Copyright

HarperCollinsPublishers

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London SE1 9GF

www.harpercollins.co.uk

First published by HarperCollinsPublishers 2017

FIRST EDITION

© Rachel Allen 2017

Cover layout design © HarperCollinsPublishers

Cover photograph © Maja Smend

Text © Rachel Allen, 2017

Photography © Maja Smend, 2017

Illustrations © Micaela Alcaino, 2017

Food styling: Annie Rigg

Props styling: Lydia Brun

Hair and make-up: Nicky Clarke

Please note:

Oven temperatures are given for a standard oven; if you are using a fan oven, reduce the stated temperature by 20ºC.

Eggs, vegetables and fruit are medium unless otherwise stated.

In Ireland, you can buy regular fresh cream which is almost as rich as double cream and is suitable for recipes calling for double cream.

Bicarbonate of soda is sold as ‘bread soda’.

A catalogue record of this book is available from the British Library

Rachel Allen asserts the moral right to be identified as the author of this work

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Source ISBN: 9780008179823

Ebook Edition © October 2017 ISBN: 9780008179830

Version 2017-11-27

Contents

Cover

Title Page

Copyright

Introduction

Ingredients

Equipment

Cakes

Brûlée Meringue Cake

Chocolate, Honey and Hazelnut Cake

Triple Chocolate Celebration Cake

Chocolate Pain D’épices

Glazed Chocolate Cake

Dodo’s Sachertorte

Ombré Cake

Mary Jo’s Tres Leches Cake

White Chocolate and Strawberry Celebration Cake

Upside-Down Summer Berry Cake

Lavender and Lemon Cake

Spiced Pumpkin Cake with Cream Cheese Icing

Smørkage

Coffee and Cardamom Cake

Gingerbread Cake with Raspberries

Orange Kugelhopf

Polenta, Orange and Pistachio Cake with Orange Syrup

Walnut and Fig Cake with Honey Syrup

Crunchy-Topped Apricot Cake

Rhubarb Crumble Cake

Coconut and Orange Cake

Rich Fruit Cake

Clementine and Almond Cake

Banana and Date Loaf

Ginger Brack

Biscuits

Coffee Sandwich Biscuits

Brandy Snaps

Vanilla Macarons

Peanut Kisses

Tuiles D’amande

Cinnamon Stars

Iced Lemon Hearts

Chocolate Shortbread Hearts Dipped in Dark Chocolate

Chocolate Digestive Biscuits

Lemon, Polenta and Rosemary Biscuits

Gingerbread Trees

Double Ginger Cookies

Vanilla and Currant Biscuits

Cranberry and Orange Biscuits

Cardamom Butter Biscuits

Cinnamon and Lemon Biscuits

Lemon and Poppy Seed Biscuits

Chocolate and Hazelnut Cookies

Oat and Ginger Cookies

Peanut Butter and White Chocolate Cookies

Parmesan and Poppy Seed Biscuits

Cheddar and Herb Biscuits

Crunchy Oatcakes with Sesame Seeds

Rye and Caraway Crackers

Sweet Bites

Chocolate Cupcakes with Orange Buttercream Icing

Banana and Blueberry Muffins

Lemon and Poppy Seed Muffins

Lemon Meringue Cupcakes

Pear and Cardamom Buns

Blackberry and White Chocolate Buns

Rose and Pistachio Choux Kisses

Raspberry Financiers

Pine Nut Macaroons

Cinnamon and Pecan Rugelach

Raspberry and Custard Tartlets

Mini Carrot Cakes with Orange Cream Cheese Icing

Spiced Ginger Cakes

Peach and Almond Squares

Apple and Lemon Bites

Date, Coconut and Orange Squares

Lime-Glazed Coconut Cakes

Raspberry Crumbles

Strawberry and Raspberry Squares

Chocolate Orange Brownies

Choux Cinnamon Fingers

Pecan and Cinnamon Bakes

Apple and Blackberry Traybake

Maple Pecan Slices

Salted Caramel Peanut Bars

Chocolate and Coconut Flapjacks

Oat and Quinoa Bars

Persian Almond Bites with Rosewater Syrup

Savoury Bakes

Smoked Salmon, Tomato and Dill Tart

Smoked Haddock, Salmon and Prawn Pie

Aubergine, Mint and Feta Pashtida

French Onion Tart

Spanish Cheese, Honey and Thyme Tarts

Buttery Chicken and Mushroom Puff Pastry Parcels with Hollandaise Sauce

Asparagus, Tomato and Spring Onion Tart

Spiced Lamb Pasties

Baked Samosas with Chilli and Mint Dip

Knish Dumplings

Pâté Aux Pommes De Terre

Bite-Sized Yorkshire Puddings with Mustard Sausages

Pea and Cream Cheese Madeleines

Gougères

Smoky Paprika and Thyme Soufflé Bites

Cheese and Thyme Soufflés

Cayenne and Sesame Cheese Swirls

Caramelised Red Onion Swirls

Sausage Rolls with Fennel

Cheese and Rosemary Twists

Desserts

Chocolate, Fig and Hazelnut Panforte

Chocolate Pavlova with Salted Caramel Sauce

Chocolate and Hazelnut Rum Babas

Galette Des Rois

Blueberry and Almond Tart

Baked Crema Catalana

Strawberry and Vanilla Custard Kataifi Tart

Apple Gratin

Chocolate and Coffee Tart

Tarte Au Citron

Strawberry and Rose Meringue

Baked Sweet Saffron and Condensed Milk Rice Pudding

Baked Caramel Rice Pudding

Tarte Tropézienne

Baked Fruit Skewers

Breads

Cardamom and Pistachio Buns

Baked Doughnuts

Cranberry and Orange Scones

Pistachio and Cinnamon Doughnuts

Kouign-Amann

Chocolate Brioche Swirl Loaf

Croissants

Pain Aux Raisins

Southern Cornbread

Jewelled Kanellängd

Naan Breads

Pita Breads

Easy Soda Red Onion, Olive and Rosemary Focaccia

Cumin and Coriander Flatbreads

Multi-Seed Brown Bread

Basic Recipes and Techniques

Shortcrust Pastry

Sweet Shortcrust Pastry

Lining a Tart Tin and Baking Blind

Puff Pastry

Choux Pastry

Classic Brioche

Crème Pâtissière

Classic Buttercream Icing

Bread Techniques

Toasting Nuts

List of Searchable Terms

Acknowledgements

More from Rachel Allen

About the Publisher

Introduction

Baking has long been a source of joy and comfort in my life. I have vivid early memories of impatiently waiting alongside my mum and sister for sweet treats to emerge from the oven, and I’ve never tired of that wonderful sense of anticipation. For me, baking is a moment of respite and some time for contemplation. But it’s also time spent bustling around the kitchen with my family and friends. Either way, I think there’s something so joyous about stirring, kneading or whipping together ingredients and waiting (not always patiently) for the end result. I find the aromas, textures and flavours of baking, whether sweet or savoury, completely intoxicating.

In this book, I’m sharing some of my very favourite recipes that I hope will cater to your every baking need and whim. For those who aren’t au fait with the oven, I’ve provided some simple basic recipes and techniques. If pastry’s not your forte, for example, you’ll find fail-safe recipes for shortcrust, puff and choux here, here and here. There are also recipes for other staples such as Classic Buttercream Icing (the absolute best bowl to lick) and Crème Pâtissière. And, because I think it’s often just assumed that everyone knows the basic baking techniques, I’ve provided comprehensive instructions for things like kneading dough by hand and toasting nuts (here and here).

