See combined ingredients list at bottom.
The Flourless Chocolate Cake 200g/7oz bittersweet chocolate (70%) 75/6 tbs unsalted butter 3/4 tsp instant espresso powder Put over a bain-marie and mix until smooth. Allow to cool for 5 mins.
Butter a 23cm/9" springform pan (at least 3" high).
Separate 4 large eggs. Mix yolks into the chocolate mixture, then add 1.5 tsp vanilla extract.
Beat the whites with a pinch of salt for 30s at medium, until colour changes to white and is starting to be frothy with large bubbles.
200C oven 8" spring form
175g flour 30g ground almonds 2 tsp baking powder 1/4 tsp salt whisk together;
120ml oil 120ml yoghurt 60ml orange juice 1 tbs orange zest 1 large egg 1 tsp vanilla extract 200g sugar mix separately.
Then mix wet and dry, mix as for muffin (to just combined, some lumps ok). Put batter in the pan.
Arrange 4-8 halved plums (depending on size) on top of batter, flesh up.
Plum Streusel Coffee Cake Plum Streusel Coffee Cake
Set oven to 350F/180C.
Streusel:
1 cup plain flour - 125g 1/2 cup light brown sugar - 100g 6 tbs butter - 85g 1 tsp cinnamon 1/4 tsp nutmeg 1/2 cup chopped walnuts - 60g Mix all except the walnuts until the texture is like breadcrumbs. Stir in the walnuts, then gently squeeze in your hands so that the mixture clumps together, in a similar way to “bringing together” pastry.
Adjusted from a recipe in the Telegraph for “Almondines”.
Makes 12 - in a 12 hole muffin tin.
Crumble:
4 oz / 120g plain flour 3 oz / 80g demerara sugar 3 oz / 80g unsalted butter Fragipane:
3.5 oz / 100g unsalted butter 3.5 oz / 100g caster sugar 3.5 oz / 100g ground almonds 1 egg 2 oz / 50g cornflour 2 drops of almond extract Filling:
3 oz/85g chocolate
10.75 oz/305g plain flour
2 tsp/12g baking soda
1 tsp/6g salt
3 large/150g eggs
1.5 tsp/7g vanilla extract
4 oz/115g butter
13.5 oz/385g brown sugar
8 oz/230g sour cream
8 oz/230g boiling water
Heat oven to 350F/175C and prepare a 9" cake tin (line with greaseproof paper, 3" deep).
4 egg yolks 1 whole egg 60g/2 oz sugar 90g/3 oz melted butter 180g/6 oz buttermilk brief whisk.
570g/20 oz flour (start wth 2 cups) 1 package dried yeast 1.25 tsp salt mix to batter. Switch to dough hook. Add remaining flour bar 90g/0.75 cup. Mix, 2 mins - use some of remaining flour if too moist; dough should mostly come off the bowl if ok.
1 sachet instant yeast (7g)
500g plain flour
5g/1 tsp salt
55g caster sugar
3 medium egg yolks
125 ml milk (4.5 fl oz) - mix together in a mug/bowl
140ml warm water
70g light muscovado sugar
1 tbsp ground cinnamon
4 tbsp melted butter
17g icing sugar
Gingerbread Modified from Delia’s Book of Cakes, after many years (25 or so) of gradual experimentation.
Dry Ingredients 340g/12 oz plain flour 3 tsp ground ginger 4 level tsp cinnamon 1/8 nutmeg, grated Raising Agent 1 level tsp bicarb (baking soda) 60ml/4 tbs milk Wet Ingredients 170g/6 oz treacle 170g/6 oz golden syrup 170g/6 oz light brown soft sugar 170g/6 oz butter 150ml/5 fl oz water 2 eggs Set oven to 170C/150C fan.
Sponge:
200g caster sugar 200g soft butter 200g SR flour 3 eggs 1 tsp baking powder 1 handful flaked almonds 3 tbs cocoa/3 tbs hot/boiling water Chocolate glaze:
100g chocolate 100g butter 50g icing sugar 3 tbs milk or double cream Filling:
200ml double cream raspberries Cream the sugar and butter. Beat in the eggs, flour and baking powder, and almonds. Mix the cocoa and water, then add to the batter.
From Delia Smith, modified.
450g bread (or cake) flour 1 packet active yeast 1 tsp salt 3 tsp mixed spice 1 tsp cinnamon 50g caster sugar 50g unsalted butter 225 ml warm milk 1 large egg 110g currants/raisin/sultanas 50g cut mixed peel Mix the yeast in with the milk. Sift/stir together the flour, salt, sugar and spice. Beat the egg into the milk and make a dough by adding the milk mixture to the flour and butter.