Cakes

175 g flour 1½ tsp baking powder pinch of salt 125 g butter, softened 75 g castor sugar 2 eggs 2 – 3 tbsp milk Topping 75 g castor sugar 1½ tbsp cinnamon powder 25 g unsalted butter Preheat oven to gas mark 4/180° C. Butter a 7½ inch square cake tin and line base […]

200 g butter 4 tbsp cocoa 400 g sugar 4 cggs 2 tsp vanilla essence 300 g flour Preheat oven to gas mark 4/180° C. Prepare a 12 x 8 x 2 inch tin by greasing it with butter. Melt the butter in a saucepan and add the sugar. Stir until it dissolves. Take off

125 g butter or margarine 125 g castor sugar 2 eggs 225 g flour 2 tsp instant coffee powder 3 tbsp milk 1 tsp baking powder Icing 2 tsp instant coffee powder 50 g cooking chocolate 4 tbsp water 75 g butter 450 g icing sugar Cream butter and sugar until very light. Beat in

75 g butter or margarine 350 g liquid apple sauce (see method) 700 g flour 1 tbsp soda bicarbonate, sifted 2 tbsp vanilla essence 2 tbsp cinnamon 1 tbsp nutmeg 250 g raisins 250 g walnuts 350 g sugar Cream butter or margarine in a large bowl, add sugar and beat well. Add apple sauce,

sponge cake (refer to recipe of Peach Flan Sponge Cake page 104) 150 g cream 3-4 bananas 9 glazed cherries 1 lemon Frosting 350 g granulated sugar 2 egg whites, stiffly beaten 150 ml water 1 pinch cream of tartar Remove 2 inches of centre of sponge cake in one piece, leaving bottom and outer

6 eggs 6 tbsp sugar 5 tbsp flour 3 tbsp cocoa 2 tsp baking powder 1-2 tsp milk Filling/Icing 450 g fresh cream 6-8 tbsp icing sugar 225 g fresh cherries or 1 bottle cocktail cherries for topping only 6 oz plain milk chocolate, grated Preheat oven to gas mark 6/200° C. Grease and line

75 g butter 3 eggs 125 g castor sugar few drops of vanilla essence 2 tbsp thick cream 150 g flour 1½ tsp baking powder Topping 100 g butter 80 g castor sugar 75 g thick honey 2 tbsp thick cream 150 g almonds, flaked ½ tsp ground cinnamon grated rind of half an orange

100 g icing sugar 50 g cocoa powder 5 egg whites 115 g castor sugar 300 ml cream 200 g chocolate pieces 1-2 tbsp cocoa powder for dusting Preheat oven to gas mark 2/150° C. Heavily grease 3 round 10 inch pans for baking. Sift together the icing sugar and cocoa powder. Beat the egg