A fine skewer inserted into the middle of the loaf should come out clean.

5 Let the loaf cool slightly in the pan, then turn onto a wire rack and peel off the lining paper. Let the loaf cool completely before slicing and serving.

Apricot & cherry loaf cakes

Small loaf cakes are always lovely to make and are quicker to bake than large ones. This recipe makes two. If you don’t need both right away, you can eat one and freeze the other.


Makes 2

Special equipment two 5 1/2 x 3in (14 x 8cm) mini loaf pans

Ingredients

8 tbsp butter, softened, plus extra for greasing

11/2 cups self-rising flour

1/2 cup granulated sugar

3 extra large eggs, beaten

11/2 cups dried apricots, sliced into small pieces

1/3 cup raisins

1/3 cup glacé cherries, sliced into small pieces

Method

1 Preheat the oven to 350˚F (180˚C). Grease the loaf pans and line the bottoms and sides with parchment paper.

2 Put the flour, butter, sugar, and eggs into a mixing bowl and beat with a hand-held mixer until combined. Stir in the dried fruit and cherries, then spoon into the pans and level the tops.

3 Bake for 45–50 minutes or until golden brown and well-risen. Transfer to a wire rack to cool completely.

  

Danish pastries


Makes 16

Ingredients

31/3 cups bread flour, plus extra for dusting

1/2 tsp salt

26 tbsp butter, cut into small pieces, plus extra for greasing

1 x 1/4oz (7g) package fast-acting yeast

1/4 cup granulated sugar

2/3 cup tepid milk

2 large eggs, beaten, plus an extra to glaze

Filling and topping

8oz (250g) white almond paste

4 apricot halves, canned or fresh

about 2 tsp water

1 cup confectioners’ sugar

1/2 cup sliced almonds

1/2 cup glacé cherries

Method

1 Put the flour and salt into a bowl and rub in 4 tbsp of the butter. Stir in the yeast and sugar. Make a well in the middle, add the lukewarm milk and eggs, and mix to a soft dough.

2 Turn the dough onto a floured surface and knead for 10 minutes or until smooth. Shape into a round and place in an oiled bowl. Cover with oiled plastic wrap and leave in a warm place to rise for 1 hour or until doubled in size.

3 Turn the dough onto a lightly floured work surface and knead for 2–3 minutes until smooth. Roll out into an 8 x 14in (20 x 35cm) rectangle. Dot the top two-thirds of the dough with half of the remaining butter. Fold the bottom third up and the top third down to form a parcel. Seal the edges, then give the dough a quarter turn so the folded side is to the left.

4 Roll out the dough into an 8 x 14in (20 x 35cm) rectangle as before. Dot with the remaining butter, fold, and chill for 15 minutes. Roll, fold, and chill twice more.

5 Preheat the oven to 425°F (225°C). Divide the dough into 4 pieces. Shape and fill the pastries. Arrange on buttered baking sheets and let rise in a warm place for 20 minutes. Brush with beaten egg and bake for 15 minutes or until golden brown. Transfer to a wire rack.

6 Mix the water and confectioners’ sugar and spoon a little over each pastry while still warm. Decorate kites with sliced almonds and pinwheels with glacé cherries. Let cool.

Danish pastries

  

Heavenly chocolate cake


Cuts into 8 slices

Special equipment deep 8in (20cm) cake pan

Ingredients

9 tbsp butter, plus extra for greasing

7oz (200g) dark chocolate, broken into pieces

2 tbsp water

3 large eggs, separated

1/2 cup granulated sugar

1/2 cup self-rising flour

1/2 cup ground almonds

Fudge frosting

9 tbsp butter

3/4 cup cocoa powder

about 6 tbsp milk

4 cups confectioners’ sugar, sifted

white chocolate curls to decorate

Method

1 Preheat the oven to 350°F (180°C). Lightly butter the pan and line the bottom with parchment paper.

2 Put the chocolate in a heatproof bowl with the butter and water. Place the bowl over a pan of hot water and heat gently, stirring, until the mixture has melted. Cool.

3 Combine the egg yolks and granulated sugar in a large bowl and beat together with a hand-held mixer until fluffy and very light in color. Stir in the cooled chocolate mixture. Carefully fold in the flour and ground almonds.

4 In a separate bowl, whisk the egg whites until stiff but not dry. Fold into the cake mixture, gently but thoroughly.