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Whether you have a signature bake or you’re at a loss with what to make, here are some recipes to inspire you for your Catch-up with Cake!

Method

• Melt the butter and mix in the crushed biscuits. Press into an 8 inch round, loose-bottomed tin and chill.
• Whip the cream until thick, and then whip in the condensed milk and the lemon juice and zest.
• Pour over the biscuit base and chill.
• Decorate the top with whipped cream and blueberries, or another alternative topping of your choice.

Method

• Preheat the air fryer to 160°C for 5-7 minutes.
• In a large bowl, rub cold butter and flour together with fingertips until it resembles breadcrumbs.
• Add sugar/fruit/cheese/cinnamon/nutmeg/herbs etc. depending on the flavour you want to achieve, and mix.
• Make a dip in the middle of the flour to add the milk and mix until it comes together, making sure all the flour is incorporated. The mix should be soft, but slowly stir in more milk if needed (not too much).
• Lightly flour a clean dry surface and briefly knead the dough until smooth.
• Roll out, roughly to 2.5 cm thick. Using a 5cm round biscuit/scone cutter, cut out scones and brush tops with milk or egg.
• Place parchment paper into the bottom of the air fryer basket. Put the scones onto the paper, so they are almost touching and cook in batches.
• Cook for approximately 13 minutes. Keep checking as they should be golden and, when tapped, you will hear a hollow sound.

Cooking times will vary depending on the make of air fryer – this recipe is based on using a Ninja 14-1.

Julie’s courgette and lemon cake

Healthy and yummy – what more could you ask for?

Method

• Preheat your oven to 180ºC, gas mark 4.
• Grease and line a deep 20cm cake tin.
• Beat butter and 200g of the sugar until light and fluffy.
• Beat in half the coconut cream, then the eggs one at a time.
• Fold in the flour, baking powder and 40g of desiccated coconut.
• Pour into cake tin and bake for 25-30 minutes then cool completely.
• Toast the remaining 10g of coconut in a dry frying pan until fragrant.
• Whip the cream and remaining 10g of sugar until soft peaks.
• Fold the remaining coconut cream into the whipped cream.
• When cake is cooled, cut into three layers using a serrated knife and place first layer onto serving plate.
• Spread first layer with 1/3 of coconut/cream mixture and top with 1/3 of curd. Repeat with 2nd and 3rd layer of cake, ending with curd and the coconut/cream mixture on top.
• Add toasted coconut and fruit (eg passion fruit or mandarins) to top of cake to decorate.

Method

• Soak dates in black tea overnight.
• Mix walnuts, egg and flour together and add the soaked dates and tea.
• Bake in oven at 180ºc, gas mark 4 for 1 hour.

Method

• Preheat oven to 125ºc and line a baking tray with greaseproof paper.
• Mix the flour and sugar in a bowl.
• Add the butter in small cubes and rub in using your fingertips until a soft dough is formed.
• Lightly dust work surface and rolling pin with flour. Roll the dough to desired thickness (approx. 1cm).
• Cut the dough into individual biscuits and prick with a fork or use a cookie stamp to decorate. You may not have a fancy stamper like Debbie, so feel free to use any shape or size.
• Space on the prepared baking tray and cook for approx. 40 minutes (or less if biscuits are small).
• When cooked, lightly dust with sugar, leave to cool and enjoy!

Makes approx. 16 biscuits.