Cake Facts | Upside-down Cake

Deliciously sweet and silly at once, we defy that hardest of cake haters not to smile at the sight of an upside-down cake.

But who first thought to invert perfection? Well it’s likely that the idea is quite old and began when breads and cakes were cooked over fires in skillet pans. Our cake-eating ancestors would have added fruit and sugar to caramelise it on the bottom of a pan and then poured a simple cake batter on top before cooking it over the fire. Turned upside-down, once cooked, it would look a lot more appealing than the top, which of course would cook eventually but may not brown so well when not done in the oven.

But as with many of the most fun things in life, a few centuries’ of knowhow and the invention of new gadgets and gizmos are what made the upside-down cake truly great. Around 1911, when James Dole’s company invented a machine that could cut pineapple into pretty, easy-to-deal with rings, and with the modern convenience of ovens to boot, the pineapple upside-down cake had its moment in the sun. The addition of a tinned maraschino cherry was literally the icing on the cake.

In our April issue, we have a recipe for the classic upside-down cake with a spiced twist, pictured above. Why not give it a go? You can find it on p25.

This delicious recipe is taken from Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi (Clarkson Potter). Photography by Yossy Arefi

Buy this month's The Simple Things - buy, download or subscribe

More from our May issue…

More cake facts

Cake facts | root veg baking

We love a cake. We love root veg. Root veg cake are simply double the joy

We are firm believers in always having a cake in, here at The Simple Things. Our October Cake in the House page has a recipe for this deliciously moreish Beetroot Chocolate Cake from Abel & Cole., who, happily, know a thing or two about root veg, too. You can find the recipe on page 25. Root veg definitely do something magical to a cake, adding both natural sweetness as well as moist texture. Here are a few more root veg that translate well into cake form. 

Parsnips

Always pairs well with apples, as well as smoky syrups such as maple. 

Parsnip and maple syrup cake by Darina Allen

Carrots

All nuts, but particularly walnuts) love a carrot. They pair well with oranges, too. 

Carrot cake with ginger and walnuts by Nigella Lawson

Beetroot

Beetroot’s natural partner is dark chocolate which is an excellent, slightly piquant foil to beetroot’s earthiness. A creamy frosting also does the job beautifully. 

Red Velvet Beetroot Cake by Lakeland

Sweet potatoes

Sweet ingredients like maple syrup and chocolate complement sweet potatoes, as do spices such as cinnamon, cloves and ginger. 

Chocolate and sweet potato loaf cake by Waitrose

Potatoes

Traditionally, potatoes are paired mainly with savoury foods but they’re great at taking on flavours, too, and are a good vehicle for citrus flavours in a cake. 

Gluten free lemon drizzle cake by BBC Food

Buy this month's The Simple Things - buy, download or subscribe

More from our October issue…

More from Cake in the House…

Cake facts | Simnel cake

This light fruitcake, served traditionally for Mothering Sunday and Easter, and layered with marzipan might look innocent enough, but it is, in fact, steeped in mystery and intrigue. 

Leaving aside the missing 12th marzipan apostle (that’s Judas, who betrayed Jesus and therefore is not deserving of a marzipan sphere in his name), there are other puzzles… Such as where Simnel cake got its moniker.

There are several stories. Are you sitting comfortably? Then take a slice of Simnel and we’ll begin.

One tale goes that the cake was named for Lambert Simnel, who invented it while working in the kitchens of King Henry VII as punishment for trying to usurp the throne. Simnel, a boy of ten, had been passed off as one of the two princes in The Tower, who were allegedly murdered by Richard III (so not a terribly convincing story, really). He turned out to be a much more convincing kitchen hand though and did so well he was eventually promoted to the position of Falconer by the King. However, we remain unconvinced that Lambert is the true King of Simnel cake. When you’ve made up a whopper like being heir to the throne of England, who’s going to believe you when you say you’ve invented a new cake, after all? 

