Baking Heaven


Gooey lemon cake


200g (7oz) self-raising flour
200g (7oz) caster sugar
50g (1¾oz) California Raisins
4 medium free-range eggs
150ml (5floz) sour cream
1 tbsp lemon juice grated zest of 1 lemon
150ml (5floz) sunflower oil cream, lemon curd and raisins, to serve (optional)

For the lemon sauce

4 tbsp icing sugar
3 tbsp lemon juice

1 Preheat the oven to 180C/Gas Mark 4. You will need two bowls.

2 Whisk the eggs in one bowl, then beat in the sunflower oil, sour cream, lemon juice and lemon zest.

3 Sieve the flour into the other bowl, then mix in the raisins and caster sugar. Add the egg mixture to the flour and combine gradually, mixing until even. Tip the mixture into a 20cm (8in) tin.

4 Bake in the oven for 20-30 minutes, or until golden brown.

5 Make the lemon sauce by heating the icing sugar and lemon juice in a saucepan until simmering. While the cake is still hot in the tin, prick holes into the top, then pour over the lemon sauce. Allow to cool.

6 Serve with cream, lemon curd and sprinkle with extra raisins.

Classic Victoria sponge


4 Clarence Court duck eggs
350g (12oz) unsalted butter, at room temperature
350g (12oz) golden caster sugar
350g (12oz) self-raising flour
1 tsp vanilla extract
2 tbsp whole milk strawberry jam
200ml (7floz) double cream
1 tsp vanilla bean paste strawberries and blueberries icing sugar, for dusting edible flowers, to decorate (optional)

Preheat the oven to 180°C/Gas Mark 4. Grease and line two 20cm (8in) cake tins.

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