Gâteaux and Special Occasion Cakes
The very word gâteau conjures up something rather special, but while some of these cakes take a little more effort, others are spectacular without involving too much hard work. This chapter also includes those traditional cakes for special times of the year.
Almond and Cream Cheese Prism
Makes one 23 cm/9 in cake
200 g/7 oz/1¾ cups butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
1 egg
200 g/7 oz/scant 1 cup cream cheese
5 ml/1 tsp lemon juice
2.5 ml/½ tsp ground cinnamon
75 ml/5 tbsp brandy
90 ml/6 tbsp milk
30 Nice biscuits (cookies)
For the icing (frosting):
60 ml/4 tbsp caster sugar
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
100 g/4 oz/1 cup plain (semi-sweet) chocolate
60 ml/4 tbsp water
50 g/2 oz/¼ cup butter or margarine
100 g/4 oz/1 cup flaked (slivered) almonds
Cream together the butter or margarine and sugar until light and fluffy. Beat in the egg, cream cheese, lemon juice and cinnamon. Lay a large sheet of foil on a work surface. Mix the brandy and milk. Dip 10 biscuits in the brandy mixture and arrange on the foil in a rectangle two biscuits high by five biscuits long. Spread the cheese mixture over the biscuits. Dip the remaining biscuits in the brandy and milk and place on top of the mixture to make a long triangular shape. Fold in the foil and chill overnight.
To make the icing, bring the sugar, cocoa, chocolate and water to the boil in a small pan and boil for 3 minutes. Remove from the heat and beat in the butter. Leave to cool slightly. Remove the foil from the cake and spread the chocolate mixture over the top While still warm press on the almonds. Chill until set.
Black Forest Gâteau
Makes one 18 cm/7 in cake
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
3 eggs, lightly beaten
150 g/5 oz/1¼ cups self-raising (self-rising) flour
25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder
10 ml/2 tsp baking powder
90 ml/6 tbsp cherry jam (conserve)
100 g/4 oz/1 cup plain (semi-sweet) chocolate, finely grated
400 g/14 oz/1 large can black cherries, drained and juice reserved
150 ml/¼ pt/2/3 cup double (heavy) cream, whipped
10 ml/2 tsp arrowroot
Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then work in the flour, cocoa and baking powder. Divide the mixture between two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 25 minutes until firm to the touch. Leave to cool.
Sandwich the cakes together with some of the jam and spread the remainder over the sides of the cake. Press the grated chocolate over the sides of the cake. Arrange the cherries attractively over the top. Pipe the cream around the top edge of the cake. Warm the arrowroot with a little of the cherry juice and brush over the fruit to glaze.
Chocolate and Almond Gâteau
Makes one 23 cm/9 in cake
100 g/4 oz/1 cup plain (semi-sweet) chocolate
100 g/4 oz/½ cup butter or margarine, softened
150 g/5 oz/2/3 cup caster (superfine) sugar
3 eggs, separated
50 g/2 oz/½ cup ground almonds
100 g/4 oz/1 cup plain (all-purpose) flour
For the filling:
225 g/8 oz/2 cups plain (semi-sweet) chocolate
300 ml/½ pt/1¼ cups double (heavy) cream
75 g/3 oz/¼ cup raspberry jam (conserve)
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Cream together the butter or margarine and sugar, then stir in the chocolate and the egg yolks. Fold in the ground almonds and flour. Whisk the egg whites until stiff, then fold them into the mixture. Spoon into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until firm to the touch. Leave to cool, then slice the cake in half horizontally.
To make the filling, melt the chocolate and cream in a heatproof bowl set over a pan of gently simmering water. Stir until smooth, then leave to cool, stirring occasionally. Sandwich the cakes together with the jam and half the chocolate cream, then spread the remaining cream over the top and sides of the cake and leave to set.
Chocolate Cheesecake Gâteau
Makes one 23 cm/9 in cake
For the base:
25 g/1 oz/2 tbsp caster (superfine) sugar
175 g/6 oz/1½ cups digestive biscuit (Graham cracker) crumbs
75 g/3 oz/1/3 cup butter or margarine, melted
For the filling:
100 g/4 oz/1 cup plain (semi-sweet) chocolate
300 g/10 oz/1¼ cups cream cheese
3 eggs, separated
45 ml/3 tbsp cocoa (unsweetened chocolate) powder
25 g/1 oz/¼ cup plain (all-purpose) flour
50g /2 oz/¼ cup soft brown sugar
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
50 g/2 oz/¼ cup caster (superfine) sugar For decoration:
100 g/4 oz/1 cup plain (semi-sweet) chocolate
25 g/1 oz/2 tbsp butter or margarine
120 ml/4 fl oz/½ cup double (heavy) cream
6 glacé (candied) cherries
To make the base, stir the sugar and biscuit crumbs into the melted butter and press into the base and sides of a greased 23 cm/9 in springform cake tin (pan).
To make the filling, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Beat the cheese with the egg yolks, cocoa, flour, brown sugar and soured cream, then blend in the melted chocolate. Whisk the egg whites until they form soft peaks, then add the caster sugar and whisk again until stiff and glossy. Fold into the mixture using a metal spoon and spoon over the base, levelling the surface. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1½ hours. Turn off the oven and leave the cake to cool in the oven with the door ajar. Chill until firm, then remove from the tin.
To decorate, melt the chocolate and butter or margarine in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool slightly, then stir in the cream. Swirl the chocolate over the top of the cake in patterns, then decorate with the glacé cherries.
Chocolate Fudge Gâteau
Makes one 20 cm/8 in cake
75 g/3 oz/¾ cup plain (semi-sweet) chocolate, chopped
200 ml/7 fl oz/scant 1 cup milk
225 g/8 oz/1 cup dark brown sugar
75 g/3 oz/1/3 cup butter or margarine, softened
2 eggs, lightly beaten
2.5 ml/½ tsp vanilla essence (extract)
150 g/5 oz/1¼ cups plain (all-purpose) flour
25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder
5 ml/1 tsp bicarbonate of soda (baking soda)
For the icing (frosting):
100 g/4 oz/1 cup plain (semi-sweet) chocolate
100 g/4 oz/½ cup butter or margarine, softened
225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted
Chocolate flakes or curls to decorate
Melt together the chocolate, milk and 75 g/3 oz/1/3 cup of the sugar in a pan, then leave to cool slightly. Cream together the butter and the remaining sugar until light and fluffy. Gradually beat in the eggs and vanilla essence, then stir in the chocolate mixture. Gently fold in the flour, cocoa and bicarbonate of soda. Spoon the mixture into two greased and lined 20 cm/8 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 30 minutes until springy to the touch. Leave to cool in the tins for 3 minutes, then turn out on to a wire rack to finish cooling.
To make the icing, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Beat together the butter or margarine and sugar until soft, then stir in the melted chocolate. Sandwich the cakes together with one-third of the icing, then spread the rest over the top and sides of the cake. Decorate the top with crumbled flakes or make curls by scraping a sharp knife along the side of a bar of chocolate.
Carob Mint Gâteau
Makes one 20 cm/8 in cake
3 eggs
50 g/2 oz/¼ cup caster (superfine) sugar
75 g/3 oz/1/3 cup self-raising (self-rising) flour
25 g/1 oz/¼ cup carob powder
150 ml/¼ pt/2/3 cup whipping cream
A few drops of peppermint essence (extract)
50 g/2 oz/½ cup chopped mixed nuts
Beat the eggs until pale. Beat in the sugar and continue until the mixture is pale and creamy and trails off the whisk in ribbons. This may take 15–20 minutes. Mix together the flour and carob powder and fold into the egg mixture. Spoon into two greased and lined 20 cm/18 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until springy to the touch. Cool.
Whip the cream to soft peaks, stir in the essence and nuts. Slice each cake in half horizontally and sandwich all the cakes together with the cream.
Iced Coffee Gâteau
Makes one 18 cm/7 in cake
225 g/8 oz/1 cup butter or margarine
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
30 ml/2 tbsp coffee essence (extract)
100 g/4 oz/1 cup flaked (slivered) almonds
225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted
Cream together half the butter or margarine and the caster sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, salt and 15 ml/ 1 tbsp of the coffee essence. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until firm to the touch. Leave to cool. Place the almonds in a dry frying pan (skillet) and toast over a medium heat, shaking the pan continuously, until golden.
Beat the remaining butter or margarine until soft, then gradually beat in the icing sugar and the remaining coffee essence until you have a spreading consistency. Sandwich the cakes together with one-third of the icing (frosting). Spread half the remaining icing round the sides of the cake and press the toasted almonds into the icing. Spread the remainder over the top of the cake and mark into patterns with a fork.
Coffee and Walnut Ring Gâteau
Makes one 23 cm/9 in cake
For the cake:
15 ml/1 tbsp instant coffee powder
15 ml/1 tbsp milk
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
For the filling:
45 ml/3 tbsp apricot jam (conserve), sieved (strained)
15 ml/1 tbsp water
10 ml/2 tsp instant coffee powder
30 ml/2 tbsp milk
100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted
50 g/2 oz/¼ cup butter or margarine, softened
50 g/2 oz/½ cup walnuts, chopped
For the icing (frosting):
30 ml/2 tbsp instant coffee powder
90 ml/6 tbsp milk
450 g/1 lb/22/3 cups icing (confectioners’) sugar, sifted
50 g/2 oz/¼ cup butter or margarine
A few walnut halves to decorate
To make the cake, dissolve the coffee in the milk, then mix into the remaining cake ingredients and beat until everything is well blended. Spoon into a greased 23 cm/9 in ring mould (tube pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 40 minutes until springy to the touch. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling. Cut the cake in half horizontally.
To make the filling, heat the jam and water until well blended, then brush over the cut surfaces of the cake. Dissolve the coffee in the milk, then mix into the icing sugar with the butter or margarine and nuts and beat until you have a spreadable consistency. Sandwich together the two halves of the cake with the filling.
To make the icing, dissolve the coffee in the milk in a heatproof bowl set over a pan of gently simmering water. Add the icing sugar and butter or margarine and beat until smooth. Remove from the heat and leave to cool and thicken to coating consistency, beating occasionally. Spoon the icing over the cake, decorate with walnut halves and leave to set.
Danish Chocolate and Custard Gâteau
Makes one 23 cm/9 in cake
4 eggs, separated
175 g/6 oz/1 cup icing (confectioners’) sugar, sifted
Grated rind of ½ lemon
60 g/2½ oz/2/3 cup plain (all-purpose) flour
60 g/2½ oz/2/3 cup potato flour
2.5 ml/½ tsp baking powder
For the filling:
45 ml/3 tbsp caster (superfine) sugar
15 ml/1 tbsp cornflour (cornstarch)
300 ml/½ pt/1¼ cups milk
3 egg yolks, beaten
50 g/2 oz/½ cup chopped mixed nuts
150 ml/¼ pt/2/3 cup double (heavy) cream
For the topping:
100 g/4 oz/1 cup plain (semi-sweet) chocolate
30 ml/2 tbsp double (heavy) cream
25 g/1 oz/¼ cup white chocolate, grated or sliced into curls
Beat the egg yolks into the icing sugar and lemon rind. Stir in the flours and baking powder. Whisk the egg whites until stiff, then fold into the mixture using a metal spoon. Spoon into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes until golden brown and springy to the touch. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling. Slice the cake horizontally into three layers.
To make the filling, blend the sugar and cornflour to a paste with a little of the milk. Bring the remaining milk just to the boil, then pour on to the cornflour mixture and blend well. Return to the rinsed-out pan and stir continuously over a very gentle heat until the custard thickens. Beat in the egg yolks over a very low heat without allowing the custard to boil. Leave to cool slightly, then stir in the nuts. Whip the cream until stiff, then fold into the custard. Sandwich the layers together with the custard.
To make the topping, melt the chocolate with the cream in a heatproof bowl set over a pan of gently simmering water. Spread over the top of the cake and decorate with grated white chocolate.
Fruit Gâteau
Makes one 20 cm/8 in cake
1 cooking (tart) apple, peeled, cored and chopped
25 g/1 oz/¼ cup dried figs, chopped
25 g/1 oz/¼ cup raisins
75 g/3 oz/1/3 cup butter or margarine, softened
2 eggs
175 g/6 oz/1½ cups wholemeal (wholewheat) flour
5 ml/1 tsp baking powder
30 ml/2 tbsp skimmed milk
15 ml/1 tbsp gelatine
30 ml/2 tbsp water
400 g/14 oz/1 large can chopped pineapple, drained
300 ml/½ pt/1¼ cups fromage frais
150 ml/¼ pt/2/3 cup whipping cream
Mix together the apple, figs, raisins and butter or margarine. Beat in the eggs. Fold in the flour and baking powder and enough of the milk to mix to a soft mixture. Spoon into a greased 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until firm to the touch. Remove from the tin and cool on a wire rack.
To make the filling, sprinkle the gelatine on the water in a small bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Stir into the pineapple, fromage frais and cream and chill until set. Cut the cake in half horizontally and sandwich together with the cream.
Fruit Savarin
Makes one 20 cm/8 in cake
15 g/½ oz fresh yeast or 20 ml/4 tsp dried yeast
45 ml/3 tbsp warm milk
100 g/4 oz/1 cup strong plain (bread) flour
A pinch of salt
5 ml/1 tsp sugar
2 eggs, beaten
50 g/2 oz/¼ cup butter or margarine, softened
For the syrup:
225 g/8 oz/1 cup caster (superfine) sugar
300 ml/½ pt/1¼ cups water
45 ml/3 tbsp kirsch
For the filling:
2 bananas
100 g/4 oz strawberries, sliced
100 g/4 oz raspberries
Blend together the yeast and milk, then work in 15 ml/1 tbsp of the flour. Leave to stand until frothy. Add the remaining flour, the salt, sugar, eggs and butter and beat until you have a soft dough. Spoon into a greased and floured 20 cm/8 in savarin or ring mould (tube pan) and leave in a warm place for about 45 minutes until the mixture almost reaches the top of the tin. Bake in a preheated oven for 30 minutes until golden and shrinking away from the sides of the tin. Turn out on to a wire rack over a tray and prick all over with a skewer.
While the savarin is cooking, make the syrup. Dissolve the sugar in the water over a low heat, stirring occasionally. Bring to the boil and simmer without stirring for 5 minutes until syrupy. Stir in the kirsch. Spoon the hot syrup over the savarin until saturated. Leave to cool.
Thinly slice the bananas and mix with the other fruit and the syrup that has dripped into the tray. Place the savarin on a plate and spoon the fruit into the centre just before serving.
Ginger Layer Cake
Makes one 18 cm/7 in cake
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs
For the filling and decoration:
150 ml/¼ pt/2/3 cup whipping or double (heavy) cream
100 g/4 oz/1/3 cup ginger marmalade
4 ginger biscuits (cookies), crushed
A few pieces of crystallised (candied) ginger
Beat together all the cake ingredients until well blended. Spoon into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 25 minutes until golden brown and springy to the touch. Leave to cool in the tins for 5 minutes, then turn out on to a wire rack to finish cooling. Cut each cake in half horizontally.
To make the filling, whip the cream until stiff. Spread the base layer of one cake with half the marmalade and place the second layer on top. Spread with half the cream and top with the next layer. Spread that with the remaining marmalade and top with the final layer. Spread the remaining cream on top and decorate with the biscuit crumbs and crystallised ginger.
Grape and Peach Gâteau
Makes one 20 cm/8 in cake
4 eggs
100 g/4 oz/½ cup caster (superfine) sugar
75 g/6 oz/1½ cups plain (all-purpose) flour
A pinch of salt
For the filling and decoration:
100 g/14 oz/1 large can peaches in syrup
450 ml/¾ pt/2 cups double (heavy) cream
50 g/2 oz/¼ cup caster (superfine) sugar
A few drops of vanilla essence (extract)
100 g/4 oz/1 cup hazelnuts, chopped
100 g/4 oz seedless(pitless) grapes
A sprig of fresh mint
Beat together the eggs and sugar until the mixture is thick and pale and trails off the whisk in ribbons. Sift in the flour and salt and fold in gently until combined. Spoon into a greased and lined 20 cm/8 in springform cake tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 30 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling. Cut the cake in half horizontally.
Drain the peaches and reserve 90 ml/6 tbsp of the syrup. Thinly slice half the peaches and chop the remainder. Whip the cream with the sugar and vanilla essence until thick. Spread half the cream over the bottom layer of the cake, sprinkle with the chopped peaches and replace the top of the cake. Spread the remaining cream round the sides and over the top of the cake. Press the chopped nuts round the sides. Arrange the sliced peaches around the edge of the top of the cake and the grapes in the centre. Decorate with a sprig of mint.
Lemon Gâteau
Makes one 18 cm/7 in cake
For the cake:
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
Grated rind and juice of 1 lemon
For the icing (frosting):
100 g/4 oz/½ cup butter or margarine, softened
225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted
100 g/4 oz/1/3 cup lemon curd
Icing flowers for decoration
To make the cake, cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, salt and lemon rind. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until firm to the touch. Leave to cool.
To make the icing, beat the butter or margarine until soft, then beat in the icing sugar and lemon juice to make a spreadable consistency. Sandwich the cakes together with the lemon curd and spread three-quarters of the icing over the top and sides of the cake, marking into patterns with a fork. Place the rest of the icing in a piping bag with a star nozzle (tip) and pipe rosettes round the top of the cake. Decorate with icing flowers.
Marron Gâteau
Makes one 25 cm/10 in cake
425 g/15 oz/1 large can chestnut purée
6 eggs, separated
5 ml/1 tsp vanilla essence (extract)
5 ml/1 tsp ground cinnamon
350 g/12 oz/2 cups icing (confectioners’) sugar, sifted
100 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 tsp powdered gelatine
30 ml/2 tbsp water
15 ml/1 tbsp rum
300 ml/½ pt/1¼ cups double (heavy) cream
90 ml/6 tbsp apricot jam (conserve), sieved (strained)
30 ml/2 tbsp water
450 g/1 lb/4 cups plain (semi-sweet) chocolate, broken into pieces
100 g/4 oz Almond Paste
30 ml/2 tbsp chopped pistachio nuts
Sieve the chestnut purée and stir until smooth, then divide in half. Mix one half with the egg yolks, vanilla essence, cinnamon and 50 g/2 oz/1/3 cup of the icing sugar. Whisk the egg whites until stiff, then gradually whisk in 175 g/6 oz/ 1 cup of the icing sugar until the mixture forms stiff peaks. Fold into the egg yolk and chestnut mixture. Fold in the flour and spoon into a greased and lined 25 cm/10 in cake tin (pan). Bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until springy to the touch. Leave to cool, then cover and leave overnight.
Sprinkle the gelatine over the water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Mix the remaining chestnut purée with the remaining icing sugar and the rum. Whip the cream until stiff, then fold into the purée with the dissolved gelatine. Cut the cake horizontally into three and sandwich together with the chestnut purée. Trim the edges, then chill for 30 minutes.
Boil the jam with the water until well blended, then brush over the top and sides of the cake. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Shape the almond paste into 16 chestnut shapes. Dip the base into the melted chocolate, then into the pistachio nuts. Spread the remaining chocolate over the top and sides of the cake and smooth the surface with a palette knife. Arrange the almond-paste chestnuts round the edge while the chocolate is still warm, and mark into 16 slices. Leave to cool and set.
Millefeuille
Makes one 23 cm/9 in cake
225 g/8 oz Puff Pastry
150 ml/¼ pt/2/3 cup double (heavy) or whipping cream
45 ml/3 tbsp raspberry jam (conserve)
Icing (confectioners’) sugar, sifted
Roll out the pastry (paste) to about 3 mm/1⁄8 in thick and cut into three equal rectangles. Place on a dampened baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden. Cool on a wire rack. Whip the cream until stiff. Spread the jam over the top of two of the pastry rectangles. Sandwich together the rectangles with the cream, topping with any remaining cream. Serve sprinkled with icing sugar.
Orange Gâteau
Makes one 18 cm/7 in cake
225 g/8 oz/1 cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
Grated rind and juice of 1 orange
225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted
Glacé (candied) orange slices to decorate
Cream together half the butter or margarine and the caster sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, salt and orange rind. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 25 minutes until firm to the touch. Leave to cool.
Beat the remaining butter or margarine until soft, then beat in the icing sugar and orange juice to make a spreadable consistency. Sandwich the cakes together with one-third of the icing (frosting), then spread the remainder over the top and sides of the cake, marking into patterns with a fork. Decorate with glacé orange slices.
Four-tier Orange Marmalade Gâteau
Makes one 23 cm/9 in cake
For the cake:
200 ml/7 fl oz/scant 1 cup water
25 g/1 oz/2 tbsp butter or margarine
4 eggs, lightly beaten
300 g/11 oz/11/3 cups caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
300 g/11 oz/2¾ cups plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
For the filling:
30 ml/2 tbsp plain (all-purpose) flour
30 ml/2 tbsp cornflour (cornstarch)
15 ml/1 tbsp caster (superfine) sugar
2 eggs, separated
450 ml/¾ pt/2 cups milk
5 ml/1 tsp vanilla essence (extract)
120 ml/4 fl oz/½ cup sweet sherry
175 g/6 oz/½ cup orange marmalade
120 ml/4 fl oz/½ cup double (heavy) cream
100 g/4 oz peanut brittle, crushed
To make the cake, bring the water to the boil with the butter or margarine. Beat together the eggs and sugar until pale and frothy, then continue to beat until the mixture is very light. Beat in the vanilla essence, sprinkle with flour, baking powder and salt and pour in the boiling butter and water mixture. Mix together just until blended. Spoon into two greased and floured 23 cm/9 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until golden brown and springy to the touch. Leave to cool in the tins for 3 minutes, then turn out on to a wire rack to finish cooling. Cut each cake in half horizontally.
To make the filling, mix together the flour, cornflour, sugar and egg yolks to a paste with a little of the milk. Bring the remaining milk to the boil in a pan, then pour it into the mixture and whisk until smooth. Return to the rinsed-out pan and bring to the boil over a low heat, stirring continuously until thick. Remove from the heat and stir in the vanilla essence, then leave to cool slightly. Whisk the egg whites until stiff, then fold in.
Sprinkle the sherry over the four cake layers, spread three with marmalade, then spread the custard over the top. Assemble the layers together into a four-tiered sandwich. Whip the cream until stiff and spoon over the top of the cake. Sprinkle with the peanut brittle.
Pecan and Date Gâteau
Makes one 23 cm/9 in cake
For the cake:
250 ml/8 fl oz/1 cup boiling water
450 g/1 lb/2 cups stoned (pitted) dates, finely chopped
2.5 ml/½ tsp bicarbonate of soda (baking soda)
225 g/8 oz/1 cup butter or magarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs
100 g/4 oz/1 cup chopped pecan nuts
5 ml/1 tsp vanilla essence (extract)
350 g/12 oz/3 cups plain (all-purpose) flour
10 ml/2 tsp ground cinnamon
5 ml/1 tsp baking powder
For the icing (frosting):
120 ml/4 fl oz/½ cup water
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
10 ml/2 tsp instant coffee powder
100 g/4 oz/½ cup butter or margarine
400 g/14 oz/21/3 cups icing (confectioners’) sugar, sifted
50 g/2 oz/½ cup pecan nuts, finely chopped
To make the cake, pour the boiling water over the dates and bicarbonate of soda and leave to stand until cool. Cream together the butter or margarine and caster sugar until light and fluffy. Gradually beat in the eggs, then stir in the nuts, vanilla essence and dates. Fold in the flour, cinnamon and baking powder. Spoon into two greased 23 cm/9 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until springy to the touch. Turn out on to a wire rack to cool.
To make the icing, boil the water, cocoa and coffee in a small pan until you have a thick syrup. Leave to cool. Cream together the butter or margarine and the icing sugar until soft, then beat in the syrup. Sandwich the cakes together with one-third of the icing. Spread half the remaining icing round the sides of the cake, then press on the chopped pecans. Spread most of the remaining icing over the top and pipe a few icing rosettes.
Plum and Cinnamon Gâteau
Makes one 23 cm/9 in cake
350 g/12 oz/1½ cups butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
3 eggs
150 g/5 oz/1¼ cups self-raising (self-rising) flour
5 ml/1 tsp baking powder
5 ml/1 tsp ground cinnamon
350 g/12 oz/2 cups icing (confectioners’) sugar, sifted
5 ml/1 tsp finely grated orange rind
100 g/4 oz/1 cup hazelnuts, coarsely ground
300 g/11 oz/1 medium can plums, drained
Cream together half the butter or margarine and the caster sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder and cinnamon. Spoon into a greased and lined 23 cm/9 in square cake tin (pan) and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 40 minutes until a skewer inserted in the centre comes out clean. Remove from the tin and leave to cool.
Beat the remaining butter or margarine until soft, then mix in the icing sugar and grated orange rind. Cut the cake in half horizontally, then sandwich the two halves together with two-thirds of the icing. Spread most of the remaining icing over the top and sides of the cake. Press the nuts round the sides of the cake and arrange the plums attractively on top. Pipe the remaining icing decoratively round the top edge of the cake.
Prune Layer Gâteau
Makes one 25 cm/10 in cake
For the cake:
225 g/8 oz/1 cup butter or margarine
300 g/10 oz/2¼ cups caster (superfine) sugar
3 eggs, separated
450 g/1 lb/4 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
2.5 ml/½ tsp ground cloves
A pinch of salt
250 ml/8 fl oz/1 cup single (light) cream
225 g/8 oz/11/3 cups stoned (pitted) cooked prunes, finely chopped
For the filling:
250 ml/8 fl oz/1 cup single (light) cream
100 g/4 oz/½ cup caster (superfine) sugar
3 egg yolks
225 g/8 oz/11/3 cups stoned (pitted)cooked prunes
30 ml/2 tbsp grated orange rind
5 ml/1 tsp vanilla essence (extract)
50 g/2 oz/½ cup chopped mixed nuts
To make the cake, cream together the butter or margarine and sugar. Gradually beat in the egg yolks, then fold in the flour, baking powder, bicarbonate of soda, spices and salt. Fold in the cream and prunes. Whisk the egg whites until stiff, then fold them in to the mixture. Spoon into three greased and floured 25 cm/10 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 25 minutes until well risen and springy to the touch. Leave to cool.
Mix together all the filling ingredients except the nuts until well blended. Place in a pan and cook over a low heat until thickened, stirring continuously. Spread one-third of the filling over the base cake and sprinkle with one-third of the nuts. Place the second cake on top and cover with half the remaining icing and half the remaining nuts. Place the final cake on top and spread the remaining icing and nuts over the top.
Rainbow-stripe Cake
Makes one 18 cm/7 in cake
For the cake:
100 g/4 oz/½ cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs, separated
225 g/8 oz/2 cups plain (all-purpose) flour
A pinch of salt
120 ml/4 fl oz/½ cup milk, plus a little extra
5 ml/1 tsp cream of tartar
2.5 ml/½ tsp bicarbonate of soda (baking soda)
A few drops of lemon essence (extract)
A few drops of red food colouring
10 ml/2 tsp cocoa (unsweetened chocolate) powder
For the filling and icing (frosting):
225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted
50 g/2 oz/¼ cup butter or margarine, softened
10 ml/2 tsp hot water
5 ml/1 tsp milk
2.5 ml/½ tsp vanilla essence (extract)
Coloured sugar strands to decorate
To make the cake, cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour and salt alternately with the milk. Mix the cream of tartar and bicarbonate of soda with a little extra milk, then stir into the mixture. Whisk the egg whites until stiff, then fold into the mixture using a metal spoon. Divide the mixture into three equal portions. Stir the lemon essence into the first bowl, the red food colouring into the second bowl, and the cocoa into the third bowl. Spoon the mixtures into greased and lined 18 cm/7 in cake tins (pans) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 25 minutes until golden brown and springy to the touch. Leave to cool in the tins for 5 minutes, then turn out on to a wire rack to finish cooling.
To make the icing, place the icing sugar in a bowl and make a well in the centre. Gradually beat in the butter or margarine, water, milk and vanilla essence until you have a spreadable mixture. Sandwich together the cakes with one-third of the mixture, then spread the remainder over the top and sides of the cake, roughing up the surface with a fork. Sprinkle with top with coloured sugar strands.
Gâteau St-Honoré
Makes one 25 cm/10 in cake
For the choux pastry (paste):
50 g/2 oz/¼ cup unsalted (sweet) butter or margarine
150 ml/¼ pt/2/3 cup milk
A pinch of salt
50 g/2 oz/½ cup plain (all-purpose) flour
2 eggs, lightly beaten
225 g/8 oz Puff Pastry
1 egg yolk
For the caramel:
225 g/6 oz/¾ cup caster (superfine) sugar
90 ml/6 tbsp water
For the filling and decoration:
5 ml/1 tsp powdered gelatine
15 ml/1 tbsp water
1 quantity Vanilla Cream Icing
3 egg whites
175 g/6 oz/¾ cup caster (superfine) sugar
90 ml/6 tbsp water
To make the choux pastry (paste), melt the butter with the milk and salt over a low heat. Bring rapidly to the boil, then remove from the heat and quickly stir in the flour and mix just until the pastry comes away from the sides of the pan. Leave to cool slightly, then very gradually beat in the eggs and continue to beat until smooth and glossy.
Roll out the puff pastry to a 26 cm/ 10½ in circle, place on a greased baking (cookie) sheet and prick with a fork. Transfer the choux pastry to a piping bag with a plain 1 cm/½ in nozzle (tip) and pipe a circle round the edge of the puff pastry. Pipe a second circle half-way in towards the centre. On a separate greased baking sheet, pipe the remaining choux pastry into small balls. Brush all the pastry with egg yolk and bake in a preheated oven at 220°C/425°F/gas mark 7 for 12 minutes for the choux balls and 20 minutes for the base until golden and puffed.
To make the caramel, dissolve the sugar in the water, then boil without stirring for about 8 minutes to 160°C/ 320°F until you have a light caramel. Brush the outside ring with caramel, a little at a time. Dip the top half of the balls into the caramel, then press them on to the outside pastry ring.
To make the filling, sprinkle the gelatine over the water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly, then stir in the vanilla cream. Whisk the egg whites until stiff. Meanwhile, boil the sugar and water to 120°C/250°F or until a drop in cold water forms a hard ball. Gradually whisk into the egg whites, then continue to whisk until cool. Stir into the custard. Pipe the custard into the centre of the cake and chill before serving.
Strawberry Choux Gâteau
Makes one 23 cm/9 in cake
50 g/2 oz/¼ cup butter or margarine
150 ml/¼ pt/2/3 cup water
75 g/3 oz/1/3 cup plain (all-purpose) flour
A pinch of salt
2 eggs, lightly beaten
50 g/2 oz/1/3 cup icing (confectioners’) sugar, sifted
300 ml/½ pt/1¼ cups double (heavy) cream, whipped
225 g/8 oz strawberries, halved
25 g/1 oz/¼ cup flaked (slivered) almonds
Place the butter or margarine and water in a pan and bring slowly to the boil. Remove from the heat and quickly beat in the flour and salt. Gradually beat in the eggs until the dough is shiny and comes away from the sides of the pan. Place spoonfuls of the mixture in a circle on a greased baking (cookie) sheet to build up a circular ring cake and bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes until golden. Leave to cool. Slice the cake in half horizontally. Beat the icing sugar into the cream. Sandwich the halves together with the cream, strawberries and almonds.
Strawberry Fruit Gâteau
Makes one 20 cm/8 in cake
1 cooking (tart) apple, peeled, cored and chopped
25 g/1 oz/3 tbsp dried figs, chopped
25 g/1 oz/3 tbsp raisins
75 g/3 oz/1/3 cup butter or margarine
2 eggs
175 g/6 oz/1½ cups plain (all-purpose) flour
5 ml/1 tsp baking powder
30 ml/2 tbsp milk
225 g/8 oz strawberries, sliced
225 g/8 oz/1 cup fromage frais
Purée the apples, figs, raisins and butter or margarine until light and fluffy. Beat in the eggs, then fold in the flour, baking powder and enough of the milk to mix to a soft dough. Spoon into a greased 20 cm/8 in loose-bottomed cake tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 30 minutes until firm to the touch. Remove from the tin and leave to cool. Cut the cake in half horizontally. Sandwich together with the strawberries and fromage frais.
Spanish Malaga-soaked Cake
Makes one 23 cm/9 in cake
8 eggs
700 g/1½ lb/3 cups granulated sugar
350 g/12 oz/3 cups plain (all-purpose) flour
300 ml/½ pt/1¼ cups water
350 g/12 oz/1½ cups soft brown sugar
400 ml/14 fl oz/1¾ cups Malaga or fortified wine
Ground cinnamon
Beat the eggs and half the granulated sugar in a heatproof bowl set over a pan of gently simmering water until a thick syrup forms. Gradually add flour, whisking continuously. Spoon into a greased and floured 23 cm/9 in square cake tin (pan) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 45 minutes until springy to the touch. Leave to cool in the tin for 5 minutes before turning out on to a wire rack to finish cooling.
Meanwhile, heat the water in a pan and add the remaining granulated sugar and the brown sugar. Simmer over a medium heat for about 25 minutes until you have a clear, thick syrup. Remove from the heat and leave to cool. Thoroughly mix in the Malaga or wine. Pour the syrup over the cake and serve sprinkled with cinnamon.
Christmas Cake
Makes one 23 cm/9 in cake
350 g/12 oz/1½ cups butter or margarine, softened
350 g/12 oz/1½ cups soft brown sugar
6 eggs
450 g/1 lb/4 cups plain (all-purpose) flour
A pinch of salt
5 ml/1 tsp ground mixed (apple-pie) spice
225 g/8 oz/11/3 cups raisins
450 g/1 lb/22/3 cups sultanas (golden raisins)
225 g/8 oz/11/3 cups currants
175 g/6 oz/1 cup chopped mixed (candied) peel
50 g/2 oz/¼ cup glacé (candied) cherries, chopped
100 g/4 oz/1 cup almonds, chopped
30 ml/2 tbsp black treacle (molasses)
45 ml/3 tbsp brandy
Almond paste
Royal icing
Cream together the butter or margarine and sugar until soft, then beat in the eggs one at a time. Fold in the flour, salt and spice, then mix in all the remaining ingredients. Spoon into a greased and lined 23 cm/9 in cake tin and bake at 140°C/275°F/gas mark 1 for 6½ hours until a skewer inserted in the centre comes out clean. Leave to cool completely, then wrap in foil and store in an airtight container for at least three weeks before covering with almond paste and decorating with royal icing, if liked.
Strawberry Mousse Gâteau
Makes one 23 cm/9 in cake
For the cake:
100 g/4 oz/1 cup self-raising (self-rising) flour
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs
For the mousse:
15 ml/1 tbsp powdered gelatine
30 ml/2 tbsp water
450 g/1 lb strawberries
3 eggs, separated
75 g/3 oz/1/3 cup caster (superfine) sugar
5 ml/1 tsp lemon juice
300 ml/½ pt/1¼ cups double (heavy) cream
30 ml/2 tbsp flaked (slivered) almonds, lightly toasted
Beat together the cake ingredients until smooth. Spoon into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 25 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool.
To make the mousse, sprinkle the gelatine over the water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Leave to cool slightly. Meanwhile, purée 350 g/12 oz of the strawberries, then rub through a sieve (strainer) to discard the pips. Beat the egg yolks and sugar until pale and thick and the mixture trails off the whisk in ribbons. Stir in the purée, lemon juice and gelatine. Whip the cream until stiff, then fold half into the mixture. With a clean whisk and bowl, whisk the egg whites until stiff, then fold into the mixture.
Cut the sponge in half horizontally and place one half in the base of a clean cake tin (pan) lined with clingfilm (plastic wrap). Slice the remaining strawberries and arrange over the sponge, then top with the flavoured cream, and finally the second layer of cake. Press down very gently. Chill until set.
To serve, invert the gâteau on to a serving plate and remove the clingfilm (plastic wrap). Decorate with the remaining cream and garnish with the almonds.