In every chapter, you’ll find a whole host of tempting bakes: sweet and savoury, simple and more complex, traditional and unfamiliar. In Cakes, for example, I’ve included my foolproof Upside-down Summer Berry Cake (remember, baking isn’t exclusively for those chillier months), and my go-to Rich Fruit Cake. These are the recipes I always rely on – they never let me down. You’ll also find some slightly less well-known bakes, such as my Smørkage – a divine treat hailing from Denmark – and my Chocolate Pain d’Épices, an intriguingly rich and spicy combination. Of course, a chapter on Cakes wouldn’t be complete without a few show-stoppers. My particular favourite is the Brûlée Meringue Cake, which I love to flame to a lovely golden colour in front of my guests for some real cooking theatrics!

For me, biscuits are the easiest of bakes, and in this chapter I’ve provided a diverse range of recipes to suit all tastes. Everyone has their favourite, and for me it doesn’t get better than a simple Chocolate Digestive Biscuit, and they taste all the better when they’re freshly made. I’m also particularly fond of introducing different flavours to my batches – cinnamon and lemon, for example, or cranberry and orange, or even Parmesan and poppy seed (see here, here and here). It goes without saying that when it comes to cheese, there’s no better accompaniment than a nice savoury biscuit, so I’ve provided my Crunchy Oatcakes with Sesame Seeds, and my Cheddar and Herb Biscuits, but be warned, they’re incredibly moreish, especially with a chunk of Brie on top.

In the Sweet Bites chapter, you’ll find a collection of tasty treats to satisfy those pesky sugar cravings. For me, cupcakes always hit the spot, so I’ve included a few of my favourites, such as lemon meringue and Pear and Cardamom Buns. One of the best things about baking is the freedom it allows you to experiment and cater to your personal tastes. The Chocolate and Coconut Flapjacks, for example, encompass one of my all-time favourite flavour combinations – it will come as no surprise that I’ve always been partial to a Bounty bar! If your palate is piqued by something a bit more exotic, have a look at my Persian Almond Bites with Rosewater Syrup, which encapsulate some beautiful Middle Eastern flavours.

With all this talk of sweet treats it’s easy to forget all the wondrous Savoury Bakes on offer. In this chapter, you’ll find a recipe for every occasion. My Smoked Salmon, Tomato and Dill Tart, for example, is perfect for summertime picnics. In fact, I’m especially partial to a tart, and another favourite of mine is the Asparagus, tomato and spring onion version – its gorgeously light yet luxurious flavour is perfectly complemented by the crumbly shortcrust pastry. If you’re having friends and family over for the evening and the white wine is flowing, the Cayenne and Sesame Cheese Swirls and the Cheese and Rosemary Twists are the perfect canapés. Thankfully, they’re swift to make, so rustling up another batch when they’ve all been snaffled up isn’t any trouble! In Savoury Bakes, you’ll also find some hearty, warming meals for those brisk autumnal evenings, such as the Buttery Chicken and Mushroom Puff Pastry Parcels with Hollandaise Sauce, or my Smoked Haddock, Salmon and Prawn Pie. In truth, though, you really don’t need an occasion or excuse to enjoy these savoury recipes – I’ve been known to knock up a batch of Pea and Cream Cheese Madeleines on Sunday mornings for my family to enjoy throughout the day.

Leftover desserts, too, are often snacked on in my household. Desserts are a staple of any baker’s repertoire, and in this chapter I’ve included lots of my favourites. There’s a classic Tarte au Citron with a subtle twist, a traditional rice pudding made with sweet saffron and condensed milk and a Chocolate Pavlova with Salted Caramel Sauce, because who can resist such indulgence? You’ll also find some more unusual bakes that make the perfect pudding, such as the Tarte Tropézienne. Originating from St Tropez, this elegant cake is made from a sweet, enriched brioche and is filled with creamy vanilla crème pâtissière – a real treat, and so luxurious.

Last but not least, you’ll find plenty of mouth-watering dough-based recipes in the Breads chapter. I know many people with an aversion to baking loaves and scones and the like, but, honestly, they shouldn’t be avoided – not least because they give off the best aromas in the process. I’ve provided recipes for the things you’d typically pick up in the supermarket, such as Croissants, Pain aux Raisins and Naan Breads. Trust me, these are infinitely better and more satisfying when made from scratch. And you’ll also find some slightly more off-piste recipes, such as my Jewelled Kanellängd: a wonderful plaited bread infused with the perfume of cardamom. Be sure to try the Southern Cornbread, too – it’s delicious on its own (especially with extra Tabasco) and a great accompaniment to a warming chilli. It’s also a good illustration of how diverse bread can be; from Chocolate Brioche Swirl Loaf to scones and doughnuts, there’s something in this chapter for everyone.

Whether you’re a novice or a fully fledged baker, I hope that this book provides you with the resources and inspiration to explore all that the oven has to offer. These are truly some of my most loved recipes, and those of which my friends and family are particularly fond, too. So, whether it’s a quick half hour snatched on a busy weekday evening to whip up some biscuits, or a long, lazy afternoon dedicated to crafting a beautiful celebration cake, find a window to enjoy the time-honoured and much-loved craft of baking.

Ingredients

Store-cupboard basics include flour (plain, self-raising and strong bread flour), butter, caster sugar, eggs and raising agents such as baking powder, bicarbonate of soda (bread soda) and yeast. Different flavours and interest are created by using combinations of whole or chopped nuts, ground almonds, seeds, dried or fresh fruit, spices, syrups, chocolate or the delicate flavours of vanilla, honey, lavender, rosewater or fresh herbs. If you like to bake often, you can keep a store of basics as above, but you could also buy whatever you need for recipes as you go.

Luscious finishes for cakes

For cake fillings and toppings, several recipes in the book have variations on the buttercream theme, with icing sugar and butter as their base. But you will also find fresh cream, cream cheese and crème fraîche toppings and chocolate glazes. I recommend buying plain chocolate with 55–62 per cent cocoa solids for use in the recipes in this book, as it has a rich flavour that works perfectly in bakes.

Baking with yeast

A range of recipes using yeast appear in the book, and it’s worth understanding the types of yeasts available, as they are not all used in the same way. Fresh yeast can be bought from some bakers and, if properly wrapped up, lasts in the fridge for up to a month. Fresh yeast has to be activated by adding it to lukewarm milk or water and leaving it for 5 minutes or until it starts to become creamy. It is then added to the flour. You can also buy two kinds of dried yeast from supermarkets: active dried yeast is used in exactly the same way as fresh yeast, by first mixing it with liquid. Active dried yeast is twice as strong so you need to use half the amount compared to fresh yeast. Fresh fast-action, or easy-blend, dried yeast is mixed straight into the flour without pre-activating it. Most of the recipes in the book call for fresh yeast or active dried yeast.

Equipment

Your baking basics can be simply a large mixing bowl, a wooden spoon, a rolling pin, a baking sheet (with a lip on one side) and the most commonly used cake tins: a 20cm (8in) square cake tin and a 20cm (8in) round cake tin – preferably springform with high sides. With those few pieces you can make a variety of cakes and biscuits from this book, including small square cakes such as brownies.

Many biscuits are cut directly from a biscuit dough rolled into a sausage shape, but for others you will need a 6cm (2½in) cutter, either round or shaped. It is also essential to use accurate kitchen scales.

Oven temperatures are given for a standard oven; if you are using a fan oven, reduce the stated temperature by 20°C.

From muffins to smooth icings

You will need muffin and cupcake trays to make those popular small cakes, and both usually require paper cases to fit them.

Other sizes and types of tin appear in the book, including, most frequently: a 25 × 38cm (10 × 15in) Swiss roll tin for making flapjacks, cake squares, traybakes and focaccia; a 900g (2lb) loaf tin for making bread loaves and sweet tea loaves; two 20cm (8in) sandwich tins for making sponge sandwich cakes; and a loose-bottomed 23cm (9in) tart tin for baking savoury or sweet tarts.

A baking tray (with a lip all round) is used for toasting nuts. For melting chocolate you will need a heatproof bowl that can sit just inside the top of a small saucepan. And a palette knife will enable you to create a smooth finish to a buttercream covering.

