The cake can also be baked in a 20 cm round cake tin (oven time 30 minutes) or in a muffin tin to make 10 cupcakes (22 ...

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 ...

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 ...

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.

Lightly grease the sides of a 20 cm (8 in) round cake tin and line the base with baking paper. In a medium mixing bowl cream the butter and sugar until pale and fluffy. Add the eggs one at a time ...

For this recipe you will need a deep 25cm/10in round cake tin, an electric hand whisk or freestanding mixer, a cake smoother and a piping bag fitted with a plain nozzle.

If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy.