Mary Cadogan - Good Food: 101 Cakes & Bakes: Tried and tested Recipes

101 CAKES & BAKES TRIED-AND-TESTED RECIPES Editor
Mary Cadogan This eBook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly. eISBN 9781409072089 First published 2004
Published by BBC Books, an imprint of Ebury Publishing 20 19 18 17 16 Ebury Publishing is a division of the Random House Group Ltd. Copyright Woodlands Books Ltd 2004
All photographs BBC Good Food Magazine 2004 All the recipes contained in this book first appeared in BBC Good Food Magazine. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright owner. No. 954009 Addresses for companies within the Random House Group Ltd can be found at www.randomhouse.co.uk A CIP catalogue record for this book is available from the British Library. 954009 Addresses for companies within the Random House Group Ltd can be found at www.randomhouse.co.uk A CIP catalogue record for this book is available from the British Library.

Commissioning Editor: Vivien Bowler
Project Editor: Warren Albers
Designers: Kathryn Gammon and Annette Peppis
Design Manager: Sarah Ponder
Production Controller: Arlene Alexander ISBN 978 0 563 52114 3

When the stresses of everyday life start to get to me, I find a session in the kitchen doing a bit of light cake making is the perfect answer. Cake making is sheer indulgence nobody really needs a cake though thats part of the pleasure. And the simple actions of beating together butter and sugar, folding in flour and rubbing mixtures together are enormously therapeutic. Add to that the delicious smells that fill the house and the delight of all who share your baked offering, and the pleasure is complete. And whatever you make, it will always be a million times better than anything you could buy. The cakes, biscuits and bakes in this book are all essentially very simple to make whether you are a beginner or an experienced baker, and you wont need loads of special equipment.

You will find every cake you would ever want to make in these pages, from the classic recipes for shortbread and flapjacks, to exciting new ideas such as . So why wait? Get out your mixing bowl and spoon and get baking you know it makes sense. Mary Cadogan Food Director BBC Good Food Magazine

NOTES ON THE RECIPES Eggs are medium in the UK and Australia (large in America) unless stated otherwise. Wash all fresh produce before preparation. OVEN TEMPERATURES

Gas	C	Fan C	F	Oven temp.
			Very cool
			Very cool
				Cool or slow
				Cool or slow
				Warm
				Moderate
				Moderately hot
				Fairly hot
				Hot
				Very hot
				Very hot

APPROXIMATE WEIGHT CONVERSIONS All the recipes in this book list both imperial and metric measurements.

Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two. Cup measurements, which are used by cooks in Australia and America, have not been listed here as they vary from ingredient to ingredient. Please use kitchen scales to measure dry/solid ingredients. SPOON MEASURES Spoon measurements are level unless otherwise specified.

200g/8oz butter, softened 200g/8oz caster sugar 4 eggs, beaten 200g/8oz self-raising flour 200g/8oz glac cherries, chopped 100g/4oz ground almonds 23 drops almond extract 250g/9oz marzipan 50g/2oz blanched almonds, halved lengthways icing sugar, for dusting Takes 1 hour 55 minutes Serves 12 1 Preheat the oven to 160C/Gas 3/fan oven 140C. 200g/8oz butter, softened 200g/8oz caster sugar 4 eggs, beaten 200g/8oz self-raising flour 200g/8oz glac cherries, chopped 100g/4oz ground almonds 23 drops almond extract 250g/9oz marzipan 50g/2oz blanched almonds, halved lengthways icing sugar, for dusting Takes 1 hour 55 minutes Serves 12 1 Preheat the oven to 160C/Gas 3/fan oven 140C.

Butter and line a deep 20cm/8in round cake tin. Beat the butter and sugar in a bowl until light and creamy. Pour in the eggs a little at a time and beat well after each addition. Mix in the flour one third at a time. 2 Fold in the cherries, ground almonds and almond extract until evenly mixed. 3 Roll out the marzipan to a 19cm/7in circle. 3 Roll out the marzipan to a 19cm/7in circle.

Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture. Level, and scatter the almonds on top. 4 Bake for 1 hours, or until a skewer inserted comes out clean, covering with foil after 1 hour. Leave to cool in the tin for 20 minutes, then turn out on to a wire rack and cool completely. Dust with icing sugar.

225g/8oz unsalted butter 250g/9oz clear honey, plus about 2 tbsp extra to glaze 100g/4oz dark muscovado sugar 3 large eggs, beaten 300g/10oz self-raising flour Takes 1 hours Serves 12 1 Preheat the oven to 160C/Gas 3/fan oven 140C. 225g/8oz unsalted butter 250g/9oz clear honey, plus about 2 tbsp extra to glaze 100g/4oz dark muscovado sugar 3 large eggs, beaten 300g/10oz self-raising flour Takes 1 hours Serves 12 1 Preheat the oven to 160C/Gas 3/fan oven 140C.

Butter and line a 20cm/8in round loose-bottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When liquid, increase the heat under the pan and boil for about one minute. Leave to cool. 2 Beat the eggs into the cooled honey mixture using a wooden spoon.

Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth batter. 3 Pour the mixture into the tin and bake for 50 minutes1 hour until the cake is well-risen, golden brown and springs back when pressed. 4 Turn the cake out on a wire rack. Warm 2 tablespoons of honey in a small pan and brush over the top of the cake to glaze, then leave to cool. Per serving 336 kcals, protein 4g, carbohydrate 43g, fat 17g, saturated fat 10g, fibre 1g, added sugar 25g, salt 0.29g