You can make this in a traditional round tin or, like I’ve done here, in a loaf tin. This cake is as rich as chocolate gets, especially with the extra ganache inside.

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.

2. Grease and baseline 2 x 20 cm round sandwich tins. Rub the lemon zest into the sugar then beat together the butter and sugar until pale fluffy. Mix in one egg at a time until combined. 3.

about 25g (1 oz) walnut pieces, chopped Method Lightly grease a 20 cm deep round cake tin, lining the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4. Don't ...

Grease a 20 cm round cake tin with the extra butter, then line the base with baking paper. Place the butter in a small saucepan and cook over high heat, whisking occasionally until it is nut brown.

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.

Method Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper. In a large bowl, whisk together the flour, baking powder and salt.

Method Preheat the oven to 180°C/gas mark 4. Butter two x 20 centimetre round cake tins and line the bases with non-stick baking paper. Scatter half the pineapple over one tin.