Equipment and preparation: For this recipe you’ll need 25cm/10in, 22cm/8½in, 18cm/7in, 15cm/6in and 10cm/4in round cake tins and respective thin cake boards. To assemble the cakes, you’ll ...

Grease a deep 25 cm round cake tin and line the base with baking paper. To make the topping, mix together the plain flour, cinnamon and 1 cup (250 g) of the sugar. Place in a food processor with ...

Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 23 cm round cake tin and line the base with baking paper. Combine the rhubarb, flour and sugar in a bowl. Step . 2 ...

Instructions. Preheat the oven to 170˚C fan-forced. Line and grease a 22 cm round cake tin. Make sure the baking paper extends about 10 cm from the top of the cake tin.

16 g baking powder; 250 g mascarpone; ... Grease and flour a 22-cm round cake tin. 2. Whisk the eggs and sugar in a large bowl until light and fluffy. Mix in the vanilla bean seeds, ...