Rachel Allen - Home Baking

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

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.

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

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.

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