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Cake + Nut and seed recipes (28)

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This cake came about from an inspired moment when craving almonds. It's absolutely divine and has become an often requested recipe. One warning however, whenever I cook this cake it seems to disappear very quickly so make sure you get a slice. I've said the recipe serves 8 but it serves 6-8 depending on how much cake one likes at any sitting!
 
Recipe by: neris
Reviews(2)
Make this sweet almondy cake when fresh rhubarb is in season. This recipe makes two cakes so you can give one away.
 
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Chef Andrea Leeman has donated her scrumptious "Radiator Cake" as she belives the cake looks like the tops of old fashioned radiators at school! Andrea: "I am delighted to use my cake to promote TREE AID's work with villagers in Africa. TREE AID are helping the villagers to care for and benefit from their trees, assisting their fight against poverty and food shortages with long-term perspective."
 
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Brilliant chef Antony Worrall Thompson has donated to TREE AID a diabetic friendly tree cake. Antony: "Villagers in Africa know all about foraging for food for free in their woodlands. Using the most nutritious of these foods could go a long way to reversing malnutrition. I want people to have fun cooking my tree cake and finding out about TREE AID’s work to help villagers grow important food trees."
 
Recipe by: Melissa
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A delicious recipe, if you are like me and love apples and walnuts...
 
Reviews(1)
A delectable tray bake version of the Bakewell tart that is a favourite with everyone I know.
 
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Local chef Barny Haughton has donated to TREE AID a wonderful, festive tree cake. Barny believes: "TREE AID's Christmas Cake Bake is a great chance for people to get togther to bake and eat beautiful cakes; whilst also knowing that they are supporting Arica's poorest people to fight poverty and environmental degraduation sustainably."
 
Recipe by: Carol
Reviews(4)
I love eating this so much, I submitted my own recipe. It makes a lovely gift, too.
 
Reviews(2)
A double-layer, extremely moist chocolate sponge, with peanutbutter buttercream filling, and a hard chocolate glaze.
 
Recipe by: Richard Reisner
Reviews(2)
If you are a fan of nuts, you'll love this rich, nutty cake.
 
Recipe by: Patricia
Reviews(1)
This is a tasty recipe which i think will add zest to your day. DO ENJOY!!
 
Recipe by: AUNT B
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This unique frosting is especially suited for a basic chocolate cake. Lightly toast the pecans in a dry frying pan beforehand for a deeper flavour.
 
Recipe by: Norma MacMillan
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This old-fashioned favourite is proof that you don’t need to invent new recipes in order to eat healthily. Despite being very low in fat it has a lovely light, moist texture, thanks to the dried dates, and makes a pleasant alternative to a conventional fruited cake. It’s delightfully easy to make, and keeps well too.
 
Recipe by: HoneeBee
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This has been a favourite of my husband's since as long as I can remember. His mum always manages to bake him one every year (she's 75) for Christmas - though she always claims it's his last.
 
Recipe by: LAURANERIC
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This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved . . . Note: hazelnuts may be toasted or un-toasted. The skins may be removed or left on.
 
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At the age of 57, I am ashamed to say I have never before made a Carrot Cake, the last cake I baked was over 30 years ago for my Step-Grandfather for his 70th Birthday). For some weeks now, I have been promising my Fiance John that I would bake him a carrot cake and finally today I have done it. I used some old recipe books that belonged to my late Mum Barbara and took a few hints from other suggestions and went with the flow.
 
Recipe by: Norma MacMillan
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Simply add sparklers or long wand candles to turn this light but gooey meringue into a birthday cake. As it has a pastry cream and fresh raspberry filling, it’s much lower in fat and calories than conventional celebration cakes.
 
Recipe by: san
Reviews(4)
This moist honey cake filled with raisins and almonds is perfect for Rosh Hashana. It receives extra flavour from a honey and lemon glaze.
 
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Fantastic chef Hugh Fearnley-Whittingstall has donated to TREE AID this wonderful cake. Hugh belives: "Villagers in Africa pick fruit, nuts and leaves straight from the trees around their villages-food doesn't come more local than that. It's a lifeline for them and vital that we do what we can to ensure they have enough trees for food and the many other products and benefits trees provide."
 
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I found a similar recipe on the Polish internet around 5 years ago and I changed it and tweaked it a lot since then. I think I made it at least 20 times. It's very sweet, full of different surprises (seeds, nuts etc.) and everybody loves it. It's also quite filling so it might even last for 3 days - that's if there are no children around! There is a lot of writing but the cake is very quick to make.
 
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