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2. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time, then add the orange zest and juice. Add the pistachio nuts, ground almonds, polenta and baking powder, and fold in to combine.
3. Spoon the mixture into the prepared tin and bake for 55–70 minutes, until a skewer inserted into the centre comes out clean. If necessary, quickly put a piece of foil on top of the cake after 45 minutes of cooking, to prevent it from getting too brown.
4. To make the syrup, put the sugar and orange juice in a saucepan over a medium heat, and stir together until the sugar has dissolved. Once the sugar has dissolved, take the syrup off the heat and transfer to a heatproof jug.
5. While the cake is still warm, prick the top in a swirl pattern using a cocktail stick. Drizzle over the syrup.
6. Leave the cake to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on to a serving plate or cake stand. Scatter the pistachio nuts on top and serve.
Walnut and fig cake with honey syrup
This cake has an old-fashioned feel, but its simple appearance belies its wonderful flavour: fruit, nuts, spice and honey combine in this delicious moist bake, which will mature and improve over a few days.
Serves 8
175g (6oz) butter, softened, plus extra for greasing
100g (3½oz) dried figs
175g (6oz) caster sugar
3 eggs
225g (8oz) plain flour
½ tsp ground cinnamon
1 tsp baking powder
2 tbsp milk
75g (2½oz) walnuts, roughly chopped
For the honey syrup
75g (2½oz) caster sugar
75g (2½oz) runny honey
1 tbsp lemon juice
20cm (8in) springform cake tin
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment.
2. Put the figs in a saucepan. Add enough water to cover the figs. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 2 minutes. The figs will be plump. Drain the water and put the figs on to a piece of kitchen paper to absorb any excess water. Set aside to cool. Remove the stems from the figs and cut each fig into 8 pieces.
3. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow. Add the sugar and beat until light and fluffy. Add the eggs one by one, adding 1 tablespoon flour each time, and beating after each addition, then add the ground cinnamon.
4. Sift in the remaining flour and baking powder, then add the milk, walnuts and figs. Tip the mixture into the prepared tin, smooth the top and bake for 55–60 minutes until firm and a skewer inserted into the centre comes out clean.
5. Meanwhile, to make the syrup, put all the ingredients in a saucepan and add 100ml (3½fl oz) water. Stir together over a medium heat until the sugar has dissolved, then take off the heat and pour into a heatproof jug.
6. As soon as the cake comes out of the oven, prick it with a skewer in a swirl pattern and slowly drizzle the syrup all over the top. Leave to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on a serving plate and cut into slices to serve.
Crunchy-topped apricot cake
Crunchy crumbles aren’t just for chilly days – this one uses ripe, summer apricots, and you can keep the accompaniments light with fluffy whipped cream – although custard is still allowed if you must! Apricots have a real affinity with almonds, so I’ve added almonds to perk up the crumble mix.
Serves 8
100g (3½oz) butter, melted, plus extra for greasing
150g (5½oz) dried apricots
150g (5½oz) plain flour
1 tsp baking powder
½ tsp ground cinnamon
50g (1¾oz) caster sugar
1 egg
2 tbsp milk
lightly whipped cream, to serve
For the crumble topping
25g (1oz) plain flour
½ teaspoon ground cinnamon
25g (1oz) caster sugar
25g (1oz) butter, cubed
25g (1oz) almonds, with skin, roughly chopped
icing sugar, for dusting (optional)
whipped cream, to serve
20cm (8in) round springform cake tin
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. Put the apricots in a saucepan, then add 150ml (5fl oz) water or to cover them. Bring to the boil over a medium-high heat and then reduce the heat and simmer for 2 minutes. The apricots will now be plump. Drain the water from the apricots and put them on to a piece of kitchen paper to absorb any excess water. Set aside to cool, then cut each apricot into 4 pieces.
2. Sift the flour, baking powder and cinnamon into a large bowl, then add the sugar and stir well together. Make a well in the centre.
3. Put the egg in a bowl and add the milk and butter. Whisk together, then pour into the well in the dry ingredients and combine with a wooden spoon or a whisk. Beat well to make a smooth, thick batter, then spoon into the prepared tin and spread evenly. Scatter the apricots over the mixture and gently press them in with the back of a fork.
4. To make the topping, sift the flour and cinnamon into a bowl and add the sugar and butter. Rub the butter into the dry ingredients using your fingertips to make a crumb-like mixture, then add the almonds and stir well. Scatter the topping over the apricots.
5. Bake for 30–35 minutes until the top is lightly golden and a skewer inserted into the centre comes out clean. Leave in the tin on a wire rack for 10 minutes until cool enough to handle. Run a knife around the edge and remove the cake from the tin. Leave to cool on a wire rack, then remove the paper. Dust with icing sugar and serve with cream.
Rhubarb crumble cake
The vegetable that thinks it’s a fruit – rhubarb – is one of my favourite ingredients to include in baked treats. The pretty, pink and deliciously tart rhubarb works perfectly under a crunchy, buttery crumble top.
Serves 8
125g (4½oz) butter, softened, plus extra for greasing
250g rhubarb, cut into 2cm (¾in) pieces
25g (1oz) caster sugar, plus 125g (4½oz)
2 eggs
125g (4½oz) plain flour
1 tsp baking powder
icing sugar, for dusting
For the crumble topping
100g (3½oz) plain flour
50g (1¾oz) butter, cubed
50g (1¾oz) caster sugar
20cm (8in) round springform cake tin
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. To make the crumble topping, sift the flour into a bowl and rub in the butter using your fingertips until it resembles fine breadcrumbs. Stir in the sugar and set aside.
2. Put the rhubarb in a saucepan and add the 25g (1oz) sugar. Cook, covered, over a low heat for 6–8 minutes. Remove the lid and leave to cool.
3. To make the sponge base, put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the 125g (4½oz) sugar and beat until light and fluffy. Add the eggs one at a time, beating after each addition. Sift in the flour and baking powder, then fold together.
4. Spoon the batter into the prepared tin, then spoon the cooked rhubarb on top, and smooth the top using the back of the spoon. Sprinkle the crumble topping over the rhubarb and bake for 40–45 minutes until firm to the touch and lightly golden on top. Leave to cool completely in the tin on a wire rack, then carefully transfer to a serving plate. Dust with icing sugar and serve.
Coconut and orange cake
This is a lovely, not-too-sweet, cake that has a delicate flavour from the coconut and orange. It pairs well with the creamy, slight sourness of crème fraîche. I like to use a paper doily as a stencil for decorating this cake. It’s quick and easy, and very pretty indeed.
Serves 8
100ml (3½fl oz) sunflower oil, plus extra for greasing
zest and juice of 1 orange
75g (2½oz) orange marmalade
2 eggs, lightly beaten
1 tsp vanilla extract
50g (1¾oz) caster sugar
50g (1¾oz) desiccated coconut
75g (2½oz) plain flour
1 tsp baking powder
salt
100g (3½oz) semolina
icing sugar (optional), to decorate
20cm (8in) round springform cake tin; doily (optional)
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. In a bowl mix together the oil, orange zest and juice, marmalade, the eggs and the vanilla extract.
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