Cakes For Romantic Occasions (3 page)

Here are the recipes for the cakes I like to make as the base for my designs. I’ve included charts so you can easily vary the quantities to make a larger or smaller version. And, of course, they’re all perfect for cupcakes or mini cakes (see page 31).

one
Preheat the oven to 160°C (315°F/Gas Mark 2–3). Line the base of your tin only (see page 12) and grease the sides.

two
Beat the margarine and sugar together until they are light and fluffy.

three
Add the eggs one at a time, beating well after each addition.

four
Sift in the flour and mix thoroughly.

five
Add the vanilla extract.

six
Pour the mixture into the tin, place in the oven and bake for the guide time listed in the recipe, or until the cake is lightly golden and a skewer inserted into the centre comes out clean.

seven
Leave the cake to stand in the tin for five minutes before turning out onto a wire rack to cool.

Quantities are for a 20cm (8in) round (four-egg) cake. You will need to modify them for a different sized cake.

Citrus – Add the zest of 1½–2 lemons or oranges to the mix (but NOT the juice).

Coffee – Add 50ml (2fl oz) espresso or concentrated instant coffee.

Banana – Add one very ripe mashed banana per egg.

Almond – Replace a quarter of the self-raising flour with an equal weight of ground almonds, two drops of almond extract and ½ teaspoon baking powder.

one
Preheat the oven to 160°C (315°F/Gas Mark 2–3).

two
Line the cake tin, sides and base (see page 12).

three
Mix the sunflower oil, sour cream, vanilla, eggs and orange zest together. Then add the two types of sugar.

four
Into a separate bowl, sift the flour, spices, bicarbonate of soda and salt together.

five
Combine the dry ingredients with the wet mixture.

six
Add the grated carrot to the mixture along with the coconut and sultanas.

seven
Bake for the guide time listed in the recipe or until a skewer inserted into the centre comes out clean.

eight
Once out of the oven, leave the cake to cool in the tin.

tip
For the deep cakes featured in the book, you will need two cakes of the same size to make a sandwich for the vanilla sponge recipe. The carrot, chocolate fudge and fruit cakes can be baked in one tin.

one
Chop the cherries in half and place in a bowl with the mixed peel and the mixed fruit. Add the juice and zest of the oranges and half the quantity of brandy. Stir well. Leave overnight to soak.

two
Preheat the oven to 150°C (300°F/Gas Mark 2)

three
Line the sides and bottom of your tin (see page 12). If it is larger than a 20cm (8in) round or 18cm (7in) square, wrap newspaper around the outside as well.

four
Cream together the butter and sugar until they are thoroughly mixed.

five
Add the eggs one at a time.

six
Sift in the flour and the spices, then mix in the fruit mixture and stir well.

seven
Transfer the cake mixture into your prepared tin, smooth the top of the mixture and place into the centre of the oven. Bake for the guide time listed in the recipe.

eight
Once out of the oven, leave the cake to cool in the tin.

nine
After baking, drizzle the cake with the remaining brandy.

ten
Wrap the cake in cling film and store in an airtight container until required.

one
Preheat the oven to 160°C (315°F/Gas Mark 2–3).

two
Line the sides and base of the tin (see page 12).

three
Gently melt the butter, chocolate, coffee and water in a pan on a low heat.

four
Sift the dry ingredients (flours, cocoa and bicarbonate of soda) into a mixing bowl. Add the sugar.

five
In a separate bowl, combine the eggs, oil and sour cream.

six
Pour the egg mix and chocolate mix into the dry ingredients and stir well.

seven
Pour into the cake tin and place in the centre of the oven.

eight
Bake for the guide time listed in the recipe or until a skewer inserted into the centre comes out clean.

nine
Remove from the oven and leave the cake to cool in its tin.

The size of your slice will determine how may portions you get out of a cake. These numbers are based on the depth of the cake multiplied by 2.5 × 5cm (1 × 2in) portions (approx).

These numbers are based on the depth of the cake multiplied by 2.5 × 2.5cm (1 × 1in) portions (approx).