A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you ...

Mary Berry ’s coffee cake recipe is topped with indulgent praline that takes it to the next level. It’s made up of a rich coffee sponge, smooth buttercream and crunchy homemade praline, so it ...

This moist fruit cake doesn't need to be fed so it's the perfect last-minute Christmas cake. The cake itself is very easy to make – the tricky part is the icing, but you can obviously decorate ...

Grease a Bundt cake tin or standard-sized loaf tin with a little butter or cooking spray then dust a light coating of flour over the top. Next, empty the yoghurt pot into a mixing bowl and fill it ...

Dimensions: 26cm x 24cm." Online customers have praised the cake tins, giving them an average rating of 4.5 stars out of five. More than 80% of shoppers would recommend them to a friend.

2. Heat oven to 170°C fanbake or 190°C regular. Spray and line a 23cm spring-form cake tin. 3. Cream butter and sugar for 3-4 minutes on medium speed until light and fluffy. Add egg yolks and ...

Place the cake in the fridge for another 30 minutes to allow the drip topping to set. Decorate the top of the cake with fresh red fruits just before serving.

Grease a Bundt cake tin or standard-sized loaf tin with a little butter or cooking spray then dust a light coating of flour over the top. Next, empty the yoghurt pot into a mixing bowl and fill it ...

Return cake to oven for a further 55min, or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10min, then remove from tin and transfer to a wire rack.

Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor. Rhubarb is quite the unusual fruit, in fact it is a vegetable (a close relative to sorrel), that we treat like ...

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