Leek and tuna loaf

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This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.

Plain cake

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This is a classic, loaf-shaped cake, deliberately left plain for you to embellish as you choose.

Oaty walnut cake

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This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.

Chocolate cake

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A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.

Spinach and Comté Loaf

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For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.

Moist chocolate cake

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A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.

Poppy seed and lemon cake

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This flavour combination is trending right now - and rightly so. Here, lemon partners poppy seeds in a moist loaf-style cake.

Pistachio cake

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Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.

Hazelnut and orange cake

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A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit trickier than a basic cake, but the result is well worth it.

Caramelized apple and walnut cake

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A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.

Nanou's apple and almond cake

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Apples and almonds are the dominant flavours in this old family cake recipe, but these are joined by delightful notes of lemon and rum.

Caramelized apple "moelleux" cake

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The apples in this recipe are caramelized in a mixture of butter and sugar, then cooled before being added to the "moelleux" batter (which makes a soft, moist cake). The result is a delicious cake combining apple and caramel flavours.

Dijonnaise pear cake

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This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.

Making your own bread

You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
August 22^th 2024580 K 63.9

It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
January 23^th 201937 K4.2

This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.
May 28^th 202117 K4.9