These are the only recipes you’ll need for Macmillan’s World’s Biggest Coffee Morning

Raise money for a good cause and eat cake while you’re at it

Macmillan’s World’s Biggest Coffee Morning is back on Friday September 25th and what better way to raise some money for a good cause than a cup of tea and a slice of cake?

To get involved, order your free Coffee Morning Kit at Coffee.macmillan.org.uk, and if you’re stuck for some cake-spiration, look no further than these delicious recipes.

Ready, set, bake!

Cherry and zabaglione gateau

It may look impressive, but this quadruple-layered gateau really isn’t difficult to make. A fatless sponge and a generous amount of fresh cherries lighten up the luscious, Marsala-spiked zabaglione mixture, the idea for which was borrowed from a favourite Delia recipe.

Serves: 10

You will need

For the filling:
4 large egg yolks 100g golden caster sugar 50g plain flour, sifted 330ml Marsala fortified wine 450ml double cream

For the cake:
A little butter, to grease the tins 4 eggs 250g golden caster sugar 2 tsp vanilla extract 250g plain four 400g fresh cherries, stoned and halved

Method
1. Begin by making the zabaglione filling. Beat the egg yolks in a mixing bowl for 1 minute using an electric hand whisk. Add the sugar and whisk for 3-4 minutes more, until thick and pale. Whisk in the flour, a spoonful at a time, then gradually whisk in the Marsala until smooth. Transfer to a saucepan and cook over a medium heat, stirring constantly, for 5 minutes, until simmering and thick. Transfer to a bowl, cover the surface with clingfilm and set aside to cool. Chill until needed (up to 4 days).

2. To make the cakes, grease two 20cm (8in) round springform tins and line the base and sides with non-stick baking paper. Preheat the oven to 180°C, Gas Mark 4. Using an electric hand whisk or freestanding mixer, whip the eggs and sugar together for about 4 minutes, until very thick and pale.

3. Beat in the vanilla then sift the flour over and fold in very carefully, retaining as much air as possible. Divide between the tins and bake for about 35 minutes, until golden and just pulling away at the sides of the tins. Cool in the tins for a few minutes, then turn out onto a wire rack to cool completely. Once cool, halve each cake horizontally.

4. When you are ready to decorate the cake, whisk the zabaglione mixture to loosen. Softly whip the cream in a separate bowl, then gently fold in the zabaglione. Put the first cake layer on a serving plate and cover with a layer of zabaglione and a layer of fresh cherries, top with another cake layer and repeat twice more.

5. Sit the final cake layer on top then completely cover the top and sides with the remaining zabaglione mix, using a palette knife to swirl the mixture about smoothly and confidently. Serve soon after making.

Salted dark chocolate caramels

These soft and velvety morsels, with their optional shell of dark chocolate, are sleek and sophisticated. Perfect for serving with a cup of coffee.

Makes: about 60 small caramels

You will need
1 tsp vegetable oil 200ml double cream 3/4 tsp vanilla bean paste
1 tsp flaky sea salt 175g golden syrup 220g caster sugar 70g salted butter, cubed, at room temperature

Method
1. Line a 23 cm square baking tin with foil and oil lightly with vegetable oil. Heat the cream with 30g of the butter in a small saucepan with the vanilla and half the sea salt until the mixture begins to boil. Remove from heat, cover, and set aside in a warm place.

2. Gently heat the golden syrup with the sugar in a heavy-based saucepan, stirring to melt the sugar. Once the mixture is melted together, stop stirring and only swirl the pan from time to time to prevent hot-spots forming. Attach a sugar thermometer to the pan. Boil the mixture until the syrup reaches 155C or 310F.

3. Remove from the heat and immediately stir in the warm cream mixture to form a smooth toffee sauce. Return the pan to the heat and boil steadily until the mixture reaches 127C or 260F.

4. Take the thermometer out of the pan and stir in the cubed butter off the heat. Once the mixture is smooth, pour into the oiled tin and set aside for 15 minutes. Scatter with the remaining sea salt and leave the caramel to cool completely. Carefully lift the slab of caramel out of the tin and peel the foil away. Slice into little squares or rectangles with a sharp knife. Serve the caramels as they are, or cover them in chocolate.

5. Melt the chocolate in a bowl set over (but not touching) simmering water, or in the microwave. Drop the caramels in one by one, retrieving them with a fork and allowing the excess chocolate to drip off before sitting on a platter or a wire rack to set. The caramels will keep for a week in an airtight container kept in a cool place.

Orange and hazelnut crumble cake

This is a dense and damp cake, with a buttery crumb – perfect to serve with a citrus-based tea such as Earl Grey

Makes: 1 large loaf, (serves 8-10)

You will need

For the crumble topping:I orange 30g butter, cubed 30g dark soft brown sugar 75g plain flour 60g blanched hazelnuts, roughly chopped

For the cake:
225g butter, plus extra for the tin 225g sugar

4 eggs 125g plain flour 1/2 tsp baking powder 175g hazelnuts, roughly ground 1 large orange

For the orange drizzle (optional):
100g icing sugar about 4 tbsp orange juice 20g butter, melted

Method

1. Preheat the oven to 180°C, Gas Mark 4. Butter a 1kg loaf tin, then line with baking paper. To make the crumble topping, melt the butter then mix in the soft brown sugar, cinnamon, flour, chopped hazelnuts and the finely-grated zest of the orange to form a crumble mix. Set aside.

2. Start the cake by the grinding the nuts. I buy ready-chopped and roasted hazelnuts from the supermarket and pound these down with a pestle and mortar – don’t go too far or you’ll have nut butter. If you grind the nuts in a food processor, use the pulse button and add a spoonful of the plain flour from the cake mixture, to stop them getting too oily.

3. In a large bowl, cream together the butter and sugar until pale and light. Beat in the eggs, one-by-one then sift in the flour and baking powder. Add the ground hazelnuts and mix well. Lastly, stir in the zest and juice of the orange. Scrape the batter into the tin and level the surface. Scatter the crumble topping over evenly and bake for 50 to 60 minutes, until skewer inserted comes out clean.

4. Leave the cake to cool in its tin for 15 minutes, then carefully turn out and leave to cool completely on a wire rack. 
To make the icing, stir the icing sugar, orange juice and melted butter together in a saucepan over a very gentle heat, adding a little more orange juice if needed. Use the tines of a fork to drizzle the icing all over the cake in fine ribbons. Leave to set for a few minutes before slicing.

Recipes: Alice Hart

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