Special equipment • electric mixer • 9 x 5 x3in (23 x 13 x 7cm) loaf pan

SERVES 8–10

Ingredients:

2 cups self-rising flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

12 tbsp (1½ sticks) butter, at room temperature

1 cup granulated sugar

3 large eggs, lightly beaten

2/3 cup thick-cut Seville orange marmalade, coarsely chopped if needed, plus 2 tbsp extra for glazing

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of a 9 x 5 x3in (23 x 13 x 7cm) loaf pan with parchment paper. Sift the flour, baking powder, cinnamon, and ginger into a large bowl. Add the butter, sugar, eggs, and 2/3 cup marmalade and beat with an electric mixer until well blended.

2 Pour into the prepared pan and smooth the top. Bake for 1 hour 15 minutes or until risen and firm to the touch. If the cake starts to brown too quickly, loosely cover the top with foil for the last 30 minutes. Let cool in the pan for 5 minutes, then carefully unmold onto a wire rack. Gently heat the remaining 2 tbsp marmalade in a small saucepan, and generously brush it over the warm cake. Let cool completely.

Marmalade and ginger loaf

Special equipment • electric mixer • 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan

SERVES 8–10

1½ cups self-rising flour

1 tsp baking powder

12 tbsp (1½ sticks) butter, at room temperature

1 cup granulated sugar

3 large eggs, lightly beaten

1 tsp vanilla extract

1–2 tbsp milk

1 tbsp unsweetened cocoa powder

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan with parchment paper. Sift the flour and baking powder into a large mixing bowl, and then add the butter, sugar, eggs, and vanilla. Beat with an electric mixer until well blended. Beat in enough milk so that the batter drops off easily from the beaters.

2 Spoon half of the mixture into a second bowl and mix in the cocoa powder. Layer the two batters alternately into the pan and swirl with a knife or skewer, making a figure-8 pattern to create the marbled effect.

3 Bake for 55 minutes or until risen and firm to the touch. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Cut into slices to serve.

Cook’s Notes:

The marbled appearance of the cake depends on how carefully you swirl the two mixtures together. The more you swirl, the more intricate the pattern will be.

Chocolate marble cake

Special equipment • electric mixer • 13 x 9 x 2in (32.5 x 23cm) jellyroll pan

SERVES 8–10

3 large eggs

½ cup granulated sugar, plus extra to sprinkle

1 tsp vanilla extract

¾ cup self-rising flour

6 tbsp strawberry jam, raspberry jam, lemon curd, or Nutella

Method:

1 Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9 x 2in (32.5 x 23cm) jellyroll pan with parchment paper. In a large bowl set over a saucepan of simmering water, beat the eggs, sugar, and a pinch of salt with an electric mixer for 5 minutes or until very thick and creamy any batter that drips fromthe beaters should rest on the surface for a few seconds before sinking in.

2 Remove the bowl from the saucepan and place it on a worksurface. Beat the mixture for about 2 minutes, or until cool to the touch. Add the vanilla and sift in the flour, and fold in gently. Scrape into the prepared pan and gently spread in an even layer, reaching into the corners. Bake for 12–15 minutes or until the top is firm to the touch and the cake has shrunk from the sides of the pan.

3 Sprinkle a large sheet of parchment paper with granulated sugar, then invert the cake onto it. Let cool for 5 minutes, then carefully peel away the parchment that clings to the top of the cake. If the jam is too thick to spread, warm it in a saucepan, then spread it over the cake. Make a small indentation with the back of a knife along one of the short sides, about ¾in (2cm) in from the edge. With this side facing toward you, roll the cake into a cylinder, using the parchment paper to ease the process. When the cake is completely rolled up, leave to cool completely. Place the cake, seam-side down, on a serving plate. Dust with extra sugar before serving.

Swiss roll

Special equipment • electric mixer

MAKES 12

9 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1¼ cups self-rising flour, sifted

1 tsp vanilla extract

1 tbsp whole milk, if needed

For the icing:

1 cup confectioners’ (powdered) sugar

3 tbsp unsweetened cocoa powder (optional)

7 tbsp butter, at room temperature

few drops of vanilla extract

2 tbsp whole milk, if needed

dark chocolate, shaved into curls with a vegetable peeler (optional)

Method:

1 Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Place the butter and sugar in a bowl and beat with an electric mixer until pale and fluffy. Beat in the eggs one at a time, adding 1 tablespoon of the flour after each addition. Beat in the vanilla extract and then the rest of the flour until smooth and blended the mixture should drop easily off the beaters. If it doesn’t, stir in the milk. Divide the mixture evenly between the muffin cups. Bake for 20 minutes or until risen, golden, and firm to the touch. Transfer the cupcakes to a wire rack to cool completely.