An even bolder story appears in Chambers’ Book of Days in 1867. This story says that the cake was invented by a couple by the name of Simon and Nelly (we expect you already have a hunch where this is going). They had set about making a cake to mark the end of Lent, using some leftover plum pudding from Christmas. Simon thought they should boil the cake and Nelly was convinced it should be baked. After a brief domestic disagreement they compromised, deciding to boil the cake first and then bake it. And this happy union of baking methods produced a cake that became named after both of them - the Sim-Nel cake. (We’d have gone for Nelsim, had we been young Nell… assuming, of course, that we believed this very tall tale). 

The least charming, most tedious story, is probably the most believable. ‘Simila’ is Latin for the sort of fine, white flour that was used for these Lenten cakes, and it’s easy to see how Simnel would come from simila. We told you it was slightly tedious. There’s no arguing with Latin though (unlike Simon and Henry VII, who it seems were both up for a bit of a disagreement).

The rather fine Simnel cake pictured above is taken from Fitzbillies: Stories & Recipes From a 100-year-old Cambridge Bakery by Tim Hayward and Alison Wright (Quadrille) with photography by Sam A. Harris. You can find the recipe on p23 of our March ‘Blossom’ issue. 

Buy this month's The Simple Things - buy, download or subscribe

More from our March issue…

More cake facts…

Pudding facts: strawberries and cream

Like the look of these strawberries and cream muffins? Join us in delving into their history (before we delve into their paper cases and get our faces mucky)

Wimbledon begins again in just over a week. And out come the strawberries and cream. Of course, everyone associates the dish with the tennis tournament but we only recently learned why, and just how far back strawberries and cream goes…

It’s summer, 1509. Henry VII has recently shuffled off his mortal coil and his son, Henry (soon to be VIII) has set about spending his father’s carefully tended coffers. Henry has married Catherine of Aragon and is shortly to have a bun in the royal oven. As is custom, on ascending the throne, he has also released most of the country’s prisoners. A generous, if fairly rash idea. All in all, it’s early days, they know nothing of the difficulties to come. It’s a summer of love, of excess… and of feasting.

Royal banquets were expected to feed up to 600 at a time. Twice a day. A feat that would make a bottle of Fairy Liquid cower today. Thomas Wolsey was tasked with arranging all this and, with 600-odd guests chomping their way through up to 44 courses at any one meal, some of those courses would need to be very simple to prepare.

The combination of strawberries and cream is said to have first appeared at one of these feasts in 1509. Cream had previously been considered a peasant food - the Turkey Twizzler of its day - but the dish went down a storm. And of course, what was served for the King soon became fashionable in every well-to-do dining room across England. English ladies became so excited about the pud, they were charging their gardeners to cultivate strawberries to serve to their own dinner guests. The country went briefly strawberries and cream mad.

But whence came the tennis link? Thomas Wolsey’s palace had a tennis court, where he apparently also served strawberries and cream. Well don’t we all have that one signature pud we always fall back on when guests descend?

By the time the Wimbledon Tennis Tournament began in 1877, it was obviously peak strawberry season, but also Tudor history was ‘having a moment’. It seems to have a moment at least once a century - Hilary Mantel didn’t jump willy nilly on that particular bandwagon, of course. So all the planets were aligned for strawberries and cream to make a comeback. And come back they did. But they never left.

And why would they? Sweet, juicy strawberries and rich, cold cream are one of history’s most winning combinations, going together like love and marriage, fun and feasting… Henry VIII and gout…. Yes, maybe go easy on the cream with those strawberries this Wimbledon.

We’re celebrating Wimbledon with these strawberries and cream muffins (pictured) from our June issue, which is on sale now if you’d like the recipe. Just the thing to accompany your cuppa during the Women’s Final. The recipe from The Tin & Traybake Cookbook by Sam Gates (Robinson). Photography: Peter Wright

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

More from our June issue…

More cake facts…

Cake facts

Cakeformation you need to know

Carrot cake -  that unlikely yet winning combination of cake and vegetable. With its natural sugars and ability to bring delicious moistness to any dry ingredients, it’s perhaps not such an unlikely idea at all, but we salute the person who first dug up a carrot and then went renegade with the flour, eggs and sugar.

