Baking is my all time favourite hobby. I bake almost every day. Let's face it, homemade cakes are the single greatest thing. Who wants a bland, overly sweet, plastic tasting shop bought monstrosity when you can have fresh lovely cake? They are also a great way to bring families together. I bet some of your favourite memories include a tasty homemade cake. Cakes can be as simple or as complicated as your ability allows.

Cakes, glorious cakes!

​Sticky,sweet and a huge hit with the children! Is also great for adults when served with a fresh cup of tea.



Ingredients
170g/6oz clear honey
140g/5oz butter
85g/3oz brown sugar
2 eggs, beaten
200g/7oz self raising flour, sieved
1 tablespoon of water
For the icing
55g/2oz icing sugar
1 tbsp clear honey
2-3 tablespoons of hot water
Method
Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin with a removable base.
Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
Remove from the heat and mix in the eggs and flour. Or place flour and eggs into a food processor then pour in the honey mixture and mix on high speed for 2-3 minutes
Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
Cool slightly in the tin before turning out onto a wire rack.
While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Spoon icing over cake and allow to trickle around the edges.
 

​This is the easiest recipe for lemon meringue pie I have come across. Just remember to be careful with your egg whites. And do not attempt to make it in an oven you are not familiar with. Ovens are terribly temperamental.

​

Ingredients

For the pastry
175g plain flour
100g cold butter, cut in small pieces
1 tbsp. icing sugar
1 egg yolk

For the filling

2 level tbsp. cornflour
100g golden caster sugar
125ml fresh lemon juice (from 2-3 lemons)
85g butter, cut into pieces
3 egg yolks and 1 whole egg

For the meringue
4 egg whites, room temperature
200g golden caster sugar
2 level tsp. cornflour

​Method

For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tablespoon of cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).

Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Fill any gaps that have appeared while baking with left over pastry. Set aside. (Can be done a day ahead.) Lower the oven to 180C/fan 160C/gas 4.
While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Add 200ml/7fl oz of water into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.

Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. it is best to do this by hand with an egg whisk. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the center  spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.