Table of contents for The Essential Guide To...Cakes in The Essential Guide To...

OUR COVER STAR Apple & caramel layer cake Cool, creamy yogurt makes a lovely contrast to sticky apples and rich caramel. Let the sauce drizzle down the sides while the cake is warm for a rustic finish Serves 12-16 Hands-on time 45 min Oven time 1 hour You’ll need… 3 x 20cm cake tins, greased and lined with baking paper • 4 Cox apples• 390g caster sugar• 375g unsalted butter, room temperature, plus extra for greasing• 5 large free-range eggs• 385g self-raising flour• 1 tsp baking powder For the filling • 4 eating apples, such as Braeburn• 50g caster sugar• 70g unsalted butter• 350ml thick, full-fat Greek yogurt For the caramel • 75g unsalted butter• 50g soft light brown sugar• 50g caster sugar• 50g golden syrup• 20g icing sugar• 230ml…

THE CLASSIC Black Forest gateau Serves 12-14 Hands-on time 45 min Oven time 30 min, plus cooling and chilling You’ll need… 2 x 18cm springform cake tins, greased and lined with baking paper; plus extra baking paper to make chocolate shards • 175g unsalted butter, softened• 200g golden caster sugar• 3 medium free-range eggs• 1 tsp vanilla paste• 100g dark chocolate, melted• 200g self-raising flour• 2 tbsp cocoa powder, plus extra for dusting• ½ tsp bicarbonate of soda• 150g soured cream For the icing • 125g unsalted butter, softened• 250g icing sugar, sifted• 50g soured cream• 1 tsp vanilla extract For the shards and filling • 300g dark chocolate, melted• 150ml double cream• 2 tbsp icing sugar• 370g cherries in kirsch from a jar, drained, kirsch reserved 1 Heat the…

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Baking the cakes This tiered cake can be made in three days: bake on day one, ice on day two and assemble on day three. Or you can make it ahead. Bake the individual cakes, wrap in a double layer of clingfilm and foil and freeze for up to one month. Defrost at room temperature. Ice the day before serving and keep in a cool room. Serves 70 finger portions STAGE 1 BAKING THE CAKES THE TOP TIER Rosé Champagne Serves 10 Hands-on time 25 min Oven time 25-30 min, plus cooling You’ll need… 4 x 10cm springform cake tins, greased and lined with baking paper • 85g unsalted butter, softened• 145g caster sugar• 125g plain flour• 20g cornflour• ½ tsp baking powder• ¼ tsp bicarbonate of soda• ¼ tsp…

1 Chocolate cupcakes Lashings of ganache make these deceptively simple cakes a real treat Makes 12 Hands-on time 20 min Oven time 25-30 min, plus cooling You’ll need… 12-hole muffin tin, lined with paper muffin cases • 160g unsalted butter, softened• 160g golden caster sugar• 3 medium free-range eggs, beaten• 160g self-raising flour• 2 tsp vanilla bean paste or extract• 40g dark cocoa powder• 3 tbsp milk For the ganache • 100g dark chocolate, broken into pieces• 150ml double cream, at room temperature 1 Heat the oven to 170°C/fan 150°C/gas 3½. Put all the cake ingredients in a large mixing bowl. Using an electric hand mixer, beat everything together to make a thick, smooth batter (this will take about 5 min). 2 Divide the batter equally among the paper cases.…

Classic brownies Fudgy centres with a crispy top – timeless treats made easy Makes 24 Hands-on time 20 min Oven time 40-45 min, plus cooling and chilling You’ll need… 20cm square tin, greased and lined with baking paper • 250g unsalted butter, cubed• 300g dark chocolate (70% cocoa solids), broken into pieces• 400g caster sugar• ½ tsp sea salt flakes• 5 large free-range eggs• 100g plain flour• 100g ground almonds 1 Heat the oven to 170°C/fan 150°C/gas 3½. Put the butter and chocolate in a heavy-based pan, then set over a low heat, stirring now and then until the mixture is melted, smooth and combined. 2 Remove from the heat then, using a balloon whisk, stir in the sugar and salt. Add the eggs, one at a time, whisking after…

THE SWEET & SOUR ONE 1 Chocolate soured cream cake The cream cuts through the slightly bitter chocolate creating a meltingly soft finish Serves 12-14 Hands-on time 40 min Oven time 30 min, plus cooling You’ll need… 2 x 18cm springform cake tins, greased and lined with baking paper • 175g unsalted butter, softened• 200g golden caster sugar• 3 medium free-range eggs• 1 tsp vanilla paste• 100g dark chocolate, melted (see step 5 for the method)• 200g self-raising flour• 2 tbsp cocoa powder• ½ tsp bicarbonate of soda• 150g soured cream• 75g milk chocolate, broken into pieces For the filling • 100g dark chocolate (70% cocoa solids), broken into pieces• 100g soured cream For the buttercream • 125g unsalted butter, softened• 250g icing sugar, sifted• 50g soured cream• 1 tsp…

