SPRINGTIME

Beetroot & chocolate cake

SERVES 12-16

300g (10½oz) soft light brown sugar
3 large free-range eggs
225ml (8fl oz) sunflower oil
215g (7½oz) wholemeal flour
50g (1¾oz) unsweetened cocoa powder
4 tsp baking powder
2 tsp ground cinnamon
1 tsp vanilla extract finely grated zest and juice of 1 large orange
300g (10½oz) beetroot, peeled and coarsely grated
360g (12oz) mixed berry compote
Persian buttercups, to decorate (Ranunculus Asiaticus)

1 Preheat the oven to 190°C/Gas Mark 5 and grease and line three 20cm (8in) round loose-bottomed cake tins with greaseproof paper.

2 Set aside 35g (1½oz) sugar for the soaking syrup and put the rest in a large mixing bowl with the eggs and oil. Whisk on high speed for 3 minutes or until it reaches ribbon stage.

3 Fold in the flour, cocoa, baking powder and cinnamon, followed by the vanilla extract, orange zest and grated beetroot.

4 Divide the mixture between the three tins, level the tops and bake for 30 minutes, or until a skewer inserted in the centre comes out clean.

5 Stir the reserved sugar into the orange juice. Pierce the cakes all over with a skewer and spoon the orange syrup evenly over the top. Leave to soak for 10 minutes, then transfer the cakes to a wire rack and leave to cool completely.

6 Transfer one cake to a serving plate and spoon half the berry compote on top. Add a second cake and top with the rest of the compote before putting the third cake in place. Decorate with flowers just before serving.

Cook’s tip: Note, all buttercup species are poisonous and should not be eaten. The flowers are for decoration only.

Lemon & raspberry meringue tart

SERVES 4-6

300g (10½oz) digestive biscuits
150g (5½oz) unsalted butter, melted
6 tbsp Bonne Maman Lemon Curd
700g (1lb 7oz) fresh raspberries
6 large