Line a cake or loaftin with baking parchment. Cool the cake in the tin for a few minutes, then turn out and leave on a wire rack to cool down completely
Pour the cake batter into the lined loaftin and level it off with a spatula/wooden spoon. So, if you have a tin of mango purée or pulp laying around and you’ve been wondering what to do with it, make this cake
Cooking in smaller loaftins will give a more even bake too, or so Mary Berry once said. The blender girl doesn’t give a size to the round tin she uses and I knew the mix would make a large cake so baking it in two smaller loaves made one to take and one to keep
In summer and early autumn, the fruit and vegetables from the garden are picked and the house fills with the sweet smell of jam-making and the all-pervading vinegary aroma of chutney making
Store in a lidded caketin - it will keep well for a good week - (or a bad one. Mix well together with a wooden spoon and pour into a greased loaftin and bake for
Here I show you how to make a delicious fruity apple cake which is superb as a loaf , warm with melting butter on the slices or frosted as a cake or even cut into squares and covered in custard for a dessert
This recipe with chocolate has now become our firm favourite and it's a great way to use up those forgotten over ripe bananas that have been left in the fruit bowl
Pour cake mixture into the lined tin and decorate with some glace cherries and Brazil nuts. Add olive oil, coconut milk and agave syrup and mix thoroughly with a wooden spoon beating air into the mixture
This is the pre-fermentCover the bowl and let ferment in a warm place until doubled in size - about half an hourWhile the pre-ferment rises, weigh out the dried fruit and spices, mix together and set asideIn another (smaller) mixing bowl, mix together the strong bread flor and salt
