Heat oven to 180C/fan 160C/gas 4.
Beat together 225g softened unsalted butter and 225g caster sugar until
pale and creamy, then add 4 eggs, one
at a time, slowly mixing through. Sift in 225g
flour, then add the finely grated zest of 1 lemon and mix until
well combined. Line a loaf tin (8 x 21cm)
with greaseproof paper, then spoon in the
mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer
inserted into the centre of the cake comes
out clean. While the cake is cooling in its tin,
mix together the juice of 1 1/2 lemons and 85g caster sugar to
make the drizzle. Prick the warm cake all
over with a skewer or fork, then pour over
the drizzle - the juice will sink in and the
sugar will form a lovely, crisp topping. Leave
in the tin until completely cool, then remove
and serve. Will keep in an airtight container
for 3-4 days, or freeze for up to 1 month.
Heat the oven to 180C/fan 160C/gas 4.
Crush 8 digestive biscuits in a food processor (or put in
a plastic bag and bash with a rolling pin). Mix
with 50g melted butter. Press into a 20cm springform
tin and bake for 5 minutes, then cool.
Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar,
a few drops of vanilla extract, 2 eggs, 1 yolk and
a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for
40 minutes and then check, it should be set
but slightly wobbly in the centre. Leave in
the tin to cool.
Using the remaining 150g raspberries, keep a few for the top and put
the rest in a pan with 1 tbsp icing sugar. Heat
until juicy and then squash with a fork. Push
through a sieve. Serve the cheescake with the
raspberry sauce and raspberries.
200g
good quality
dark chocolate
, about 60% cocoa solids
200g
butter
1
tbsp
instant coffee
granules
85g
self-raising flour
85g
plain flour
1⁄4 tsp
bicarbonate of soda
200g
light muscovado sugar
200g
golden caster sugar
25g
cocoa powder
3
medium eggs
75ml
buttermilk
(5 tbsp)
grated
chocolate
or curls, to decorate
FOR THE GANACHE
200g
good quality
dark chocolate
, as above
284ml
carton
double cream
(pouring type)
2
tbsp
golden caster sugar
Butter a 20cm round cake tin (7.5cm
deep) and line the base. Preheat the
oven to fan 140C/conventional 160C/
gas 3. Break 200g good quality dark chocolate in pieces into
a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into
125ml cold water and pour into the
pan. Warm through over a low heat just
until everything is melted - don't overheat.
Or melt in the microwave on Medium for
about 5 minutes, stirring half way through.
While the chocolate is melting, mix
85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda,
200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl,
mixing with your hands to get rid of
any lumps. Beat 3 medium eggs in a bowl
and stir in 75ml (5 tbsp) buttermilk.
Now pour the melted chocolate
mixture and the egg mixture into the flour
mixture, stirring just until everything is
well blended and you have a smooth,
quite runny consistency. Pour this into
the tin and bake for 1 hour 25-
1 hour 30 minutes - if you push a
skewer in the centre it should
come out clean and the top
should feel firm (don't worry if it cracks a
bit). Leave to cool in the tin (don't worry if
it dips slightly), then turn out onto a wire
rack to cool completely.
When the cake is cold, cut it horizontally
into three. Make the ganache: chop 200g good quality dark
chocolate into small pieces and tip into a
bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil.
Take off the heat and pour it over the
chocolate. Stir until the chocolate has
melted and the mixture is smooth.
Sandwich the layers together with just
a little of the ganache. Pour the rest over
the cake letting it fall down the sides and
smoothing to cover with a palette knife.
Decorate with grated chocolate or a pile of
chocolate curls. The cake keeps moist and
gooey for 3-4 days.
Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.
Heat a little olive oil in a pan and fry 6 chicken breasts
on both sides until golden. Transfer to a baking dish and pour over the
sauce. Cook for 25-30 minutes or until the chicken is cooked through.
Scatter over the remaining half handful of basil.
