Home Baking. Rachel Allen

      4. To make the topping, sift the flour and cinnamon into a bowl and add the sugar and butter. Rub the butter into the dry ingredients using your fingertips to make a crumb-like mixture, then add the almonds and stir well. Scatter the topping over the apricots.

      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.