1、Pistachio praline & vanilla cake

Pistachio praline and vanilla sponge - a nutty-tasting cake that's perfect for birthdays

Pistachio praline & vanilla cake recipe

Ingredients

Method

Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  • Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
  • Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.

  • https://www.truecookbook.com/recipe/pistachio-praline-vanilla-cake-2520/

    2、Sticky treacle, ginger & lime cake

    This moist and sticky layer cake tastes better the longer you leave it in the tin, so make ahead and enjoy for up to a week
    Sticky treacle, ginger & lime cake recipe

    Ingredients

    • 200g butter
    • 200g dark muscovado sugar
    • 175g black treacle
    • 2 tbsp ginger syrup
    • 200ml full-fat milk
    • 2 large eggs, beaten
    • 325g plain flour
    • 1½ tsp bicarbonate of soda
    • 2 tsp ground ginger
    • 75g stem ginger, chopped
    • zest 2 limes
    • 4 tbsp lime marmalade or lime curd
    • zest 2 limes, plus juice of 1
    • 140g icing sugar
    • 1 tbsp amber sugar crystals (we used Tate & Lyle), or 5 sugar cubes

    Method

    1. Put the butter, muscovado sugar, treacle and ginger syrup in a saucepan. Heat for a few mins, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins. Heat oven to 160C/140C fan/ gas 3. Grease and line the base and sides of a 20cm-deep round cake tin with baking parchment.
    2. Whisk the milk into the butter mixture, then add the eggs and beat well to combine. In a large bowl, mix the flour, bicarb and ground ginger. Pour in the buttery liquid and stir well to combine, making sure there are no pockets of flour. Add the stem ginger and lime zest, and stir again.
    3. Pour into the cake tin and bake for 1 hr 15 mins. To check if the cake is cooked, insert a skewer into the centre of the cake – if any uncooked cake mixture sticks to the skewer, return the cake to the oven for a further 10 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
    4. Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.
    5. In a small bowl, mix the lime juice and icing sugar until thick and smooth, adding a little extra icing sugar if it’s too runny. Transfer to a sandwich bag, squeeze down into one corner and twist shut, then snip off a tiny bit of the corner. Drizzle in stripes over the cake. Using a pestle and mortar, crush the sugar crystals or cubes, with half the lime zest, to a chunky rubble and scatter over the top of the cake. Finish by sprinkling with the remaining zest. Will keep in a tin for up to 1 week – it tastes great on the day it’s made, but even better after a day or two in the tin.

    3、Rhubarb & custard cake

    This recipe tastes even better with homegrown rhubarb
    Rhubarb & custard cake recipe

    Ingredients

    Method

    1. Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
    2. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

    4、Easy vanilla cake

    A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes
    Easy vanilla cake recipe

    Ingredients

    • 250g pack unsalted butter, softened, plus extra for greasing
    • 250g golden caster sugar
    • seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
    • 5 large eggs, cracked into a jug
    • 85g plain flour
    • 100g full-fat Greek yogurt (I used Total)
    • 250g self-raising flour
    • 3 tbsp semi-skimmed milk
    • 50g golden caster sugar
    • seeds ½ vanilla pod or ½ tsp vanilla paste

    Method

    1. Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
    2. Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
    3. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
    4. Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
    5. For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.

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