HODS bake-off: three more take up the challenge

With just under a week to go until Heritage Open Days 2014 and motivated by a fever of anniversary celebration, three more roll up their sleeves and take on the Cake Bake challenge.

Callum's Saffron Cake

Saffron Cake by Callum Reilly

Category 2: Local treat

I spent five years living in (and falling in love with!) Cornwall. Down there, saffron buns are a real local treat. Unlike pasties and cream teas, these bright yellow treats don’t seem to have made it very far beyond the West Country. This recipe for saffron cake is anything but traditional (as proper saffron cake uses a yeast mix). But to me, this twisted version tastes truly Cornish.

100ml/3.5fl oz milk
large pinch saffron strands (not the powdered stuff)
200g/7oz butter
200g/7oz caster sugar
4 medium eggs
300/10oz self-raising flour
150g currants
50g sultanas
50g candied peel. Full recipe

Key Lime Pie by Courtney Fleming

Category 2: Local treat

An American classic with a twist! I remember having my first slice of this pie in Florida with my dad, and I think it is the perfect tart and refreshing pudding for a summer party. Key Lime Pie is usually made with its namesake variety of key limes, but this limited crop from the Florida Keys rarely makes it outside of the States, so I improvised with ‘normal’ limes! I also gave this American pudding a taste of Britain by using digestive biscuits for the base, and Delia Smith suggests throwing in some Grape-Nuts cereal for extra crunch. I followed suit and the results were fantastic. Delia, you star!  

For the base:
95g butter
175g digestive biscuits
50g Grape-Nuts breakfast cereal
For the filling:
4 eggs
1 cup sugar
Juice of 6 limes
clotted cream to serve. Full recipe.

Grandma's Honey Cake by Karina Belyanchikova  

Category 1: Family favourite

This is a wonderful honey cake from my childhood, one of the favourite treats of the whole family, and the recipe has been passed down through generations - although the "honeycomb" decoration is a fairly recent addition to it! This is a beautiful soft cake for any special occasion, which always tastes best with fresh local honey. A cake for all seasons, it can be quite messy to make as the honey makes the sponge and the cream rather sticky, but it is worth it every single time.

For the sponge:
Plain flour – 400g
Caster or light brown sugar – 200g
Unsalted butter – 100g
Honey – 70g
Eggs – 2 large or 3 medium
Baking soda – 1 teaspoon. Full recipe.

Fancy a go?

We want to hear about your scrummy family favourites, local treats and creative concoctions: you don't have to be a pro. Find out how to get involved and bake your way into our Anniversary Cakebook.