Delicious UK Oct-18

Marsala-soaked fruit cake SERVES (ABOUT) 30. HANDS-ON TIME 25 MIN, OVEN TIME 3½-4 HOURS, PLUS OVERNIGHT SOAKING KNOWHOW Double-line the cake tin with well-buttered non-stick baking paper to stop the outside of the cake drying out as it bakes. MAKE AHEAD Wrap the baked cake in more baking paper, then foil. Keep in a cool, dry place for up to 3 months. Unwrap occasionally to feed it with marsala. FOOD TEAM’S TIP Either leave the cake to mature, feeding it with more booze now and then, or, for something a little less rich, eat it straightaway. • 400g sultanas • 250g currants and raisins • 250g glacé cherries, chopped • 250g dried figs, chopped • 50g mixed peel • 6 tbsp sweet marsala or sweet sherry, plus extra for pouring…

Zesty yogurt bundt cake with mojito drizzle SERVES 10-12. HANDS-ON TIME 30 MIN, OVEN TIME 50-55 MIN, PLUS COOLING MAKE AHEAD The cake will keep for a few days: store it somewhere cool in an airtight container. • 175g butter, softened, plus extra melted to grease • 2 tbsp fine polenta for dusting • 350g golden caster sugar • Finely grated zest 2 limes • 3 large free-range eggs • 350g self-raising flour • 200g natural yogurt FOR THE MOJITO DRIZZLE • 3 tbsp lime juice • 3 tbsp white rum • 2 tbsp caster sugar FOR THE ICING • 175g icing sugar • 2 tbsp lime juice • 2 tsp boiling water • 2 tbsp chopped fresh mint leaves, plus extra leaves to decorate YOU’LL ALSO NEED… • 24cm…

White forest gateau SERVES 12. HANDS-ON TIME 40 MIN, OVEN TIME 35 MIN, PLUS COOLING MAKE AHEAD Make the sponges a day before and wrap in cling film, or freeze for up to 1 month. Assemble the cake up to a day ahead and store in the fridge. Serve at room temperature. FOOD TEAM’S TIP To make chocolate curls, melt 100g chocolate and spread onto the underside of 2 greased baking trays. Leave to set, then drag a cheese plane over the surface to create large curls; chill in a sealed container until needed. Or scrape a vegetable peeler down the side of a chocolate bar to make shavings. • 200g plain flour • 2 tsp baking powder • 300g caster sugar • 5 medium free-range eggs, separated • ½…

Put a cake in the oven and you can’t fail to please once that telltale, evocative smell of baking starts to permeate the house. It can revive memories and it can stir emotions. It means so many things: home, warmth, comfort – and a feeling of belonging. In this special collection, exclusive to Marks & Spencer shoppers (welcome!), the delicious. team have gathered together a collection of 10 of our best-tasting and most useful recipes - one for every occasion, if you like. There’s the go-to brownie, the birthday cake, the showstopper doubles-as-a-pudding cake... You get the picture. It’s a collection to keep and bake from for years to come, safe in the knowledge that every recipe has been triple-tested (in fact, many are tested many more times than that…

Classic carrot cake SERVES 10-12. HANDS-ON TIME 30 MIN, OVEN TIME 60-75 MIN, PLUS COOLING MAKE AHEAD Freeze the whole un-iced cake, well wrapped in non-stick baking paper, then cling film, for up to 3 months. Defrost and ice before serving. The finished cake will keep well for a few days in a sealed container in the fridge or in a cool room. FOOD TEAM’S TIP You can replace the ground spices with 1½ tsp ground mixed spice if you want to. • 200g carrots, grated • 250ml mild, light olive oil • 4 large free-range eggs • 225g light brown soft sugar • 100g sultanas • 100g unsalted pistachio kernels, chopped, plus extra to decorate • Finely grated zest 1 orange • Seeds from 6 green cardamom pods, crushed…

✱ Warm peach, pistachio and honey gluten-free cake SERVES 8-10. HANDS-ON TIME 25 MIN, OVEN TIME 1 HOUR, PLUS 40 MIN COOLING MAKE AHEAD The cake will keep, wrapped in baking paper and foil, for up to 3 days in a cool, dry place. Freeze (without the topping), wrapped as above, for up to 3 months. Defrost, warm in a low oven, if you like, then top. FOOD TEAM’S TIP Don’t grind your pistachios as fine as ground almonds – you risk them turning oily. • 350g peaches, ripe but still firm, plus 2 extra, sliced, to serve • 225g unsalted butter, softened • 150g caster sugar • 75g orange blossom honey, plus extra for drizzling • 3 large free-range eggs • 225g gluten-free self-raising flour (we used Doves Farm)…