RECIPES — Sweet

I have made this as a sort of "virtual" birthday cake for my nephew, Josh, who is 13 today - sadly can't be together to celebrate as we are in lockdown, so that means we have got to eat the cake - oh bother! 400g Lotus Biscoff Spread, 3 medium eggs, 2tsp baking powder, 3 more tbsps Biscoff spread for icing Preheat oven to 180C. Grease an 8" cake tin. Place 400g Biscoff spread, the eggs and baking powder in a bowl and mix until combined. Scrape in to the cake tin and bake for 20 mins until just set. Leave to...

Far be it from me to tell anyone how to make a Victoria Sponge Cake although I impressed myself with this one. The only tip I can give, which was passed on to me many years ago, is to always weigh the eggs and then use the equivalent weight of butter, sugar and flour - apparently it is a fail safe way of making a sponge cake and it did work this time! It was yum!

  2 eggs, 230g dark brown sugar, 125ml extra virgin olive oil (Fino of course), 1 tsp vanilla extract, 110g SR flour, 90g cocoa powder, 1 tsp coarse sea salt, 100g chocolate roughly chopped Heat the oven to 180C. Whisk egg, sugar, olive oil and vanilla extract in a bowl, then add flour, cocoa and salt and stir until smooth. Then add the chocolate bits (if you prefer you could use something different here like nuts, or stem ginger). Pour mixture in to a greased baking tray and bake for 10 mins. This is honestly enough time - do not over bake! Serve...

Ingredients 2 oranges, 3 eggs, 150g caster sugar, 230g ground almonds, 70g plain flour, 1 tsp baking powder Method Preheat the oven to 180 C. Grease an 8" cake tin. Chop the oranges (skin on), remove pips and place in a saucepan with 2 tbsp water, bring to the boil and simmer for 30 minutes. Place the cooked oranges and juice in a blender and pulse until smooth.  In a separate bowl beat the eggs and sugar with an electric beater until thick and pale. Add the orange mixture, ground almonds, flour and baking powder and fold to combine. Pour the mixture into the...

  4 tbsp runny honey, 1 tbsp lemon juice, 8 dried figs (whole) 125ml olive oil, 300g ground almonds, 2tsp baking powder. 3 large eggs, 125ml runny honey Stir the honey into 4 tbsp boiling water and add lemon juice and figs – leave to soak for at least an hour. Preheat oven to 160C and line a 20cm cake tin. Put almonds, baking powder and a pinch of salt in to a large mixing bowl and stir, Whisk together the eggs, honey and olive oil in a separate bowl, then stir into the dry ingredients. Pour into the tin...