Fruit flan with coconut cream cake

How to make Fruit flan with coconut cream cake recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 8 slices

For the pastry:
100 g flour
1 tsp baking powder
5 egg yolks mixed with 5 tbsp water
50 g sugar, pinch of salt
5 whipped egg whites
65 g cornflour
65 g butter
fat for the baking tin

For the topping:
6 sheets white gelatine
1 tin coconut cream
250 ml cream
4 slices pineapple
1 tin mandarin oranges
2 bananas
2 kiwis
½ sachet clear cake glaze
125 ml pineapple juice
1 tbsp sugar

Method:
Make a pastry from the pastry ingredients, bake in a greased springform (24 cm diameter) in a pre-heated oven at 200 °C (Gas Mark 6) for about 15 minutes and then leave to cool.

Stir in the soaked and squeezed out gelatine into the coconut cream. Whip the cream until stiff and add to the coconut mixture. Spread the cream on the flan base.

Drain the pineapple and mandarin oranges. Peel the kiwis and bananas and chop into slices. Arrange the fruit on the flan base. Make a glaze with the glaze powder, juice and sugar according to instructions and pour over the fruit.

Fruit flan with coconut cream cake recipe

Restaurant Blueberry pie

How to make Restaurant Blueberry pie recipe - Preparation time: approx. 30 minutes (plus baking and resting time)

Makes 12 slices

For the cake mix:
200 g flour
1 egg
120 g butter
60 g sugar
pinch of salt

For the topping
400 g blueberries
1 egg
250 ml cream
2 tbsp sugar

Additionally:
butter for the baking tin

Method:
To make shortcrust pastry, sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside together with the sugar and salt.

Roughly mix the ingredients with a knife and then knead to form a smooth pastry with your hands. Wrap the pastry in cling film and leave to rest in the fridge for about 30 minutes.

Pre-heat the oven to 180 °C (Gas Mark 4). Trim and wash the blueberries and pat dry well. Roll out the pastry and use to line a greased springform (24 cm diameter), raising the sides to form a rim. Prick the pastry base several times with a fork. Distribute the blueberries on the pastry base.

Beat the egg with the cream and sugar and pour over the berries. Bake the cake in the oven for around 20 minutes.

Tip:
Use wild blueberries if possible which are far more aromatic than cultivated blueberries!

Restaurant Blueberry pie

Strawberry cake on white chocolate cream

How to make Strawberry cake on white chocolate cream recipe - Preparation time: approx. 30 minutes (plus chilling and baking time)

Makes 16 slices

Ingredients:
125 g butter
80 g sugar
1 egg
250 g flour
200 ml cream
200 g white chocolate coating
2 egg yolks
400 g strawberries
flour for the work surface
butter for the baking tin

Method:
First melt the butter in a pan and then leave to cool. While still liquid, mix with the sugar, egg and flour to make shortcrust pastry, wrap in cling film and store in a cold place for 30 minutes.

Heat the cream in a pan. Roughly chop the white chocolate coating and melt in the heated cream over a low heat. Leave to cool and then stir in the egg yolk.

Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (26 cm diameter). Roll out the pastry on a floured work surface and place into the springform, raising the sides to form a rim.

Pour the chocolate cream onto the pastry and bake the cake in the oven for around 25 minutes. Leave to cool and then place in the fridge to allow the cream to set.

Trim the strawberries, wash and cut into slices. Distribute over the cooled cake and serve.

Strawberry cake on white chocolate cream recipe

Cherry and poppy cake

How to make Cherry and poppy cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
2 eggs
75 g butter
90 g sugar
pinch of salt
90 g flour

For the topping:
600 g fresh sour cherries
350 g crème fraîche
4 eggs
140 g sugar
8 tbsp poppy seeds

Additionally:
butter and breadcrumbs for the baking tin

Method:
Pre-heat the oven to 200 °C (Gas Mark 6). Grease a springform (24 cm diameter) and line with breadcrumbs. Wash, pat dry and stone the cherries for the topping.

