There’s nothing better than the smell of a cake baking in the oven. Be it a chocolate or vanilla mix, the aroma that permeates through is thoroughly enticing to say the very least.

The very first cakes were simple, made from crushed grains, moistened, compacted and cooked on a hot stone. As time passed, some cakes were leavened while some remained simple.

In ancient times, the Egyptians developed reliable cooking methods and ovens in which they prepared a variety of breads. Many were sweetened with honey. The Greeks called cakes ‘plakous and these were combinations of nuts and honey. The Romans made simple cheesecakes sweetened with clear honey. These were often offered in temples. More basic was the ‘satura’, a cake that consisted of barley with raisins, pine nuts, pomegranate seeds and sweet wine. The Romans were the first to become skilled with yeast and made breads that today resemble what we call fruit breads.

During the Renaissance, Italian cooks introduced the biscuit. Macaroons were developed during this time too, as were hot cross buns.

Initially, the idea of cake as a dessert was not very popular and it was served as a snack with sweet wine, much like Madeira Cake still is. But in the mid-19th century, trends changed and meals were served by servants, resulting in the much appreciated dessert course. Finally then the decorated cake made that all-important entrance into dining rooms everywhere.

madeira cake

Ingredients: 8oz flour; 1 tsp baking powder; a pinch of salt; 5 oz sugar; 1 tsp finely-grated lemon rind; 1 tbs milk, to mix; 5 oz butter; 3 eggs, beaten; 1 tsp vanilla essence

Method: Heat the oven to 375?C. Sift the flour, salt and baking powder in a bowl and add the lemon rind. Cream the butter and sugar together until light and fluffy. Then add the eggs. Add the vanilla essence and a little milk if required. Pour into a greased, floured tin and bake for 1- 11/4 hours. Check to see if it is done, then remove from the oven and cool.