Mary Berry Three Cakes in One (US)

Serves: About 12

For the basic cake mix:
6 large eggs
350g (12 oz) all purpose flour
350g (12 oz) sugar
350g (12 oz) butter at room temperature (3 sticks)
3 level tsp baking powder
3 level tsp baking soda
1 tsp salt

1. Preheat the oven to 350F.
2. Beat together all the ingredients until smooth in a large mixing bowl.
3. Divide the cake mix into two. Use one portion for the chocolate cake. Divide the remaining portion again into two. Use one portion each for the lemon drizzle loaf and one for the almond fruity buns.

CHOCOLATE CAKE

40g (1½ oz) cocoa powder
4 tbsp boiling water
Half the basic cake mix
A little icing sugar, to serve

For spreading and icing:
150ml (5fl oz) double cream
150g (5oz) plain chocolate, broken into pieces
4 tbsp apricot jam

Two 7 in x 2 in round cake pans, greased and lined with non-stick baking paper.

1. Put the cocoa in a mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
2. Turn int othe prepared tins, level the top and bake in the preheated oven for about 20-25 minutes, or until shrinking away from the sides of the tin and springy to the touch.
3. Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
4. To make the icing, measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 minute (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
5. To ice the cake, spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together. Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.

LEMON CAKE

Finely grated zest of ½ lemon
Half the remaining basic cake mix (a quarter of the original)

For the lemon crunchy icing:
50g (2 oz) granulated sugar
Juice of ½ lemon

1 loaf pan (450g, 1 lb size), greased and lined

1. Add the lemon zest to the basic cake mix, and turn into the prepared tin.
2. Bake in the preheated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
3. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
4. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

ALMOND APRICOT MUFFINS (UK)

50g (2 oz) golden raisins
50g (2 oz) dried apricots, snipped into small pieces
25g (1 oz) ground almonds
The remaining quarter of the basic cake mix
A flew flaked almonds, for the topping

A 12-hole bun tin (or a 12 mini muffin pan), lined with paper cases

1. Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
2. Turn into the prepared paper cases and sprinkle with the flaked almonds.
3. Bake in the preheated oven for about 20 minutes, or until golden brown and springy to the touch.

CHERRY ALMOND MUFFINS (US)

75g dried cherries
25g (1 oz) ground almonds
The remaining quarter of the basic cake mix
A flew flaked almonds, for the topping

A 12-hole bun tin (or a 12 mini muffin pan), lined with paper cases

1. Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
2. Turn into the prepared paper cases and sprinkle with the flaked almonds.
3. Bake in the preheated oven for about 20 minutes, or until golden brown and springy to the touch.

Top tip:The chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine. The lemon loaf and buns will also keep for 3 days. All will freeze well for up to 2 months, but uniced.

NOTE: This is a versatile but MEH recipe. Base dough turns out too EGGY and has too much baking powder taste. Muffins taste the best of the three. SO this is a NO for Mary Berry. Burn her cookbook and stick with Martha Stewart.

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