I like to bake this in a loaf tin but it equally works in a 20cm round cake tin. It’s a good one to double too. You can then bake the mixture across two tins, fill the centre and top with icing for a ...

200ml double cream shop-bought chocolate or caramel sauce or spread icing sugar or extra cocoa powder for dusting Preheat the oven to 180C/160C fan/gas 4 and lightly butter a 20cm round cake tin about ...

Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate. Preheat ...

Ingredients 200g self-raising flour 1 tsp baking powder 2 x 20cm round cake tins, greased, then base-lined with baking paper; piping bag fitted with a 1cm round nozzle Method 1. Heat the oven to 180°C ...

Preheat oven to 150C (130C fan). Grease a 20cm round cake tin. Combine the almond meal, sugars and butter in a large bowl and mix with your fingers until the mixture resembles breadcrumbs. Press half ...