MAKES: 18

Ingredients
115g plain flour
55g butter
1 tbsp icing sugar
1 large egg yolk
Half a jar of raspberry jam or lemon curd

Method
1. Preheat the oven to 180C (200C non-fan). You will need 2 x 12 mini muffin tins or 1 x 24 mini muffin tin.
2. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tbsp water and whizz again until it forms a ball.
3. Roll out the pastry thinly on a lightly floured work surface. Stamp out 18 rounds using a 6.5cm round cutter. Line the mini muffin tin(s) with the pastry and prick the bases with a fork.
4. Spoon 1 heaped tsp jam or lemon curd into each of the cases. Bake in the preheated oven for about 15 minutes, or until the pastry is pale golden. Leave for a few minutes, then transfer to a wire rack to cool.

SERVES: 8

Ingredients
115g butter, softened
175g caster sugar
175g self-raising flour
¾ level tsp baking powder
2 large eggs, beaten
4 tbsp milk
Finely grated zest of 1 lemon
For the topping
Juice of 1 lemon
115g caster or granulated sugar

Method
1. Preheat the oven to 160C (180C non-fan). Grease an 18cm deep round cake tin and line the base with nonstick baking paper.
2. Measure all the cake ingredients into a large bowl and beat for about 2 minutes until smooth and well blended.
3. Turn the mixture into the prepared tin and level the surface. Bake in the preheated oven for about 35-40 minutes, or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
4. While the cake is baking, make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top while the cake is still hot. Leave to cool completely in the tin, then turn out and peel off the baking paper.

SERVES: 6 (generous slices)

Ingredients
225g baking spread, straight from the fridge
225g caster sugar
4 large eggs
225g self-raising flour
1 level tsp baking powder
For the filling and topping
About 4 tbsp strawberry jam
150ml pouring double cream, whipped
A little caster sugar, for sprinkling

Method
1. Preheat the oven to 160C (180C non-fan). Lightly grease two deep 20cm loose-bottomed sandwich tins and line the base of each with nonstick baking paper.
2. Measure all the cake ingredients into a large bowl and beat for about 2 minutes with an electric mixer until beautifully smooth and lighter in colour. The time will vary depending on the efficiency of the mixer. Divide the mixture evenly between the tins and level the surfaces.
3. Bake in the preheated oven for about 25 minutes, or until well risen, golden and the cakes are shrinking away from the sides of the tin. Leave to cool in the tins for a few minutes, then turn out, peel off the baking paper and finish cooling on a wire rack.
4. When completely cold, sandwich the cakes together with the jam and whipped cream. Sprinkle with caster sugar to serve.