Cake recipes 🎂🧁

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Ingredients • 170g butter or margarine, plus extra for the tins • 170g caster sugar • 3 large eggs • 170g self-raising flour • 1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger) For the icing • 225g icing sugar • 100g butter or margarine • 1½ tbsp instant coffee, dissolved in 1 tbsp hot water • strawberry jam (optional) • walnuts or cherries, to decorate (optional) Method • STEP 1Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale. • STEP 2Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently. • STEP 3Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage. • STEP 4Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake. • STEP 5Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Coffee cake

Ingredients 225g butter, softened 225g caster sugar 4 eggs 225g self-raising flour 3 tbsp milk 1 tsp vanilla extract 2 tbsp cocoa powder Method STEP 1 Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. STEP 2 If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth. STEP 3 If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition. STEP 4 Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth. STEP 5 Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. STEP 6 When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. STEP 7 Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. STEP 8 Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.

Pistachio Cake Ingredients: Pistachios Cake Flour Baking Powder & Baking Soda Sugar Egg Whites Sour Cream & Milk Vanilla & Almond Extracts Milk Overview: How to Make Pistachio Cake: 1 Make pistachio crumbs. Use your food processor to break down the nuts. The goal is a super fine pistachio crumb. If you go too far, you’ll end up with pistachio butter. Add a little honey; it’s delicious on toast. But not what we want in our pistachio cake. 2 Combine the dry ingredients together. Include 1 and 1/2 cups of pistachio crumbs. 3 Cream the butter and sugar together. Add the egg whites, sour cream, and extracts. 4 Combine the wet and dry ingredients together. 5 Pour in the milk. Mix just until combined– the batter will be slightly thick. 6 Bake. These cakes take about 21-23 minutes in the oven. 7 Let the cakes cool completely. 8 Make the cream cheese frosting. 9 Assemble and decorate the cake. 10 Refrigerate. Place the cake in the refrigerator for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting. 11 Serve!

Pistachio Cake

Ingredients 1 cup butter, softened 1-3/4 cups sugar 5 large egg whites, room temperature 2 cups pureed strawberries 1/2 cup sour cream 1 teaspoon strawberry extract 3 cups cake flour 2-1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt FROSTING: 1 package (8 ounces) cream cheese, softened 1/4 cup butter, softened 3-1/4 cups confectioners' sugar 1/4 cup pureed strawberries 1/2 teaspoon strawberry extract Red food coloring, optional 1 cup seedless strawberry jam, divided Halved fresh strawberries, optional Directions 1;Grease and flour three 9-in. round baking pans; set aside. 2:In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. 3:Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. 4:For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, strawberries, extract and, if desired, food coloring; beat until smooth. 5:Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desire

Strawberry Jam Cake

Ingredients 1 cup (130g) all-purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan) 1 teaspoon baking powder 1/2 teaspoon salt (omit if using salted butter) 1/8 teaspoon cinnamon 1/2 cup (113g, 1 stick) unsalted butter, softened 3/4 cup (160g) sugar 1/4 teaspoon vanilla extract 2 large eggs 1 teaspoon lemon zest, optional 2 cups (325g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first) 1 teaspoon lemon juice Powdered sugar for dusting Method 1:Preheat oven and prepare springform pan: Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper. 2:Mix flour with baking powder and salt: Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside. 3:Make batter: Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract. Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. 4:Pour the batter into the prepared springform pan. 5:Toss berries with flour and lemon juice, spoon over batter: Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter. 6:Bake: Bake on middle rack in oven for 45 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. 7:Dust with powdered sugar to serve: Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.

