and stir to combine.
6. Put the cake on a serving plate or cake stand. Drizzle the icing backwards and forwards from the centre to the outside of the cake in a zigzag pattern. Sprinkle over the pistachio nuts and serve.
Polenta, orange and pistachio cake with orange syrup
This gluten-free dessert is great for summer entertaining. Serve a slice on its own for a casual tea in the garden or add a good dollop of crème fraîche for a delicious dinner-party dessert. The syrup makes it so moist that you can prepare the cake in advance without the worry of it tasting stale.
Serves 8
225g (8oz) butter, softened, plus extra for greasing
125g (4½oz) polenta, plus ½ tbsp for dusting
225g (8oz) caster sugar
3 eggs
zest of 1 orange and juice of ½ orange
50g (1¾oz) pistachio nuts, roughly chopped
200g (7oz) ground almonds
1 tsp baking powder
25 pistachio nuts, lightly toasted and roughly chopped
For the orange syrup
75g (2½oz) caster sugar juice of 1 orange
20cm (8in) springform cake tin with a high side
1. Preheat the oven to 170°C (325°F) Gas mark 3. Grease the side of the tin, and line the base with baking parchment. Dust the side of the tin with the ½ tablespoon polenta. 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.
2. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time, then add the orange zest and juice. Add the pistachio nuts, ground almonds, polenta and baking powder, and fold in to combine.
3. Spoon the mixture into the prepared tin and bake for 55–70 minutes, until a skewer inserted into the centre comes out clean. If necessary, quickly put a piece of foil on top of the cake after 45 minutes of cooking, to prevent it from getting too brown.
4. To make the syrup, put the sugar and orange juice in a saucepan over a medium heat, and stir together until the sugar has dissolved. Once the sugar has dissolved, take the syrup off the heat and transfer to a heatproof jug.
5. While the cake is still warm, prick the top in a swirl pattern using a cocktail stick. Drizzle over the syrup.
6. Leave the cake to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on to a serving plate or cake stand. Scatter the pistachio nuts on top and serve.
Walnut and fig cake with honey syrup
This cake has an old-fashioned feel, but its simple appearance belies its wonderful flavour: fruit, nuts, spice and honey combine in this delicious moist bake, which will mature and improve over a few days.
Serves 8
175g (6oz) butter, softened, plus extra for greasing
100g (3½oz) dried figs
175g (6oz) caster sugar
3 eggs
225g (8oz) plain flour
½ tsp ground cinnamon
1 tsp baking powder
2 tbsp milk
75g (2½oz) walnuts, roughly chopped
For the honey syrup
75g (2½oz) caster sugar
75g (2½oz) runny honey
1 tbsp lemon juice
20cm (8in) 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.
2. Put the figs in a saucepan. Add enough water to cover the figs. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 2 minutes. The figs will be plump. Drain the water and put the figs on to a piece of kitchen paper to absorb any excess water. Set aside to cool. Remove the stems from the figs and cut each fig into 8 pieces.
3. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow. Add the sugar and beat until light and fluffy. Add the eggs one by one, adding 1 tablespoon flour each time, and beating after each addition, then add the ground cinnamon.
4. Sift in the remaining flour and baking powder, then add the milk, walnuts and figs. Tip the mixture into the prepared tin, smooth the top and bake for 55–60 minutes until firm and a skewer inserted into the centre comes out clean.
5. Meanwhile, to make the syrup, put all the ingredients in a saucepan and add 100ml (3½fl oz) water. Stir together over a medium heat until the sugar has dissolved, then take off the heat and pour into a heatproof jug.
6. As soon as the cake comes out of the oven, prick it with a skewer in a swirl pattern and slowly drizzle the syrup all over the top. Leave to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on a serving plate and cut into slices to serve.
Crunchy crumbles aren’t just for chilly days – this one uses ripe, summer apricots, and you can keep the accompaniments light with fluffy whipped cream – although custard is still allowed if you must! Apricots have a real affinity with almonds, so I’ve added almonds to perk up the crumble mix.
Serves 8
100g (3½oz) butter, melted, plus extra for greasing
150g (5½oz) dried apricots
150g (5½oz) plain flour
1 tsp baking powder
½ tsp ground cinnamon
50g (1¾oz) caster sugar
1 egg
2 tbsp milk
lightly whipped cream, to serve
For the crumble topping
25g (1oz) plain flour
½ teaspoon ground cinnamon
25g (1oz) caster sugar
25g (1oz) butter, cubed
25g (1oz) almonds, with skin, roughly chopped
icing sugar, for dusting (optional)
whipped cream, to serve
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. Put the apricots in a saucepan, then add 150ml (5fl oz) water or to cover them. Bring to the boil over a medium-high heat and then reduce the heat and simmer for 2 minutes. The apricots will now be plump. Drain the water from the apricots and put them on to a piece of kitchen paper to absorb any excess water. Set aside to cool, then cut each apricot into 4 pieces.
2. Sift the flour, baking powder and cinnamon into a large bowl, then add the sugar and stir well together. Make a well in the centre.
3. Put the egg in a bowl and add