The first time I met Anya from A-Swift Bakes (above) at the Fodder Producers and Suppliers event in December 2024, I was impressed by the young woman who was running on all cylinders talking to people who surrounded her booth, handing them cake samples at the same time answering questions. She was still full of smiles and appreciation as she handed out her business cards.

Fortunately, she had a friend with her, so I gave her friend my business card and asked her to pass it on to Anya. Anya did not disappoint as she got in touch within 24 hours, and we aligned our diary so I could learn more about this amazing woman who started her business at the tender age of 22.

Before you gasp and say she’s too young, you need to know more about Anya who started working in the kitchens as a 14 year old pot-washer; again before you say that’s too young, Anya fell in love with cooking and baking at the age of 3 whilst cooking with her nanna making jams, and sweet and savoury dishes.

It’s no surprise that she figured out what she wanted to do early in life studying and starting her career at Old Mother Shipton’s Pub, in Knaresborough, where she worked under a head chef who saw her potential and encouraged her growth. Anya worked in all kitchen sections honing her skills including butchery which now helps her with sculpting cakes.

With encouragement (or maybe more like a firm push) from her head chef, Anya found herself entered into the Fresh Deli ‘Young Chef of the Year’ competition and she got to the finals two years in a row narrowly missing out despite incredible sounding dishes like her Duck three ways with beetroot puree, choux bun with spiced plums and sugar disc, and her cheeky monkey pie with monkfish and lemon mashed potatoes that got her into one of those finals.

Instead of going for a third attempt, Anya opted to start her own cake business and showed up at the competition to support the contestants and hand out her business cards. That takes some gut and some doing. Anya’s love and passion for what she does is palpable and the joy she radiates is welcoming as she confesses that her brain never switches off as a true food lover.

As a well-rounded chef, Anya is equally comfortable with sweet and savoury dishes but specialised on the sweet sides. When asked about her favourite spices, I got the answers Cinnamon, Star Anise and Cardamom which was refreshing as it wasn’t the go-to Vanilla or Tonka bean that one might get with a pastry chef.

I asked her about her ‘go to’ dessert for dinner parties and it is an Almond Frangipane tart or her Tia Maria Lava cake. Another fun fact about Anya is that she lifeguards three days a week.

She specialises in Celebration Cakes including the occasional wedding cake by special requests. She supplies Fodder Harrogate with a range of cakes including vegan and gluten free in flavours including Bailey’s Tiramisu, Rhubarb Eton Mess, Vanilla Frangipani with cherry jam, chocolate, Orange, lemon drizzle and Blueberries.

Her cakes can also be found in coffee bars around Harrogate. A firm favourite with her customers, who regularly order cupcakes, celebration cakes and puddings, there is no doubt that A Swift Bakes is here to stay though her design logo colour might change from the sweet pinkish colour to blue which is actually her favourite colour. 

Here is a recipe from Anya that we can all make at home for a special occasion or simply enjoy with a cuppa.

Coffee and caramel cake 

( makes 8 inch, 3 layers)

For the sponge

125g unsalted butter soften

125g vegetable oil

250g caster sugar

4 eggs

250g self raising flour

50ml milk warmed

1tsp vanilla extract

1 shot espresso (or 1tsp coffee granules with 2tbsp boiling water

Coffee buttercream

250g unsalted butter

200g icing sugar

1/2 shot of espresso

1tsp vanilla extract

For the caramel

150g sugar

60ml water

100g chocolate

200ml double cream

Salt

Method

Preheat oven to 180c and line 3 8 inch cake tins with butter and baking parchment.

Start off by mixing the butter, sugar, vegetable oil and vanilla extract on high for about 3-4 minutes or until mixture has lightened.

Reducing the speed add the egg one at a time until all combined.

Next add the self raising flour, warmed milk and shot of espresso and fold until combined.

Place into lined tins and bake in the oven for 25-30 minutes or until a skewer come out clean.

While the cakes are cooking, start making the caramel. In a pan place the sugar and water and place over a medium heat watching for the sugar to change colour.

While waiting measure out the chocolate and cream ready.

When the sugar changes to a golden brown colour, add the cream and mix with a whisk carefully until all combined then remove from the heat and add the white chocolate, stirring again until all combined, add salt to taste then place into a dish and leaving to cool.

To make the buttercream mix the butter and vanilla extract on high until light in colour and fluffy then add the icing sugar and mix again for 5 minutes until light and all combined.

Next slowly add the espresso and mix until combined.

Assemble the cake and serve along side a nice cup of tea or coffee!

This is a fitting recipe to celebrate my 100th post and I hope you join me in raising a glass to Yemi’s Food Stories.

About Yemi:

Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe. Email on yemibydesign7@gmail.com