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IN SEASON


2 Sift together the fl our and baking powder, and process briefl y, then incorporate the milk. Transfer the mixture into the prepared tin, smooth the surface and bake for 75 mins until risen and golden and a skewer inserted into the centre comes out clean.


3 Run a knife around the edge of the cake and either leave it to cool in the tin, or leave it to cool for 10 mins, then turn it out onto a wire rack to cool, standing it the right way up.


4 Transfer to a plate to serve. A fl ourish of icing sugar fi nishes it off nicely if you are serving it plain.


Annie Bell’s Baking Bible by Annie Bell, Published by Kyle Books


Design inspiration


ONE FOR THE ADVANCED BAKER… For a real technical challenge, why not try your hand at both French patisserie and anti-gravity construction by creating a tumbling macaroon cake?


WATERING CAN CAKE Take inspiration from hobbies and interests…


There’s nothing more special than creating a cake specifi c to its recipient. This watering can cake is simply perfect for the green-fi ngered and garden-lovers.


Head to our


Cookbook Corner on page 57 to see our


favourite anti-gravity recipe book.


FOODLOVERMAGAZINE.COM | 19


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