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This “absolute classic” is one of food writer Becky Excell’s partner Mark and his dad Steve’s favourite desserts, “so I end up making this quite often!” she says. “Fortunately, the ingredients are all ...

This “absolute classic” is one of food writer Becky Excell’s partner Mark and his dad Steve’s favourite desserts, “so I end up making this quite often!” she says. “Fortunately, the ingredients are all ...

Preheat the oven to 160ºC (315ºF/Gas 2–3). Grease a 25 cm (10 inch) spring-form cake tin and line the base and side with baking paper. Put the milk in a saucepan over medium heat and add 200g (7 oz) ...

1.Cream the butter, sugar and lemon rind until light and fluffy. 2. Beat in the eggs, a little at a time, until the mixture is light. 3.Fold in the flour, salt and ginger and mix well. 4. Pour in ...

Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after a generous Seder meal. This recipe is an adaptation of an almond and orange ...

This is a great cake for those of you that do not have a mixer or processor. All you need is a saucepan, wooden spoon, a 23cm cake tin, and a set of scales! It’s a great cake for keeping moist and ...