2 To make the icing, sift the confectioners’ sugar and cocoa powder (if using) into a bowl. Beat in the butter and the vanilla with an electric mixer until the mixture is light and fluffy. If the icing is too thick, beat in the milk. Frost the cupcakes, swirling the icing decoratively. Scatter the dark chocolate shavings over the icing, if desired.

Vanilla cupcakes

Special equipment • electric mixer

MAKES 24–30

8 tbsp butter, at room temperature

1 cup brown sugar (packed)

1 tbsp syrup from a jar of stem ginger

1 large egg

2 cups all-purpose flour

1 heaping tbsp ground ginger

2 tsp baking soda

¼ tsp salt

3 pieces stem ginger in syrup, drained and finely chopped

Method:

1 Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Beat the butter, sugar, and syrup with the mixer until creamy. Beat in the egg. In a separate bowl, combine the flour, ground ginger, baking soda and salt; and whisk to blend. Add this to the butter mixture, then mix in the stem ginger.

2 Form the dough into walnut-size balls, and place 2in (5cm) apart on the baking sheets. Flatten slightly with your fingers, then bake in two batches for 12–15 minutes or until golden brown. Carefully transfer to a wire rack to cool completely.

variation:

Omit the stem ginger and syrup and use 1 tablespoon of Lyle’s Golden Syrup or molasses instead.

Ginger cookies

Chilling • 1 hour, Special equipment • electric mixer • 8in (18cm) round cake pan

MAKES 8 WEDGES

7 tbsp butter, at room temperature

¼ cup granulated sugar, plus extra for garnish

1 cup all-purpose flour

½ cup cornstarch

Method:

1 Lightly grease an 8in (18cm) round cake pan. In a bowl, beat the butter and sugar together with an electric mixer until pale and creamy. Sift in the flour and cornstarch and beat until the mixture forms coarse crumbs. Knead lightly to bring it together, then press the dough evenly into the pan and smooth the surface.

Prick with a fork, then mark into 8 wedges. Refrigerate the dough for at least 1 hour or until firm. Preheat the oven to 325°F (160°C).

2 Bake for 40 minutes or until pale golden and firm to the touch. While still warm, mark the wedges again with a knife, and sprinkle with a little sugar. Set the pan on a wire rack to cool. When cool, cut into wedges.

variation:

To make individual cookies, roll out the dough and cut with a round biscuit cutter; arrange on a baking sheet.

Shortbread wedges

special equipment • electric mixer • 9in (23cm) savarin ring mold

serves 6–8

Ingredients:

4 large egg whites

½ tsp cream of tartar

¾ cup granulated sugar

½ cup all-purpose flour

4 tsp cornstarch

1/3 cup shredded coconut

For the topping:

7oz (200g) Greek-style plain yogurt

1 cup mixed peeled and chopped tropical fruit, such as pineapple and mango

seeds and pulp from 2 passion fruits

finely grated lime zest, for garnish

Method:

1 Preheat the oven to 375°F (190°C). Put the egg whites, cream of tartar, and 1 tbsp cold water in a mixing bowl and beat with an electric mixer until the mixture forms stiff peaks. Beat in the sugar 1 tbsp at a time until the mixture is stiff and shiny.

2 Sift the flour and cornstarch into the mixture, then fold in the coconut. Carefully spoon the batter into an ungreased 9in (23cm) savarin ring mold and smooth the top, pressing down gently to remove any air spaces. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for another 15 minutes, until the top of the cake is firm to the touch and golden brown.

3 Place the pan on a wire rack and let cool completely. Carefully ease the cake out of the pan with a blunt knife and unmold onto a serving plate.

4 To make the topping, lightly beat the yogurt until smooth and creamy, then spoon into the center of the cake. Top with the fruit, and drizzle with the passion fruit seeds. Scatter the lime zest over the top.

