Chocolate & Caramel Layer Cake

Cuts into 12 slices

Vanilla & chocolate sponges
8oz very soft butter, plus extra for greasing
8oz golden caster sugar
6oz self raising flour
3oz ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yoghurt
1 tsp vanilla extract
5 tbsp cocoa powder

Caramel & caramel-choc sponges
8oz very soft butter, plus extra for greasing
6oz light muscovado sugar
2oz dark muscovado sugar
6oz self raising flour
3oz ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yoghurt
1 tsp vanilla extract
1 tbsp cocoa

To assemble
397g can caramel
5oz dark choc
5oz milk choc
300ml double cream

Heat oven to 180, 160 fan, gas mark 4.  Grease and line 2 x 20cm sandwich tins with baking parchment.  For the vanilla and choc sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk.  Scrape half the mix into a second bowl and whizz in the cocoa.  Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
Repeat step 1 for the caramel and caramel-choc sponges, again leaving cocoa out of the first mixing, the splitting the mix in half and whizzing the cocoa into one batch.  Cook as above.
While sponges are cooling, melt the dark and milk choc together in a bowl over a pan of barely simmering water.  Remove from the heat, stir in the cream and cool or chill until spreadable.
When the sponges are cool, spread a third of the caramel over the vanilla sponge and top with the caramel sponge.  Spread over another third of the caramel and top with the caramel-choc sponge, then the final third of caramel and top with the choc sponge (don't panic if you mix up the layers, the cake will still look great when you cut in).  Spread the choc icing over the whole cake to serve.

Pistachio & Milk Choc Squares

Makes 16 squares
5oz shelled pistachios
7oz milk choc, broken into chunks
7oz golden caster sugar
7oz very soft butter
3 eggs
7oz self raising flour
100ml milk
150ml soured cream

Heat oven to 180, 160 fan, gas 4.  Line a 20cm square cake tin with baking parchment.  Whizz 125g of the pistachios, 75g of the choc and about half the sugar in a food processor until very finely chopped.  Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat.  Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean.  Cool.
Melt the remaining milk choc, stir in the soured cream and cool until spreadable.  Trim the edges off the cake, then split in half.  Spread a little icing over the base, sandwich the top of sponge back on.  Spread remaining icing over the top, roughly chop the remaining pistachios ans scatter them over.  Cut into 16 squares and serve.

Chocolate Guinness Cake

Serves 10-12

250g softened butter, plus extra for greasing
200g soft dark brown sugar
100g good quality dark choc, melted
2 large free range eggs
200ml Guinness
275g self raising flour
30g cocoa powder
1 tsp baking powder
1 tsp bicarb of soda

Icing
200g tub cream cheese
75g icing sugar
1 tsp vanilla extract
4 tbsp soured cream
125g white chocolate, melted

Preheat the oven to 180, 160 fan, gas mark 4.  Grease and line a 23cm loose bottomed cake tin.
Beat the butter with the sugar until pale and fluffy - this may take around 5 mins or so.  Gradually beat in the melted choc until smooth, then beat in the eggs one at a time.
Gradually whisk in the Guinness.  You will have a smooth batter at this point.  Sift together the flour, cocoa powder, baking powder and bicarb of soda, then fold carefully into the choc mixture.
Pour into the tin and bake for 35-40 mins until a skewer comes out clean.  Leave to cool in the tin, then turn out onto a cake plate.
For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted choc.  Spread evenly over the cake and serve.

Focaccia with Pesto & Mozzarella

Serves 4-6

1lb 2oz strong white bread flour, plus some for dusting
1 1/2tsp salt
7g sachet fast action yeast
2 tbsp extra virgin oil, plus some for drizzling
125g ball mozzarella, drained
5 tbsp pesto
sea salt, to serve optional

Put flour into a bowl and mix in the salt.  Mix the yeast into 325ml tepid water.  Add the water and oil to the flour, then mix well with a plastic scraper or your hands.  When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
Tip dough out onto a worktop lightly dusted with flour and knead it for at least 10 mins.  Put the dough into a well oiled bowl, cover with a little more oil and a tea towel or cling film.  Leave to rest for 1 hour or so in a non draughty warm spot, until doubled in size.
Now stretch the dough out onto a baking sheet to about 20 x 30cm.  Leave to rise to half as high again, about 30-40 mins, covered and in a warm place.
Heat oven to 180, 160 fan, gas mark 4.  When dough has risen, press your fingers into it gently to make some holes.  Bake for about 15 mins, then remove from the oven.  Tear over mozzarella, then bake for another 5-10 mins until golden and cooked through.  Drizzle over pesto and scatter with sea salt.