For the cake mix, separate the eggs and beat the egg whites until stiff. Store in a cool place for later. Melt the butter in a flat pan and leave to cool slightly.Beat the egg yolks with the sugar and salt until creamy. Fold in the flour and then stir in the still liquid butter. Turn the beaten egg whites into the mixture and fold in carefully.

Turn the mixture into the form and pre-bake for approx. 10 minutes on the middle shelf. In the meantime, beat together the crème fraiche, eggs, sugar and poppy seeds in a bowl. Then spread the cherries over the cake, pour over the cream and bake the cake for a further 35–40 minutes.

Cherry and poppy cake recipe

Pear and wild berries strudel

How to make Pear and wild berries strudel recipe - Preparation time: approx. 30 minutes (plus baking and defrosting time)

Makes 10 slices

Ingredients:
200 g rectangular filo pastry sheets
melted butter for brushing
400 g sour pears
2 tbsp lemon juice
1 vanilla pod
1 sachet vanilla blancmange powder
500 ml milk
100 g sugar
2 egg yolks
150 g frozen mixed wild berries
2 tbsp cornflour
icing sugar for dusting

Method:
Line a baking tray with baking parchment and pre-heat the oven to 200 °C (Gas Mark 6). Lay out the sheets of filo pastry on a tea towel and brush with a little melted butter.

Wash, towel dry and peel the pears, cut off the stalks, cut into quarters and core. Chop the fruit pieces into thin slices and swiftly squeeze over some lemon juice. Cut open the vanilla pod and scrape out the pulp.

Make the blancmange according to instructions and continue stirring constantly until it has cooled. Now add the egg yolks. Mix the defrosted wild berries with the pear slices and the vanilla pulp and then add the cornflour. Mix the fruit mixture into the blancmange and spread over the sheets of filo pastry. Turn in the sides of the pastry and roll into a strudel form with the help of the tea towel.

Slide the strudel with the join on the bottom onto the baking tin, brush with melted butter and bake for approx. 30 minutes until golden brown. Leave to cool and serve dusted with icing sugar.

Pear and wild berries strudel recipe

Quick apricot cake

How to make Quick apricot cake recipe - Preparation time: approx. 15 minutes (plus baking time)

Makes 6 slices

Ingredients:
350 g apricot halves (tinned)
100 g cold butter
1 egg
50 g sugar
1 sachet vanilla sugar
125 g flour
25 g cornflour
½ tsp baking powder
1 tbsp ground almonds
butter for the baking tin

Method:
Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (18 cm diameter) with butter. Drain the apricots and cut into slices.

Cut the butter into pieces. Put the egg with the butter, sugar and vanilla sugar into a bowl. Mix the flour with the cornflour and baking powder and sieve into the butter mixture. Knead to form a crumble dough.

Put about two-thirds of the dough into the springform, press down and form a small rim. Scatter over the ground almonds. Distribute the apricot slices over the cake and then sprinkle the rest of the dough as crumble over the top. Bake on the middle shelf for approx. 30 minutes.

Variation:
If you have enough time and it is the right season, you can use fresh apricots instead of tinned fruit.

Quick apricot cake recipe

Gooseberry tart

How to make Gooseberry tart recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
150 g flour
1 egg yolk
100 g butter
50 g sugar
1 sachet vanilla sugar

For the topping:
1 jar gooseberries (drained weight 360 g)
250 ml cream
2 egg yolks
1 tbsp cornflour
100 g sugar
1 vanilla pod
Additionally
flour for the work surface
butter for the baking tin

Method:
Sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside. Sprinkle over the sugar and vanilla sugar. Roughly mix the ingredients together with a knife and then quickly knead into a smooth pastry using your hands. Roll the pastry into a ball, wrap in cling film and leave to rest in the fridge for approx. 30 minutes.

Pre-heat the oven to 225 °C (Gas Mark 7). Roll out the pastry on the floured work surface. Line a greased flan base tin with the pastry. Prick the pastry base several times with a fork and bake on the middle shelf for about 15–20 minutes. Leave to cool.

