Home Baking

1 tbsp lemon juice

20cm (8in) springform cake tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment.

2. Put the figs in a saucepan. Add enough water to cover the figs. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 2 minutes. The figs will be plump. Drain the water and put the figs on to a piece of kitchen paper to absorb any excess water. Set aside to cool. Remove the stems from the figs and cut each fig into 8 pieces.

3. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow. Add the sugar and beat until light and fluffy. Add the eggs one by one, adding 1 tablespoon flour each time, and beating after each addition, then add the ground cinnamon.

4. Sift in the remaining flour and baking powder, then add the milk, walnuts and figs. Tip the mixture into the prepared tin, smooth the top and bake for 55–60 minutes until firm and a skewer inserted into the centre comes out clean.

5. Meanwhile, to make the syrup, put all the ingredients in a saucepan and add 100ml (3½fl oz) water. Stir together over a medium heat until the sugar has dissolved, then take off the heat and pour into a heatproof jug.

6. As soon as the cake comes out of the oven, prick it with a skewer in a swirl pattern and slowly drizzle the syrup all over the top. Leave to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on a serving plate and cut into slices to serve.

Crunchy-topped apricot cake (#ulink_d9685340-75e4-5304-ba99-72848685bad0)

Crunchy crumbles aren’t just for chilly days – this one uses ripe, summer apricots, and you can keep the accompaniments light with fluffy whipped cream – although custard is still allowed if you must! Apricots have a real affinity with almonds, so I’ve added almonds to perk up the crumble mix.

Serves 8

100g (3½oz) butter, melted, plus extra for greasing

150g (5½oz) dried apricots

150g (5½oz) plain flour

1 tsp baking powder

½ tsp ground cinnamon

50g (1¾oz) caster sugar

1 egg

2 tbsp milk

lightly whipped cream, to serve

For the crumble topping

25g (1oz) plain flour

½ teaspoon ground cinnamon

25g (1oz) caster sugar

25g (1oz) butter, cubed

25g (1oz) almonds, with skin, roughly chopped

icing sugar, for dusting (optional)

whipped cream, to serve

20cm (8in) round springform cake tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. Put the apricots in a saucepan, then add 150ml (5fl oz) water or to cover them. Bring to the boil over a medium-high heat and then reduce the heat and simmer for 2 minutes. The apricots will now be plump. Drain the water from the apricots and put them on to a piece of kitchen paper to absorb any excess water. Set aside to cool, then cut each apricot into 4 pieces.

2. Sift the flour, baking powder and cinnamon into a large bowl, then add the sugar and stir well together. Make a well in the centre.

3. Put the egg in a bowl and add the milk and butter. Whisk together, then pour into the well in the dry ingredients and combine with a wooden spoon or a whisk. Beat well to make a smooth, thick batter, then spoon into the prepared tin and spread evenly. Scatter the apricots over the mixture and gently press them in with the back of a fork.

4. To make the topping, sift the flour and cinnamon into a bowl and add the sugar and butter. Rub the butter into the dry ingredients using your fingertips to make a crumb-like mixture, then add the almonds and stir well. Scatter the topping over the apricots.

5. Bake for 30–35 minutes until the top is lightly golden and a skewer inserted into the centre comes out clean. Leave in the tin on a wire rack for 10 minutes until cool enough to handle. Run a knife around the edge and remove the cake from the tin. Leave to cool on a wire rack, then remove the paper. Dust with icing sugar and serve with cream.

Rhubarb crumble cake (#ulink_c9affd2b-118a-5cff-943b-423ab855791f)

The vegetable that thinks it’s a fruit – rhubarb – is one of my favourite ingredients to include in baked treats. The pretty, pink and deliciously tart rhubarb works perfectly under a crunchy, buttery crumble top.

Serves 8

125g (4½oz) butter, softened, plus extra for greasing

250g rhubarb, cut into 2cm (¾in) pieces

25g (1oz) caster sugar, plus 125g (4½oz)

2 eggs

125g (4½oz) plain flour

1 tsp baking powder

icing sugar, for dusting

For the crumble topping

100g (3½oz) plain flour

50g (1¾oz) butter, cubed

50g (1¾oz) caster sugar

20cm (8in) round springform cake tin

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. To make the crumble topping, sift the flour into a bowl and rub in the butter using your fingertips until it resembles fine breadcrumbs. Stir in the sugar and set aside.