Cheese & Marmite Scones

Makes 8

5oz self raising flour
5oz wholemeal flour
1 tsp baking powder
2oz cold butter, cut into small cubes
3oz mature cheddar, grated
1 egg
1 tbsp Marmite
2 tbsp greek or natural yoghurt
3 tbsp milk, plus extra to glaze

Heat oven to 190, 170 fan, gas mark 5.  Mix flours and baking powder in a mixing bowl with a pinch of salt, if you like.  Add the butter and rub with your fingers until mixture resembles fine breadcrumbs.  Stir in 1/2 of the cheese and make a well in the centre.
Whisk remaining ingredients together and pour into the well.  Use a cutlery knife to being the mix together to make a soft but not sticky dough.  Add a little more milk if the dough is too dry.
Turn onto a floured surface, then roll out to about 2cm thick.  Stamp out 4 scones, then gather the trimmings and repeat until all the dough has been used.  Put on a baking sheet, brush with milk and scatter over remaining cheese.  Bake for 10-12 mins until golden.  Cool on a wire rack.

Asparagus, Sundried Tomato & Olive Loaf

Cuts into 10

3 1/2fl oz olive oil, plus extra

9oz asparagus spears, cut into 3 pieces

8oz self raising flour

1 tbsp thyme leaves

3 eggs, lightly beaten

3 1/2fl oz milk

handful pitted black olives

4oz sundried tomatoes, roughly chopped

4oz Gruyere, grated

Heat oven to 190, 170 fan, gas mark 5.  Oil and line the base of a loaf tin with baking paper.  Cook asparagus in salted water for 2 mins, drain, then cool quickly under cold running water.  Pat dry.

Mix flour and thyme with seasoning in a large bowl.  Make a well in the centre, then add eggs, milk and oil, stirring all the time to draw the flour into the centre.  Beat for 1 min to make a smooth batter.

Reserve 5 asparagus tips and a few olives.  Add remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.  Pour into the tin, then put reserved asparagus and olives on top.  Sprinkle with remaining cheese.  Bake for 35-40 mins until firm to the touch, golden and crusty.  Cool in the tin for 5 mins, then turn out and leave to cool on a wire rack.

Upside Down Peaches & Cream Cake

Serves 8

Cake
7oz soft butter, plus extra for greasing
7oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk

Peach Topping
3 ripe peaches
3oz light brown sugar

Filling
2 x 116g tubs clotted cream
2 tbsp golden caster sugar
1/2 tsp vanilla extract

Heat oven to 180, 160 fan, gas mark 4.  Grease and base-line 2 x 20cm non stick sandwich tins with baking parchment, then lightly grease the parchment.  Sift flour and baking powder into a large bowl, then tip in other cake ingredients.  Using an electric whisk, beat until smooth.
Halve and stone peaches, then slice each half into 4.  Toss with sugar, then arrange in a single later in one tin.  Tip half the mix over peaches and the other half into the second tin.  Bake for 20-25 mins until golden - the tin with peaches may need 5-10 mins more.  Leave to cool on a wire rack.
Whisk the cream with sugar and vanilla until stiff.  Spread over the plain sponge, then carefully top with the peach sponge.

Lemon Baked Cheesecake

Serves 10

8oz digestive biscuits
4oz butter, melted
250g tub mascarpone
1lb 5oz full fat soft cheese
2 eggs, plus 2 yolks
zest 3 lemons, juice of 1
4 tbsp plain flour
6oz caster sugar

Topping
1/2 a 284ml pot soured cream
3 tbsp lemon curd
handful raspberries, to serve

Heat oven to 180, 160 fan, gas mark 4.  Line the bottom of a 23cm springform tin with greaseproof paper.  Tip the biscuits and melted butter into a food processor, then blitz to fine crumbs.  Press into the tin; chill.  Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
Turn off oven and leave the cake inside until cool.  When it is completely cooled, remove from tin and top with soured cream.  Swirl lemon curd over the top and decorate with raspberries.

Chococcino Cake

Serves 8

8oz soft butter, plus extra for greasing
3oz cocoa powder
5oz self raising flour
1 tsp baking powder
7oz golden caster sugar
4 eggs
2 tbsp milk

Filling and Icing
2 x 250g tubs mascarpone
3oz golden caster sugar
4tbsp very strong coffee
2oz dark choc, for grating

Heat oven to 180, 160 fan, gas mark 4.  Grease and line the base of 2 x 20cm non stick round sandwich tins with barking parchment, then lightly grease the parchment.  Sift the cocoa powder, flour and baking powder into a large bowl, then tip in all the other sponge ingredients.  Using an electric whisk, beat everything together until smooth.  Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden.  When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
For the filling, beat the mascarpone and sugar together, then beat in the coffee.  Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls.  Finely grate the choc over the top, then serve.