Tropical angel cake

Chilling • 1 hour, special equipment • electric mixer

Makes 20 bars

Ingredients:

7 tbsp butter, at room temperature

¼ cup granulated sugar

¾ cup plus 2 tbsp all-purpose flour

6 tbsp cornstarch

1 x 12–14oz (400g) can apricot halves, drained and coarsely chopped

For the topping:

2 tbsp butter, cubed

¾ cup all-purpose flour

3 tbsp raw or granulated sugar

Method:

1 Beat together the butter and sugar with an electric mixer until pale and creamy. Sift in the flour and cornstarch and combine so that the mix forms a dough. (You’ll probably need to use your hands at the end.) Knead the dough lightly until smooth, then press evenly onto the bottom of the pan (see Cook’s Note’s). Refrigerate for at least 1 hour or until firm.

2 Preheat the oven to 350°F (180°C). Make the topping by rubbing the cubed butter into the flour in a bowl with your fingertips until the mixture resembles coarse bread crumbs. Stir in the sugar. Scatter the apricots evenly over the chilled dough, then top with the crumb mixture, pressing down firmly so that it is packed on.

Bake for 1 hour 10 minutes or until a skewer inserted into the center of the cake comes out clean or with only a bit of moist fruit clinging to it. Transfer the pan to a wire rack to cool completely. Remove the shortbread from the pan and cut into bars or squares.

variation:

Use plums instead of apricots.

Apricot crumble shortbread

Special equipment • electric mixer • 8in (20cm) square cake pan

MAKES 16 SQUARES

Ingredients:

1½ cups self-rising flour

2/3 cup light or dark brown sugar (packed)

1 tsp ground cinnamon

1 tsp pumpkin pie spice

½ tsp baking soda

2/3 cup sunflower oil or light olive oil

2 large eggs

1/3 cup Lyle’s Golden Syrup or light corn syrup

2 carrots (125g), coarsely grated

finely grated zest of 1 orange

For the icing:

1 cup confectioners’ (powdered) sugar, or more, to taste

3½oz (100g) cream cheese, at room temperature

1–2 tbsp orange juice

finely grated zest of 1 orange, plus extra for garnish (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) square cake pan with parchment paper. In a large bowl, stir together the flour, brown sugar, cinnamon, pumpkin pie spice, and baking soda. In another bowl, mix together the oil, eggs, and syrup, then combine with the dry ingredients. Stir in the carrot and orange zest. Scrape into the prepared pan and level the top. Bake for 30 minutes or until firm to the touch. Let cool in the pan for 5 minutes, then unmold onto a wire rack to cool completely.

2 For the icing, sift the confectioners’sugar into a bowl, add the cream cheese, orange juice, and orange zest and beat with an electric mixer until thick and spreadable. When the cake is cool, spread the icing over the top. Garnish with extra orange zest, and cut into squares.

Spiced carrot and orange cake

Special equipment • blender • 8in (20.5cm) square baking pan

MAKES 16

2 cups pitted dates (preferably Medjool), chopped

½ tsp baking soda

1½ cups rolled oats

1 cup all-purpose flour

½ cup light brown sugar (packed)

½ tsp salt

12 tbsp (1½ sticks) butter, cut into pieces

2 tbsp Lyle’s Golden Syrup or light

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8in (20.5cm) square baking pan with parchment paper. Place the dates and baking soda in a saucepan with enough water to cover, simmer for 5 minutes, then drain, reserving the liquid. Purée the dates in a blender with 3 tbsp of the cooking liquid, then set aside.corn syrup

2 In a bowl, combine the oats, flour, brown sugar, and salt. Add the butter and syrup. Blend the ingredients until the mixture resembles coarse crumbs. Press half of the mixture onto the bottom of the pan. Spread the date purée evenly over the top, then spoon in the remaining oat mixture in an even layer to cover the dates. Bake for 45 to 55 minutes, or until golden brown. Let cool for 10 minutes, then mark into 16 squares with a knife. Leave to cool completely before removing the cookies with a spatula.

Sticky date bar cookies

MAKES 12

Ingredients:

3½ tbsp butter, melted and cooled slightly

2¼ cups self-rising flour

1 tsp baking powder

6 tbsp granulated sugar

finely grated zest of 1 lemon (optional)

salt

1 cup plain yogurt

2 large eggs, lightly beaten

1½ cups blueberries

Method:

1 Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. Sift the flour and baking powder into a large bowl, then mix in the sugar, lemon zest, and a pinch of salt. Make a well in the center.