WATER ICING As used in the Blueberry & lemon squares p98 Sometimes called glace icing, this is a simple icing or glaze which is runny enough to drizzle over biscuits, cakes and traybakes to make crisscross patterns and other shapes. You can also smooth it over cupcakes with a spatula for a simple topping. What’s in it? In its simplest form it’s made with sugar and warm water, but also other liquids such as lemon juice, orange juice, even limoncello. Make it work Add your liquid to the icing sugar gradually until you get the right consistency – you’re aiming for something that is thick enough to coat the back of a spoon. CRUMB LAYER As used in the Cardamom cake with orange blossom buttercream p24 A thin layer of…

Sticky gingerbread bundt cake Dark and treacly, this has a gentle kick of ginger Serves 16 Hands-on time 20 min Oven time 50 min, plus cooling You’ll need… 1.5-litre bundt tin • 200g unsalted butter, plus extra for greasing• 300g dark muscovado sugar• 200g black treacle• 4 balls stem ginger in syrup, broken into pieces• 2 large free-range eggs, beaten• 200g plain flour• 1 tsp bicarbonate of soda• 1 tsp ground ginger• 1 tsp ground cinnamon• 225ml natural yogurt For the topping • 75g icing sugar• Fresh pomegranate seeds 1 Heat the oven to 180°C/fan 160°C/gas 4. Generously grease a 1.5 litre bundt tin (see tip p29). Heat the butter, muscovado sugar and treacle gently in a pan until the butter and sugar have melted. Beat in the stem ginger…

Date & ginger cake with caramel glaze This loaf is equally delicious served warm as a pudding with ice cream rather than the glaze Serves 10-12 Hands-on time 20 min Oven time 1 hour 5 min-1 hour 10 min You’ll need… 1-litre loaf tin, greased and lined with baking paper • 200g stoned dates• 1 tsp bicarbonate of soda• 75g unsalted butter• 175g light muscovado sugar• 2 tsp ground ginger• 3 large free-range eggs• 225g self-raising flour• 2-4 pieces stem ginger from a jar, roughly chopped• 3 tbsp chopped crystallised ginger to decorate For the caramel glaze • 100g caster sugar• 25g salted butter• 75ml double cream 1 Heat the oven to 180°C/fan 160°C/gas 4. Put the dates in a bowl with the bicarb and 300ml boiling water. Stir and…

Elderflower, lemon & cherry cream flourless cake Capturing the flavours of summer, this indulgent cake makes a great dessert or teatime treat Serves 8-10 Hands-on time 30 min Oven time 1 hour-1 hour 5 min, plus cooling You’ll need… 20cm round springform cake tin, greased and lined with baking paper • 6 large free-range eggs• 250g unsalted butter, softened• 250g caster sugar• Zest and juice of 1 lemon, finely grated• 250g ground almonds• 100g polenta For the topping • 300ml double cream• 4 tbsp elderflower cordial or liqueur• 6 tbsp cherry compote• Handful of cherries to decorate 1 Heat the oven to 170°C/fan 150°C/gas 3½. Separate 4 of the eggs and add the 2 whole eggs to the yolks. In a mixing bowl, whisk the egg white with an electric…

Cookie s’mores traybake This campfire favourite with its marshmallow topping is scrummy indoors and out Serves 16-20 Hands-on time 30 min Oven time 15 min You’ll need… 23cm x 33cm rectangular baking tin, greased and lined with baking paper • 150g salted butter, melted• 75g unrefined light brown muscovado sugar• 75g unrefined dark brown muscovado sugar• 1 medium free-range egg• 1 tsp vanilla bean paste• 200g plain flour• ½ tsp bicarbonate of soda• 15g cornflour• 200g dark chocolate chips• 16 butter biscuits (such as petit beurre or rich tea) For the topping • 4 large free-range egg whites• 200g unrefined golden caster sugar• 120g white marshmallows (small ones melt more easily) 1 Heat the oven to 180°C/fan 160°C/gas 4. In a large bowl, mix the melted butter and both sugars…

Citrus golden-fruit simnel cake Satisfyingly traditional, this is warmed with spice and brandy, then sweetened with home-made marzipan Serves 16 Hands-on time 30 min, plus soaking Oven time 3 hours-3 hours 30 min, plus cooling You’ll need… 20cm round cake tin, greased and lined with baking paper • 2 tbsp clear honey• 5 tbsp brandy• 200g dried apricots, chopped• 150g dried pears, chopped• 225g sultanas• 50g chopped mixed peel• 225g unsalted butter, softened• Zest and juice of 1 lemon• 225g caster sugar• 100g ground almonds• 4 medium free-range eggs• 125g plain flour• 1 tsp mixed spice• ½ tsp salt• 100g blanched almonds• Apricot jam to glaze For the marzipan • 450g ground almonds• 225g caster sugar• 225g icing sugar, plus extra to dust• 4 tbsp brandy• Juice of 1 lemon•…