This cake is crazy-easy and stays fresh in the fridge for three days,” says Irish chef Anna Haugh. “Though it has a high ...

For this recipe you will need 4 x 20cm/8in sandwich cake tins (approximately 4cm/1.5in deep), a 20cm/8in and a 30cm/12in cake board, two non-slip cake mats trimmed to about 18cm/7in and 25cm/10in ...

Preheat oven to 180°C (160°C fan-forced). Lightly grease and line the base and side of a deep 20cm round cake pan with non-stick baking paper. (We don’t recommend a springform pan as the cake ...

thin cake boards of respective sizes, and 20cm/8in, 28cm/11in and 35cm/14in thick cake boards. You will also need eight dowelling rods and eight cake pillars. All of these are available from ...

Preheat the oven to 180°C. Line the base of a 20cm deep round cake tin and butter the sides. Measure the cake ingredients into a large mixing bowl. Mix together until smooth, using a hand mixer ...

1. Preheat the oven to 160˚C, 3 fan. 2. Grease, base and side line 20cm cake tin with parchment. 3. Dry whisk the flour, ground almonds and baking powder to evenly distribute all the dry together 4.

This decadent lemon and coconut slice is light, fluffy and bursting with zest. The perfect afternoon sweet treat or morning ...

Have you thought about using mashed potatoes in baking? Me neither, until I tried this lemon cake at our Guild of Food Writers annual market place event. The team at Potatoes New Zealand had made ...