2 Mix the yogurt, eggs, and butter in a bowl, then pour into the dry ingredients, along with the blueberries. Fold together lightly, just until combined; don’t overmix or the muffins will be heavy. Don’t worry if a few lumps remain in the batter.

3 Spoon evenly into the muffin cups and bake for 20 minutes or until risen and golden. Cool in the pan for 5 minutes, then serve warm or let cool to room temperature.

variation:

Use raspberries instead of blueberries, or orange zest instead of lemon.

Blueberry muffins

Special equipment • blender • 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan

SERVES 8

1¼ cups self-rising flour

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp baking soda

½ cup honey

4 tbsp (½ stick) butter

1/3 cup dark or light brown sugar (packed)

1 large egg, lightly beaten

½ cup whole milk

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan with parchment paper. Sift the flour, spices, and baking soda into a bowl. Heat the honey, butter, and brown sugar in a pan until melted and smooth. Mix into the flour, then stir in the egg and milk until the mixture is well blended. The batter will be runny.

2 Pour into the prepared pan and bake for 30–35 minutes or until risen and firm to the touch. Transfer the pan to a wire rack to cool. To serve, unmold the cake and cut into slices.

Cook’s Notes:

The cake can be stored for up to 1 week in an airtight container the flavor will mature and the texture will become pleasantly, deliciously sticky.

Spiced honey cake

The Light fruitcake recipe - Special equipment • electric mixer • 8in (20cm) round cake pan. gâteau aux fruits léger recette

SERVES 8–12

12 tbsp (1½ sticks) butter, at room temperature

1 cup light brown sugar (packed)

3 large eggs

2¼ cups self-rising flour, sifted

2–3 tbsp whole milk

3 cups mixed dried fruit, coarsely chopped if needed

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) round cake pan with parchment paper. In a bowl, beat the butter and sugar together with an electric mixer until pale and creamy, then beat in the eggs, one at a time, adding 1 tablespoon of the flour after each one. Stir in the rest of the flour and the milk until well-blended the mixture should drop easily off the beaters. Stir in the dried fruit.

2 Scrape the mixture into the prepared pan, level the top, and bake for 1 hour 30 minutes–1 hour 45 minutes, or until firm to the touch and a skewer inserted into the middle of the cake comes out clean. Leave in the pan to cool completely on a wire rack.

Special equipment • electric mixer • 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan

SERVES 8–10

12 tbsp (1½ sticks) butter, at room temperature

1 cup granulated sugar

3 large eggs, lightly beaten

finely grated zest of 1 lemon

finely grated zest of 1 lime

2 tbsp fresh lemon juice

1 2/3 cups self-rising flour

2 tbsp poppy seeds

1 tbsp fresh lime juice

1 cup confectioners’ (powdered) sugar

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan with parchment paper. In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Gradually beat in the eggs until blended. Fold in the lemon zest, lime zest, and 1 tablespoon of the lemon juice. Sift in the flour, then fold into the batter with the poppy seeds.

2 Scrape into the prepared pan and smooth the top. Bake for 1 hour or until risen, golden, and firm to the touch. Let cool in the pan for 5 minutes, then unmold onto a wire rack and leave to cool completely.

3 Mix the remaining lemon juice with the lime juice in a saucepan. Sift in the confectioners’ sugar and whisk to make a runny glaze. Place parchment paper under the rack to catch the drips, then spoon the warm glaze over the cake, letting it drizzle down the sides. Leave to set before serving.

Lemon, lime, and poppy seed cake

Special equipment • electric mixer • 8in (20.5cm) round springform pan

SERVES 8–10

11 tbsp butter, at room temperature

¾ cup granulated sugar

2 large eggs, lightly beaten

2¼ cups self-rising flour, sifted

1 tsp baking powder

2 cups ground almonds

1 tsp vanilla extract

about 2/3 cup whole milk

1lb (450g) cherries, stemmed and pitted

¼ cup slivered almonds, chopped

confectioners’ (powdered) sugar, for dusting (optional)

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease an 8in (20.5cm) round springform pan and line the bottom with parchment paper. In a bowl, beat together the butter and sugar with an electric mixer until pale and creamy. Beat in the eggs one at a time, adding 1 tablespoon of the flour before adding the second egg.

