In a bowl, beat the butter with the cooked flesh of the sweet potato. In a separate bowl, whisk together the buttermilk, yoghurt, agave syrup and egg. Then add to the sweet potato mixture and beat in until well mixed.
Sift the plain flour, baking powder, bicarbonate of soda and spices into a separate bowl, then mix in the wholemeal flour. Add the dry ingredients to the sweet potato mixture and fold everything together to combine.
Divide the batter between the muffin cases, filling each three-quarters full. Bake for 30–35 minutes or until lightly springy to the touch. Allow to cool for 5 minutes before removing from the tin and placing on a wire rack to cool down fully.
This cake is inspired by a recipe by Giorgio Locatelli that is a favourite of his daughter Dita, who is allergic to eggs. I have added a chocolate frosting to it to make it even more indulgent. Everyone, whether allergic to eggs or not, will love this cake.
Prep time: 45 minutes
Baking time: 45–50 minutes
Ready in: 2 hours 30 minutes
Serves: 12–16
450g (1lb) plain flour, plus extra for dusting
50g (2oz) cocoa powder
2 tsp baking powder
2 tsp bicarbonate of soda
300g (11oz) caster sugar
125ml (4½fl oz) sunflower oil, plus extra for greasing
2 tbsp white wine vinegar or cider vinegar
2 tsp vanilla extract
For the frosting
125g (4½oz) soya spread
300g (1loz) icing sugar, sifted
50g (2oz) cocoa powder, sifted
1 tbsp vanilla extract
Pinch of salt
23cm (9in) diameter cake tin with 6cm (2½ in) sides
Preheat the oven to 170°C (325°F), Gas mark 3. Grease the sides of the cake tin with sunflower oil and dust them with flour, then line the base of the tin with a disc of baking parchment.
Sift the flour into a large bowl with the cocoa powder, baking powder and bicarbonate of soda and mix in the sugar. In a separate bowl, mix together the remaining ingredients with 300ml (½ pint) of water.
Add the wet ingredients to the flour mixture, stirring well to combine, then tip the batter into the prepared tin. Bake for 45–50 minutes or until springy to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes. Then loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before leaving on a wire rack to finish cooling.
While the cake is cooling, make the frosting. Using a hand-held electric beater or an electric food mixer, whisk all the ingredients together on full speed for 4–5 minutes or until light and thick.
Once the cake is cold to the touch, use a bread knife to cut it horizontally in two. Place the bottom half on a cake plate or stand, then spread over some of the frosting. Sandwich together with the top half, spreading the remaining frosting over the top and sides of the cake. Place in the fridge for about 20 minutes to allow it to set before serving.
Apple and blackberry oat muffins
This has to be my favourite partnership of fruit flavours, and it’s serendipitous that they come into season at exactly the same time. This recipe uses eating apples rather than cookers because they’re sweeter, though they will need puréeing first as they don’t break down as easily when cooked.
Prep time: 15 minutes
Baking time: 25–30 minutes
Ready in: 1 hour 15 minutes
Makes: 12 muffins
425g (15oz) eating apples, peeled, cored and roughly chopped (400g (14oz) once peeled and cored)
200g (7oz) soft light brown sugar
100ml (3½fl oz) sunflower oil
75g (3oz) porridge oats
225g (8oz) plain flour, sifted
3 tsp baking powder
36 fresh or frozen (and defrosted) blackberries (about 125g/4½oz)
12-cup muffin tray and 12 muffin cases
Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.
Place the apples and sugar in a saucepan and add 3 tablespoons of water, then cover with a lid and bring to a simmer. Continue to simmer for 10 minutes, stirring occasionally, then tip into a food processor or blender and whiz for a minute or until smooth.
Pour the apple purée into a bowl and stir in the sunflower oil and oats. Sift in the flour and baking powder and stir in just until mixed. Divide the batter between the muffin cases, filling each case three-quarters full, then lightly press three or four blackberries into each muffin.
Bake for 25–30 minutes or until golden brown and lightly springy to the touch in the middle. Remove from the oven and leave in the tin to cool for 5 minutes, then remove the muffins from the tin and place on a wire rack to cool down completely.
Classic cakes have withstood the test of time. They remain firm favourites not only because they taste so good, but because we hold a special affection for them. Classic cake recipes often bring back childhood memories, making them one of the most comforting foods. As these cakes are so well loved, for the most part I haven’t strayed too far from the original recipes. Sometimes, though, I’ve added a different flavour or changed a classic shape, to put a new spin on an old favourite. Each cake is a classic from a particular place. Lamingtons are an institution in Australia and the French Brittany butter cake is the perfect showcase for Brittany’s famous butter. If you are new to some of the recipes, I urge you to try them, as these cakes are classics for a reason.
04/ Classic
Baked Alaska with hot chocolate sauce
Hot chocolate sauce
Carrot cake
Ginger carrot cupcakes
Caramel carrot cake
Classic NYC crumb cake
St Clement’s drizzle cake
Dark treacly gingerbread squares
Angel food cake
Rose-water icing with pistachios
Lavender icing
Lamingtons
Battenberg cake
Dundee cake
Madeleines