Cake heaven

P23: CUATRO LECHES CAKE P24: PEAR & OLIVE OIL CAKE P24: BAKED MANGO CHEESECAKE P25: CARAMEL APPLE UPSIDE DOWN CAKE P26: EASY PEASY BIRTHDAY CAKE P27: CHOCOLATE FUDGE CAKE P27: CHOCOLATE NUT CHEESECAKE P28: GIN & TONIC DRIZZLE LOAF P29: COFFEE, CARAMEL & PECAN LAYER CAKE P30: DECADENT CHOCOLATE CAKE P30: PRESERVED LEMON, HONEY, & GINGER BUNDT CAKE P31: LEMON MYRTLE, MAPLE & RASPBERRY CHEESECAKE P32: VEGAN STRAWBERRY CAKE

Cuatro leches cake

SERVES 8-10

4 free-range eggs, separated
200g (7oz) caster sugar
1tsp vanilla extract
200g (7oz) plain flour
1tsp baking powder
100ml (3½fl oz) Trewithen Dairy
Whole Milk
200ml (7fl oz) evaporated milk
200g (7oz) Trewithen Dairy
Cornish Clotted Cream
200ml (7fl oz) sweetened
condensed milk
300ml (10½fl oz) double cream
2tbsp ground cinnamon

1 Preheat the oven to 180°C/Gas Mark 4 and lightly grease and line a 20cm (8in) square cake in.

2 Whisk the egg whites until thickened, before slowly adding half of the caster sugar, one tablespoon at a time. Continue whisking until the mixture is stiff and glossy.

3 In a separate large bowl, whisk the egg yolks, remaining sugar and vanilla until pale and fluffy. Add the flour, baking powder and milk to the egg yolks and gently fold together until thoroughly combined.

4 Using a large metal spoon, add a spoonful of egg whites to the yolk mixture. Combine thoroughly, before very gently folding the remaining egg whites through, one spoonful at a time, aiming to retain as many of those lovely bubbles as possible.

5 Pour the batter into the prepared tin and bake for 40 minutes, until an inserted skewer comes out clean. Allow to cool for 10 minutes in the tin.

6 Meanwhile, in a small bowl, combine the evaporated milk, clotted cream and condensed milk.

7 Poke holes all over the cake, before pouring over half the milky cream mixture. When the majority of the mixture has absorbed into the sponge, pour over a little more. Any remaining sauce can be served on the side. Refrigerate overnight if you can, although it’ll still be delicious if you don’t have time.

8 To serve, whip the remaining cream until it just holds soft peaks. Spread over the top of the cake before finishing with a generous dusting of cinnamon. Serve with the sauce on the side to pour over.

Pear & olive oil cake

SERVES 8

3 pears, cored and 2 sliced
125ml (4½fl oz) olive oil, plus
extra for greasing
75ml (2¾fl oz) dairy-free milk
Finely grated zest of 1 lemon
1tsp vanilla extract
250g (9oz) plain flour
125g (4½oz) light brown sugar,
plus 1tbsp for sprinkling
1tbsp baking powder
¼tsp salt

1 Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm