Bake With Me: My Mum’s 3 Best Recipes! | The Anna Edit

The one where it’s a scorcher and I decide that baking three recipes is the best idea. To be fair, we ended up with A LOT of cake, which is always a good idea. Expand the description box for measurements, methods and cooking times. Catch up with my day-to-day shenanigans here –

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115g soft margarine
85g granulated sugar
30g golden syrup
115g self-raising flour
55g oats
85g sultanas

Preheat the oven to 170℃ (conventional), 155℃ (fan), 325℉ or Gas Mark 3.
Put the margarine, sugar and syrup into a pan and heat gently until margarine melts, stirring occasionally.
Take off the heat and mix in flour, oats and sultanas and stir well.
Drop heaped tablespoons of mixture onto a greased tray and bake for 15-20 minutes (they will spread). Leave to cool on a wire rack.

100g self-raising flour
100g wheatmeal flour
1 tsp baking powder
½ tsp salt
½ tsp nutmeg
100g butter or margarine (cubed)
75g caster sugar
25g sultanas
25g chopped glace cherries
1 egg (beaten)
1-2 tbsp milk

Preheat the oven to 230℃ (conventional), 230℃ (fan), 450℉ or Gas Mark 8.
Place the flours, baking powder, salts and nutmeg in a bowl and add the cubed butter or margarine and rub into flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, sultanas and cherries. Add the beaten egg and mix until stiff, adding the milk if necessary.
Use a fork to place portions of the mixture into 8 rough heaps on a greased baking sheet.
Bake in the oven for 12-15 minutes until a rich golden brown. Remove from the baking sheet and allow to cool on a wire tray.

3 eggs
170g soft margarine
170g caster sugar
170g self-raising flour
1 tsp baking powder
1 tbsp warm water
55g icing sugar (for buttercream)
28g butter (for buttercream)
Whatever jam or filling you want.

Preheat the oven to 180℃ (conventional), 165℃ (fan), 350℉ or Gas Mark 4.
Beat all the ingredients for 3/4 minutes, and split the mixture between two greased and lined cake tins.
Bake for 20 minutes, or until a skewer can be inserted and come out with no mixture on it.
Cream together the icing sugar and butter for the buttercream, then assemble and fill once the sponges have cooled. ]

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