Honey and almond cake (pictured above)
Prep 25 min
Cook 45-55 min
Serves 6
150g baking spread, straight from the fridge
100g light muscovado sugar
2 tbsp runny honey
3 large eggs
150g self-raising flour
50g ground almonds
2 tbsp milk
1 tsp almond extract
For the filling and topping
100g butter, softened
2 tbsp runny honey
½ tsp almond extract
150g icing sugar, sifted
50g flaked almonds, toasted
Heat the oven to 160C/325F/gas 3. Grease a 17.5cm deep cake tin and line the base with nonstick baking paper.
Measure all the ingredients for the cake into a large mixing bowl and beat with an electric mixer until well blended and smooth.
Turn the mixture into the tin, level the top and bake for between 45 and 55 minutes, until it is well-risen and the tops of the cake springs back when lightly pressed with a finger.
Set aside to cool in the tin for about 10 minutes, then turn out, remove the paper and finish cooling on a wire rack.
To make the filling and topping, measure the butter, honey, almond extract and icing sugar into a bowl and mix well until thoroughly blended.
Slice the cake in half horizontally and sandwich together with half of the icing. Coat the sides of the cake with half of the remaining icing and roll in the toasted almonds, so that the sides are evenly coated. Use the remaining icing to cover the top of the cake, then sprinkle with the remaining almonds.
Vanilla and chocolate marble traybake
Prep 10 min
Cook 30-35 min
Makes 16 pieces
225g baking spread, straight from the fridge
225g caster sugar
275g self-raising flour
1 level tsp baking powder
4 large eggs
4 tbsp milk
1 tsp vanilla extract
25g cocoa powder
Heat the oven to 180C/350F/gas 4. Grease a 30cm x 23cm baking tin and line it with nonstick baking paper.
Measure all the ingredients except the cocoa and icing sugar into a large bowl and beat well with an electric mixer until light and fluffy. Put half the mixture in another bowl and add the cocoa powder. Mix well.
Put large spoonfuls of both cake mixtures in the tin, then swirl the two together with a skewer to create a marbled effect.
Bake for 30-35 minutes, until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips.
Set aside to cool in the tin, then cut into 16 pieces and serve.
Tropical vanilla baked cheesecake
Prep 15 min
Cook 40 min
Serves 8
75g butter
8-10 digestive biscuits, crushed (about 125g)
2 x 280g tubs full-fat cream cheese
50g plain flour
2 tsp vanilla extract
2 large eggs
100g caster sugar
150ml double cream
150ml sour cream
1 level tbsp icing sugar, sifted
1 ripe mango, peeled and finely sliced
1 large passion fruit, seeds and pulp
Heat the oven to 180C/350F/gas 4. Lightly grease the base of a 20cm loose-bottomed cake tin and line with nonstick baking paper.
Melt the butter in a pan over a gentle heat. Take off the heat and add the biscuits. Mix together very well. Tip into the tin and press flat over the base using a spoon.
Measure the cream cheese and flour into another bowl and beat with an electric hand-held whisk until smooth. Add the vanilla, eggs, sugar and double cream, whisk again until well blended, then pour the mixture over the crumb base.
Bake for about 30 minutes, until well-risen and just set around the edges. Take out of the oven and rest for 10 minutes to allow the top of the cheesecake to become level and flat.
Return to the oven for a final 10 minutes, until the cheesecake is just set with a slight wobble in the middle.
Loosen the edges, then set aside to cool in the tin. When cold, take out of the tin and leave to chill in the fridge.
Mix the sour cream and icing sugar in a small bowl, then spread over the cold cheesecake. Arrange the mango and the passion fruit over the top of the cheesecake before serving.
Lemon and lime traybake
Prep 15 min
Cook 30-35 min
Makes 16 pieces
225g baking spread, straight from the fridge
225g caster sugar
275g self-raising flour
4 large eggs
1 level tsp baking powder
2 level tbsp lemon curd
Finely grated zest of ½ large lemon
Finely grated zest of ½ large lime
For the icing
300g icing sugar, sifted
3-4 tbsp lemon and lime juice
Heat the oven to 180C/350F/gas 4. Grease a 30 x 23cm traybake tin and line with nonstick baking paper.
Measure the baking spread, caster sugar, flour, eggs, baking powder, lemon curd and half the lemon and lime zest into a mixing bowl. Beat together using an electric mixer until light and fluffy. Tip the mixture into the tin and level the top with a spatula.
Bake for 30-35 minutes, until well-risen and the top of the sponge springs back when lightly pressed with a finger. Take out of the oven and set aside to cool in the tin.
To make the icing, measure the icing sugar and lemon and lime juice into a bowl. Whisk until smooth, then spread the icing over the cake.
Sprinkle with the remaining lemon and lime zest before cutting into 16 pieces.
Milk chocolate cake
Prep 10 min
Cook 25-30 min
Serves 8
200g self-raising flour
225g caster sugar
25g cocoa powder, sifted
100g baking spread, straight from the fridge
2 large eggs
150ml evaporated milk
For the icing
25g baking spread
25g cocoa powder, sifted
2 tbsp evaporated milk
125g icing sugar, sifted
Dark chocolate, grated into shards, to decorate
For the filling
150ml double cream, lightly whipped
Heat the oven to 180C/350F/gas 4. Grease two 20cm round sandwich tins and line the bases with nonstick baking paper.
Put all the cake ingredients in a bowl and beat with an electric mixer until light and fluffy. Divide between the two tins, and level out evenly.
Bake for 25-30 minutes, until the cakes are well-risen and have shrunk slightly from the sides of the tin. They should spring back when lightly pressed with a fingertip. Turn out and set aside to cool on a wire rack.
To make the icing, put the spread and cocoa in a saucepan and heat gently until melted, stirring continuously. Take off the heat and beat in the evaporated milk and icing sugar until the mixture is thick.
Sandwich the cakes together with the whipped cream, then spread the icing over the top of the cake. Sprinkle with chocolate shards, if you like, and leave to set. The icing will lose its shine over time.
Fruit-and-nut fridge cake
Prep 15 min
Chill 4 hr
Makes 16 slices
175g unsalted butter
4 heaped tbsp golden syrup
100g glacé cherries, chopped, rinsed and thoroughly dried
100g dried dates, stoned and chopped
100g seedless raisins
100g walnuts, roughly chopped
225g digestive biscuits, broken into large crumbs
Line a 20cm loose-bottomed cake or springform tin with nonstick baking paper.
Measure the butter and golden syrup into a heavy pan and heat gently until the butter has melted. Turn up the heat and boil for about three minutes, stirring all the time. Take off the heat and set aside to cool.
Put all the remaining ingredients in a large bowl and pour over the cooled sauce. Mix well until evenly coated.
Turn the mixture into the tin and leave to chill in the fridge for about four hours, until set.
Turn out and cut into thin slices to serve.
- Fast Cakes by Mary Berry (Headline Home) is out now
