Get creative with loaf cakes and tasty bakes!

P27: CHOCOLATE ORANGE SPONGE

P28: KIWI FRUIT, LIME & PASSION FRUIT CHEESECAKE

P29: APPLE & GINGER CAKE

P30: CHOCOLATE, ORANGE & MINT CANDY CANE CAKE

P31: WHOLEWHEAT CARROT & HONEY CAKE WITH MASCARPONE HONEY ICING

P32: TIRAMISU-Y ICEBOX CAKE

P33: PISTACHIO CAKE WITH HONEY SYRUP

Decorating idea!

Not just about the flavour, this cake is all about the decor too!

Chocolate orange sponge cake

By Juliet Sear for Carr’s Flour (www.carrsflour.co.uk)

SERVES 12-16

For the cake

150g (5½oz) salted butter, softened, plus extra for greasing

150g (5½oz) plain chocolate, chopped

180g (6oz) light muscovado sugar

Grated zest of 1 large orange

3 free-range eggs

125g (4½oz) sour cream, at room temperature

140g (5oz) Carr’s Self-Raising

Flour 30g (1oz) cocoa powder

For the buttercream frosting

300g (10½oz) softened unsalted butter

600g (1lb 3oz) sifted icing sugar

225g (8oz) melted plain chocolate, cooled

A little milk, to loosen

Grated zest of 1 orange

To decorate

100g (3½oz) plain dark melted chocolate, cooled slightly

Chocolate Orange segments

Chocolates of your choice (Juliet used Lindor dark and Lindor chocolate orange)

A few slices of candied orange, dipped in melted chocolate

Some edible gold lustre or spray

1 For the cake, preheat the oven to 180°C/Gas Mark 4 and grease and line three 15cm (6in) round tins.

2 Gently melt the butter, chocolate and sugar in the microwave in 30-second blasts, stirring after each time so it doesn’t catch. Alternatively, you can set a large bowl over a pan of simmering water until the chocolate chips have melted and it’s a smooth liquid. Remove from the heat and leave to cool a little, then add the orange zest.

3 In another bowl, beat together the eggs with the vanilla and sour cream.

Sift the flour and cocoa powder into another bowl and whisk to distribute. Stir the egg mix into the cooled chocolate mixture, then add in the flour mix and fold through.

4 Spoon a third of the mixture into each tin and level off with the back of a spoon. Bake for 15-20 minutes until just cooked. The secret to a good chocolate cake is to slightly under bake it; a skewer or sharp knife inserted into the centre of the cake should come out a little pasty, not dry, but not glistening – they will firm up in the tins as they cool.

5 Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Be careful as they are fragile.

6 Make the frosting while the cakes are baking. Beat the butter until pale and creamy. Gradually add the icing sugar, mixing well between each addition.

7 Melt the chocolate in the microwave in 30-second blasts, stirring between each time to ensure it doesn’t catch. Let it cool slightly and then mix it through the buttercream. Add a little milk if needed – you want the frosting to be a soft but palatable consistency that will hold its shape when piping.

8 To assemble: check the cakes are flat and level so they stack nicely – if they have a little hump from the rise you can trim them with a bread knife. Put the first layer onto a cake stand and spread a layer of frosting on top, slightly going out over the edge, then add the second cake and sandwich together by pressing gently with your palm. Make sure the cakes are level and in line. Add another layer of frosting, then take the third sponge and turn it upside down so that the flat (bottom) part of the sponge becomes the top.