This only needs to be one unified mix, not boiled. I can certainly pick out the ones I'll always be drawn too - banana cakes, ginger cakes, pineapple cakes, I suppose I'm more of a changeable seasonal cake lover, summer, I want fruit, winter, I want spice
Make the filling by melting the chocolate gently in a bowl over a saucepan of just boiled water (bring water to boil and then turn off the heat) and gently stir the chocolate till it’s melted
I found a savoury lemon one that uses boiled whole lemons, puréed with a little salt and butter. It just has eggs, butter, sugar and fruit in it, with a touch of cornflour
) Brush the top of each cake with some boiled and cooled water. Boiled and cooled water. Delia recommends that you allow the dried fruit to soak overnight in brandy but as I was planning to make six cakes in total I wanted to speed the whole process along
This year inspired by the success of the stained glass window biscuits I made for the Christmas Fair ( see the BBC food website), I’ve been playing around with melted boiled sweets
I have tried the quick method where you put soft boiled Seville oranges in the food processor and chop to a paste but i thought the resulting Marmalade missed that jewel like quality of Seville orange shreds set within a quivering jelly, instead it was one opaque colour