Drain the gooseberries and turn them into the cooled pastry base. For the cream topping, mix the cream, egg yolks, cornflour, sugar and pulp of the vanilla pod thoroughly and beat to a creamy consistency over a low heat. Leave the cream to cool slightly and then pour over the berries.

Gooseberry tart recipe

Apple cake

How to make Apple cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

Ingredients:
250 g flour
125 g sugar
125 g butter
100 ml milk
1 tsp baking powder
4 apples
1 egg
2 tbsp milk
butter for the baking tin
icing sugar for dusting

Method:
Make shortcrust pastry with the flour, sugar, butter, milk and baking powder using a hand mixer. Use to line a greased springform (26 cm diameter). Preheat the oven to 200 °C (Gas Mark 6).

Peel and core the apples and cut them into slices. Arrange them on top of the pastry in an overlapping pattern. Beat the egg with the milk and pour over the apple slices. Bake the cake in the oven for about 40 minutes. Serve dusted with icing sugar.

If desired, sprinkle ground nuts over the cake before baking.

Apple cake recipe

Fruit loaf

How to make Fruit loaf recipe - Preparation time: approx. 25 minutes (plus baking and cooling time)

Makes 15 slices

Ingredients:
400 g dried fruit (e.g. apricots, raisins and figs)
4 eggs
150 g butter
125 g brown sugar
1 tsp cinnamon
½ tbsp cocoa
big pinch of ground cloves
100 g chopped hazelnuts
250 g flour
1 sachet baking powder
75 g candied orange peel
75 g candied lemon peel
150 ml milk
butter for the baking tin

Method:
Finely chop all dried fruit except the raisins. Separate the eggs. Beat the egg yolks with the butter and sugar until frothy.

Add the cinnamon, cocoa, ground cloves and 75 g hazelnuts. Mix the flour with the baking powder, dried fruit and candied orange and lemon peel and add to the egg mixture. Stir in the milk. Beat the egg whites until stiff and fold into the mixture.

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a loaf tin (30 cm in length) and line the tin with the rest of the hazelnuts. Turn the cake mixture into the tin and level the top. Bake in the oven for around 1 hour and then leave to cool.

Fruit loaf recipe

Buckwheat cake

How to make Buckwheat cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 16 slices

Ingredients:
6 eggs
250 g butter
250 g sugar
250 g dark buckwheat flour
250 g ground almonds
1 sachet vanilla sugar
100 g blackcurrant jam
icing sugar
butter for the cake tin

Method:
Separate the eggs. Beat the butter with 150 g sugar and the egg yolks. Sieve in the flour, add the almonds and vanilla sugar and blend into a smooth mixture. Pre-heat the oven to 180 °C (Gas Mark 4). Beat the egg whites with the rest of the sugar until so stiff that a cut with a knife remains visible.

Carefully fold in the egg whites into the cake mixture. Turn into a greased springform (24 cm diameter) and bake for approx. 1 hour.

Turn out the cake and leave to cool on a cooling rack. Once cooled, cut horizontally into two halves and fill with the jam. Dust with icing sugar and serve with whipped cream if desired.

Buckwheat cake recipe

Gugelhupf with poppy and rose hip jam

How to make Gugelhupf with poppy and rose hip jam recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

Ingredients:
180 ml sugar
2 sachets vanilla sugar
200 g butter
juice and zest of 1 untreated lemon
pinch of salt
6 eggs
300 g flour
1 sachet baking powder
100 ml milk
1 packet ready-made poppy seed filling (250 g)
1 tbsp lemon juice
5 tbsp rose hip jam
butter and flour for the cake tin

Method:
Grease a large gugelhupf baking form (approx. 2 l volume) with butter and then dust with flour. Pre-heat the oven to 175 °C (Gas Mark 3.5). Mix the sugar and vanilla sugar and beat together with the butter for at least 10 minutes until creamy.

Stir the lemon zest and salt into the butter and sugar mixture and then gradually add the eggs singly, ensuring that each egg is completely blended into the mixture before adding the next egg.

