My favourite recipes

Fairy Cakes
1 cup SR flour
1/2 cup caster sugar
2 eggs
butter

Cream sugar and butter together.
Add eggs gradually
Add flour (sieved)
Spoon into 12 cake cases
Bake for 12 minutes at 180deg C

Chocolate Sponge Cake
(use Victoria sandwich tins)

5 oz SR flour
1 oz cocoa powder (preferably organic)
1 tsp baking powder (optional)
6 oz butter
5-6 oz caster sugar
1 tsp vanilla essence
3-4 eggs
2 tbsp cold water

Cream sugar and butter.
Combine dry ingredients and add gradually with egg and 'wet' ingredients.
Spoon into sandwich tins.
Bake for 12 -15 minutes in 180deg C oven (fan).

Chocolate Ganache (icing)
5 oz plain chocolate
5 oz double cream

Melt chocolate in bain marie. Stir in cream when chocolate has melted.
Pour on cake and leave to set.

Almond Chocolate Cake
4 eggs (separated)
150g dark chocolate
150g diced butter
75g golden caster sugar
1 tbsp runny honey
200g almond flour
75 ml milk.

Separate eggs (beat egg whites until they are stiff)
Bain marie: chocolate, butter, sugar and honey - melt down
Add egg yolk
Then add almond flour and milk.
Fold in egg white
Add to cake tin (flat round e.g. Victoria sandwich)
Bake 15 minutes at 170 deg C (fan - 190deg non-fan)