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