Honey and Hazelnut Cake

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

225g/8oz honey
6 eggs, separated
110g/4oz plain flour, sifted
110g/4oz ground hazelnuts
100ml/3½ fl oz milk
Method

1. Grease a cake tin and preheat the oven to 180C/350F/Gas 4.
2. Leaving the honey in the jar, place in a pan of hot water so it stays runny.
3. Place the egg yolks into a large bowl. Pour over the honey and beat.
4. Gradually add the sifted flour and ground hazelnuts.
5. Bind the mixture with the milk.
6. Beat the egg whites until stiff and fold into the mixture. Pour into the buttered tin. Bake for 40 minutes.
7. When cold turn out.

Lemon drizzle cake

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

• juice 11⁄2 lemon
• 85g caster sugar

1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy,
2. add the eggs, one at a time, slowly mixing through.
   
3. Sift in the flour, then add the lemon zest and mix until well combined.
   
4. Line a loaf tin (8 x 21cm) or round case with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
   
6. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
   
7. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Mandys Marbleous Marble cake

225g butter , softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Mix all ingredients together, except cocoa powder.
seperate into 2 bowls, add cocoa powder to 1 bowl.
Put in a tin, bake for approx 45-55 mins. Gas Mark 4

Rhubarb Macaroon Cake

Serves 8 Prep 45 mins, cook 1hr25 180 (fan 170) degrees

200g unsalted butter
375g caster sugar
3 large eggs seperated
1 tsp vanilla extract
175g sr flour
142ml soured cream
200g ground almonds
2-3 tblspn milk
1/2 tspn cream of tartar
25g chopped almonds
400g rhubarbs (yuk)
zest and juice of 1 orange
1tblspn orange flower water or contreau
284ml double cream
icing sugar

Filling :
Slice rhubarb and place in shallow layer in ovenproof baking dish, sprinkle with orange zest, juice, 50g sugar and 2tblspn of water
Cover and bake for 20-35 mins until tender Leave to cool

Cake :
Neat together butter and 175g sugar then beat in egg yolks one at a time followed by 1/2 tspn vanilla extract
Fold in 1/2 flour then the soured cream thn remaining flour, 100g groun almonds and milks
Divide between 2 23cm sandwich tins (should be buttered and lined)
Bake for 20-25 mins until firm in center

Topping:
Beat egg whites and cream of tartar until foamy and stiff
whisk in 75g sugar and continue until merangue is shiny and firm. Fold in 1/2 tspn vanilla and another 75g sugar and the 100g ground almonds

Take cakes out of oven and spread topping over the top of each cake
Sprinkle chopped almonds on top of one cake the return to oven for another 20-25 mins until topping is firm and browned to a crisp crust
Cool in tins for a few minutes then turn out of cool on arack topping side up

Once cooled, tip rhubarb into a sieve and drain into a bowl, keeping the drained off syrup. Put orange flower water and 2 tblespns of syrup in a large bowl and refridgerate. Pour remaining srup into a jug and chill

Just before serving, add the cream to teh syrup mixture in the bowl and whick to soft peaks then fold in 1/2 the rhubarb and add sugar is necessary

Sandwich cakes together with cream mix and remaing rhubarb, dust with icing sugar and serve with chilled syrup in jug

NOTE: Cake and rhubarb can be prepared up to a day in advance and kept in an airtigt tin, fill the cake up to an hour before serving

Rock Cakes ROCK!

200g S R Flour
100g Marg
100g Sugar
1 egg
Splash of milk

(can add dried fruit or chocolate chips or, my favorite, glace cherries)

* Rub the marg into the flour until "breadcrumby"
* Stir in Sugar and egg - if the mixture is a little too solid add milk a little at a time
* add the fruit/chocolate/cherries last
* Bake for 10-20 mins at 200 degrees