredients needed to make a 20cm tart - enough to feed 8 comfortably. We suggest serving with cream or ice-cream, and if you really want to make it a little more adult, add a splash of rum with the Dark Cane Spirit in the filling too (not provided in Box). 

CHEF'S TREAT: we also provide you with a professional Exoglass tart ring, which is the perfect size, depth and shape for this tart AND it's dishwasher friendly (we know how important that is!)

Perfectly weighed Ingredients

  • T55 French Patisserie Wheat Flour
  • 82% Fat French Butter
  • Valrhona Dark Chocolate CARANOA 55% 
  • Cacklebean Arlington White Free-Range Eggs
  • Lyre's Dark Cane Spirit
  • Tate & Lyle Icing and Dark Brown Sugars
  • Callebaut Cocoa Powder
  • Egg Yolk Powder
  • Salt

For allergens see ingredients in bold. Contains: wheat (gluten), dairy, eggs and soya lecithin.

Handy Baking Equipment

  • 20cm Matfer Exoglass Cake Ring (optional)
  • Baking Parchment
  • Dough Scraper
  • Muslin Cloth
  • Mini Measuring Cup

You will also need a mixing bowls, mixing spoon/spatula, rolling pin, a baking tray, your oven, a splash of water, and some space in the fridge. 

You can use a stand mixer (with paddle attachment) or a food processor if you wish too, but it is not necessary.

Bake-a-long at home with our Dark Chocolate Tart made with Lyre's Spiced Cane Spirit tutorial. 

Preparation 30 mins + Chilling 40 mins + Baking 40 mins = Total: 1 hour 50 mins

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE TART - if not being eaten on the day its made, store in the fridge and eat within two days. Alternatively, the finished tart (or slices of) can be frozen for up to two weeks, and should be allowed to come back to room temperature before serving.

Apple Olive Oil Loaf Cake

£24.00
/

Simplicity at its finest. This Apple Olive Oil cake is light, moist and oh so moorish. We use Arbequina extra virgin olive oil, widely considered the best olive oil variety for baking, which a great depth of flavour to the loaf. Most of the cake's sweetness comes naturally from Pink Lady apples, meaning this cake is not as sinful as you may think! 

Did we forget to mention? It's vegan too. 

This BakesterBox makes one 2lb cake loaf, enough to serve 8 portions. (The mixture also makes 10 muffins, if muffins are more your thing)

Difficulty Level: *Super* Easy

Perfectly Weighed Ingredients

  • Pink Lady Apples 
  • T55 French Patisserie Wheat Flour
  • Arbequina Extra Virgin Olive Oil
  • Golden Caster Sugar
  • Almonds (ground and flaked)
  • Icing Sugar
  • Apple Cider Vinegar
  • Vanilla Extract and Cinnamon
  • Bicarbonate of Soda, Baking Powder and Salt
  • Vegetable Oil (for greasing)

For allergens see ingredients in bold. Contains: wheat (gluten) and nuts.

Handy Baking Equipment

  • 2lb Loaf Tin (optional)
  • Baking Parchment 
  • Bamboo Skewer
  • Muslin Cloth

You will also need three mixing bowls, wooden spoon or spatula, a peeler, grater, and your oven.

Bake-a-long at home with our Apple Olive Oil Loaf Cake tutorial. 

Preparation 15 mins + Baking 40 mins = Total: 55 mins

THE BAKESTERBOX - Store apples in the fridge. Store other ingredients in a cool, dry place. Use within two weeks.

THE LOAF CAKE - Store in a sealed container or foil, in a cool, dry place. Eat within four days.

Butterscotch & Rye Nut Tart

£32.00
/

Sweet, nutty and comfortingly sticky. 

This is kit contains all ingredients needed to make a 20cm Tart with Walnuts, Almonds and Hazelnuts combined with Rye Bread and set in a Butterscotch filling. Serves 8, and can be eaten warm (with a little drizzle of cream) or at room temperature. 

CHEF'S TREAT: our full kit comes with a professional Exoglass tart ring, which is the perfect size, depth and shape for this tart AND it's dishwasher friendly (we know how important that is)! 

Perfectly weighed Ingredients

  • 82% Fat French Butter
  • T55 French Patisserie Wheat Flour
  • Cacklebean Arlington White Free Range Egg
  • Chopped Almonds, Walnuts and Hazelnuts
  • Tate & Lyle Light Brown and Icing Sugars
  • Tate & Lyle Golden Syrup
  • Sourdough Rye Wheat Breadcrumbs
  • Egg Yolk Powder and Salt

For allergens see ingredients in bold. Contains: wheat (gluten), dairy, nuts, and eggs.

Handy Baking Equipment

  • 20cm Matfer Exoglass Tart Ring (optional)
  • Baking Parchment
  • Dough Scraper
  • Mini Measuring Cup

You will also need a mixing bowl, rolling pin, mixing spoon, saucepan, your hob, oven and a splash of water.

You can use a stand mixer (with paddle attachment) or a food processor if you wish too, but it is not necessary. 

Bake-a-long at home with your BakesterBox to make this sweet, sticky Butterscotch & Rye Nut Tart!

Preparation 30 mins + Chilling 30 mins + Baking 25 mins = Total: 1 hour 25 mins

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within one week.

THE TART - if not being eaten on the day its made, store in the fridge and eat within three days, allowing to come back to room temperature before serving.