cake heaven

Get creative with special occasion cakes!

WE LOVE… SHORTCAKE COBBLER pg32 // BLUEBERRY SWISS ROLL pg36 // DATE CAKE

Flourless chocolate orange almond cake

Recipe taken from All Things Sweet by Paul Allam and David McGuinness, published by Murdoch Books (£25). Photography by Alan Benson.

SERVES 12

125g (4½oz) dark chocolate

(55% cocoa), coarsely chopped

190g (6¾oz) whole almonds

60g (2¼oz) mixed peel (mixed candied citrus peel)

190g (6¾oz) caster sugar grated zest of 1 orange

6 free-range eggs, separated

1 Preheat the oven to 150°C/Gas Mark 2. Grease a 23cm (9in) round cake tin and line the base and sides with baking paper, allowing it to protrude about 2.5cm (1in) above the tin.

2 In a food processor, whiz the chocolate, almonds, mixed peel, sugar and orange zest until finely chopped. Add the egg yolks and pulse to combine.

3 Put the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form. Use a large spoon to fold the chocolate mixture through.

4 Pour the batter into the prepared cake tin. Place on the middle shelf of the oven and bake for 65-70 minutes, or until set. Cool in the tin for 10 minutes, before turning out onto a wire rack to cool. This cake will keep in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month; bring back to room temperature for serving.

Peanut butter & popcorn layer cake

From the Dairy Diary 2019 (www.dairydiary.co.uk)

SERVES 10

175g (6oz) caster sugar

275g (10oz) butter, softened

40g (1½oz) treacle

3 medium free-range eggs

175g (6oz) self-raising flour, sifted

5 tbsp cocoa powder, sifted

2-4 tbsp milk

110g (4oz) smooth peanut butter

225g (8oz) icing sugar

15g (½oz) sweet & salt popcorn toffee sauce for drizzling (optional)

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line three 18cm (7in) round sandwich tins.

2 Cream together the caster sugar, 175g (6oz) butter and treacle until light and fluffy.

3 Beat in the eggs, one at a time, each with 1 tbsp flour.

4 Fold in the remaining flour, cocoa and 2 tbsp milk, then spoon into the prepared tins.

5 Bake for about 20 minutes, or until springy to touch. Cool on a wire rack.

6 Beat together the peanut butter with the icing sugar and remaining butter. Add 1-2 tbsp milk, if necessary. Use to sandwich the cakes together. Spread the remainder on top, then add the popcorn and drizzle with toffee sauce.