Dense & Dark Chocolate Loaf

Serves 8

7oz butter, plus extra for greasing
4oz dark choc, broken into chunks
150g pot natural yoghurt
1 tsp vanilla extract
3 eggs
9oz self raising flour
6oz dark muscovado sugar
1/2 tsp bicarbonate of soda

Topping
100ml double cream
1 tbsp butter
4oz dark choc, chopped

Heat oven to 190, 170 fan, gas mark 5 and make sure there's a shelf positioned in the middle of the oven.  Butter a large loaf tin (about 20cm long, measured from the top edge), the cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides.  Press it into the tin.  (When your cake is ready, you can use the paper 'wings' at either end to help lift it out).
Put the butter and choc in a large saucepan and heat very gently until melted, stirring now and again.  Cool for 5 mins, then use a whisk to mix in the yoghurt and vanilla, then the eggs and a pinch of salt.
Mix the flour, sugar and bicarb of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the choc mix in the saucepan until even.  Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length).  Test if it's ready by poking a skewer into the middle of the cake.  Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped choc.  Take off the heat and leave to melt.  Stir until smooth and shiny, then spoon over the cake.  Scatter with the rest of the chopped choc and serve.

Orange & White Choc Sponge

Serves 10

6oz butter, plus extra for greasing
6oz golden caster sugar
finely grated zest of 4 oranges and juice of 1
4 eggs, separated
4oz self raising flour
1 tsp baking powder
4 oz ground almonds

Icing
7oz white choc
200ml tub creme fraiche
4oz white choc, to decorate

Heat oven to 180, 160 fan, gas mark 4.  Butter, 2 x 20cm round sandwich tins and line the bases with baking parchment.
Tip the sugar into a mixing bowl and add the softened butter and orange zest.  Beat for 1 min or so until pale and fluffy, then beat in the egg yolks.  Sift the flour and baking powder over the cake mixture and fold in lightly.  Finally, fold in the almonds and orange juice.  Whisk egg whites until they just hold their shape.  Use the whisk to fold one-third of the egg white into the cake mix.  Repeat with another third, then the final third.  Take care not to over-mix or you'll lose the lightness of the egg whites.
Divide the cake mix between the prepared tins and bake 30-35 mins.  Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
To make the icing, melt the choc over a pan of barely simmering water or in the microwave on High for 1 1/2 mins, stirring every 30 secs, then leave to cool.  Whip the creme fraiche until thick, then fold in the white choc.  Set one cake on a serving plate or cake stand.  Spoon half the icing onto the cake and top with the other cake.  Spread with the rest of the icing, then allow to set in the fridge for at least 1 hour.
If you want to make the decorative curls, melt the choc in a bowl over simmering water or in a microwave and spread thinly over a baking tray.  Leave the tray in the fridge for the choc to harden a bit, then use a fish slice or angled knife blade to scrape choc curls.  Pile the curls in the middle of the cake and serve cut into slices.

Luxury Coffee & Walnut Cake

Serves 6

175g butter, softened, plus extra for greasing
175g caster sugar
3 eggs, beaten
175g self raising flour
55g chopped walnuts
2tbsp very strong coffee

Icing
175g butter, softened
350g icing sugar, sifted, plus extra for dusting
2-3tbsp very strong coffee
walnut pieces, to decorate

Preheat the oven to 180, gas mark 4.  Grease and line a deep, round cake tin.
Cream together the butter and caster sugar until pale and fluffy.  Gradually beat in the eggs.  Sift the flour and add a little to the cake mixture.
Now fold in the remaining flour with the chopped walnuts and coffee.  Spoon into the prepared tin and level the surface.
Bake in the oven for 1 hour or until well-risen and spongy to the touch.  Leave to cool in the tin for 5 mins, then turn out on to a wire rack.
For the icing, put the butter in a bowl and cream until soft.  Gradually beat in the icing sugar, then the coffee.
Slice the cake horizontally into 3.  Sandwich is back together using 2/3 of the icing.  Spoon the remaining icing over the top.  Decorate with walnuts, dust with icing sugar and serve.

Chocolate Chip Cookies

Makes 30 cookies

340g white sugar

125ml sour cream

114g soft butter, plus extra for greasing

1tsp vanilla

1 egg

555g all purpose flour

1/2tsp baking powder

1/2tsp salt

450g milk chocolate chips

Preheat the oven to 180, gas mark 4.

