Apricot & Blueberry Crumble Cake

This crumble cake is great for a picnic, pudding, or for afternoon tea with friends

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings Cuts into 12 squares

Nutrition per serving

• Kcalories

  443

• Protein

  8g

• Carbs

  66g

• Fat

  18g

• Saturates

  11g

• Fibre

  2g

• Sugar

  29g

• Salt

  0.84g

Ingredients

• 200g butter, softened
• 225g golden caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 3 eggs, beaten
• 2 tbsp milk
• 150g pot vanilla yogurt
• 300g apricots, skinned, halved and stoned, or use a drained 410g tin instead
• 225g punnet blueberries
• For the crumble
• 25g butter
• 3 heaped tbsp self-raising flour
• 3 tbsp demerara sugar
• 1 tsp ground cinnamon

Directions

1. Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
2. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
3. When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

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Raspberry & Blueberry Lime Drizzle Cake

The perfect teatime treat, this moist and fruity cake is easy baking at its best

• Cooking Time Prep 15 mins - 25 mins
  Cook 1 hr
• Skill Level Moderately easy
• Servings Cuts into 12 pieces

Nutrition per serving

• Kcalories

  370

• Protein

  5g

• Carbs

  49g

• Fat

  19g

• Saturates

  10g

• Fibre

  1g

• Sugar

  32g

• Salt

  0.61g

Ingredients

• For the cake
• 225g softened butter, plus extra for greasing
• 225g golden caster sugar
• 4 medium eggs
• 2 limes, grated zest and juice
• 250g self-raising flour, sifted with a pinch of salt, plus extra flour
• 25g ground almonds
• 100g each blueberries and raspberries
• For the syrup
• 8 tbsp lime juice (about 4 limes)
• 1 lime, grated zest
• 140g golden caster sugar

Directions

1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice-about 3 tablespoons-to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top-it will sink as the cake rises.
4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

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Orange & Poppy Seed Cake With Chocolate Sauce

A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch

• Cooking Time Prep 15 mins
  Cook 50 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  650

• Protein

  8g

• Carbs

  65g

• Fat

  42g

• Saturates

  23g

• Fibre

  0g

• Sugar

  39g

• Salt

  0.86g

Ingredients

• 250g butter, at room temperature, plus 1 tbsp extra
• 200g golden caster sugar, plus 25g
• 3 eggs
• 250g plain flour, sifted
• 1½ tsp baking powder
• juice of 2 oranges, zest of 4
• 50g poppy seeds, toasted
• For the sauce
• 100ml double cream
• 100g chocolate, chopped

Directions

1. Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
2. Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
3. For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.

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Raspberry & Amaretti Crunch Cake

Delicious raspberry and amaretti crunch cake

• Cooking Time Cook 1 hr - 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  640

• Protein

  12g

• Carbs

  68g

• Fat

  37g

• Saturates

  17g

• Fibre

  4g

• Sugar

  34g

• Salt

  0.92g

Ingredients

• 175g soft butter
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g ground almonds
• 140g amaretti biscuits, roughly broken
• 250g punnet raspberries
• To serve
• icing sugar, to dust
• 142ml carton single cream

Directions

1. Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.
2. Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.
3. Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
4. Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.
5. To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

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Blueberry Soured Cream Cake With Cheesecake Frosting

The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert

• Cooking Time Prep 25 mins - 35 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  469

• Protein

  6g

• Carbs

  50g

• Fat

  29g

• Saturates

  17g

• Fibre

  1g

• Sugar

  29g

• Salt

  0.93g

Ingredients

• 175g soft butter
• 175g golden caster sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tsp vanilla extract
• 142ml carton soured cream
• 3 x 125g punnets blueberries
• Cheesecake frosting
• 200g tub Philadelphia cheese
• 100g icing sugar

Directions

1. Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
2. Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
3. Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
4. To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

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Lemon Curd & Blueberry Loaf Cake

Kids can help make this simple springtime treat - delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

• Cooking Time Prep 20 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  663

• Protein

  10g

• Carbs

  96g

• Fat

  30g

• Saturates

  16g

• Fibre

  1g

• Sugar

  65g

• Salt

  0.86g

Ingredients

• 175g softened butter, plus extra for greasing
• 500ml tub Greek yogurt (you need 100ml/3½ fl oz in the cake, the rest to serve)
• 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
• 3 eggs
• zest and juice 1 lemon, plus extra zest to serve, if you like
• 200g self-raising flour
• 175g golden caster sugar
• 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
• 140g icing sugar
• edible flowers, such as purple or yellow primroses, to serve (optional)

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
2. Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

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Cherry & Almond Cake

Cherry cakes are one of the most popular cakes sold by baking experts, the WI. This one will be a guaranteed hit at any cake sale

• Cooking Time Prep 20 mins
  Cook 1 hr - 1 hr, 15 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  585

• Protein

  9g

• Carbs

  70g

• Fat

  32g

• Saturates

  15g

• Fibre

  2g

• Sugar

  53g

• Salt

  0.83g

Ingredients

• 200g butter, softened
• 200g golden caster sugar
• 4 eggs
• ½ tsp almond extract
• 175g self-raising flour
• 85g ground almonds
• ½ tsp baking powder
• 300g glacé cherries
• 100ml milk
• 2 tbsp flaked almonds

Directions

1. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
2. Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.

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Orange & Almond Cake With Citrus Mascarpone

An unbelievably moist and yummy dessert

• Cooking Time Prep 20 mins - 30 mins
  Cook 2 hrs
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  839

• Protein

  17g

• Carbs

  79g

• Fat

  51g

• Saturates

  22g

• Fibre

  3g

• Sugar

  54g

• Salt

  0.84g

Ingredients

• 3 large oranges
• scrap of unsalted butter
• 140g polenta, plus 1-2 tbsp
• 200g flaked almonds
• 1 scant tbsp baking powder
• 7 large eggs
• 2 large egg yolks
• 350g golden caster sugar
• For the mascarpone
• 500g tub mascarpone
• 3-4 tbsp Cointreau or other orange liqeur, to taste
• 3-4 heaped tbsp homemade (or artisan) lime marmalade, to taste

Directions

1. Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
2. Butter a springform cake tin, 23cm/9in wide and 7cm/23?4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
3. Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
4. Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
5. Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
6. Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5?8in at the top.
7. Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11?4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm-don't panic that it still feels fragile.
8. Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
9. Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

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Cherry Choc & Coconut Tray Bake

Keep these five ingredients in your storecupboard so you can whip up a tasty traybake when friends drop by unexpectedly

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 16 slices

Nutrition per serving

• Kcalories

  187

• Protein

  3g

• Carbs

  17g

• Fat

  13g

• Saturates

  9g

• Fibre

  2g

• Sugar

  17g

• Salt

  0.07g

Ingredients

• 200g desiccated coconut
• 85g caster sugar
• 2 eggs, beaten
• 200g bar white chocolate, roughly chopped
• 85g glacé cherries, halved

Directions

1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.

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Raspberry & White Chocolate Traybake

The perfect summer pud for a lunch party, or treat with afternoon tea

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 16 pieces

Nutrition per serving

• Kcalories

  314

• Protein

  5g

• Carbs

  19g

• Fat

  25g

• Saturates

  12g

• Fibre

  2g

• Sugar

  13g

• Salt

  0.18g

Ingredients

• 375g pack ready-rolled shortcrust pastry
• 500g mascarpone
• 100g golden caster sugar
• 100g ground almonds
• 2 large eggs
• 250g fresh raspberries
• 100g white chocolate, roughly chopped

Directions

1. Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
2. Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.

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