2 Mix in the remaining flour, baking powder, ground almonds, and vanilla. Stir in 1/3 cup of the milk. The batter should drop easily from the beaters. If the batter is too thick, gradually stir in the remaining milk. Mix in half of the cherries, then scrape the batter into the pan. Scatter with the remaining cherries, and then the almonds.

3 Bake for 1 hour 30 minutes–1 hour 45 minutes or until golden and firm to the touch. The exact cooking time will depend upon how juicy the cherries are. To test, insert a skewer into the cake if there is uncooked batter on it, bake 5 minutes longer. If the surface of the cake starts to brown too much before it is fully baked, cover with foil. Transfer the pan to a wire rack to cool completely. Just before serving, release the sides of the springform and dust with confectioners’ sugar.

Cherry and almond cake

Special equipment • electric mixer • 8½ x 4½ x 2½-in (18 x 9cm) loaf pan

SERVES 8–10

7 tbsp butter, at room temperature

½ cup granulated sugar

2 large eggs

2 cups self-rising flour, sifted

2 very ripe large bananas

1 cup pitted dates (preferably Medjool), chopped

1 cup walnut halves and pieces, coarsely chopped

1 tsp baking powder

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8½ x 4½ x 2½- in (18 x 9cm) loaf pan with parchment paper. In a bowl, beat the butter and sugar with an electric mixer until pale, light, and fluffy. Add the eggs one at a time, beating well and adding 1 tablespoon of the flour after each addition. This will prevent the mixture from curdling.

2 In a small bowl, mash the bananas with a fork, then stir into the batter along with the dates and walnuts. Fold in the remaining flour and the baking powder, then scrape the mixture into the pan. Smooth the top, pressing well into the corners. Bake for 1 hour–1 hour 15 minutes, or until risen and firm to the touch. If the top of the cake starts to brown too much before it is fully cooked, cover with foil. Let cool in the pan, then remove and cut into slices.

Banana, date, and walnut loaf

Special equipment • 2 x 8in (20cm) pans • electric hand whisk

SERVES 8

8oz (225g) butter, at room temperature

1 cup granulated sugar, plus 2 tbsp

4 large eggs, lightly beaten

2 cups self-rising flour

For the strawberry and cream filling:

½ cup heavy cream

¾ sliced strawberries

confectioners’ sugar, to dust

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom two 8in (20cm) round cake pans with parchment paper. In a bowl, beat the butter and sugar with an electric mixer until light and creamy. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle. Sift in the remaining flour and fold in gently. Divide the mixture evenly between the prepared pans and bake for 25 minutes, or until risen and firm to the touch. Let cool in the pans for 5 minutes, then unmold onto a wire rack to cool completely.

2 To make the filling, place the cream in a bowl and beat with an electric mixer until soft peaks form. Spread the whipped cream over one of the cakes, top with strawberries, then align the other cake layer on top. Dust generously with confectioners’ sugar.

Strawberry and cream cake

Special equipment • 13 x 9 x 2in (23 x 30.5cm) pan

MAKES 24

10oz (300g) semisweet chocolate, chopped

12 tbsp butter, cubed

1½ cups granulated sugar

4 large eggs

1¾ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 cup hazelnuts, toasted, skinned, and coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9 x 2in (23 x 30.5cm) pan with parchment paper. In a large bowl set over a pan of barely simmering water, melt the chocolate and butter together until smooth, stirring occasionally. Remove the bowl from the pan and set aside to cool for about 20 minutes.

2 Mix in the sugar and then the eggs, one at a time, making sure each is well blended before adding the next. Sift in the flour and cocoa powder, and fold in gently. Stir in the chopped nuts the mixture should be thick and glossy. Scrape into the prepared pan, gently spreading it into the corners, then smooth the top.

3 Bake for 12–15 minutes, or until just firm to the touch on top but still gooey in the center. Transfer the pan to a wire rack to cool completely, then cut into squares.

Cook’s Notes:

Never overcook brownies or you will end up with chocolate cake. It is time to take them from the oven when they are just firm to the touch on top but still gooey in the center. They will firm up as they cool.

Chocolate and hazelnut brownies

Special equipment • 13 x 9in (33 x 23cm) baking pan

MAKES 24

10oz (300g) white chocolate, chopped

12 tbsp butter, cubed

1½ cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 cup unsalted macadamia nuts, coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9in (33 x 23cm) baking pan with parchment paper. In a bowl set over a saucepan of barely simmering water, melt the chocolate and butter together, stirring occasionally until smooth. Remove the bowl and set aside to cool for about 20 minutes.

