Whats your favourite cake?

I love lemon cake! especially lemon drizzle

Chocolate or lemon cake

Was that 'death on the alps' with rice pudding? School stuff was very lumpy and awful but I love it home made.

Do try the chia, though, it works really well - they swell to 11 times the size. Flax seeds look better [gold colour] and do much the same thing.

I'm not totally vegan, I do have very small amounts of hard cheese like parmassan and a butter spread on my morning toast, anything more than this goes straight through me and I do eat eggs. I often tell people I'm vegan just because it's easier.

I must admit that having seen chia seeds in water put me off, it reminded me of the disgusting slop with a blob of jam we were given at school dinners.

The birds love them too so I have to put up mesh nets.

I do love cake! Difficult to choose my overall favourite but a good Victoria Sponge brings me particular joy...

There used to be a bookshop in Penrith (Cumbria) which did amazing warm raspberry scones.

I saw this in Dr Tim Spector's book - here's a BBC recipe. Basically, the chia [or flax seeds] swell up when mixed with water and replace the egg  in recipes. Nadia uses this method - Nadia's chia jam.

Might be a useful addition to your recipe book - I think you said you were vegan? 

That looks gorgeous!!!

Today's cake, poppy seed and chocolate. 

Top 3, though all have to be made with vegan/lactose-free dairy products because of my intolerance:
- Cheesecake, particularly with some custard on top

- Dark chocolate sponge cake that my mum makes

- Childhood birthday cake made by my mum and grandma, with plain sponge cake layers and whipped cream/nutella icing!

I don't know I've never had chia seeds before or used flax seeds for thickening?

I wonder if chia or flax seeds would act as thickening agents for cheesecake?

I need to experiment and see if silken tofu will replace the cream cheese in a cheese cake? It seems that any soya cream or milk will thicken if an aid is added, so i lemon would work. I've made some good rhubarb fools using soya milk in custard and soy cream. You can get whipping oat cream now so that might work.

Being lactose intolerant is a pain in the bum.

I had to turn off all notifications it was getting too much. All of these things ginger cake, jamaica cake, carrot cake they all need to be moist for me to be into this. I am quite partial to malt loaf. Butter cream  Extra thick whipped cream in Victoria sponge 

Bread and butter pudding (with raisins) I love, mostly for the topping though.

I'm going to make a cheesecake next week - the one with a ginger biscuit base. I'd forgotten about these until you posted this thread, so thank you!

Possibly Red Leicester though some cheddars are this colour too

Yes in more recent years I have tried them too and agree.

I have two favourites

1. Madeira Cake with Icing
2. Vanilla Cheesecake 

It's wonderful isn't it, we all need to eat and what better way to get to know each other and not be scared of differences and what we don't know than to share food.

I wish I didn't live in such a cultural desert, food wise, if it dosen't come with chips many people round here won't even think of eating it, it's like being bounced back in time 40 years, fish and chips, steak and chips, burgers, kebabs and pizza's often from a roadside salmonella truck.