CLASSIC CAKES… REINVENTED! YOU’LL LOVE OUR NEW TWISTS ON THESE OLD FAVOURITES

Can’t better a classic? Sorry, we beg to differ – these fabulous recipes are all based on baking icons, but with some delicious new twists

1 HEAT THE OVEN TO 180C, GAS 4. FOR

THE SPONGE, BEAT THE BUTTER AND SUGAR TOGETHER UNTIL PALE AND FLUFFY, THEN

ADD THE LEMON ZEST AND JUICE, AND THE MARZIPAN PIECES – TRY TO KEEP THEM SEPARATE SO THEY DON’T STICK TOGETHER.

2 BEAT IN THE EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. THE MIXTURE WILL PROBABLY CURDLE BECAUSE OF THE LEMON JUICE – DON’T WORRY, IT WILL COME BACK TOGETHER WHEN THE FLOUR IS ADDED. SIFT IN THE FLOUR, STIR THROUGH THE ALMONDS AND BAKING POWDER, AND BEAT BRIEFLY UNTIL SMOOTH.

3 TRANSFER THE MIX TO THE CAKE TIN, LEVEL THE TOP AND BAKE IN THE MIDDLE OF THE OVEN FOR 20 MINS, BEFORE TURNING THE OVEN DOWN TO 170C, GAS 3, AND BAKING FOR A FURTHER 50 MINS. COVER THE TOP OF THE CAKE WITH FOIL IF IT BEGINS TO LOOK

TOO DARK, BUT ONLY AFTER IT’S BEEN COOKING FOR 30 MINS.

4 ABOUT 5 MINS BEFORE THE END OF COOKING TIME, MAKE THE DRIZZLE. PUT THE LEMON JUICE AND AMARETTO IN A PAN, AND HEAT UNTIL STEAMING. STIR THROUGH THE SUGAR UNTIL DISSOLVED. WHEN THE CAKE IS COOKED, PIERCE IT ALL OVER WITH A SKEWER AND POUR OVER THE SYRUP. IT WILL TAKE A WHILE TO BE ABSORBED, SO BE PATIENT! ONCE ALL THE LIQUID HAS BEEN ABSORBED, REMOVE THE CAKE FROM THE TIN AND LEAVE TO COOL COMPLETELY. YOU CAN FREEZE

THE CAKE FOR A MONTH AT THIS POINT.

5 FOR THE GLACÉ ICING, MIX THE ICING SUGAR WITH JUST ENOUGH LEMON JUICE SO THAT YOU HAVE A THICK GLACÉ ICING. SPOON OVER THE CAKE AND EDGE DOWN THE SIDES WITH THE BACK OF A SPOON. IF IT NEEDS READJUSTING ONCE ON THE CAKE, USE A WET FINGER TO PUSH IT INTO PLACE. DECORATE WITH TOASTED FLAKED ALMONDS AND

LEMON ZEST, AND SERVE. THIS WILL KEEP IN AN AIRTIGHT CONTAINER FOR 3-4 DAYS.

Not an Amaretto fan? Use almond extract to add a non-alcoholic hint of nuttiness