No one is entirely sure when carrot cake was first invented but food historians think it is likely to be a descendant of carrot puddings, which were eaten in Medieval Europe. By the 16th and 17th centuries, carrot pudding was being served either a savoury side dish or a sweet pudding with an egg custard. This would have been baked inside a pastry tart, like a pumpkin pie,  and served with a sauce. Other versions may have been steamed, more like a plum pudding, and served with icing, so you can see how the carrot pudding edged slowly but surely towards cake.

The exact point at which pudding morphed into cake no one is sure but it was certainly during World War Two that carrot cake as we know it today became popular. As Britain was urged to ‘dig for victory’ carrots were in much more plentiful supply than sugar, which was rationed, and they had the double benefit of being both a sweetener and a bulking agent in a cake. We imagine a slice went down very nicely with a strong cup of tea during a tedious afternoon in an air-raid shelter, too.

In our March issue, we have a recipe for the Chai Carrot Cake with rose and lime icing pictured above from Feasts of Veg (Kyle Books). Recipes & photography by Nina Olsson.

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

More cakespiration…

More from our March issue…

Cake facts: drizzle me this

The secrets of a good drizzle cake

Lemon drizzle is the nation’s favourite cake apparently (40% named it as their favourite).

This is according to a survey last year by the prosaically named Protein Times, but we won’t quibble. In some ways it’s no surprise.

Lemon drizzle is definitely a crowd-pleaser; there’s just nothing to dislike about it. Dry-fruit deniers and icing detesters have no quarrel with a drizzle, and  it’s traditional, too. We note that (new-fangled) Red Velvet cake achieved a meagre 15% in the same survey.

The other good thing about a drizzle (of any flavour) is its simplicity. It’s a good bake for a seasoned cake-maker to impress with as well as a fine place for a beginner baker to start. And with a few semi-pro tips you can achieve a very pleasing result.

So what’s the secret of a great drizzle cake?

1. If you want your drizzle to really penetrate the cake, use a small skewer to make holes evenly across the top of your cake before drizzling the drizzle. Alternatively you can leave the skewer in the drawer and have the drizzle as more of an ‘icing’ on top.

2. Always pour the drizzle over while the cake is still warm so that more of the flavour is absorbed.

3. And don’t remove it from the tin once drizzled until it has completely cooled and set.

4. Our favourite tip - replace any milk in the recipe with limoncello. It’s what they do in Campania, and they’re never wrong about anything food related.

In our February issue, on sale now, we have a rather lovely looking passion fruit drizzle (pictured above) on our Cake in the House page. The recipe is from The Tin & Traybake Cookbook by Sam Gates (Robinson).

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

More cake recipes…

More from our February issue…

Cake facts: malt loaf

Photography: Patricia Niven From The Beer Kitchen by Melissa Cole

With its warming spiciness and rib-sticking texture you will not be surprised to hear that malt loaf was ‘invented’ by a Scotsman. John Montgomerie patented the recipe in 1886. He had a new process of saccharification (breaking carbohydrate into its compnent sugar molecules) which involved warming some dough with diastatic malt extract and then keeping it at a precise temperature until the extract's enzymes pre-digested some of the starch. All sounds a bit scientific to us. We’ve put all our resources into working out the ideal amount of salted butter to spread onto each slice. We’ve experimented quite extensively. We’ll let you know the results when we have them. Pass us another slice in the meantime. All in the name of science, of course.

If you’d like to make your own magnificent malt loaf, we have an excellent recipe from Melissa Cole’s new book, The Beer Kitchen, with photography by Patricia Niven in our November issue.

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

Read more cake recipes…

More from the November issue…