Lucky dip

Per­fect party cakes

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Rasp­berry vanilla cake

Prep 1 hr Chill Overnight Bake 1 hr Serves 10-12

125g un­salted but­ter, soft­ened, plus more for greas­ing

200g caster sugar 3 eggs

1 tsp vanilla ex­tract 1 tsp salt

300g plain flour

2 tsp bak­ing pow­der 160g whole milk

6 tbsp rasp­berry jam

For the ic­ing

120g fresh rasp­ber­ries 500g ic­ing sugar, sifted, plus 2 tbsp ex­tra

1 tbsp milk

190g un­salted but­ter, soft­ened

½ tsp kirsch tsp lemon juice

Heat the oven to 150C/300F/gas 2. Grease and line a deep 20cm cake tin.

Cream the but­ter and sugar un­til fluffy. Grad­u­ally add the eggs, vanilla and salt, and mix.

In a sep­a­rate bowl, whisk the flour and bak­ing pow­der, then fold half into the but­ter. Add the milk, then the re­main­ing flour. Pour into the tin, smooth the top and bake for 50-60 min­utes. Leave to cool, then re­move from its tin.

To make the ic­ing, puree the rasp­ber­ries with the two ta­ble­spoons of ic­ing sugar, then strain. Trans­fer to an elec­tric mixer. Add the milk, but­ter and 250g of the ic­ing sugar, and beat on low for three min­utes. Add the rest of the sugar and beat un­til the ic­ing is light but holds its shape. Mix in the kirsch and lemon juice.

Wash and dry the tin, and line with cling­film. Cut the cake into thirds hor­i­zon­tally. Slide the bot­tom layer into the lined tin and pipe a bor­der of ic­ing around the edge. Smooth half the jam over, and pipe a few stripes of ic­ing on top. Put the mid­dle sponge on top and re­peat. Top with the third sponge, pull up the sides of cling­film and wrap up the cake. Chill overnight be­fore re­mov­ing from the tin to ice the top and sides. Scat­ter with more berries and serve.

Lemon driz­zle loaf

Prep 1 hr Bake 1 hr Serves 8

265g un­salted but­ter, soft­ened, plus more for greas­ing

265g caster sugar 3-4 lemons, zested

3 eggs

265g plain flour

2 tsp bak­ing pow­der 1 tsp salt

100g milk

For the lemon driz­zle 1 tbsp sugar

1 tbsp wa­ter

2 tbsp lemon juice

For the ic­ing 250g ic­ing sugar 2 tbsp lemon juice

Heat the oven to 180C/350F/gas 4. Grease a 25cm x 10cm loaf tin with but­ter and line the base and sides with parch­ment, to about 5cm above the top.

In an elec­tric mixer, cream the but­ter and sugar well. Mix in the lemon zest, then beat in the eggs one at a time, mix­ing well after each ad­di­tion.

In a large bowl, whisk the flour, bak­ing pow­der and salt. Mix half of this into the but­ter mix, scrap­ing down the sides, un­til barely com­bined.

With the mixer still go­ing, beat in all the milk, then add the rest of the flour and mix un­til just com­bined. Scrape the bowl and give it one last mix.

Scoop the mix into the tin and smooth the top with a spat­ula. Bake for 50-60 min­utes, un­til the top of the cake is springy and a skewer comes out clean.

Mean­while, make the lemon driz­zle: in a small pan, heat the sugar, wa­ter and lemon juice un­til the sugar is just melted. Do not let it boil or it will lose its fresh flavour. While the cake is still in the tin, use a skewer to poke holes evenly through­out the loaf. Pour over the driz­zle.

To make the ic­ing, in a small bowl, whisk the ic­ing sugar and lemon juice un­til smooth. Take the cake out of the tin, driz­zle with the ic­ing, then lift on to a serv­ing dish.

Sum­mer spelt al­mond cake

Prep 45 min Bake 1 hr 10 min Serves 8-10

175g but­ter, soft­ened, plus more for greas­ing 175g light brown sugar 2 eggs

Seeds of 1 vanilla pod 125g ground al­monds 175g whole­meal spelt flour

2 tsp bak­ing pow­der 1 tsp salt

200g halved cher­ries, or whole berries

200g peaches or nec­tarines, sliced

2 tbsp caster sugar Rose petals, for scat­ter­ing (op­tional)

For the ic­ing (op­tional) 200g ic­ing sugar 1-2 tbsp rose wa­ter Heat the oven to 160C/325F/gas 3. Grease a 23cm cake tin with but­ter and line with parch­ment.

First make the sponge. In an elec­tric mixer, cream the but­ter and sugar un­til light and fluffy. Beat in the eggs one at a time, mix­ing well after each ad­di­tion. Add the vanilla and al­monds, and mix to com­bine.

In an­other bowl, whisk the flour, bak­ing pow­der and salt, then gen­tly beat the dry in­gre­di­ents into the but­ter mix.

Spread the bat­ter into the pre­pared tin and smooth the top with a spat­ula. Scat­ter the cher­ries over the bat­ter, then press the slices of peach into the top.

Sprin­kle with the caster sugar and bake for 60-70 min­utes, un­til a skewer comes out clean and the top of the cake springs back to the touch. Let the cake cool in its tin for about 15 min­utes be­fore turn­ing it out on to a serv­ing plate.

If us­ing the ic­ing, whisk the rose wa­ter into the ic­ing sugar un­til smooth and runny. Driz­zle this over the cooled cake, then scat­ter with gar­den rose petals, if you have them. This is best eaten on the day you bake it.

Honey and rose wa­ter madeleines

Prep 1 hr Bake 10-12 min Makes 12

100g un­salted but­ter, plus more for greas­ing 100g plain flour, plus more for dust­ing

1 tbsp honey

2 tsp rose wa­ter 100g caster sugar 2 eggs

1 tsp bak­ing pow­der

For the ic­ing

2-3 tbsp rose syrup 200g ic­ing sugar

You will need a 12-hole madeleine tin to make these. Melt a good amount of but­ter and leave to cool slightly, then brush it into the tin and dust with flour. Put the tin in your freezer for five min­utes or so, then re­peat the process – if you are us­ing a sil­i­cone mould, you can omit this sec­ond step. Keep the tin in the freezer un­til you are ready to use it.

Heat the oven to 160C/325F/gas 3. In a heat­proof bowl set over a pan of barely sim­mer­ing wa­ter, care­fully melt the but­ter, then take off the heat and leave to cool slightly. Add the honey to the but­ter to dis­solve it, then add the rose wa­ter.

In a bowl, whisk the caster sugar and eggs un­til smooth, then whisk in the melted but­ter mix. In an­other bowl, whisk the flour and bak­ing pow­der, then whisk these dry in­gre­di­ents into the egg and but­ter mix un­til smooth. Spoon the bat­ter into the tin.

Bake for 10-12 min­utes, un­til the madeleines have formed a peak in their mid­dles and the tops spring back to the touch. Take out of the oven and leave to cool in the tin for a minute or two.

Mean­while, make the ic­ing: whisk the rose syrup into the ic­ing sugar un­til smooth and runny.

Turn the madeleines out of the mould and dip them in the ic­ing or driz­zle over the top. Serve right away – they are best eaten within the hour. (Re­mem­ber, you can make the madeleine mix­ture in ad­vance and bake it just be­fore you want to serve.)

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