Beat the sugar, sour cream, butter, vanilla and egg in a large bowl with an electric mixer on medium speed or mix by hand.

Stir in the flour, baking soda, salt and mini choc chips.

Grease a baking sheet and drop the dough in rounded tablespoons on to it, about 5cm apart.  Bake for 12-14 mins or until set and just beginning to brown.

Turn off the oven and leave the cookies to sit for 1-2 mins before removing.  Transfer to a wire rack until they're completely cool.

Coca Cola Ginger Cake

Serves 8

110g unsalted butter, diced, plus extra for greasing
230g self raising flour
4g bicarbonate of soda
7.5g ground ginger
2.5g ground cinnamon
2.5g ground allspice
110g black treacle
110g golden syrup
110g dark brown sugar
140ml milk
45g stem ginger, chopped
140ml Coca Cola
2 eggs, beaten
creme fraiche and lemon zest to decorate

Preheat the oven to 200, gas mark 6.  Grease and flour a 900g loaf tin, then sift the flour, bicarbonate of soda and spices into a bowl.  Add the diced butter and rub it in so it's like fine breadcrumbs.
Melt the treacle and syrup in a pan, then leave to cool to room temp.  In another pan melt the sugar in the milk.  Add the stem ginger and Coca Cola, then put this into the flour mix and add the treacle mix and eggs.  Pour this all into the cake tin and bake for 45 mins.
To tell if it is cooked, insert a skewer into the middle.  If it comes out dry and clean, it's ready.  Cool a short while and eat warm with a little creme fraiche and lemon zest.

Banana & Peanut Butter Muffins

I made these yesterday, they went down a treat at home and with friends.  They aren't as sweet as I thought they would be so next time I may add some honey to them.

Makes 12

200g self raising flour
25g oats
75g light brown sugar
3 medium ripe bananas
100g crunchy peanut butter
2 medium eggs, lightly beaten
25g butter, melted
125ml semi skimmed milk

Preheat the oven to 200, gas mark 6.  Grease a 12 hole muffin tin or line with muffin cases.
Sift the flour into a large bowl and mix in the oats and sugar.  In a separate bowl mash the bananas and mix in the peanut butter, eggs, butter and milk.  Stir the wet ingredients into the flour mixture.
Spoon the mixture evenly into the muffin cases and bake for 20 mins or until golden.  Remove from the oven and leave in the tin for 5 mins, before placing on a wire rack to cool.

Cupcakes & Buttercream

Cupcakes
8oz Stork margarine
8oz granulated sugar
8oz self raising flour
4 eggs
4tbsp/72ml milk

This is the basic recipe for my cupcakes but you can add other things to change the flavours.

Chocolate cupcakes use 6.5oz of flour and 1.5oz of cocoa powder.
Vanilla cupcakes add 1tsp vanilla essence.
Lemon cupcakes replace half the milk with lemon juice and rind
Orange cupcakes replace half the milk with fresh orange juice
Coffee cupcakes dissolve 1tbsp instant coffee in hot water

Preheat the oven to 170, gas mark 4.5.  In a mixer blend the margarine until soft and fluffy.  Add the sugar and mix until combined, scraping down the sides from time to time.

In another bowl whisk the eggs and milk together.  Add the egg/milk mixture to the marg/sugar a spoonful at a time followed by a spoonful of flour until all the ingredients are combined.  It's important that the last spoonful added is flour.

Place a spoonful of mixture into muffin cases that are already in your muffin tins, make sure they fill about 2/3's  up the cases.  Bake for 20-25 minutes.

Buttercream
Use equal amounts of softened unsalted butter and sieved icing sugar.  Whisk until it's the right consistency.  Use small drops of food colouring for different coloured buttercream or replace some of the icing sugar with cocoa for chocolate flavoured buttercream.

Chocolate Almond & Ricotta Cake

250g ground almonds
175g caster sugar
4tbsp cocoa powder
1 heaped tsp baking powder
4 eggs
1 egg yolk
butter or oil for greasing
4tbsp roughly grated dark chocolate

Frosting
600g ricotta
3tbsp maple syrup

Preheat oven to 200, gas mark 6.  Grease 2 cake tins.  Separate the eggs and whisk the yolks with the sugar until pale and creamy.  In a separate bowl, whisk the egg whites until stiff and fold them into the creamed yolk mix, then fold in the cocoa, baking powder and almonds.  Pour into the greased tins and bake for 30 minutes or until the tip of a small knife comes out clean from the middle.  Allow the cake to cool.

