Rosehip Sussex

This is a delicious confection of moist chocolate sponge, light and fluffy Seville orange curd Swiss buttercream, and a luscious orange chocolate glaze. At other times of the year, this would be just as good made with regular oranges. For the cake (Recipe adapted from www.callmecupcake.se) 75g unsalted butter, melted and cooled 270g plain flour 60g cocoa powder 1 ½ tsp baking powder 1 ½ tsp bicarbonate of soda 360g golden caster sugar 2 medium eggs 225ml whole milk 150ml boil

This is the perfect cake for a sunny late winter afternoon- the comforting warmth of cinnamon with a hint of spring sunshine to come. For later in the year I might try it with lemon in place of the cinnamon for a fresher, lighter flavour. The recipe is taken, with a few simple adaptations, from April Carter's excellent new book 'Decorated'. Ingredients Blueberry Puree 175g fresh blueberries 1 tspn ground cinnamon 2 tbspns caster sugar Cake 250g unsalted butter 450g caster sug

This cake is a ray of sunshine to brighten up a cold, wet and blustery January day! It uses whole fruit, and can also be made with other citrus- it is particularly good with blood oranges when they come into season in a few weeks, or with clementines at Christmas. It is gluten free, but if you are not bothered about the gluten content, you can use regular plain flour and baking powder. Ingredients For the cake: 1 large orange 1 unwaxed lemon unsalted butter and gluten free fl