By hand or faster?

For speedy cake making, an electric beater will help you to cream sugar and butter together quickly – the basis of many cakes. A food processor will also do this for you. Most of the recipes in this book can be made without using a food processor or a stand mixer, although you can use them if you have them. A stand mixer, however, will make short and less tiring work of kneading yeast-based doughs.

Brûlée meringue cake

Here is a creation from my friend and fellow Ballymaloe Cookery School teacher, Pamela Black, and it is such a fun cake to make. It starts so innocently, then ends with a mound of sugar and a flame! Do the brûléeing part in front of guests to delight them with some cooking theatrics.

Serves 8–10

225g (8oz) butter, plus extra for greasing

225g (8oz) caster sugar

1 tsp vanilla extract

4 eggs

225g (8oz) self-raising flour

225g (8oz) raspberry jam

For the buttercream icing

500g (1lb 2oz) icing sugar

225g (8oz) butter, softened

½ vanilla pod

2 tbsp milk

½ tsp vanilla extract

For the Meringue

6 egg whites

350g (12oz) caster sugar

three 18cm (7in) sandwich tins; piping bag and no. 7 plain piping nozzle; chef’s blowtorch

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor.

2. Add the sugar and vanilla extract, and beat until light and fluffy. Beat in the eggs one at a time, adding 1 tablespoon flour each time and beating well after each addition. Sift in the remaining flour and fold in to combine.

3. Divide the mixture between the tins and bake for 20–25 minutes until well risen, golden and springy to the touch. Leave the cakes to cool in the tins on a wire rack for 2–3 minutes, and then turn them out on the rack to cool completely.

4. While the cakes are cooling, make the buttercream icing. Sift the icing sugar into a large bowl and add the butter. Beat until smooth using an electric beater or a wooden spoon. Split the vanilla pod lengthways and scrape out the seeds into the bowl. Add the milk and vanilla extract, and beat until the mixture is light and fluffy.

5. Put one cake on a plate and spread it with half the jam and a thin layer of buttercream. Put another cake on top and spread with the remaining jam and another layer of buttercream. Top with the remaining cake. Spread the remaining buttercream over the top and sides of the cake, smoothing the sides as you go. Leave in a cool place for at least 1 hour before you make the meringue.

6. Put the egg whites in a clean, grease-free bowl and whisk with an electric beater until they form soft peaks, or use a food processor. Whisk in the sugar until it forms very stiff peaks – this can take 15–20 minutes.

7. Fill the piping bag with the meringue mixture and, starting at the bottom of the cake, pipe 2.5cm (1in) blobs or discs on to the icing. Turn the cake clockwise by 2.5cm (1in) after each piping and repeat the process until the cake is completely covered with meringue.

8. Using a blowtorch according to the manufacturer’s instructions, move it over the meringue in a circular movement until the surface of the meringue is a light golden colour. Serve.

Chocolate, honey and hazelnut cake

This incredible cake is gluten-free because it’s made from ground hazelnuts instead of wheat flour. It’s rich, nutty, chocolatey – and absolutely irresistible.

Serves 8

100g (3½oz) butter, plus extra for greasing

175g (6oz) dark chocolate (55–62% cocoa solids), roughly chopped

90g (3¼oz) honey

4 eggs, separated

100g (3½oz) hazelnuts, with skins

salt

For the chocolate honey glaze

100g (3½oz) dark chocolate (55–62% cocoa solids), roughly chopped

150g (5½oz) butter, cut into cubes

50g (1¾oz) honey

For the decoration

2 tbsp toasted hazelnuts, coarsely chopped

1 generous tsp honey

two 18cm (7in) sandwich tins

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Put the chocolate and butter in a heatproof bowl over a saucepan of water, making sure the base of the bowl doesn’t touch the water. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the mixture to melt slowly, stirring regularly.

2. Once melted (and the mixture is not hot), stir in the honey. Beat the egg yolks into the chocolate mixture.

3. Put the hazelnuts in a food processor and whizz until still a bit gritty. Add to the chocolate mixture. Put the egg whites into a clean, grease-free bowl, add a pinch of salt and whisk with an electric beater until they form stiff peaks, or use a food processor.

4. Fold the egg whites into the chocolate mixture in two halves, then divide between the two prepared tins and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tins on a wire rack for 5 minutes. Run a knife around the edge and remove the cakes from the tins. Leave to cool on a wire rack, then remove the paper.

5. Meanwhile, make the glaze. Put the chocolate in a heatproof bowl over a saucepan of water, as before. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the chocolate to melt slowly, stirring regularly. Once melted, add the butter, a few pieces at a time, until it has all been mixed in and melted. Stir in the honey and place the bowl with the glaze in the fridge, stirring every 5–10 minutes and scraping down the sides of the bowl.

6. When the glaze has thickened, put one of the cakes upside down on a cake stand or plate. (You can use a plate turned upside down, which is quite convenient for icing the sides of the cake.)

7. Put some of the glaze on the top of the cake on the plate to cover it. Put the second cake on the first and then tip all the remaining glaze on top and, using a palette knife, spread it to cover the sides and top of the cake. To decorate the cake, scatter the toasted hazelnuts over the top and drizzle with the teaspoon of honey. Serve.

Triple Chocolate celebration cake

Developed by my friend Pamela Black, this is a cake that doesn’t need too much of an introduction – the title says it all! It’s a guaranteed crowd-pleaser.

Serves 10–12

350g (12oz) butter, softened, plus extra for greasing

350g (12oz) caster sugar

6 eggs

350g (12oz) plain flour

2 tsp baking powder

40g (1½oz) cocoa powder

40g (1½oz) drinking chocolate

200g (7oz) natural yoghurt

110g (3¾oz) dark chocolate (55–62% cocoa solids), roughly chopped

gold leaf or icing sugar, to decorate

For the white chocolate buttercream filling

110g (3¾oz) white chocolate (melted and cooled)

225g (8oz) butter, softened

450g (1lb) icing sugar

For the chocolate glacé icing

110g (3¾oz) icing sugar

50g (1¾oz) cocoa powder

15g (½oz) butter

½ tsp vanilla extract

four 18cm (7in) sandwich tins; baking sheet

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the base and sides of the tins, and dust lightly with flour. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until light and fluffy.

2. Add the eggs, one at a time, adding 1 tablespoon flour each time and beating well after each addition. Sift the remaining flour, the baking powder, cocoa and drinking chocolate together in a bowl. Gradually fold into the egg mixture to combine. Finally, fold in the yoghurt.

3. Divide between the prepared tins. Bake for 20–25 minutes until firm to the touch. Leave to cool in the tins on a wire rack for 5 minutes, then turn out and leave on the rack to cool completely.

4. Meanwhile, make chocolate curls for the topping. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and stirring regularly. Spread thinly over the back of a baking sheet and leave it to cool in the fridge until firm but not fridge-hard.

5. Hold a long, sharp knife at the top of the baking sheet and tilt it at an angle towards you with one hand on the handle and the other at the top of the blade. Very carefully pull the knife towards you, scraping the chocolate as you go. Curls should start to peel up from the sheet. If it crumbles, the chocolate is too cold, and if it goes gooey, it’s too warm. Keep scraping down, returning the sheet to the fridge for a few minutes if it gets too warm, until you have shaved all the chocolate and collected enough curls for the top of the cake. Leave somewhere cool until needed. (They can be made a few days in advance.)

6. To make the buttercream filling, melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and stirring regularly. Leave to cool.

7. Put the butter in a large bowl and cream it with a wooden spoon until light and fluffy, or use an electric beater on slow or a food processor. Sift in the icing sugar, beat well, then add 2 tablespoons hot water. Gently fold in the cooled melted white chocolate.

