Creamy raspberry and oat cake

Ingredients

• 100g porridge oats
• 150ml half fat crème fraiche
• 50g caster sugar
• 300g raspberries
• 150g butter, softened
• 150g caster sugar
• 3 eggs
• 1/2 tsp vanilla extract
• 50g ground almonds
• 150g self raising flour

Method

1. Soak the oats in the crème fraiche and caster sugar for 4 hours, or overnight.
2. To make the cake, preheat the oven to 180°c / 170° c fan / 375°F. Prepare 2 x 20cm loose bottomed cake tins.
3. Mash 200g of the raspberries, and divide between the cake tins.
4. Cream the butter and sugar together until light and fluffy, and stir in the eggs slowly, beating between each addition. Stir in the vanilla and the ground almonds. Fold in the flour.
5. Divide the mix between the prepared tins, and bake for 15 mins.
6. When the cakes are cooked through, turn out of the tin and cool on a rack.
7. To serve, spoon some of the oat mix over both halves. Divide the reserved raspberries over both halves, and put the cake together.

By www.jordanscereals.co.uk

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Easter orange cake with lemon icing

Ingredients

• 150g (5oz) unsalted butter, softened to room temperature
• 150g (5oz) caster sugar
• 200g (7oz) self-raising flour
• 3 eggs
• Grated zest and juice of 1 large orange

For the icing:

• Grated zest and juice of 1 large lemon (about 2tbsp juice)
• 175g (6oz) icing sugar, sifted
• Easter decorations such as chicks and mini eggs

You'll also need:

• 20cm (8in) diameter square cake tin.

Method

1. Preheat the oven to 180ºC/350ºF), gas 4. Grease and base-line the cake tin.
2. In a large mixing bowl, beat together the butter, caster sugar, flour and eggs until light and creamy. Stir in the orange zest and juice then spoon the mixture into the cake tin and level the top. Bake for about 30 mintues or until risen and golden and feel firm to the touch. Leave the cake to cool in the tin for 5-10 minutes, then take it out of the tin, peel off the paper and leave to cool completely on a wire rack.
3. To make the icing, keep a little lemon zest back for the decoration, then beat the icing sugar, lemon juice and the rest of the zest together to make a smooth, runny icing. Using a palette knife, spread the icing over the top of the cake and let it drizzle down the sides. Leave to set. Scatter over the reserved lemon zest and decorate with Easter decorations.

This recipe is taken from Market Kitchen Cookbook, published by Collins

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Simnel cake

Ingredients

• 3 x large eggs
• 175g butter or margarine
• 175g golden caster sugar
• 225g self raising flour
• ½tsp mixed spice
• 100g glace cherries
• 425g mixed dried fruit
• Finely grated zest from an orange and a lemon
• 2 x 270g packets of marzipan

You'll also need:

• 1 x 18cm spring-form cake tin

Method

1. Preheat the oven to 150ºC/302ºF/gas 2.
2. Grease the sides of the cake tin and line the bottom with some non-stick greaseproof paper.
3. Cream the butter and the sugar together until pale then add the eggs slowly one at a time. Add the flour, mixed spice and the fruit zest and mix well. Fold in the dried fruits with a metal spoon. Spoon half the mixture into the prepared tin.
4. Roll out one of the packets of marzipan into a circle just smaller than the tin, then put this onto the top of the cake mixture. Spoon the rest of the cake mixture on top.
5. Bake in the centre of the oven for 2.5 hrs until firm and golden. 
6. Cool in the tin then turn out.
7. Using the other marzipan packet, make 11 balls and stick these on the top of the cake with a little warm jam.

The happy egg co. are committed to producing great tasting eggs laid by the happiest hens.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Sophie Dahl's orange and raspberry Victoria sponge

Ingredients

For the sponge:

• 225g butter
• 225g golden caster sugar
• 4 free-range eggs
• 225g self-raising flour
• Zest of a large orange
• Extra butter and flour for greasing
• 2 x 8in Victoria sandwich tins
• Greaseproof paper

For the jam:

• 250g raspberries
• Splash of orange juice (use the orange from the sponge)
• 1 heaped tbsp golden caster sugar

For the icing:

• 250g butter, softened
• 250g icing sugar
• Juice of ½ an orange
• Zest of a large orange

Method

1. Start with the cake: Turn the oven on to 180ºC. Grease the tins, line the bottom of both tins with greaseproof paper and then lightly flour them. See our How to line a round cake tin video
2. Using a mixer, cream the butter and sugar.
3. Mix the eggs together in a separate bowl then pour them into your mixer.
4. Sieve in the flour and add the orange zest.
5. Split the mixture evenly between the two cake tins and then bake in the oven for around 25-30 mins until they are golden brown and feel slightly springy on top.
6. While they are baking make your jam and icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.
7. For the icing: Mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.
8. When the cakes are cool, spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.

This recipe is taken from episode 3 of The Delicious Miss Dahl.

