Get creative with loaf cakes and tasty bakes!

WE LOVE…RASPBERRY HONEY CAKE pg23 // HOT CROSS BUN LOAF p24 // APPLE EVE CAKE pg27

For the oaty white chocolate cheesecake tart, see page 28

Apple crepe cake with meringue

SERVES 10

3 free-range eggs

250ml (9fl oz) milk

160ml (5¾fl oz) soda water

185g (6½oz) plain flour

½ tsp fine salt

1 tsp natural vanilla extract

430g (15oz) caster sugar

cooking oil spray, for frying

9 JAZZ™ Apples (1½kg), peeled and chopped

120g (4½oz) unsalted butter

250ml (9fl oz) water

4 free-range egg whites

½ tsp cream of tartar

1 Combine the eggs, milk, soda water, flour, salt, vanilla and tbsp caster sugar in a large bowl and whisk until smooth. Cover with clingfilm, then set aside for 1 hour. Strain through a fine sieve.

2 Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray. Add a small ladle of the batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side. Set aside to cool. The batter will make 12 crepes.

3 Put the apples, butter and 110g (4oz) sugar in a large saucepan and cook over a moderate heat for 10 minutes. Add 125ml (4½fl oz) water, simmer for 30 minutes until well-softened, then mash roughly with a fork.

4 Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushing down the sides regularly with a damp brush, until the syrup reaches 119o C/246o F. At this point a drop of the syrup will form a hard ball if placed in a glass of cold water.

5 When the syrup is nearly ready, beat the egg whites to soft peaks. With the motor running, add the syrup in a steady stream and beat until cold.

6 Place a crepe on a large plate and top with some of the apple mixture. Repeat until all the crepes and apple mixture are used up, finishing with a crepe. Pipe the meringue on top, then scorch lightly under a hot grill or with a blowtorch.

By JAZZ™ Apple (www.jazzapple.com)

Raspberry yoghurt honey cake

SERVES 6-8

100ml (3½fl oz) sunflower or vegetable oil, plus extra for greasing

50g (1¾oz) unsalted butter, melted

150g (5½oz) caster sugar

1 tsp vanilla bean paste

3 free-range eggs

120g (4¼oz) Greek yoghurt

50g (1¾oz) honey

230g (8oz) plain flour

1½ tsp baking powder

¼ tsp salt

200g (7oz) raspberries, plus extra to decorate icing sugar, for dusting

For the filling

200g (7oz/) Greek yoghurt

150ml (5fl oz) double cream

½ tbsp honey, plus extra to decorate

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line two 15cm (6in) cake tins.

2 In a large bowl, whisk the oil, butter, sugar and vanilla together. Beat in the eggs, followed by the yoghurt and honey, mixing until smooth. Add the flour, baking powder and salt to the mixture, stirring until smooth.

3 Divide the batter evenly between the cake tins. Add the raspberries on top of the batter, pushing a few in and leaving some on the surface, then bake for 35-40 minutes until golden and a skewer inserted into the middle of the cakes comes out clean. Let the cakes cool completely while you make the filling.

4 In a medium bowl, combine the yoghurt, cream and honey. Whip together for a minute or so until you have a smooth mixture.

5 Once the cakes have cooled, level off any domed tops with a sharp, serrated knife. Spoon the filling on one half of the cake and top with more raspberries and a drizzle of honey. Place the other cake on top, top-side down, and lightly dust with icing sugar before serving.