8. To make the icing, sift the icing sugar and cocoa powder into a bowl. Heat the butter, vanilla extract and 3 tablespoons water in a saucepan over a medium heat until just at boiling point. Pour into the icing sugar and cocoa, then beat well using a wooden spoon. The icing should be the consistency of fresh double cream; if it is too thick, add a little more warm water, then cool slightly before using.

9. Spread three cakes with half the white chocolate filling and then stack them together on an icing turntable. Put the remaining cake on top and carefully spread the top and sides with the remaining buttercream. Chill in the fridge for at least 1 hour until firm.

10. Gently pour the chocolate glacé icing over the top of the cake, allowing it to drizzle slightly and unevenly down the sides. Leave to set before piling the chocolate curls on top. Decorate with a little gold leaf for total decadence or dust the chocolate curls with icing sugar.

Chocolate pain d’épices

This cake is not overly sweet but it has an intriguing spice combination. It’s worth splashing out on a really good high-cocoa chocolate bar that will add to the layers of wonderful flavours and aromas.

Serves 8

125g (4½oz) butter, plus extra for greasing

150g (5½oz) dark chocolate (55–62% cocoa solids), roughly chopped

150g (5½oz) caster sugar

3 eggs, lightly beaten

55g (2oz) ground almonds

¾ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground cardamom

icing sugar, for dusting

a mint sprig or an edible flower, to decorate

lightly whipped cream, to serve

20cm (8in) round springform cake tin with a high side

1. Preheat the oven to 160°C (315°F) Gas mark 2½. Grease the sides of the tin, and line the base with baking parchment.

2. Put the chocolate, butter and sugar in a large heatproof bowl over a saucepan of water, making sure the base of the bowl doesn’t touch the water. Put over a medium heat and bring the water to the boil, then immediately remove the pan from the heat. Leave the chocolate to melt slowly, stirring regularly. When smooth, stir in the eggs. Fold in the ground almonds and then sift in the cinnamon, ginger, cloves and cardamom. Fold in to combine.

3. Pour the mixture into the prepared tin and bake for 40–50 minutes until the centre is just set. Leave to cool in the tin on a wire rack.

4. When the cake is completely cool, carefully take it out of the tin and put it on a serving plate or cake stand. Dust with icing sugar and decorate with a sprig of mint or edible flower. Serve with cream.

Glazed chocolate cake

Enjoy this unadulterated chocolate indulgence for the truest of chocaholics. I top this with beautiful crystallised rose petals to add some colour for an occasion, but if that’s too much of a distraction from the chocolate, I understand.

Serves 8

125g (4½oz) butter, plus extra for greasing

150g (5½oz) dark chocolate (55–62% cocoa solids), chopped

150g (5½oz) caster sugar

3 eggs, lightly beaten

50g (1¾oz) ground almonds

crystallised rose petals (optional), to decorate

For the chocolate glaze

110g (3¾oz) dark chocolate (55–62% cocoa solids), chopped

2 tbsp milk

50g (1¾oz) butter

20cm (8in) cake tin

1. Preheat the oven to 160°C (315°F) Gas mark 2½. Grease the side of the tin, and line the base with baking parchment. Put the chocolate, butter and sugar in a large heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Melt the mixture and stir until smooth. Beat in the eggs, then fold in the almonds.

2. Pour the mixture into the prepared cake tin and bake for 40–50 minutes until the centre is just set. Leave to cool in the tin on a wire rack.

3. To make the chocolate glaze, put all the ingredients in a heatproof bowl over a pan of gently simmering water as before and melt together, stirring occasionally until smooth. Leave for 10 minutes to cool a little or until it has thickened slightly, but do not put the bowl in the fridge, as the mixture will lose its glossy sheen.

4. Transfer the cake onto a plate or cake stand, and pour the glaze over the top, allowing it to drizzle down the sides. I like to decorate this for a celebration with crystallised rose petals.

Dodo’s Sachertorte

The mixture of dense chocolate cake, sweet apricot jam and that glossy, chocolate mirror glaze has made the Sachertorte a classic and much-loved dessert. This recipe is from Dodo, my fab brother-in-law. It takes a bit of time, but it’s worth the effort.

Serves 10–12

150g (5½oz) butter, soft at room temperature, plus extra for greasing

½ vanilla pod

125g (4½oz) icing sugar

6 eggs, separated

125g (4½oz) dark chocolate, (55–62% cocoa solids), roughly chopped

100g (3½oz) caster sugar

150g (5½oz) plain flour, plus extra for dusting

200g (7oz) apricot jam whipped cream, to serve

For the chocolate glaze

200g (7oz) caster sugar

200g (7oz) chocolate (55–62% cocoa solids), roughly chopped

24cm (9½in) springform cake tin

1. Preheat the oven to 170°C (325°F) Gas mark 3. Grease the side of the tin, and line the base with baking parchment. Scrape out the seeds from the vanilla pod and put in a large bowl. Add the butter and icing sugar, and cream with a wooden spoon until soft, or use an electric beater on slow. While continually mixing, add the egg yolks one by one to make a thick, creamy paste.

2. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and stirring regularly. Leave to cool.

3. Use a spatula to scrape out the chocolate into the mixture in the bowl. Stir into the mixture using a wooden spoon, or with the mixer on slow. Set aside and wash the mixer blades for the next step.

4. Put the egg whites into a clean, grease-free bowl and add the caster sugar. Whisk with an electric beater until they form stiff peaks, or use a food processor. Put the egg white mixture into the first bowl and sift the flour over the top. Gently fold into the ingredients in the bowl using a wooden spoon until fully mixed together.

5. Pour the mixture into the prepared tin and gently even it out with the back of a wooden spoon. Bake for 45 minutes, turning the cake half a turn after 30 minutes. It’s ready when a skewer inserted into the centre comes out clean.

6. Leave the cake to cool completely in the tin on a wire rack. Remove from the tin and remove the paper. Carefully transfer to a serving plate or cake stand.

7. Gently dissolve the apricot jam in a small saucepan over a medium-low heat. Stir the jam and brush a thin layer all over the sides and top, then leave it to absorb into the cake.

8. Meanwhile, to make the chocolate glaze, put the sugar and 100ml (3¼fl oz) water in a small saucepan over a medium-high heat and bring to the boil. Boil for 5–7 minutes, then leave to cool.

9. Put the chocolate in a heatproof bowl over a saucepan of water and melt as before. Once melted, add the sugar syrup a little at a time, constantly stirring with a spatula or wooden spoon. It will try to thicken, so keep stirring and adding the syrup until it has a shiny, slightly thick, liquid appearance.

10. You need to work quickly at this stage, as the glaze needs to be poured over the cake while still warm. Starting at the edges and working inwards in a circular motion, and using the glaze in the bowl, brush it on to the sides of the cake and level any unevenness on the top with as few movements as possible. Allow the glaze to cool and harden. Serve with cream.

Ombré cake

Here is another of my friend Pam Black’s creations. The ombré effect for icing is a simple idea but it makes an impressive-looking cake. If you are already nifty with a palette knife to ice cakes, this one is not too much of a stretch further. A turning icing table comes in handy, but alternatively you can use an upturned plate to put the cake on while you ice it. Pick whichever colours you like: go bright and pretty for a child’s birthday, or keep to chocolates, caramels and vanillas for a more sophisticated look.

Serves 10–12.

225g (8oz) butter, softened, plus extra for greasing

225g (8oz) caster sugar

4 eggs

1 tsp vanilla extract

225g (8oz) plain flour

1 tsp baking powder

2 tbsp milk, if needed

For the filling and topping

2 × quantity Classic Buttercream Icing

your choice of food colouring

your choice of fresh edible flowers or edible decorations

four 20cm (8in) sandwich tins

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and dust lightly with flour, then line each base with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat it until light and fluffy.

2. Beat in the eggs and vanilla extract a little at a time, adding 1 tablespoon flour each time and beating well after each addition.

3. Sift in the remaining flour and the baking powder and fold in to combine, then add a little milk if needed to give a dropping consistency.

