Bake for 20–25 minutes or until well risen and springy to the touch, then remove from the oven and allow to cool for 5 minutes before removing from the tin and placing on a wire rack to cool down fully.
Meanwhile, make the icing. Whisk all the ingredients together in a bowl, then use a palette knife to spread evenly over each cupcake.
As a final touch, sprinkle over the chopped crystallised ginger to decorate.
Prep time: 20 minutes
Baking time: 30–35 minutes
Ready in: 2 hours
Serves: 8–10
For the icing
200g (7oz) icing sugar, sifted
200g (7oz) cream cheese
3 tbsp dulce de leche (tip)
To decorate
Walnut or pecan halves (optional)
Two 20cm (8in) diameter cake tins
Preheat the oven to 160°C (325°F), Gas mark 3, then grease the cake tins with oil and line each base with baking parchment.
Mix the ingredients for the sponge following the second paragraph of the Carrot cake method, then divide the batter between the two prepared tins and bake for 30–35 minutes or until lightly browned on top and springy to the touch.
Remove the cakes from the oven and allow to sit in the tins for 10 minutes, then use a small, sharp knife to loosen the edges and carefully remove each cake from its tin before transferring to a wire rack to cool down completely.
While the cakes are baking, or cooling, make the icing. Place all the ingredients in a mixing bowl and beat together until well mixed. To assemble the cake, place one layer upside down on a serving plate and spread half the icing on the top. Add the second layer, placing it right side up, then spread the rest of the icing over the top. You might like to decorate the top of the cake with walnut or pecan halves.
New York’s melting pot of cultures has produced a city of amazing culinary diversity. Central to this have been the bakeries, with the Polish, Jewish and German ones being especially prominent. The classic New York City crumb cake derives from the German Krümelkuchen. The cake here is adapted from a recipe in Baked in America by David Lesniak and David Muniz, two wonderful American bakers who run a fabulous café and bakery in London called Outsider Tart, where they make some of the most delicious baked treats this side of the Atlantic. Delicious eaten as a snack, or served to friends and family, the cake will keep for 2–3 days.
Prep time: 20 minutes
Baking time: 45–55 minutes
Ready in: 1 hour 45 minutes
Makes: about 24 squares
225g (8oz) butter, softened
350g (12oz) caster sugar
2 tsp vanilla extract
4 eggs, beaten
350ml (12fl oz) sour cream
525g (1lb 2½oz) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
For the crumb topping
150g (5oz) butter, melted
300g (11oz) plain flour
1 tbsp ground cinnamon
225g (8oz) soft dark brown sugar
¼ tsp salt
25 × 35cm (10 × 14in) roasting tin with 5cm (2in) sides (approximate size)
Preheat the oven to 180°C (350°F), Gas mark 4, then line the base and sides of the roasting tin with baking parchment, with the paper coming just above the sides of the tin to enable the cake to be lifted out easily.
First make the crumb. Pour the melted butter into a large bowl or into an electric food mixer. Sift in the flour and cinnamon and add the remaining ingredients, then mix briefly – for just 30–60 seconds if using a food mixer – until coarse and crumbly.
To make the cake batter, first cream the butter until soft in a separate large bowl or in the food mixer. Pour in the sugar and beat until the mixture is light and fluffy. Add the vanilla extract and gradually mix in the eggs. Add the sour cream, then (with the mixer on a low speed, if you’re using it) sift in the remaining ingredients, and fold in to combine.
Tip the batter into the prepared tin and smooth the surface with a spatula or the back of a spoon. Sprinkle over the crumb mixture, making sure it covers the batter completely.
Bake on the lower shelf in the oven for 45–55 minutes or until golden brown on top and a skewer inserted into the centre of the cake comes out clean. Check the cake after 30 minutes and if the top is already a rich golden brown, cover the tin with foil (to prevent the cake from burning) and continue to cook for the remaining time.
Remove the cake from the oven and allow to cool in the tin completely. Then lift the cake out using the baking parchment, peel away the paper and cut into squares to serve.
The St Clement’s combination of oranges and lemons is a real classic, named of course after the bells in the famous nursery rhyme. This drizzle cake is different from other syrup cakes: rather than dissolving the sugar in a hot syrup first, it’s simply mixed with the citrus juices before being drizzled over the cake. The undissolved sugar crystals are essential in this recipe for their slight crunch.
Prep time: 10 minutes
Baking time: 45 minutes
Ready in: 1 hour 30 minutes
Serves: 6–10
175g (6oz) butter, softened
175g (6oz) caster sugar
2 eggs
Juice and finely grated zest of 1 lemon
Juice