Mix the flour and baking powder and add to the mixture in small portions alternately with the milk. Turn half of the mixture into the gugelhupf form. Stir the ready-made poppy seed filling and lemon juice into the rest of the cake mixture. Turn into the cake tin over the first half of the mixture and stir in circular movements with a fork to mix the two.

Bake the cake for approx. 55 minutes. Allow to cool for approx. 30 minutes in the baking form before turning out onto a cooling rack to cool completely. Stir the rose hip jam with 5 tablespoons of water until smooth and then pour over the cake in a decorative pattern.

Gugelhupf with poppy and rose hip jam recipe

Shaken cake with semolina

How to make Shaken cake with semolina recipe - Preparation time: approx. 15 minutes (plus baking time)

Makes 16 slices

Ingredients:
250 ml milk
2 eggs
250 g sugar
1 sachet vanilla sugar
100 g flour
1 sachet baking powder
1 tbsp cocoa powder
pinch of salt
100 g semolina
250 g hazelnuts
icing sugar
butter for the cake tin

Method:
Pre-heat the oven to 180 °C (Gas Mark 4). Pour the milk and eggs into a container that can be sealed and shake.

Put the sugar, vanilla sugar, flour, baking powder, cocoa, salt, semolina and hazelnuts into a second container with a lid and also shake.

Add the milk and egg mixture to the dry shaken mixture and combine well. Then, turn into a greased springform (26 cm diameter) and bake for around 45–60 minutes.

Dust the cake with icing sugar.

Shaken cake with semolina recipe

Quark cake with almond topping

How to make Quark cake with almond topping recipe - Preparation time: approx. 20 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
180 g flour
2 tsp baking powder
120 g full cream quark
4 tbsp cream
4 tbsp oil
50 g sugar
butter for the cake tin
For the topping
75 g butter
30 g sugar
2 tbsp honey
2 tbsp cream
150 g almond flakes

Method:
Pre-heat the oven to 210 °C (Gas Mark 6) and grease a springform (26 cm diameter) with butter. Mix the flour with the baking powder and then stir in the other ingredients for the cake mixture and mix well. Turn into the form and level the top.

For the almond topping, melt the butter and stir in the sugar, honey and cream. Sprinkle in the almond flakes and stir until the flakes are fully covered with the mixture. Then spread over the top of the cake.

Bake the cake on the middle shelf for approx. 20 minutes. Leave to cool in the cake tin.

Quark cake with almond topping recipe

Nut cake

How to make Nut cake recipe - Preparation time: approx. 15 minutes (plus baking time)

Makes 12 slices

For the cake mix:
6 eggs
200 g sugar
400 g ground hazelnuts
2 tbsp breadcrumbs
2 tsp baking powder
1 sachet vanilla sugar

Additionally:
butter for the cake tin

Method:
Pre-heat the oven to 175 °C (Gas Mark 3.5). Beat the eggs until frothy. Add the sugar and beat until smooth.

Mix the hazelnuts, breadcrumbs, baking powder and vanilla sugar thoroughly and gradually add to the beaten eggs.

Grease a loaf tin (30 cm in length), turn in the cake mixture and level the top. Bake the cake on the middle shelf for approx. 1 hour to 1 hour and 15 minutes.

Tip:
If desired, decorate the cake with a chocolate glaze once it has cooled.

Nut cake recipe

Italian almond ring cake

How to make Italian almond ring cake recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
zest and juice of ½ untreated lemon
5 eggs
190 g butter
1 vanilla pod
225 g sugar
pinch of salt
225 g flour
100 g ground almonds

Additionally:
butter and breadcrumbs for the baking tin
1 tbsp apricot jam for spreading
flaked almonds for decoration
icing sugar for dusting

Method:
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a ring mould and line with breadcrumbs. Wash the lemon in hot water, towel dry and finely grate the zest. Separate the eggs and beat the egg whites with a squeeze of lemon juice until stiff. Store in a cold place for later.

Melt the butter in a flat pan and allow to cool slightly. Cut the vanilla pod lengthwise and scrape out the pulp. Beat the egg yolks, vanilla pulp sugar and the salt until creamy. Stir in the flour, grated zest and gound almonds, then mix in the liquid butter. Pour the whipped egg whites into the mixture and fold in.