4. Spoon the batter into the prepared tins and spread evenly. Bake for 20–25 minutes until well risen, golden brown and springy to the touch. Leave the cakes to cool in the tins on a wire rack for 5 minutes, then turn them out on the rack to cool completely. Once cool, trim the tops off the cakes so that they are level.

5. Split the buttercream icing into four bowls. Use the food colouring to tint three of the bowls: one a pale colour, one medium and one a deep shade of the same colour.

6. Sandwich the cake layers on top of one another using the plain icing. Use a palette knife to cover the sides of the bottom third of the cake using the deepest colour icing. Cover the centre third with the medium icing, then spread the top third and the top of the cake with the pale icing.

7. Warm a clean, palette knife in boiling water, then run it around the cake sides to smooth out and blend the colours. Decorate the cake with flowers or as you prefer.

Mary Jo’s tres leches cake

Mary Jo McMillin is the most wonderful cook and a great friend of everyone at Ballymaloe. She comes regularly from her home town of Chicago to spend time at the Cookery School and we all swap inspiration. This is Mary Jo’s version of the famous three-milks cake: rich, yet not heavy, and completely delicious.

Serves 8–10

butter for greasing

150g (5½oz) plain flour, plus extra for dusting

5 eggs

1 tsp vanilla extract

150g (5½oz) caster sugar

For the filling and topping

225ml (8fl oz) fresh double cream

1 × 400ml (14fl oz) tin sweetened condensed milk

110–175ml (4–6fl oz) whole milk

1½ tsp vanilla extract

2 tbsp Grand Marnier or Cointreau (optional)

300ml (11fl oz) whipping cream

½ tbsp caster sugar

175g (6oz) raspberries

two 20cm (8in) cake tins; piping bag and medium star nozzle

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment, then dust the sides with flour. Put the eggs, vanilla and sugar in a large bowl and whisk on high speed using an electric beater for 5 minutes until the mixture is pale and mousse-like.

2. Sift in the flour, then fold in thoroughly but lightly to retain the volume. Quickly divide the mixture between the two prepared tins and put in the centre of the oven to bake for 20–25 minutes until golden and a skewer inserted into the centre comes out clean. Cool the cakes in the tins on a wire rack for 2 minutes, then carefully turn out from the tins and remove the paper. Leave to cool completely.

3. To make the filling, put the cream in a large bowl and add the condensed milk, whole milk, 1 teaspoon of the vanilla extract and the Grand Marnier, if using. Mix together well.

4. Put the whipping cream in a bowl and whip until just holding its shape, then briefly stir in the sugar and remaining vanilla extract.

5. Using a small fruit knife, cut half the quantity of raspberries into halves. Put one layer of sponge on a serving plate, then use a cocktail stick to pierce holes over the surface.

6. Drizzle 200ml (7fl oz) of the condensed milk mixture over the sponge cake, then spread a thin layer of whipped cream on top and add the halved raspberries.

7. Top the berries with a thin layer of whipped cream. Put the second layer of sponge upside down on a plate. Make holes with a cocktail stick as before, then drizzle 3–4 tablespoons of the condensed milk mixture over the sponge. Now, quickly and carefully flip the second sponge layer over and put it on top of the first sponge. Poke more holes on the top of the sponge. Drizzle with a further 3 tablespoons of the condensed milk mixture until the cake feels moist but not very wet.

8. Spread the cake with some of the whipped cream, then pipe the remaining cream on top of the cake and around the sides and decorate with the whole raspberries. Chill in the fridge for at least 2 hours or overnight. Serve the cake with a drizzle of the remaining condensed milk mixture.

White chocolate and strawberry celebration cake

Here is a beautiful cake for a summer celebration. If made in the autumn, dark blackberries and blackberry jam would make a stunning substitute for the strawberries, providing a striking dark contrast against the white icing and chocolate.

Serves 10–12

250g (9oz) butter, plus extra for greasing

300g (11oz) caster sugar

3 large egg whites

1 tbsp vanilla extract

250g (9oz) plain flour

2 tsp baking powder

175ml (6fl oz) whole milk

For the topping

100g (3½oz) white chocolate, roughly chopped

250g (9oz) good-quality strawberry conserve

250g (9oz) strawberries, hulled edible fresh flowers such as nasturtiums, roses, pansies, borage, marigolds, lavender or carnations (optional)

icing sugar, for dusting

three 20cm (8in) sandwich tins

For the white chocolate buttercream

100g (3½oz) white chocolate, roughly chopped

2–3 egg whites, making 85g (3oz)

120g (4¼oz) icing sugar

240g (8¾oz) unsalted butter, softened and cubed

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until light and fluffy.

2. Whisk the egg whites and vanilla extract into the mixture well to add lightness. Sift half the flour and baking powder over the butter mixture and fold in. Add half the milk and fold again to combine. Repeat to add the remaining flour and milk, folding carefully so that you don’t knock all the air out of the mixture.

3. Divide the mixture evenly between the prepared tins and bake for 20 minutes until they are risen and light golden, and a skewer inserted into the centre comes out clean. Remove the cakes from the tins and leave on a wire rack to cool completely.

4. Meanwhile, make chocolate curls for the topping. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and stirring regularly. Spread thinly over the back of a baking sheet and leave it to cool in the fridge until firm but not fridge-hard.

5. Hold a long, sharp knife at the top of the baking sheet and tilt it at an angle towards you with one hand on the handle and the other at the top of the blade. Very carefully pull the knife towards you, scraping the chocolate as you go. Curls should start to peel up from the sheet. If it crumbles, the chocolate is too cold, and if it goes gooey, it’s too warm. Keep scraping down, returning the sheet to the fridge for a few minutes if it gets too warm, until you have shaved all the chocolate and collected enough curls for the top of the cake. Leave somewhere cool until needed. (They can be made a few days in advance.)

6. To make the white chocolate buttercream, melt the chocolate as before, then leave to cool. Fill a pan one-third full with water and bring it to the boil. Put the egg whites in a grease-free, heatproof glass bowl and sift in the icing sugar. Take the pan from the heat and put the bowl over the pan. Whisk the egg mixture over the hot water using an electric beater until you have stiff peaks.

7. Remove the bowl from the pan and whisk until completely cold. At this point begin to add the butter, one piece at a time and whisking in before adding the next. This will take about 5 minutes. Once you have added all the butter, whisk in the melted and cooled white chocolate.

8. Put one of the sponges on a cake stand and spread over half the strawberry conserve. Carefully spread one-third of the buttercream over that, being careful not to mix it up with the jam. Put another sponge on top and repeat with the remaining jam and another one-third of the buttercream. Put the final sponge on top and spread over the remaining buttercream.

9. Arrange the strawberries around the outside of the cake, cutting larger ones in half, but leaving some whole. Pile the chocolate curls into the middle of the cake and add a few fresh flowers. Dust the cake with icing sugar and serve.

Upside-down summer berry cake

In the summer when berries are at their best, this is one of my favourite cakes to bake. There’s something so fun about cooking the berries in a pan over the hob and then just pouring the batter over the top and popping the whole thing in the oven. Turned out, the mixture of berries makes the most beautiful ready-made topping, so there’s no need to worry about icing – it’s all ready to go. Team it with cream or ice cream and it makes a brilliant dessert warm from the oven, or allow it to cool and serve a slice with a cup of tea the next day.

Serves 8

50g (1¾oz) butter

200g (7oz) caster sugar

75g (2½oz) raspberries

75g (2½oz) blueberries

75g (2½oz) strawberries, hulled and cut into halves

200g (7oz) plain flour

1 tsp baking powder

½ tsp salt

¼ tsp bicarbonate of soda (bread soda)

2 eggs

1 tsp vanilla extract

200ml (7fl oz) buttermilk

75ml (2¼fl oz) sunflower oil

softly whipped cream, to serve

25cm (10in) ovenproof frying pan

1. Preheat the oven to 180°C (350°F) Gas mark 4. Melt the butter in the ovenproof pan over a medium heat. Stir in half the sugar and cook over a gentle heat for 2 minutes. Add the fruit and set aside.