2 Mix in the sugar (the mixture may become very thick and grainy, but the eggs will loosen it). Using a balloon whisk, stir in the eggs one at a time, making sure each is well incorporated before adding the next. Gradually sift in the flour, fold it in, and then stir in the nuts. Scrape the mixture into the prepared pan, gently spreading it into the corners. Bake for 20 minutes, or until just firm to the touch on top but still soft underneath. Place the pan on a wire rack to cool completely, then cut into squares.

variation:

Substitute walnuts or pecans for the macadamia nuts.

White chocolate and macadamia nut blondies

Special equipment • electric hand whisk or mixer • 13 x 9in (33 x 23cm) baking pan

MAKES 18 SQUARES

2 medium Granny Smith apples, peeled, cored, and thinly sliced

squeeze of lemon juice

3¼ cup self-rising flour

2 tsp baking powder

2 cups light brown sugar, packed

4 large eggs, lightly beaten

8oz (225g) butter, melted

1 tbsp granualted sugar

For the toffee sauce:

8 tbsp butter

2/3 cup light brown sugar, packed

1 tbsp fresh lemon juice

sea salt

crème fraîche, to serve (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of a 13 x 9in (33 x 23cm) baking pan with parchment paper. Put the apple slices in a bowl and toss with the lemon juice to prevent browning.

2 Sift the flour and baking powder into a large mixing bowl, and stir in the brown sugar. Beat in the eggs and the melted butter with an electric mixer to make a smooth batter. Pour into the prepared pan and smooth the top. Arrange the apple slices in three or four rows on top of the batter and sprinkle with the sugar. Bake for 45 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.

3 Meanwhile, make the sauce by melting the butter and sugar in a saucepan over medium-low heat. Add the lemon juice and a pinch of salt, whisking until the mixture is melted and smooth. Let cool slightly. Pour the sauce over the cake while it is still in the pan, gently brushing over the top. Serve warm or at room temperature, with a dollop of crème fraîche.

Toffee apple bake

Special equipment • 8in (18cm) round deep pan • electric hand whisk or mixer

Serves 8

2 cups self-rising flour

1 cup plus 2 tbsp granulated sugar

2 sticks butter, at room temperature

4 large eggs, lightly beaten

2/3 cup shredded coconut

finely grated zest of 1 lime

2 tbsp fresh lime juice

For the icing:

1 cup confectioners’ sugar, or more as needed

finely grated zest of 1 lime

2 tbsp fresh lime juice

10oz (300g) cream cheese, at room temperature

2 tbsp toasted shredded coconut

Method:

1 Preheat the oven to 350°F (180°C). Grease an 8in (18cm) round cake pan or springform pan that is at least 3in (7cm) deep. Line the bottom with parchment paper. Sift the flour into a large bowl, add the sugar, butter, and eggs and beat with an electric mixer until well blended. Stir in the coconut, lime zest, and lime juice. Scrape into the prepared pan and level the top. Bake for 1 hour–1 hour 15 minutes or until risen and firm to the touch. Let cool for 5 minutes in the pan, then unmold onto a wire rack to cool completely. Using a serrated knife, carefully slice the cake horizontally into three equal layers.

2 To make the icing, sift theconfectioners’ sugar into a bowl, add the lime zest, lime juice, and cream cheese and beat with an electric mixer until it is well blended. Taste, adding more sugar if needed. Spread the icing over the three layers of the cake, then sandwich them together. Scatter the toasted coconut over the top.

Cook’s Notes:

Toast the coconut in a small nonstick frying pan. There is no need for any fat, as it is already very oily, but this means it can burn easily and stick to the bottom of the pan, so shake the pan gently over the heat until the coconut is golden brown.

Coconut and lime cake

Special equipment • electric hand whisk • 8in (20cm) round springform cake pan

ServeS 6

1½ sticks butter, at room temperature

1 cup granulated sugar

2 large eggs

1½ cups self-rising flour

¾ cup Greek-style plain yogurt

½ cup pistachio nuts, finely chopped

½ cup blanched almonds, finely chopped

finely grated zest and juice of 1 orange

finely grated zest and juice of 1 lemon

1 tsp baking powder

mascarpone cheese, to serve (optional)

Method:

1 Reheat the oven to 350°F (180°C). Put the butter and sugar in a large bowl and beat with an electric mixer for 5 minutes or until pale and creamy. Beat in the eggs one at a time, along with a few tablespoons of the flour to prevent the mixture from curdling.

