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Preheat oven to 180C and grease a 20 cm cake tin well. In a large bowl, beat the butter, sugar and vanilla together with an electric mixer until light and creamy. Add the eggs one at a time and beat well after each addition. Sift the flour over the mixture alternately with the milk, adding a third at a time. Stir in lightly.
While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar. Using a skewer, prick the warm cake all over, then pour over the syrup, letting it sink into the cake. Leave the cake to cool completely in its tin before turning it out. 10. Make a marble cake.
Combine all ingredients in a small bowl of an electric mixer. Beat on low speed until blended, then beat on high speed for 3 minutes. Grease a 28cm x 18cm lamington tin, and line the base with greaseproof paper. Pour mixture into tin and bake in a moderate oven (180C) for 30-40 minutes. When cold, ice with icing of choice and sprinkle with ...
Method. Preheat your oven to 180 C. Line baking tins with baking paper. Cream the butter, oil and sugar in a mixing bowl until pale in colour. Add the eggs one at a time until fully incorporated. Add the flour in 3 parts, and alternate with the milk. Beat for 15 seconds on high until fluffy.
Method. Preheat oven to 180C. Cream butter and sugar. Add eggs and mix. Add sifted flour alternating with milk. Add half the passionfruit pulp (seeds removed) and mix well. Pour into paper-lined or greased cake tin, or a bundt tin. Cook for approximately 40 minutes or until skewer inserted into cake comes out clean.
Method. Preheat oven to 180C and grease and line a 23 cm baking pan or springform pan. In a large bowl, mix together the flour and sugar, mixed spice and half the nutmeg. Rub the butter through the mix with your fingers, until all the butter is incorporated and the mixture feels like breadcrumbs. Spoon almost half this mixture over the base of ...
Method. Preheat an oven to 180°C. Grease a 26cm bundt tin. Whisk butter, sugar and eggs until pale and creamy. Add flour, butter milk and lime juice and beat until just combined. Pour into the bundt tin and bake for 40-45 minutes or until an inserted skewer comes out clean. Leave to cool in tin for 5 minutes, then turn onto a serving plate.
Beat butter, oil, eggs and sugar until thick and creamy. Sift in flour and cinnamon and mix until combined. Fold through apple. Spoon into prepared cake tin and smooth top. Bake for 35-40 minutes or until an inserted skewer comes out clean. Cool in the tin. For frosting, beat sour cream and icing sugar in a bowl.
Method. Preheat oven to 180C. Orange cake: Grease and flour a ring pan. Process the whole orange until well pureed. Add all other ingredients and process until well mixed. Bake 40-45 minutes. Icing: Mix icing sugar, butter, zest and enough orange juice together until icing is of a consistency to run down sides of cooled cake.
Method. Melt the butter, sugar and vanilla in a medium-sized saucepan. Remove from the heat. Add mashed bananas and stir through until just combined. Add egg and mix well. Stir in the flour, then pour in the milk and fold in lightly. Bake at 170C for approximately 40 minutes.