For the frosting, blitz the drained ricotta with the maple syrup in a blender until smooth.  Fill the cake and put the rest on the top.  Scatter over the grated chocolate and serve.

Verdict
I made this cake tonight and it's a bit strange, don't know if I'd make it again.  It's really light even though it looks like it's going to be hard and stodgy but it's just a 'strange' cake.  Can't decide!!  You definitely need to serve it with some cream as well as it's quite dry.  

Millionaire's Shortbread

Makes 24

For the shortbread
50g unrefined golden caster sugar
150g butter, softened
175g plain flour
25g rice flour

For the caramel
175g butter
175g unrefined golden caster sugar
4tbsp syrup
397ml condensed milk

For the topping
300g dark choc flavour cake covering

Heat the oven to 160, gas mark 3.  Line a tin with baking parchment, allowing it to overhang slightly to make it easier to remove the finished cake.
For the shortbread layer, place the sugar, butter, plain and rice flours in a food processor and mix until a soft dough is formed.  Spoon this into the tin and press down lightly to form a smooth base.  Chill for about 20 mins, then bake in the oven for 35 mins or until golden.  Remove from the oven and set aside to cool.
Meanwhile, place the butter, sugar, syrup and condensed milk in a pan and stir over a low heat until the butter has melted.  Simmer and stir gently for 5-8 mins until it turns thick and fudgy.  Pour evenly over the cold shortbread and leave in the fridge to cool.
Chop the chocolate cake covering and place in a bowl over a pan of simmering water.  Do not let the water touch the bottom of the bowl.
Stir the chocolate until melted, then spread over the caramel and return to the fridge to set.  When set, remove from the tin and cut into squares.

Sacher Torte

Serves 8-10

250g butter, softened
250g caster sugar
250g plain choc, melted
few drops of vanilla extract
5 eggs, separated
250g plain flour
8tbsp apricot glaze or sieved apricot jam
whipped cream, to serve

for the ganache:
284ml whipping cream
200g plain chocolate, melted
1tbsp liquid glucose
60g plain choc flavour cake covering, melted

Preheat oven to 170, gas mark 3.  Beat the butter and sugar together until light and fluffy.  Beat in the melted choc and vanilla extract, then the egg yolks, 1 at a time.  Fold in the flour.
Whisk the egg whites until stiff.  Fold into the chocolate mixture, then pour into a round cake tin lined with baking parchment.
Bake for 45-60 mins or until form to the touch and a skewer inserted into the middle comes out clean.  Remove from the oven and leave to cook in the tin, then transfer to a wire rack.
Meanwhile, bring the cream to the boil in a small pan, then pour it over the melted choc and stir in the liquid glucose.  Leave to cool, stirring occasionally, until it reaches a coating consistency.
Slice the cake in 1/2 horizontally.  Spread one 1/2 with 1/2 the apricot glaze, then put the pieces back together.  Spread the remaining glaze over the top and sides of the cake.
Place the cake on a wire rack over a plate or try.  Pour the ganache over the top, using a palette knife to spread it evenly.  Any ganache that runs off can be reused.
Leave the cake in a cool place until the ganache has set, then use a long knife to mark the cake unto 8-10 portions,  Fill a small disposable piping bag with the melted cake covering and pipe the word 'Sacher' on each slice.  Leave to set before serving with whipped cream.

Very Berry Chocolate Tray Bake

Makes 9

175g self raising flour
1/2 tsp baking powder
175g caster sugar
175g butter, at room temp
3 eggs, beaten
2-3tbsp milk, if needed
100g white chocolate, cut into chunks
150g raspberries, defrosted if frozen
2tbsp cocoa powder
100g dark choc, cut into chunks
200ml double or whipping cream, softly whipped to serve

Preheat the oven to 180, gas mark 4.  Grease and line a 20cm square baking tin.
Sieve the flour and baking powder into a bowl, and stir in the caster sugar.  Add the butter and eggs, and beat together using an electric whisk until the mix is light and falls from the beater - if its a little thick you may need to add 2-3tbsp milk to get the right consistency.
Spoon 1/2 the mixture into another bowl and add the white chocolate chunks and 100g of the raspberries.  Mix until the berries begin to break up, then set aside.  Sift the cocoa powder into the remaining plain mixture, then fold in the dark chocolate chunks.
Spoon both the mixtures into the prepared tin, alternating the colours.  Drag a fork or skewer through the mix to create a marbled effect.  Scatter over the rest of the raspberries and press them lightly into the mixture.
Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.  Leave to cook slightly, remove from the tin and cut into 9 squares.  Serve warm with whipped cream.