2 Beat in the yogurt, pistachio nuts, almonds, orange zest and juice, and lemon zest and juice. Mix well to form a smooth batter. Sift in the remaining flour and the baking powder, and carefully fold into the mixture. Pour into a lightly greased 8in (20cm) round springform pan.

3 Bake for 50–55 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and leave to cool in the pan for 10 minutes, then release the sides of the springform and leave on a wire rack to cool completely. Slice and serve with a dollop of mascarpone, if desired.

Orange and pistachio cake

Special equipment • 2 x 8in (18cm) round cake pans • electric hand whisk

SERVES 8

2 cups self-rising flour

1 cup (175g) granulated sugar

1½ sticks butter, at room temperature

3 large eggs, lightly beaten

½ cup sour cream

2 tbsp brewed espresso or strong coffee, or more as needed

½ cup chopped pecans

For the icing:

3 1/2 tbsp butter

1 tbsp pure maple syrup

2 cups confectioners’ sugar

2 tbsp brewed espresso or strong coffee

about 20 pecan halves or 1/3 cup chopped pecans, for garnish

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease two 8in (18cm) round cake pans and line the bottoms with parchment paper. In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at time, beating well after each addition, then beat in the sour cream

and espresso. Sift the flour into the bowl and add the pecans; fold until the flour is just incorporated and the pecans are mixed throughout. Divide the batter evenly between the pans and level the tops.

2 Bake for 35–40 minutes until risen, firm to the touch, and slightly shrunken from the sides of the pans. Let cool for 5 minutes in the pans, then unmold onto a wire rack to cool completely.

3 Meanwhile, make the icing. Melt the butter with the maple syrup in a small pan. Sift the sugar into a bowl, add the butter and syrup mixture along with the coffee and beat with an electric mixer until thick and smooth. Spread the icing over the tops of the two cooled cakes, then sandwich together. Decorate the top of the cake with pecans.

Pecan, coffee, and maple cake

Special equipment • 8in (20cm) round loose-bottomed or springform cake pan • electric hand whisk

SERVES 8

1¼ cups all-purpose flour

9 tbsp butter, at room temperature

2/3 cup granulated sugar

1 tsp ground cinnamon

2 large eggs, lightly beaten

½ tsp vanilla extract

1 Granny Smith apple, peeled, cored, and cut into chunks

½ cup golden raisins

For the streusel topping:

1 cup all-purpose flour

½ cup granulated sugar or light brown sugar (packed)

1/3 cup ground almonds

1 tsp ground cinnamon

5 tbsp butter, cubed

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease an 8in (20cm) round springform pan, and line the bottom with parchment paper. Sift the flour into a bowl, add the butter, sugar, cinnamon, eggs, and vanilla, and beat with an electric mixer until light and creamy. Scrape the mixture into the pan, and scatter the apple and raisins overtop.

2 To make the topping: In another bowl, stir together the flour, sugar, ground almonds, and cinnamon. Rub the cubed butter into the mixture with your fingertips until it resembles coarse bread crumbs. Scatter an even layer of the topping over the fruit, pressing down gently. Bake for 1 hour 20 minutes or until a skewer inserted into the cake comes out clean or with only a bit of moist fruit clinging to it. Let cool in the pan for at least 20 minutes before releasing the sides of the springform.

Cheat:

Use store-bought crumble mixture, but add some ground cinnamon for extra flavor.

Apple streusel cake

Special equipment • 8in (20cm) square loose-bottomed cake pan

SERVES 8

1¼ cups (125g) all-purpose flour

1 tsp baking powder

1 cup (75g) ground almonds

11 tbsp (150g) butter, cubed

1 cup (200g) granulated sugar

3 tbsp fresh lemon juice

1 tsp vanilla extract

2 large eggs

1 cup (200g) fresh raspberries

confectioners’ (powdered) sugar, for dusting (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) square loose-bottomed cake pan with parchment paper. Sift the flour and baking powder into a bowl, and stir in the ground almonds. In a small saucepan, heat the butter, sugar, and lemon juice together, stirring until melted and smooth. Let cool slightly.