2. Sift the flour, baking powder, salt and bicarbonate of soda into a large bowl. In a separate bowl, whisk the eggs. Add the vanilla extract, the remaining sugar, the buttermilk and oil to the eggs. Mix together to combine.

3. Pour the liquid mixture into the dry ingredients and whisk to form a batter. Pour the batter over the fruit in the pan. Put the pan in the oven and bake for 30–35 minutes until the cake feels firm in the centre.

4. Leave to cool in the pan on a wire rack for 5 minutes, then turn out by putting an inverted plate over the top of the pan and turning the pan and plate over in one quick movement. Serve warm or at room temperature with cream.

Lavender and lemon cake

Light as air, this Genoise-style cake is perfumed intensely with lemon and lavender. Those refreshing flavours are just what is needed to cut through the rich, fluffy meringue frosting on the top. If you don’t have the sandwich tins specified, you can make the cake in a deep 18cm (7in) cake tin instead and slice it in half. Increase the cooking time to about 20 minutes – although the cake won’t rise as much as it would when cooked in separate tins.

Serves 8–10

25g (1oz) butter, melted and cooled, plus extra for greasing

3 large eggs

90g (3¼oz) caster sugar

zest of 2 lemons

½ tsp culinary lavender, plus extra for sprinkling

75g (2½oz) plain flour

For the candied lemons

1 small lemon, thinly sliced

150g (5½oz) caster sugar

For the meringue buttercream

2 large egg whites

120g (4¼oz) icing sugar

240g (8¾oz) unsalted butter, cut into large dice and left to soften a little

½ tsp vanilla extract

two 18cm (7in) sandwich tins

1. Make the candied lemons in advance, as they will keep for a while. Boil a pan of water and drop in the lemon slices. Blanch for 1 minute, then lift them out carefully with tongs and leave them to drain.

2. Heat 150ml (5fl oz) water in a saucepan over a medium-high heat and add the sugar. Stir until the sugar has dissolved. Drop in the lemon slices and leave them to simmer gently for 20 minutes or until the skin is softened and sweet. Remove from the syrup using tongs and leave to dry on a piece of baking parchment.

3. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Pour water into a saucepan to about 4cm (1½in) deep and bring it to the boil. Put the eggs and sugar in a large heatproof glass mixing bowl. Take the pan off the heat and put the mixing bowl over the pan, making sure the base of the bowl doesn’t touch the water.

4. Using an electric beater, whisk the mixture until light and frothy. This will take 4–5 minutes, and when you lift the beaters out of the mixture, the batter dripping off the beaters should leave an impression for 3 seconds. At this point, take the bowl off the hot pan and continue whisking until the mixture is completely cold.

5. Sprinkle in the lemon zest and lavender, then sift half the flour directly over the top of the mixture. Fold in, then add half the melted butter. Repeat to add the remaining flour, then butter, folding carefully so that you don’t knock too much air out of the mixture.

6. Divide the batter evenly between the two prepared tins. Bake for 12–13 minutes until the cakes are shrinking away from the sides of the tins and are golden and firm to the touch on top. Remove from the oven and put a clean tea towel over the tins. After 5 minutes, turn them out on a wire rack and leave them to cool completely. If you aren’t decorating them immediately, wrap them in cling film once they are cool – they will go stale quickly as they don’t have much fat in them.

7. To make the meringue buttercream, prepare a saucepan of hot water as before. Put the egg whites in a clean grease-free glass bowl and sift in the icing sugar. Whisk over the hot water until you have stiff peaks. Remove from the pan and whisk until completely cold. At this point, begin to add the butter, one piece at a time, whisking in before adding the next. This will take about 5 minutes. Once you have added all the butter, whisk in the vanilla extract.

8. Spread about a quarter of the buttercream on top of one cake and put the other cake, base-side up, on top. Spread the remaining buttercream around the sides and on top of the cake. Lay the candied lemon slices on top and sprinkle with a little lavender.

Spiced pumpkin cake with cream cheese icing

Bake this wonderful cake when the weather turns chilly and pumpkins are at their best. Warmed with gentle spices, which are contrasted against a pure cream cheese topping, this is a comforting, autumnal delight.

Serves 8

275g (10oz) pumpkin (peeled and deseeded weight), grated

175g (6oz) plain flour

2 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

125g (4½oz) butter, melted

200g (7oz) soft light brown sugar

2 eggs

salt

For the cream cheese icing

250g (9oz) cream cheese

250g (9oz) icing sugar

900g (2lb) loaf tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease and line the base and sides of the loaf tin with baking parchment. Put a double layer of kitchen paper on a large plate. Check that you have the correct amount of grated pumpkin. Spread the pumpkin over the paper on the plate and leave to stand, to remove any excess moisture, while you prepare the remaining ingredients.

2. Sift the flour, baking powder, ginger, cinnamon and a pinch of salt into a bowl. Pour the butter into another bowl and add the sugar and eggs, then whisk to combine well. Add the grated pumpkin, then pour all of this wet mixture into the dry ingredients and stir to combine.

3. Pour into the prepared loaf tin and bake in the centre of the oven for 80–90 minutes until deep golden brown and cooked in the centre and a skewer inserted into the centre comes out clean.

4. Leave to cool in the tin on a wire rack for 10 minutes. Remove from the tin and leave on the wire rack to cool completely. Remove the paper.

5. Meanwhile, to make the icing, put the cream cheese in a bowl and sift in half the icing sugar. Mix to combine, then add the remaining icing sugar and mix again. Spread over the top of the cake. Cut into slices to serve.

Smørkage

This divine treat encompasses some of my very favourite ingredients: butter, almonds cardamom and custard. Hailing from Denmark, there are many different versions of this cake, which are often enjoyed for brunch with hot coffee. Some of them are baked in a bundt tin and are then named butter ring. This is my version of the recipe and, although it does involve a few steps and a bit of time, I promise it is worth every single minute. What a treat this is – it might just be my favourite recipe in the book!

Serves 8–10

150ml (5fl oz) milk, lukewarm

50g (1¾oz) soft light brown sugar

25g (1oz) fresh yeast or 12g (½oz) active dried yeast

350g (12oz) strong white bread flour, plus extra for dusting

½ tsp salt

½ tsp ground cardamom

1 egg, beaten, plus 1 egg for the glaze

150g (5½oz) butter, cubed, plus extra for greasing

15g (½oz) almonds with skins

For the custard

250ml (9fl oz) milk

1 vanilla pod or 1 tsp vanilla extract

1 egg

50g (1¾oz) caster sugar

20g (¾oz) plain flour

For the almond paste

100g (3½oz) butter, softened

150g (5½oz) soft light brown sugar

100g (3½oz) ground almonds

6–8 drops almond extract, to taste

For the icing

150g (5½oz) icing sugar, sifted

¼ tsp ground cardamom

1–2 tbsp boiling water

23cm (9in) springform cake tin; baking tray

1. Pour the milk into a bowl, stir in the sugar and crumble in the yeast. Leave to stand for 5 minutes until creamy. Sift the flour, salt and the cardamom into the bowl of a stand mixer with a dough hook. Add the beaten egg to the yeast mixture and pour on to the dry ingredients, then mix thoroughly until combined.

2. While mixing, add the butter, bit by bit until combined. It should be springy when you press the dough with your finger. The mixture will also come away from the sides of the bowl. It will take about 10 minutes.

3. Cover the bowl with cling film and leave to rise for 1 hour or until the dough has doubled in size. (Alternatively, put it into the fridge overnight.) The dough is ready when, having pressed it with a floured finger, the dent remains.

