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587 recipes
The basic eggless vanilla cake cut into three layers, soaked in pineapple syrup and layered with pineapple pieces, fresh coconut and whipped cream, like the cocktail. Make it the day before: it needs to chill overnight. Leave out the Malibu (coconut rum) for children.
An upside-down cake: poached apple slices, cinnamon, chocolate sauce and macadamia nuts go in the bottom of the tin, a vanilla sponge is baked on top, and the cake is turned out to show the apples. Serve warm with custard sauce. Contains egg.
A rich butter cake flavoured with cinnamon and packed with almonds, cashews, walnuts and macadamias, then covered with melted chocolate and nut flakes. Serve with sweetened fresh cream. Contains egg.
The simplest icing: icing sugar warmed with a little boiling water and coloured as you like. Pour it over fairy cakes and small sponges and leave it to set to a glossy finish.
A light butter icing for all basic sponge cakes, flavoured with the essence of your choice. Add a little milk for a softer icing for piping, or use cocoa instead of the cornflour to make chocolate butter icing.
A rich, glossy chocolate frosting made with melted cooking chocolate, butter and an egg, then thickened with icing sugar. Use it to fill or cover cakes, swirling it on with a palette knife. Contains egg.
An eggless chocolate fudge icing made with butter, milk, cocoa and drinking chocolate. Coat the cake while the icing is still warm; it thickens as it cools and can also be piped.
Sweetened whipped cream with vanilla for coating cakes and piping decorations. An electric beater can be used, but for an inexperienced cook a hand whisk is safer: over-beating curdles the cream.
A shiny chocolate coating of melted cooking chocolate and a spoonful of ghee. Melt it gently over hot water or in the microwave; never let any water touch it. Once dry it gives the cake a lovely shine.
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
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