Blueberry Cake

Ingredients Almond Cake Ingredients: 1 1/2 cups almond flour * measured correctly 4 eggs separated, room temperature 1/2 cup granulated sugar 1 Tbsp lemon zest grated from 1 large lemon 1/4 cup sliced almonds Confectioners sugar and lemon slices for garnish optional Instructions Prep: 1 Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F. Almond Cake Recipe Instructions: 1 In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.  2 In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency. 3. Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm. 4 Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired

Almond Cake Recipe

Ingredients • 150ml milk • 1 tsp vanilla extract • 300g caster sugar • 3 eggs • 350g self-raising flour • 200g butter , melted • 350g ripe apricot For the topping • 25g butter , melted • 3 tbsp light muscovado sugar • 3 rounded tbsp toasted flaked almonds Method • STEP 1Heat oven to 160C/140C fan/gas 3. Butter a 23cm-deep cake tin (preferably not loose-based, see tip below) and line the base with silicone or baking parchment. Mix the topping ingredients and spread over the base of the tin. • STEP 2Mix the milk and vanilla together. Put the sugar and eggs into a large bowl and whisk with a tabletop or hand electric mixer until the mixture is thick, pale and increased in volume, about 5 mins. Test it is ready by lifting the whisk blades – if the mixture briefly leaves a trail, you are ready to proceed. • STEP 3Add one-third of the flour and whisk slowly to incorporate, then one-third of the milk and mix again. Repeat twice more until all the flour and milk is added. Slowly whisk in the melted butter. • STEP 4Halve and stone the apricots. Place, cut-side down, in the base of the tin. Pour the cake batter over the top and slide into the oven. Bake for 1-1¼ hrs until the cake is firm to the touch and springs back when lightly pressed. • STEP 5Cool the cake in the tin for 20 mins, then carefully remove from the tin, peel off the lining paper and serve warm or cold.

Apricot butter cake

Ingredients • 100g plain flour • 20g cocoa powder • 140g caster sugar • 1½ tsp baking powder • 40g unsalted butter (at room temperature) • 120ml whole milk • 1 egg • ¼ tsp vanilla extract To decorate • buttercream • chocolate vermicelli (optional) Method • STEP 1Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined. • STEP 2Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix. • STEP 3Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean. • STEP 4Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

Chocolate cupcakes 🧁

Ingredients • 250g digestive biscuits • 100g butter, melted • 1 vanilla pod • 600g full fat soft cheese • 100g icing sugar • 284ml pot of double cream For the topping • 400g punnet of strawberries, halved • 25g icing sugar Method • STEP 1To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video. • STEP 2Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife. • STEP 3Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. • STEP 4Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top. Enjoy 😉

Strawberry cheesecake

INGREDIENTS 1 cup (2 sticks) unsalted butter, softened 3 cups Imperial Sugar Extra Fine Granulated Sugar 6 large eggs, room temperature 1 tablespoon vanilla extract 3 1/4 cups all-purpose flour* 1/4 teaspoon baking soda 1/2 teaspoon salt 1 container (8 ounces) sour cream Caramel frosting 1 cup (2 sticks) unsalted butter 8 pouches (2 cups) Redi-Measure Light Brown Sugar 1/2 cup evaporated milk 1 teaspoon vanilla extract 1 cup Imperial Sugar Confectioners Powdered Sugar *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. DIRECTIONS Preheat oven to 350°F.1 Butter and flour three 9 inch baking pans, set aside.2 Cream butter until creamy, add sugar and cream further. Add eggs one at a time waiting for previous added egg to be fully incorporated after mixed. Scrape in between additions. Cream until light and fluffy. Add vanilla extract.3 Sift together flour, baking soda and salt. Add 1/4 of flour mixture and combine, add a 1/3 of sour cream and combine. Repeat with flour mixture and sour cream until all is incorporated.4 Divide batter evenly into prepared pans and place in oven. Bake for approximately 40 to 45 minutes or until center bounces back when gently pressed or an inserted toothpick comes out clean.5 Let sit 10 minutes before removing from pan. Let cool.6 For frosting bring to a boil butter, brown sugar and evaporated milk while constantly stirring. Boil for 2 minutes and remove from heat. Let sit covered for 5 minutes. Add powdered sugar and vanilla and whip to a smooth icing.7 Frost cake and if desired decorate with chocolate shavings obtained by first placing a chocolate bar for 2 hours in a warm room. Then using a grater or vegetable peeler to make large chocolate curls. Enjoy 😊