Masak Masak Ala Emak

White chocolate and raspberry cake   If you like your cakes sweet and fruity, this white chocolate and raspberry cake will put a smile on your face. Topped with an indulgent cream cheese and white chocolate frosting, it's a cake you can happily serve as a dessert. Ingredients 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz golden caster sugar 225g/8oz self-raising flour ¼ tsp baking powder 3 medium free-range eggs 100g/3½oz plain yoghurt 1 tsp vanilla extract pinch salt 75g/2¾oz white chocolate, finely chopped 125g/4½oz raspberries, plus a few extra to decorate (optional) For the icing 100g/3½oz white chocolate 250g/9oz cream cheese 75g/2¾oz icing sugar Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white choc

  Carrot cake cupcakes Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year. Ingredients 275g/9¾oz caster sugar 200ml/7fl oz sunflower oil 4 medium free-range eggs about 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp mixed spice 1 tbsp cocoa powder For the cheese frosting 125g/4½oz unsalted butter, softened 125g/4½oz full-fat cream cheese 275g/9¾oz icing sugar edible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish Method Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both. In a separate bowl combine the flour,

  Cardamom and white chocolate sponge Cardamom with white chocolate is a surprisingly good combination in a sponge cake. Equipment: You will need two 20cm/8in loose-bottomed sandwich tins, and a dove-shaped stencil to decorate. Ingredients 225g/8oz unsalted butter, softened, plus extra for greasing 4 free-range eggs 225g/8oz caster sugar 225g/8oz self-raising flour 2 level tsp baking powder 12 cardamom pods For the icing 100g/3½oz white chocolate, broken into pieces 50g/1¾oz unsalted butter, softened 75g/2½oz cream cheese 200g/7oz icing sugar ½ tsp vanilla extract icing sugar and dove stencil, to decorate (optional) How-to-videos Method Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper. Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pes

  Coconut cake Using both desiccated coconut and coconut cream gives a brilliant depth of flavour to this cake – and the lime and coconut buttercream finishes it off lovely.

  Chocolate orange cheesecake This decadent baked cheesecake is a chocolate-lovers dream! Remember to give yourself a day to make it, as it needs to set overnight.

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on scales, remove half of the batter and put it in a di

  Mary Berry's lemon cake There are three whole lemons used in Mary Berry's lemon cake, lemon drizzle icing and candied peel decorations so the flavour is incredibly intense and delicious.