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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

CAKE HEAVEN

Get creative with special occasion cakes!

WE LOVE… OLIVE OIL CAKE pg31 // JAM ROLY-POLY pg33 // SEMOLINA CAKE pg34

Recipe taken from Bonne Maman – The Seasonal Cookbook, published by Simon & Schuster (£14.99). Recipe development by Moyra Fraser.

BAKING TIP

NO PIPING BAG?

DROP THE CONSERVE FROM THE END OF A TEASPOON ONTO THE MIXTURE

Lemon and wild blueberry swirl cake

SERVES 8

175g (6oz) butter, softened

175g (6oz) caster sugar, plus extra for sprinkling

3 free-range eggs

200g (7oz) self-raising flour

25g (1oz) ground almonds

grated zest of 1 unwaxed lemon

4 tbsp Bonne Maman Wild Blueberry Conserve

1 Preheat the oven to 180°C/Gas Mark 4. Line a 900g (2lb) loaf tin or a 20cm (8in) round cake tin with non-stick baking parchment.

2 Place all the ingredients except the conserve into a mixing bowl and, using a hand-held electric whisk, blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes.

3 Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake.

4 Bake on the centre shelf in a preheated oven for about 40-50 minutes until a skewer pushed through the centre comes out clean. Sprinkle with a little extra caster sugar. Cool in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.

Recipe by beautifulcountrybeautifulfruit.com

South African apple cake

SERVES 8

110g (4oz) plain flour

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About Baking Heaven

Nothing says ʻ partyʼ quite like a showstopping cake, so this month we've rounded up some of our favourite wow-factor bakes to make sure you can celebrate any occasion in style. Find party essentials like a gin and tonic cake, a giant doughnut cake and everything in between! Our brand new Cake Decorating School is back, where we guide you step-by-step through techniques and projects that'll help you become an even better baker! Make Father's Day cupcakes, try using Candy Melts and follow Britt Box's easy guide to creating an ombre cake. Mary Berry shares some of her favourite speedy recipes, discover step-by-step how to make pineapple upside-down doughnuts, plus bake a malted milk chocolate birthday cake in our masterclass – it's perfect for kid's parties! Don't miss our guide to packing the perfect picnic – we share essential tips for eating al fresco, plus a selection of simple but delicious treats to take with you on the go. Don’t miss it!