The Delicious Miss Dahl was on BBC2, from Tuesday 23rd March 2010, at 8.30pm, for six episodes.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Banana cake

Ingredients

• 450g (1lb) overripe bananas
• 70g (2½ oz) butter
• 175g (6oz) granulated sugar
• 2 medium eggs, beaten
• 200g (7oz) self-raising flour
• ½ tsp salt
• ½ tsp bicarbonate of soda
• 70g/2½ oz chopped walnuts

For the icing:

• 25g (1oz) butter
• 2tsp cocoa powder
• 175g (6oz) icing sugar, sifted
• Few drops vanilla extract
• Extra chopped walnuts, to decorate (optional)

Method

1. Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and line an 18cm (7in) round cake tin.
2. Reserve half a banana for the icing and place the rest of the bananas in a mixing bowl. Mash until smooth, then set aside.
3. In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs and bananas, and beat until smooth. Stir in the flour, salt and bicarbonate of soda and mix thoroughly. Quickly mix in the walnuts, then pour into the baking tin.
4. Bake in the oven for 60-75 mins or until a skewer inserted into the middle comes out clean. Turn out the banana cake and leave to cool on a wire rack.
5. To make the icing, place the butter and cocoa powder in a small saucepan. Heat until melted. Mash the reserved banana until very smooth. Add the melted butter mixture to the mashed banana and beat well, then add the icing sugar and vanilla extract. Beat thoroughly until very smooth. Use to ice the top of the banana cake once it has cooled. Decorate with chopped walnuts if you wish.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Red velvet cake

Ingredients

• 3 medium free-range eggs
• 180g caster sugar
• 200g topped, tailed, peeled and finely grated beetroot
• 1 vanilla pod, split lengthways and seeds scraped out
• 180g white rice flour
• 180g ground almonds
• 2tsp baking powder
• 1tbsp good-quality cocoa powder
• 1/4tsp salt
• 284ml buttermilk
• 1tsp red food colouring paste

For the filling:

• 6tsp Nutella or other chocolate spread

For the icing:

• 2tsp vanilla extract
• 170g icing sugar
• 2tbsp water
• 1/4tsp cream of tartar
• White of 1 medium free-range egg
• Small pinch of salt

For the sides:

• 120g hazelnuts

You will also need:

• Three 18cm diameter x 5cm deep loose bottomed cake tines

Method

1. Preheat the oven to 160°C / 325°F/gas mark 3 and lightly brush the base and sides of the tins with vegetable oil.
2. Line the bases with baking parchment and lightly grease again.
3. Toast the hazelnuts for the sides for 10 minutes on a baking sheet. (Recommended to set a timer so you don't forget they're in there)
4. Once toasted, chop them up finely and set them aside for later.
5. In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until they are light and fluffy. Next beat in the grated beetroot, as well as the vanilla seeds from the scraped-out pod. Add the flour, ground almonds, baking powder, cocoa powder and salt, and whisk until well combined.
6. Finally, add the buttermilk and red food colouring. Whisk well to make sure that the elements in the bowl are well introduced.
7. Divide the mixture evenly between the three tins and place them in the middle of the oven for 30 minutes.
8. When the cakes are cooked, remove them from the oven, unmould and place them on a wire rack for 10 minutes. Peel off the paper and sit them underside up to cool quicker.
9. Use this time to make the icing. Place all the ingredients in a big mixing bowl over a pan of boiling water. Stir with a clean metal spoon for 2 minutes exactly to dissolve the sugar. 
10. When the mixture is warm and the 2 minutes are up, remove the bowl from the heat and beat with a hand-held electric whisk. Whisk for 9 minutes until cool. The mixture is ready to use when it's standing up like snow-covered Swiss peaks. 
11. If piping the icing, simply fill your piping bag in the usual way. Be sure to ice the cakes (or cake) very quickly as the icing will stat to set and alter its flexibility as it sits - it likes to be used when just made.
12. When the cakes are cold, spread 3btsp of the Nutella or other chocolate spread between the first and second tiers of the cake, then another 3tbstp between the second and third tiers.
13. Cover the whole cake with the icing, and pat on the toasted, chopped-up hazelnuts. Serve on a cake stand if you have one. This cake keeps for 2 days in a tin or other airtight container.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Cherry and vanilla Victoria sponge

Ingredients

• 225g (8oz) butter, softened
• 225g (8oz) golden caster sugar
• 225g (8oz) self-raising flour
• 10ml (2tsp) baking powder
• 4 large eggs
• 1tsp vanilla essence

For the filling:

• 100g (4oz) butter, softened
• 1tsp vanilla essence
• 225g (8oz) icing sugar
• 90ml (6tbsp) cherry compote
• Icing sugar, to dust

• Method

  
  
  1. Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
  2. Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
  3. Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
  4. To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.                

  5. Nutritional information per portion

     
     
     
     
     • Calories560(kcal)

     This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

     Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.