A slice of goodness: Annie Bell’s wholesome loaf cakes

Unrefined sugar, spice and all things nice go into Annie Bell’s wholesome loaf cakes.

TIPS FOR THE TIN Loaf tins are mostly sold in 1lb or 2lb sizes – if you have one of each it should cover you. The best advice for a good bake is to avoid filling the tin by more than about two thirds to give the cake plenty of space to rise.

Apple, pistachio and cardamom cake

Cardamom and pistachio subtly infuse this apple sponge. One of the secrets of an apple cake with lots of pieces of fruit is to fry the fruit first, which seals in the juices and stops them from seeping into the crumb.

apple pistachio and cardamon cake
Chris Alack

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Mini blueberry coconut loaves

These muffin-style loaves are especially tasty.

mini blueberry coconut loaves
Chris Alack

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Courgette and feta cornbread

The addition of courgette makes for a supremely succulent loaf.

courgette and feta cornbread
Chris Alack

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Chilled chocolate macadamia cake

Just as indulgent dished up for pud as with a cuppa. One of the best routes to a 50% cocoa chocolate is to mix half a 30% cocoa milk chocolate with half a 70% cocoa dark chocolate.

chilled chocolate macadamia cake
Chris Alack

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Banana, strawberry and pecan bread

This deliciously wholesome banana bread has an exotic edge with dried strawberries, nutmeg and pecans.

banana strawberry and pecan bread
Chris Alack

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Butternut, ginger and orange loaf

Carrot-style cakes can be made with other sweet-tasting root veg, such as squash. Although spelt isn’t technically gluten-free, many people who are unable to tolerate gluten find they can cope with this ancient grain.

butternut ginger and orange loaf
Chris Alack

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Food styling: Clare Lewis. Stylist: Sue Radcliffe