Cakes and pastries
almond cakeangel cake or angel food cakea very light sponge cake made without egg yolks Bakewell tartan open tart having a pastry base and a layer of jam and filled with almond-flavoured sponge cake baklavaa rich cake of Middle Eastern origin consisting of thin layers of pastry filled with nuts and honey Banbury cakea cake consisting of a pastry base filled with currants, raisins, candied peel, and sugar, with a crisscross pattern on the top Battenburgblack buna very rich dark fruitcake, usually in a pastry case Black Forest gateaubrowniea small square dense chocolate cake carrot cakea sweet cake made with grated carrots cherry cakechocolate cakea cake flavoured with cocoa or chocolate Christmas cakea dark fruit cake, traditionally baked at Christmas coconut cakecoffee kisscream cakea cake containing a filling of cream cream puffcruller or kruller (US, Canadian)a light sweet ring-shaped cake, fried in deep fat crumpeta light soft yeast cake full of small holes on the top side, eaten toasted and buttered cupcakea small cake baked in a cup-shaped foil or paper case Danish pastrydevil's food cakea rich chocolate cake doughnut or donuta small cake of sweetened dough, often ring-shaped or spherical with a jam or cream filling, cooked in hot fat drop scone or pancake (Scottish)a flat spongy cake made by dropping a spoonful of batter on a griddle dumplingDundee cakea fairly rich fruit cake decorated with almonds Eccles cakeeclairfairy cakeflapjackfrangipanea rich cake mixture containing ground almonds French pastryfruitcakea rich cake containing mixed dried fruit, lemon peel, nuts, etc fudge cakegateauany of various elaborate cakes, usually layered with cream and richly decorated Genoa cakea rich fruit cake, usually decorated with almonds Genoese spongegingerbreada moist brown cake, flavoured with ginger and treacle or syrup hot cross bunjohnny cake (Australian)a thin cake of flour and water paste cooked in the ashes of a fire or in a pan jumble or jumbala small thin cake, usually ring-shaped koeksister (South Africa)a plaited doughnut deep-fried and soaked in syrup kuchena breadlike cake containing apple, nuts, and sugar, originating in Germany kuglehopfladyfinger or sponge fingera small finger-shaped sponge cake lamington (Australian, New Zealand)a cube of sponge cake coated in chocolate and dried coconut lardy cakea rich sweet cake made of bread dough, lard, sugar, and dried fruit layer cakea cake made in layers with a filling Linzer torteMadeira cakea kind of rich sponge cake madeleinea small fancy sponge cake marble cakea cake with a marbled appearance obtained by incompletely mixing dark and light mixtures meringuestiffly beaten egg whites mixed with sugar and baked, often as a topping for pies, cakes, etc millefeuillea small iced cake made of puff pastry filled with jam and cream mince piea small round pastry tart filled with mincemeat muffina small cup-shaped cake, sometimes containing frutit or chocolate pancakea thin flat cake made from batter and fried on both sides, often served rolled and filled with a sweet or savoury mixture pandowdya deep-dish pie made from fruit, esp apples, with a cake topping panettoneparkin(in Britain and New Zealand) a moist spicy ginger cake usually containing oatmeal petit fourany of various very small rich sweet cakes and biscuits, usually decorated with fancy icing, marzipan, etc pound cakea rich fruit cake originally made with a pound each of butter, sugar, and flour profiterolequeencakea small light cake containing currants rock cakea small cake containing dried fruit and spice, with a rough surface supposed to resemble a rock rum babaSally Lunna flat round cake made from a sweet yeast dough, usually served hot sandwich cakea cake that is made up of two or more layers with a jam or other filling sconea light plain doughy cake made from flour with very little fat, cooked in an oven or (esp originally) on a griddle, usually split open and buttered seedcakea sweet cake flavoured with caraway seeds and lemon rind or essence Selkirk bannocksimnel cakea fruit cake containing a layer of marzipan, often coloured with saffron and topped with marzipan, traditionally eaten at Lent or Easter singing hinnya type of currant cake popular in NE England which, when cooked on a griddle, makes a singing noise sponge cakea light porous cake, made of eggs, sugar, flour, and flavourings traditionally without any fat stollenswiss rolla sponge cake spread with jam, cream, or some other filling, and rolled up tartteabreada loaf-shaped cake that contains dried fruit which has been steeped in cold tea before baking: served sliced and buttered teacakea flat cake made from a yeast dough with raisins in it, usually eaten toasted and buttered tipsy cakea kind of trifle made from a sponge cake soaked with white wine or sherry and decorated with almonds and crystallized fruit tortea rich cake, originating in Austria, usually decorated or filled with cream, fruit, nuts, and jam turnoverupside-down cakea sponge cake baked with sliced fruit at the bottom, then inverted before serving Victoria spongewedding cakea rich fruit cake, with one, two, or more tiers, covered with almond paste and decorated with royal icing, which is served at a wedding reception yumyum (Scottish) ▷ See cake
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