Lemon Layer Cake

Ingredients

• 225g Caster Sugar
• 225g Self Raising Flour
• 1 1/2 tsp Baking Powder
• 25g Cornflour
• 225g Butter
• 4 Eggs
• Zest and Juice 2 Lemons

Icing:

• 110g Butter
• 2 tbsp Lemon Juice
• Zest 1 Lemon
• 500g Icing Sugar

Method

1. Pulse in a blender Sugar, Flour, Baking Powder and Cornflour for a few seconds
2. Add Butter,beaten Eggs, Zest and Juice and pulse again for a few seconds until combined (don’t over mix)
3. Pour mixture into two 20cm (8 inch) tins
4. Bake @170C (25 mins)
5. Mix all Icing ingredients together
6. Spread a little in between the two layers and the rest over the top
7. Top with Sugar Flowers

Date & Walnut Spice Cake

Ingredients

• 115g Butter
• 175g Dark Brown Sugar
• 2 Eggs
• 175g Self Raising Flour
• 5g Bicarbonate Soda
• 2.5g Nutmeg
• 5g Mixed Spice
• Pinch of Salt
• 175ml Buttermilk
• 50g Dates
• 25g Walnuts

Topping:

• 60ml Honey
• 45ml Orange Juice
• Zest of 1 Orange

Method

1. Cream Butter and Sugar together
2. Beat in Eggs one at a time
3. Gradually add sifted in Flour, Bicarbonate of Soda, Spices and Salt – alternating with the Buttermilk (a little at a time)
4. Stir in Dates and Walnuts
5. Pour mix into tin and Bake @180C (50 mins)
6. For topping, bring Honey, Orange Juice and Zest to boil and simmer (3 mins)
7. Make hole in the cake and pour topping over
8. Serve with Ice Cream or Crème Friache

Mocha Cake

Ingredients

• 175g Butter
• 175g Caster Sugar
• 3 Eggs
• 175g Self Raising Flour
• 1/4 teaspoon Baking Powder
• 1 teaspoon Instant Coffee (dissolved in water)
• 50g Dark Chocolate

Filling:

• 50g Dark Chocolate
• 1 tablespoon Instant Coffee (dissolved in water)
• 50g Butter
• 100g Icing Sugar

Method

1. Whisk Butter until creamy, then add Sugar until fluffy
2. Gradually add beaten in Eggs
3. Fold in Flour and Baking Powder
4. Then Coffee and grated Chocolate
5. Tip mix into two tins and Bake @180 (25 mins)
6. For Filling, melt Chocolate in bowl over water
7. Allow to cool a little, add Coffee, Butter and Icing Sugar
8. Leave to cool completely
9. Spread filling in middle and over top of cake

Strawberry Cakes

Ingredients

• 110g Butter
• 180g Caster Sugar
• 2 Eggs
• 125g Self Raising Flour
• 120g Plain Flour
• 125ml Milk
• Vanilla
• Strawberry Jam
• Icing Sugar

Method

1. Cream together Butter Sugar until pale and smooth
2. Add Eggs one at a time
3. Mix Flours in separate bowl
4. Mix Vanilla and Milk in another bowl
5. Add 1/3 Flours to Eggs, then 1/3 Milk – Repeat until all ingredients are incorporated
6. Gently fold in Jam so streaks still remain
7. Bake @160C (25 mins)
8. When cool, mix Icing Sugar with a little water and drizzle over Cakes

Pineapple Upside-Down Cake

Ingredients

• Pineapple Slices
• 50g Butter
• 50g Light Brown Sugar
• Squeeze of Lime

Sponge:

• 125g Butter
• 125g Light Brown Sugar
• 2 Eggs
• Lemon Zest
• Vanilla Seeds
• Pinch Cinnamon Powder
• 125g Plain Flour
• 1 ½ tsp Backing Powder
• 1 tbsp Milk

Method

1. Fry Pineapple Slices in Butter and Sugar (3 mins)
2. Add Lime (1 min)
3. Remove from pan from heat
4. For sponge, mix Butter, Sugar & pinch Salt
5. Add Eggs one at a time
6. Add Flour, Baking Powder, Lemon Zest, Vanilla, Cinnamon & Milk
7. Pour sponge mix on top of Pineapples
8. Bake 180ºC (30 mins)
9. When cool, put plate on top and turn over
10. Serve with Vanilla Ice Cream and Syrup