Coffee & Walnut Sponge

6oz self raising flour
6 oz caster sugar
6 oz margarine / butter
3 eggs
1 tsp baking powder
2 tbsp very strong black coffee

500g icing sugar
50g butter / margarine
2 tbsp very strong black coffee
2 tbsp chopped walnuts

Pre heat ove to 170 degrees C (fan assisted).  In a food mixer, wizz up all the cake ingredients until you have a smooth mixture.

Divide the mixture between two 7"round cake pans lined with baking parchment and bake in the oven for approximately 18 minutes.

Allow too cool fully before icing.

When ready, mix together the icing sugar, butter & coffee and spread onto the middle and the top of the cake as desired before decorating with the nuts.

Bakewell tart

Recipe & Image taken from http://www.bbcgoodfood.com

For the pastry

125g plain flour

75g unsalted butter , cold and

diced

25g caster sugar

1 egg yolk

1 egg white

For the filling

2 heaped tbsp raspberry jam

150g unsalted butter , at room

temperature

150g caster sugar

3 eggs , beaten

egg yolk

150g ground almonds

lemon , zested
1 tsp almond extract

1 tbsp flaked almonds

To make the pastry, tip the flour, butter and sugar into a food

processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs.

Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together.

Flatten into a disc, cover with clingfilm and chill for no more than 1 hour.

Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 25cm fluted tart tin, prick the base with a fork and chill for 20 minutes.

Heat the oven to 180C/fan 160C/gas 4.  Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour.

Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes.   Cool slightly.

Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar.

Gradually add the beaten eggs and egg yolk.  Add the almond extract and fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level.

Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.

Cool to room temperature & dust with icing sugar before enjoying.

** The original recipe called for a 20cm tin & no almond extract, these are changes I made after reading various reviews**

Cupcakes

For the cupcakes

200g self raising flour
200g caster sugar
200g butter / margarine
4 eggs
1 tsp baking powder

For the icing

300g icing sugar
150g butter / margarine
food colour


Pre heat oven to 170 degrees C (fan assisted).  Using a freestanding mixer or a hand whisk mix together all the cake ingredients until smooth.

Divide the mixture between 9 cupcake cases in a muffin tin and bake for approximately 18 minutes or until cooked through.  Allow to cool completely before decorating.

Once again using the mixer or hand whisk, mix together the butter & icing sugar and colour as required before piping onto the cakes.

Macaroons

Recipe & image taken from wwtw.howtocookthat.net

4 large egg whites 

70g caster sugar 

230g pure icing sugar

120g ground almonds

pinch salt

food colouring (optional)

Pre heat over to 125 degrees (fan assisted).  Place egg whites  in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, add caster sugar and then food colouring of choice and continue to whip for 1-2 more minutes.  

Sift the almonds, icing sugar and salt twice, discarding any lumps that wont pass through. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth and a very viscous, not runny. 

Draw small circles on greaseproof paper and pipe macaroons, neaten the top of the macaroons with a wet finger and rap trays firmly before baking in the oven for 20 minutes. 

Finish with filling of choice.

Lemon and Coconut Cake

Recipe & Image taken from http://www.josblueaga.com

300g self raising flour

1 tsp baking powder

250g margarine/butter

230g caster sugar

50g desiccated coconut

4 eggs

100ml milk

Zest & juice of 2 lemons

3 tbsp caster sugar mixed with 3 tbsp desiccated coconut

3 tbsp lemon curd

150g margarine/butter

300g icing sugar

With either a freestanding machine or hand-whist mix together flour, baking powder, sugar, coconut and butter.  In a jug whisk the milk and eggs and lemon zest together.  Add half the flour mixture and the slowly add the second half and mix to combine.  Spoon into two 8 inch greased sandwich tins and give a little tap for a flat bake.  Bake at 170 degrees for 20 minutes then sprinkle the coconut and sugar mix over one of the cakes and continue to bake for 5-10 minutes more until well baked.  Leave to cool completely before spreading the bottom sponge (the one without the sugar mix on) with 3 tbsp lemon curd.  Whip together the butter and icing sugar and pipe in rings over the bottom cake before adding the top sponge onto finish.