Yule Log
Makes one
3 eggs
100 g/4 oz/½ cup caster (superfine) sugar
100 g/4 oz/1 cup plain (all-purpose) flour
50 g/2 oz/½ cup plain (semi-sweet) chocolate, grated
15 ml/1 tbsp hot water
Caster (superfine) sugar for rolling
For the icing (frosting):
175 g/6 oz/¾ cup butter or margarine, softened
350 g/12 oz/2 cups icing (confectioners’) sugar, sifted
30 ml/2 tbsp warm water
30 ml/2 tbsp cocoa (unsweetened chocolate) powder To decorate:
Holly leaves and robin (optional)
Beat together the eggs and sugar in a heatproof bowl set over a pan of gently simmering water. Continue to beat until the mixture is stiff and trails off the whisk in ribbons. Remove from the heat and beat until cool. Fold in half the flour, then the chocolate, then the remaining flour, then stir in the water. Spoon into a greased and lined Swiss roll tin (jelly roll pan) and bake in a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes until firm to the touch. Sprinkle a large sheet of greaseproof (waxed) paper with caster sugar. Turn the cake out of the tin on to the paper and trim the edges. Cover with another sheet of paper and roll up loosely from the short edge.
To make the icing, cream together the butter or margarine and icing sugar, then beat in the water and cocoa. Unroll the cold cake, remove the paper and spread the cake with half the icing. Roll it up again, then ice with the remaining icing, marking it with a fork to look like a log. Sift a little icing sugar over the top and decorate as liked.
Easter Bonnet Cake
Makes one 20 cm/8 in cake
75 g/3 oz/1/3 cup muscovado sugar
3 eggs
75 g/3 oz/¾ cup self-raising (self-rising) flour
15 ml/1 tbsp cocoa (unsweetened chocolate) powder
15 ml/1 tbsp warm water
For the filling:
50 g/2 oz/¼ cup butter or margarine, softened
75 g/3 oz/½ cup icing (confectioners’) sugar, sifted
For the topping:
100 g/4 oz/1 cup plain (semi-sweet) chocolate
25 g/1 oz/2 tbsp butter or margarine
Ribbon or sugar flowers (optional)
Beat together the sugar and eggs in a heatproof bowl set over a pan of gently simmering water. Continue to beat until the mixture is thick and creamy. Leave to stand for a few minutes, then remove from the heat and beat again until the mixture leaves a trail when the whisk is removed. Fold in the flour and cocoa, then stir in the water. Spoon the mixture into a greased and lined 20 cm/8 in cake tin (pan) and a greased and lined 15 cm/ 6 in cake tin. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15–20 minutes until well risen and firm to the touch. Leave to cool on a wire rack.
To make the filling, cream together the margarine and icing sugar. Use to sandwich the smaller cake on top of the larger one.
To make the topping, melt the chocolate and butter or margarine in a heatproof bowl set over a pan of gently simmering water. Spoon the topping over the cake and spread with a knife dipped in hot water so that it is completely covered. Decorate round the brim with a ribbon or sugar flowers.
Easter Simnel Cake
Makes one 20 cm/8 in cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
Grated rind of 1 lemon
4 eggs, beaten
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
2.5 ml/½ tsp grated nutmeg
50 g/2 oz/½ cup cornflour (cornstarch)
100 g/4 oz/2/3 cup sultanas (golden raisins)
100 g/4 oz/2/3 cup raisins
75 g/3 oz/½ cup currants
100 g/4 oz/½ cup glacé (candied) cherries, chopped
25 g/1 oz/¼ cup ground almonds
450 g/1 lb Almond Paste
30 ml/2 tbsp apricot jam (conserve)
1 egg white, beaten
Cream together the butter or mar- garine, sugar and lemon rind until pale and fluffy. Gradually beat in the eggs, then fold in the flour, baking powder, nutmeg and cornflour. Stir in the fruit and almonds. Spoon half the mixture into a greased and lined 20 cm/8 in deep cake tin (pan). Roll out half the almond paste to a circle the size of the cake and place on top of the mixture. Fill with the remaining mixture and bake in a pre-heated oven at 160°C/325°F/gas mark 3 for 2–2½ hours until golden brown. Leave to cool in the tin. When cool, turn out and wrap in greaseproof (waxed) paper. Store in an airtight container for up to three weeks if possible to mature.
To finish the cake, brush the top with the jam. Roll out three-quarters of the remaining almond paste to a 20 cm/8 in circle, neaten the edges and place on top of the cake. Roll the remaining almond paste into 11 balls (to represent the disciples without Judas). Brush the top of the cake with beaten egg white and arrange the balls around the edge of the cake, then brush them with egg white. Place under a hot grill (broiler) for a minute or so to brown it slightly.
Twelfth Night Cake
Makes one 20 cm/8 in cake
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar
4 eggs, beaten
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp ground mixed (apple-pie) spice
175 g/6 oz/1 cup sultanas (golden raisins)
100 g/4 oz/2/3 cup raisins
75 g/3 oz/½ cup currants
50 g/2 oz/¼ cup glacé (candied) cherries
50 g/2 oz/1/3 cup chopped mixed (candied) peel
30 ml/2 tbsp milk
12 candles to decorate
Cream together the butter or mar- garine and sugar until pale and fluffy. Gradually beat in the eggs, then fold in the flour, mixed spice, fruit and peel and mix until well blended, adding a little milk if necessary to achieve a soft mixture. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 2 hours until a skewer inserted in the centre comes out clean. Leave to cool, then decorate with 12 candles.