4. Meanwhile, make the custard. Pour the milk into a saucepan over a medium-high heat and add the vanilla pod (but not the vanilla extract). Bring to just boiling, then take the pan off the heat and leave the vanilla to infuse the milk for 5 minutes. Put the egg in a bowl, add the sugar and sift in the flour, then whisk for 1 minute until light.

5. Pour the milk on to the egg mixture, whisking all the time, then add the vanilla extract, if using. Make sure that the pan is clean with no trace of burned milk, pour the mixture back into the saucepan and whisk over a medium heat until boiling, then continue whisking for 2 minutes, in which time it will also thicken a lot. Pour into a clean bowl, then leave to cool.

6. Grease the side of the tin, and line the base with baking parchment. To make the almond paste, put the butter in a bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar, the ground almonds and the almond extract. Mix well, then set aside.

7. Once the dough is ready, tip it out of the bowl on to a floured work surface. Cut off one-third of the dough and cover the remaining dough with a clean tea towel. Roll the small piece of dough into a 25cm (10in) circle and put it into the base of the tin. Spread about 3 tablespoons of the almond paste over the dough to cover it, then top it with the custard, forming an even layer.

8. Roll out the remaining dough to a 28 × 40cm (11¼ × 16in) rectangle. Cover this with the remaining almond paste, then roll it up from the long side. Cut the roll evenly into 8 slices. Put one slice in the centre of the custard layer, cut-side up, then put the remaining swirls around the edge.

9. Cover the tin with cling film and leave to rise for 45 minutes or until light, puffy and doubled in size; when you gently press some dough with a floured finger the dent should remain. Preheat the oven to 180°C (350°F) Gas mark 4.

10. Beat the remaining egg with a pinch of salt and use to brush the cake, then bake for 30 minutes. Reduce the oven temperature to 160°C (315°F) Gas mark 2½ and bake for 20 minutes or until golden brown. Take the cake out of the oven and leave the oven on. Put the almonds on the baking tray and roast for 8–10 minutes until golden. Leave to cool.

11. Leave the cake in the tin on a wire rack to cool for 20 minutes, covered with a clean tea towel, then carefully run a small, sharp knife around the edges to free the cake from the tin, and unclip the sides. Turn it upside down to remove the tin base and the paper, then put it on a serving plate to finish cooling. Slice the cooled almonds coarsely.

12. To make the icing, sift the icing sugar and cardamom into a bowl. Add enough boiling water to make an icing the consistency of thick fresh double cream. Once the cake is cool, drizzle the icing backwards and forwards over the top of the cake in a zigzag pattern, then immediately scatter the toasted almonds over the top. Serve.

Coffee and cardamom cake

I absolutely adore cardamom, and there’s something about its aromatic, smoky flavour that goes so well with coffee. I have paired them here in this luxurious cake, finished with a creamy mascarpone icing and toasted pistachio nuts.

Serves 8–10

175g (6oz) butter, softened, plus extra for greasing

175g (6oz) plain flour

175g (6oz) caster sugar

3 eggs, beaten

1 tsp ground cardamom

1 tsp baking powder

1 tbsp instant coffee powder

25g (1oz) pistachio nuts, toasted and chopped

For the coffee icing

250g (9oz) mascarpone

3 tbsp icing sugar

2 tsp instant coffee powder

two 18cm (7in) cake tins

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the base and sides of the tins, and dust the sides lightly with flour, then line the bases with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed mixture, beating constantly. Sift in the flour, cardamom, baking powder and coffee powder, and fold in gently to mix.

2. Divide the batter between the two prepared tins, making a slight hollow in the centres so that the cakes will rise with a flat top. Bake for 20 minutes or until well risen, golden brown and springy to the touch.

3. Remove from the tins and leave on a wire rack to cool completely. Meanwhile, to make the icing, put the mascarpone in a bowl and sift in the icing sugar and coffee powder, then mix well to combine.

4. Put one of the cakes upside down on a plate, then spread over half the icing. Put the other cake, right-side up, on top of the filling, then spread with the remaining icing. Scatter the toasted pistachio nuts over the top.

Gingerbread cake with raspberries

Based on a classic Victoria sponge, this beautiful cake has the added twist of warm spices. It makes a great layered cake for an occasion, piled high with sweet summer raspberries.

Serves 8

175g (6oz) butter, softened, plus extra for greasing

175g (6oz) plain flour, plus extra for dusting

175g (6oz) soft light brown sugar

3 eggs, lightly beaten

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

a pinch of ground cloves

¼ tsp ground cardamom

1 tbsp milk

125g (4½oz) raspberries

For the icing

125g (4½oz) butter, softened

125g (4½oz) cream cheese

275g (10oz) icing sugar

125g (4½oz) raspberries

two 18cm (7in) sandwich tins

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and dust lightly with flour, then line the bases with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until the mixture is light and fluffy.

2. Gradually add the eggs to the butter mixture, beating constantly. Sift in the flour with the baking powder, cinnamon, ginger, cloves and cardamom. Add the milk and fold in gently to mix.

3. Divide the mixture between the prepared tins and bake for 18–25 minutes, until golden on top and springy to the touch. Leave to cool in the tins on a wire rack for 10 minutes, then loosen around the edge of each cake using a small, sharp knife and carefully remove them from the tins. Leave the cakes on a wire rack to cool completely.

4. To make the icing, put the butter in a bowl or a food processor and add the cream cheese and icing sugar. Cream, or beat, until well combined and soft. Add the raspberries and gently mix together until incorporated.

5. Spread half the icing over the top of one cake and put the other cake on top. Spread the remaining icing on top of the cake. Decorate the iced cake with the raspberries, then serve.

Orange kugelhopf

I love my kugelhopf baking tin – it makes such grand, stately-looking cakes with very little effort! But, even if you don’t have one, don’t let that put you off trying this delicious orangey cake, because a 23cm (9in) springform cake tin will make a perfectly lovely cake, too. Drizzled with icing and sprinkled with pistachio nuts, it makes a great celebration cake.

Serves 10–12

225ml (8fl oz) sunflower oil, plus extra for greasing

325g (11½oz) plain flour, plus extra for dusting

1½ tsp baking powder

1½ tsp salt

400g (14oz) caster sugar

4 eggs

325ml (11½fl oz) milk

zest of 1 orange

25g (1oz) pistachio nuts, lightly toasted and chopped

For the icing

125ml (4½fl oz) crème fraîche

100g (3½oz) icing sugar, sifted

zest of 1 orange

23cm (9in) bundt tin or a 23cm (9in) cake tin with at least 4cm (1½in) sides

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the bundt tin and dust with flour. (If using a cake tin, grease the side of the tin and line the base with baking parchment.) Sift the flour, baking powder and salt into a large bowl, add the sugar and mix together.

2. In a separate bowl, whisk together the eggs, milk and orange zest until combined. Whisk in the oil, tip this mixture into the dry ingredients and mix together using a wooden spoon to make a smooth batter. You may need to use a whisk briefly to remove any lumps of flour.

3. Tip into the prepared tin and bake for 50–60 minutes (or 60–70 minutes if using a cake tin) until the cake feels springy to the touch and a skewer inserted into the centre comes out clean.

4. Leave in the tin on a wire rack for 2 minutes, then run a knife around the edge of the tin and carefully remove the cake from the tin. Leave on the rack to cool completely, then remove the paper.

5. Meanwhile, make the icing. Put the crème fraîche in a bowl and sift in the icing sugar, then mix to combine. Add the orange zest and stir to combine.

6. Put the cake on a serving plate or cake stand. Drizzle the icing backwards and forwards from the centre to the outside of the cake in a zigzag pattern. Sprinkle over the pistachio nuts and serve.

Polenta, orange and pistachio cake with orange syrup

This gluten-free dessert is great for summer entertaining. Serve a slice on its own for a casual tea in the garden or add a good dollop of crème fraîche for a delicious dinner-party dessert. The syrup makes it so moist that you can prepare the cake in advance without the worry of it tasting stale.