2 Stir the syrupy butter mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and well blended. Scrape into the prepared pan, then scatter the raspberries over the top. Bake for 35–40 minutes or until golden and a skewer inserted into the cake comes out clean.

3 Cool in the pan for 10 minutes, then unmold and cool completely on a wire rack. Just before serving, dust with confectioners’ sugar. To serve, cut into squares or bars.

Raspberry, lemon, and almond bake

Special equipment • electric hand whisk • 6-cup muffin tin

MAKES 6

1 cup confectioners’ sugar

7 tbsp all-purpose flour

1 cup ground almonds

3 large egg whites

5 tbsp unsalted butter, melted

1 cup mixed fresh berries, such as blueberries and raspberries

Method:

1 Preheat the oven to 350°F (180°C). Sift the sugar and flour into a bowl, then stir in the ground almonds. In another bowl, whisk the egg whites with an electric mixer until they form soft peaks.

2 Gently fold the flour mixture and the melted butter into the egg whites until incorporated. Divide the batter equally between six muffin cups lined with paper liners. Scatter the berries evenly over the top of each one, gently pressing them into the batter. Bake for 30–35 minutes, or until golden brown and risen.

Berry friands

Special equipment • electric mixer

MAKES ABOUT 30

Ingredients:

7oz (200g) butter, at room temperature

1 1⁄2 cups (300g) sugar

1 large egg

1 tsp vanilla extract

2 cups (300g) self-rising flour

2 cups (150g) dark- or milk-chocolate chips

Method:

1 Preheat the oven to 350°F (180°C). Line two baking sheetss with parchment paper. In a bowl, beat the butter and sugar together with an electric mixer until creamy, then mix in the egg and vanilla extract until completely combined.

2 Beat in the flour until the mixture forms a soft dough, then mix in the chocolate chips. Roll the dough into about 30 balls, each the size of a walnut, and place on the baking sheets, leaving space around each one for it to spread. Flatten them slightly, then bake in two batches for 15 minutes, or until golden. Carefully transfer to a wire rack to cool completely.

Cook’s Notes:

Don’t worry if the golden cookies are still a little soft when you take them out of the oven—they will firm up as they cool, to become deliciously chewy.

Chocolate chip cookies

Special equipment • electric mixer

MAKES 16

3 1⁄2oz (100g) butter, at room temperature

1⁄4 cup (50g) sugar

1 cup (125g) all-purpose flour

1⁄4 cup (25g) cocoa powder

melted dark or milk chocolate, to drizzle (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. In a bowl, mix the butter and sugar together with an electric mixer until pale and creamy. Sift in the flour and cocoa powder, and beat until the mixture comes together to form a dough. You may need to bring it together with your hands at the end.

2 Roll the dough into 16 balls, each about the size of a walnut, and place on the baking sheets. Press the middle of each one with your thumb to flatten it, or use a fork, which will decorate it at the same time. Bake for 20 minutes, then transfer to a wire rack to cool completely. Drizzle over the melted chocolate (if using), and allow to set before serving.

Rich chocolate cookies

Freeze • before filling, Special equipment • electric mixer • 7in (18cm) round cake pan

ServeS 4–6

2 eggs, lightly beaten

1⁄3 cup (75g) sugar

a few drops of vanilla extract

2⁄3 cup (75g) self-rising flour

1 3/4 oz (50g) butter, at room temperature

1 cup (125g) confectioners’ sugar

2 tbsp lemon curd

Method:

1 Preheat the oven to 350°F (180°C). Put the eggs and sugar in a mixing bowl, and beat with an electric mixer for 5 minutes, or until pale and creamy. Add a few drops of the vanilla extract.

2 Sift in the flour, a little at a time, folding each batch in gently before adding more. Pour the mixture into the lightly greased cake pan. Bake in the oven for 30 minutes, or until lightly golden. To test, pierce the center of the cake with a skewer—if it comes out clean, the cake is cooked. Remove from the oven, and leave to cool in the pan for 10–15 minutes, then loosen the edges with a knife and leave to cool completely.

3 Meanwhile, put the butter in a mixing bowl and beat with a wooden spoon for a few minutes until creamy. Sift in the confectioners’ sugar, beat well, then add a few drops of vanilla extract and beat again. Remove the cake from the pan and slice in half horizontally. Cover the bottom half with the buttercream and the top half with the lemon curd. Sandwich together and serve.

Vanilla sponge cake