Turn into the cake tin and bake on the middle shelf for approx. 10 minutes. Reduce the oven setting to 175 °C (Gas Mark 3.5) and bake the cake for a further 30 minutes. Then, leave to cool on a cooling rack.

In the meantime, heat the apricot jam gently in a pan. Spread the warm jam over the surface of the cake. Sprinkle with almond flakes and dust with icing sugar.

Italian almond ring cake recipe

Simple chocolate cake

How to make Simple chocolate cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 16 slices

Ingredients:
125 g butter
125 g dark chocolate (70 % cocoa content)
175 g sugar
pinch of salt
2 eggs
70 g flour
1 level tsp baking powder
50 g chopped walnuts
icing sugar for dusting
walnut halves for decoration
butter for the baking tin

Method:
Melt the butter and chocolate at a low heat and mix well. Leave to cool slightly until lukewarm. Add the sugar and the salt and whip to a creamy consistency with a hand mixer.

Pre-heat the oven to 180 °C (Gas Mark 4). Gradually stir the eggs into the butter and chocolate mixture. Mix the flour with the baking powder, sieve into the chocolate mixture and stir well before adding the walnuts.

Grease a springform (26 cm diameter) thoroughly. Turn in the cake mixture and bake for approx. 25 minutes. The cake should be still soft on the inside. Leave to cool and serve dusted with icing sugar and decorated with walnut halves.

Tip:
This simple chocolate cake can be easily transformed into a small chocolate orgy. Cut the cake horizontally into two bases and fill with dark or white chocolate. Finally cover with dark chocolate coating.

Simple chocolate cake recipe

Lemon and poppy cake

How to make Lemon and poppy cake recipe - Preparation time: approx. 20 minutes (plus baking and cooling time)

Makes 10 slices

For the cake mix
3 eggs
170 g sugar
pinch of salt
150 g butter
160 g flour
1 heaped tsp baking powder
50 g ground poppy seeds
juice and zest of 2 untreated lemons
Additionally
butter and flour for the cake tin
200 g icing sugar

Additionally
butter and flour for the cake tin
200 g icing sugar
juice and zest of 1 untreated lemon

Method:
Pre-heat the oven to 180 °C (Gas Mark 4), grease a loaf tin (20 cm in length) with butter and dust with flour.

Beat the eggs with the sugar and salt until frothy. Melt the butter in a pan. Mix the flour with baking powder, add to the egg mixture with the poppy seeds and stir well. Add the melted butter and then stir in the very finely grated zest and juice of the lemons.

Turn into the loaf tin and bake on the middle shelf for approx. 40 minutes. Leave to cool.

For the icing, mix the icing sugar with the lemon juice and the very finely grated lemon zest until smooth and spread over the cake once it has cooled.

Lemon and poppy cake recipe

Carrot cake

How to make Carrot cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 16 slices

Ingredients:
400 g carrots
8 eggs
300 g sugar
200 g grated hazelnuts
200 g grated almonds
60 g cornflour
juice and zest of 1 untreated lemon
1 tsp cinnamon
pinch of salt
200 g icing sugar
3 tbsp lemon juice
12 marzipan carrots
20 g chopped pistachios
butter for the cake tin

Method:
Wash, trim and peel the carrots and grate finely. Set aside and pre-heat the oven to 175 °C (Gas Mark 3.5). Line a springform (26 cm diameter) with baking parchment and grease the rim.

Separate the eggs. Beat the egg yolks with the sugar until frothy. Fold in the carrots. Mix the hazelnuts, almonds and cornflour and fold into the egg and carrot mixture. Wash the lemon in hot water, towel dry and grate the zest. Then squeeze out the juice. Add the juice and zest with the cinnamon to the mixture.

Beat the egg whites with the salt until stiff and carefully add to the egg and carrot mixture. Turn into the springform and level the top.

Bake the cake on the middle shelf for approx. 1 hour and 10 minutes. If the cake browns too quickly, cover with tin foil. Test with a skewer around 1 hour: if no mixture sticks to the skewer, the cake is ready. Leave to cool and then remove from the tin.

