- 350g plain flour
- 85g golden caster sugar
- 85g light muscovado sugar
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- zest 2 lemons or small oranges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 284ml carton soured cream
- 1 tsp vanilla extract
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases. Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don’t overbeat. Spoon into cases.
Bake for 25 mins. Leave to cool in the tin for 5 mins, then turn out and leave to cool completely on a wire rack.
Raspberry pyramid – Lesley Waters
Mix 150g mascarpone, 100g soft cheese, 2 tbsp lemon juice and 4 tbsp lemon curd. Swirl over the cakes, pile on raspberries and dust with icing sugar.
Maman’s cooking pot – Raymond Blanc
Colour some white ready-to-roll icing brown, black, green and orange with paste food colourings. Shape spoons from brown icing, handles from black icing and peas from green, then leave overnight to firm up. Cut circles from rolled-out orange icing to fit cake tops. Brush cakes with honey, then lay the circles on top. Tuck side handles under lids, and attach lid handle with honey. Lay spoon with peas on top.
Spiky chocolate – Sophie Grigson
Melt 175-200g both dark and white chocolate and spread thinly and separately on a large cool surface. When almost – but not completely – hard, scrape into chocolate curls with a sharp knife. Whip 250ml double cream and 1 tbsp caster sugar, spread onto the cakes, then decorate with chocolate curls.