1. Steep the cream with the lavender to flavour. Add 2 tbsp dried lavender leaves to the double cream, bring to a simmer then ...

Today's recipe is for an intricately layered vanilla cake. Sweet and aromatic with depth of character, it's full of surprises and soft-hearted, enjoys structure and responds well to embellishment ...

Method Lightly grease a 20 cm deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

Lightly grease a 20 cm deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

about 25g walnut pieces, chopped Method Lightly grease a 20 cm deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

Espresso Cake Makes 12 slices or 1 20cm round cake Recipe taken from Cook Once, Eat Twice Ingredients For the cake: Oil, for greasing 225g plain flour, sifted 350g caster sugar 85g cocoa powder ...

Equipment 1 x 20cm small loaf tin or 20cm round cake tin Method Place the butter, sugar, bi-carb soda, cocoa powder and water into a deep saucepan over medium-low heat.

Line the bottom of a 20cm round cake tin with baking paper and grease with nonstick spray. Sprinkle a little cocoa on the bottom of the cake tin and shake well so it spreads evenly. 1 Mix the ...

Method Lightly grease a 20cm deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas four. Don't miss ...

Method 1. Preheat the oven to 200C/180C fan/400F/Gas Mark 6. Grease and line two 20cm round tins. 2. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix ...

This plumps up the fruit to make the cake deliciously moist. When ready to start baking the cake, preheat the oven to 150C. Grease and line a 20cm round cake tin with double-thickness greaseproof ...

Step 1 Heat your oven to 170C fan-forced (190C conventional). Grease a 20cm round cake tin or 1.2 litre loaf tin and line the base with baking paper. Whisk the flour, baking powder and salt together.