Posted on by Lesley

Croft cakeage

I’ve been baking up a storm for our local cafe, The Stables at Armadale Castle. They buy in commercial cakes but have been very keen to sell something different and home-baked locally.

I started with big cakes, but they are apparently a bit messy to slice and serve for the girls serving in the cafe. So the idea of making mini loaf cakes was born – single portion size cakes that can just be served as they are.

And it’s been very successful. So much so that my mini loaf cake tin is hardly ever out of the dishwasher on rotation for the next batch!

Here are a selection of flavours that I’ve made for them, and I’m still experimenting and trying more. I’m thinking rhubarb and white chocolate this week whilst the rhubarb is still in season..

Raspberry, redcurrant and white chocolate ganache

Retro 1970s Black Forest Cakes, with cherries, cream, chocolate and kirsch
Almond frangipane with pistachio cream, raspberries and flaked toasted almonds
Lemon elderflower cakes with lemon verbena leaf
Chocolate hazelnut cakes
Lemon elderflower cakes with lemon curd, lemon cream and croft flowers
Vanilla cakes with lemon, cream and croft flowers

13 Replies to “Croft cakeage”

    1. Ah, thank you so much! I’m enjoying experimenting with different recipes and adapting them to fit my mini loaf tins. They don’t always work 😜

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  5. I think this may be just an excuse to do lots of baking flavour experiments! They all look delicious and I can understand why the cafe wants to sell them. They must fly off the shelves!

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