Serves 8

225g (8oz) butter, softened, plus extra for greasing

125g (4½oz) polenta, plus ½ tbsp for dusting

225g (8oz) caster sugar

3 eggs

zest of 1 orange and juice of ½ orange

50g (1¾oz) pistachio nuts, roughly chopped

200g (7oz) ground almonds

1 tsp baking powder

25 pistachio nuts, lightly toasted and roughly chopped

For the orange syrup

75g (2½oz) caster sugar juice of 1 orange

20cm (8in) springform cake tin with a high side

1. Preheat the oven to 170°C (325°F) Gas mark 3. Grease the side of the tin, and line the base with baking parchment. Dust the side of the tin with the ½ tablespoon polenta. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor.

2. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time, then add the orange zest and juice. Add the pistachio nuts, ground almonds, polenta and baking powder, and fold in to combine.

3. Spoon the mixture into the prepared tin and bake for 55–70 minutes, until a skewer inserted into the centre comes out clean. If necessary, quickly put a piece of foil on top of the cake after 45 minutes of cooking, to prevent it from getting too brown.

4. To make the syrup, put the sugar and orange juice in a saucepan over a medium heat, and stir together until the sugar has dissolved. Once the sugar has dissolved, take the syrup off the heat and transfer to a heatproof jug.

5. While the cake is still warm, prick the top in a swirl pattern using a cocktail stick. Drizzle over the syrup.

6. Leave the cake to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on to a serving plate or cake stand. Scatter the pistachio nuts on top and serve.

Walnut and fig cake with honey syrup

This cake has an old-fashioned feel, but its simple appearance belies its wonderful flavour: fruit, nuts, spice and honey combine in this delicious moist bake, which will mature and improve over a few days.

Serves 8

175g (6oz) butter, softened, plus extra for greasing

100g (3½oz) dried figs

175g (6oz) caster sugar

3 eggs

225g (8oz) plain flour

½ tsp ground cinnamon

1 tsp baking powder

2 tbsp milk

75g (2½oz) walnuts, roughly chopped

For the honey syrup

75g (2½oz) caster sugar

75g (2½oz) runny honey

1 tbsp lemon juice

20cm (8in) springform cake tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment.

2. Put the figs in a saucepan. Add enough water to cover the figs. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 2 minutes. The figs will be plump. Drain the water and put the figs on to a piece of kitchen paper to absorb any excess water. Set aside to cool. Remove the stems from the figs and cut each fig into 8 pieces.

3. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow. Add the sugar and beat until light and fluffy. Add the eggs one by one, adding 1 tablespoon flour each time, and beating after each addition, then add the ground cinnamon.

4. Sift in the remaining flour and baking powder, then add the milk, walnuts and figs. Tip the mixture into the prepared tin, smooth the top and bake for 55–60 minutes until firm and a skewer inserted into the centre comes out clean.

5. Meanwhile, to make the syrup, put all the ingredients in a saucepan and add 100ml (3½fl oz) water. Stir together over a medium heat until the sugar has dissolved, then take off the heat and pour into a heatproof jug.

6. As soon as the cake comes out of the oven, prick it with a skewer in a swirl pattern and slowly drizzle the syrup all over the top. Leave to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on a serving plate and cut into slices to serve.

Crunchy-topped apricot cake

Crunchy crumbles aren’t just for chilly days – this one uses ripe, summer apricots, and you can keep the accompaniments light with fluffy whipped cream – although custard is still allowed if you must! Apricots have a real affinity with almonds, so I’ve added almonds to perk up the crumble mix.

Serves 8

100g (3½oz) butter, melted, plus extra for greasing

150g (5½oz) dried apricots

150g (5½oz) plain flour

1 tsp baking powder

½ tsp ground cinnamon

50g (1¾oz) caster sugar

1 egg

2 tbsp milk

lightly whipped cream, to serve

For the crumble topping

25g (1oz) plain flour

½ teaspoon ground cinnamon

25g (1oz) caster sugar

25g (1oz) butter, cubed

25g (1oz) almonds, with skin, roughly chopped

icing sugar, for dusting (optional)

whipped cream, to serve

20cm (8in) round springform cake tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. Put the apricots in a saucepan, then add 150ml (5fl oz) water or to cover them. Bring to the boil over a medium-high heat and then reduce the heat and simmer for 2 minutes. The apricots will now be plump. Drain the water from the apricots and put them on to a piece of kitchen paper to absorb any excess water. Set aside to cool, then cut each apricot into 4 pieces.

2. Sift the flour, baking powder and cinnamon into a large bowl, then add the sugar and stir well together. Make a well in the centre.

3. Put the egg in a bowl and add the milk and butter. Whisk together, then pour into the well in the dry ingredients and combine with a wooden spoon or a whisk. Beat well to make a smooth, thick batter, then spoon into the prepared tin and spread evenly. Scatter the apricots over the mixture and gently press them in with the back of a fork.

4. To make the topping, sift the flour and cinnamon into a bowl and add the sugar and butter. Rub the butter into the dry ingredients using your fingertips to make a crumb-like mixture, then add the almonds and stir well. Scatter the topping over the apricots.

5. Bake for 30–35 minutes until the top is lightly golden and a skewer inserted into the centre comes out clean. Leave in the tin on a wire rack for 10 minutes until cool enough to handle. Run a knife around the edge and remove the cake from the tin. Leave to cool on a wire rack, then remove the paper. Dust with icing sugar and serve with cream.

Rhubarb crumble cake

The vegetable that thinks it’s a fruit – rhubarb – is one of my favourite ingredients to include in baked treats. The pretty, pink and deliciously tart rhubarb works perfectly under a crunchy, buttery crumble top.

Serves 8

125g (4½oz) butter, softened, plus extra for greasing

250g rhubarb, cut into 2cm (¾in) pieces

25g (1oz) caster sugar, plus 125g (4½oz)

2 eggs

125g (4½oz) plain flour

1 tsp baking powder

icing sugar, for dusting

For the crumble topping

100g (3½oz) plain flour

50g (1¾oz) butter, cubed

50g (1¾oz) caster sugar

20cm (8in) round springform cake tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. To make the crumble topping, sift the flour into a bowl and rub in the butter using your fingertips until it resembles fine breadcrumbs. Stir in the sugar and set aside.

2. Put the rhubarb in a saucepan and add the 25g (1oz) sugar. Cook, covered, over a low heat for 6–8 minutes. Remove the lid and leave to cool.

3. To make the sponge base, put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the 125g (4½oz) sugar and beat until light and fluffy. Add the eggs one at a time, beating after each addition. Sift in the flour and baking powder, then fold together.

4. Spoon the batter into the prepared tin, then spoon the cooked rhubarb on top, and smooth the top using the back of the spoon. Sprinkle the crumble topping over the rhubarb and bake for 40–45 minutes until firm to the touch and lightly golden on top. Leave to cool completely in the tin on a wire rack, then carefully transfer to a serving plate. Dust with icing sugar and serve.

Coconut and orange cake

This is a lovely, not-too-sweet, cake that has a delicate flavour from the coconut and orange. It pairs well with the creamy, slight sourness of crème fraîche. I like to use a paper doily as a stencil for decorating this cake. It’s quick and easy, and very pretty indeed.

Serves 8

100ml (3½fl oz) sunflower oil, plus extra for greasing

zest and juice of 1 orange

75g (2½oz) orange marmalade

2 eggs, lightly beaten

1 tsp vanilla extract

50g (1¾oz) caster sugar

50g (1¾oz) desiccated coconut

75g (2½oz) plain flour

1 tsp baking powder

salt

100g (3½oz) semolina

icing sugar (optional), to decorate

20cm (8in) round springform cake tin; doily (optional)

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. In a bowl mix together the oil, orange zest and juice, marmalade, the eggs and the vanilla extract.

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