For the icing, mix the icing sugar with lemon juice and spread over the cake. Decorate with marzipan carrots and pistachios.

Carrot cake recipe

Orange cake

How to make Orange cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 10 slices

Ingredients:
50 g walnut halves
juice and zest of 1 untreated orange
150 g butter
3 eggs
150 g sugar
160 g flour
1 heaped tsp baking powder
pinch of salt
2 tbsp honey
butter and flour for the cake tin

Method:
Pre-heat the oven to 160 °C (Gas Mark 2.5), grease a loaf tin (20 cm in length) with butter and dust with flour. Roughly break up the walnut halves with a rolling pin. Wash and dry the orange, grate the zest finely and squeeze out the juice.

Melt the butter in a pan. Beat the eggs with the sugar until frothy. Mix together the flour and baking powder and stir into the egg and sugar mixture. Stir in the butter while still liquid and add the salt.

Add the walnut halves, orange zest, orange juice and honey to the cake mixture and stir well. Then turn into the loaf tin, level the top and bake for approx. 40 minutes. Leave to cool and serve dusted with icing sugar if desired.

Orange cake recipe

Cheesecake with soured cream

How to make Cheesecake with soured cream recipe - Preparation time: approx. 30 minutes (plus baking and resting time)

Makes 16 slices

Ingredients:
220 g flour
salt
230 g softened butter
5 eggs
230 g sugar
juice and zest of ½ untreated lemon
1 sachet vanilla sugar
1 sachet baking powder
2 sachets vanilla blancmange powder
400 g traditional soured cream
400 g double cream cheese
250 g low-fat quark
flour for the work surface

Method:
Make shortcrust pastry with the flour, a pinch of salt, 100 g of the butter and one egg. Roll into a ball, wrap in cling film and leave to cool for approx. 30 minutes.

Mix the rest of the softened butter with the sugar until frothy and then add the juice (approx. 3 tbsp) and zest of the untreated lemon and the vanilla sugar. Separate the remainder of the eggs and gradually add the egg yolks to the butter mixture.

Mix together the baking powder and blancmange powder and add to the butter and egg cream. Then stir in the traditional soured cream, cream cheese and quark. Beat the egg whites and a pinch of salt with a clean whisk until stiff and stir in half a portion at a time into the mixture.

Line a springform tin (26 cm diameter) with baking parchment. Pre-heat the oven to 180 °C (Gas Mark 4). Roll out the shortcrust pastry on a floured work surface and place into the baking tin, pricking the pastry base several times with a fork.

Pour the cream and egg mixture into the springform, level the top and bake in the oven for approx. 1 hour and 20 minutes. Turn off the oven and leave the cake inside to rest for an additional approx. 10 minutes.

Cheesecake with soured cream recipe

Marble cake

How to make Marble cake recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 15 slices

For the cake mix
300 g softened butter
300 g sugar
1 sachet vanilla sugar
pinch of salt
5 eggs
300 g flour (type 405)
1 tsp baking powder
3 tbsp cocoa powder
2 tbsp icing sugar
50 ml milk

Additionally
butter and flour for the cake tin
icing sugar for dusting

Method:
Grease a ring mould (26 cm diameter) and dust with flour. Pre-heat the oven to 200 °C (Gas Mark 6).

Put the butter, sugar, vanilla sugar and salt into a deep mixing bowl and beat until frothy with the whisk of a hand mixer. Then gradually add the eggs. Mix the flour and the baking powder in a bowl and sieve into the butter and egg mixture. Swiftly blend together with a wooden spoon.

Turn two-thirds of the cake mixture into the baking tin. Mix the cocoa, icing sugar and milk and add to the lighter mixture. With a fork, make large spiral movements at regular intervals from top to bottom through the cake mixture to slightly merge both colours.

Bake the cake on the middle shelf for approx. 45 minutes. Take out of the oven and leave to cool for 10 minutes in the baking tin. Then turn out onto a cooling rack and leave to cool completely. Dust with icing sugar just before serving.

Marble cake