Occasionally you will see it used in panettone in northern Italy. This is a heavier, wetter cake, though, and much more delicious, I think.M Preheat the oven to 150C/gas mark 2. Put all the sultanas ...

Preheat the oven to 170C/150C fan/gas 3. Have ready an 18cm-20cm loose-bottom cake tin about 7cm deep (we used an 18cm square tin for the cake pictured). Place the flour, ground almonds, baking powder ...

Cream butter and sugar until light and fluffy. Mix cornflour with the cold water and beat into the mix. Add sugar. Add eggs one at a time. Sift salt and flour and fold into mixture, alternately with ...

Dice the chilled butter. Do not return to the refrigerator. Sift the flour with the pinch of salt and the saffron powder. Put some water in saucepan of a size that will allow a large heatproof mixing ...

This cake is beyond delicious! The apples make it really moist and the frosting is just amazing, writes Karen Skewies. The cake can be made and kept in an airtight container for a few days. This is a ...

This cake may be served warm as a pudding, with afternoon tea, or even as a wedding cake, covered with marzipan. It will also keep in an airtight tin for three days. Preheat the oven to 160C/325F/gas ...

Preheat oven to 180C. Grease and line base of a 22cm springform tin. Place sultanas in a bowl and toss with 2 tablespoons of flour. In a separate bowl, beat eggs and sugar in a mixer fitted with a ...

If you didn’t get around to making a Christmas cake (or if you have sold all your Christmas cakes . . . of which I am guilty), but like having a fruit cake in the tin for Christmas – this is for you.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Preheat the oven to warm 160°C (315°F/Gas 2-3). Lightly grease and line a 20 cm (8 inch) square cake ...