Home Baking

2. Put the rhubarb in a saucepan and add the 25g (1oz) sugar. Cook, covered, over a low heat for 6–8 minutes. Remove the lid and leave to cool.

3. To make the sponge base, put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the 125g (4½oz) sugar and beat until light and fluffy. Add the eggs one at a time, beating after each addition. Sift in the flour and baking powder, then fold together.

4. Spoon the batter into the prepared tin, then spoon the cooked rhubarb on top, and smooth the top using the back of the spoon. Sprinkle the crumble topping over the rhubarb and bake for 40–45 minutes until firm to the touch and lightly golden on top. Leave to cool completely in the tin on a wire rack, then carefully transfer to a serving plate. Dust with icing sugar and serve.

Coconut and orange cake (#ulink_d75f27f4-506d-5fb7-b413-25608bc609b1)

This is a lovely, not-too-sweet, cake that has a delicate flavour from the coconut and orange. It pairs well with the creamy, slight sourness of crème fraîche. I like to use a paper doily as a stencil for decorating this cake. It’s quick and easy, and very pretty indeed.

Serves 8

100ml (3½fl oz) sunflower oil, plus extra for greasing

zest and juice of 1 orange

75g (2½oz) orange marmalade

2 eggs, lightly beaten

1 tsp vanilla extract

50g (1¾oz) caster sugar

50g (1¾oz) desiccated coconut

75g (2½oz) plain flour

1 tsp baking powder

salt

100g (3½oz) semolina

icing sugar (optional), to decorate

20cm (8in) round springform cake tin; doily (optional)

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. In a bowl mix together the oil, orange zest and juice, marmalade, the eggs and the vanilla extract.