Coconut & Mango Yoghurt Cake

Rukmini Iyer's 'Roasting Tin' series has been a huge success so the sweet-toothed among you will be thrilled that there's now a book devoted to desserts and cakes - The Sweet Roasting Tin. I chose this recipe on the grounds that it would double as either. I reckon it would be a particularly good finale to a curry night.

Rukmini writes: I" ate three slices of this cake standing up at the counter the first time it came out of the oven – it’s that good. The yogurt, along with the desiccated coconut, makes this a wonderfully light sponge under the roasted mango; I’d consider serving it for breakfast."

Serves: 8

Prep: 15 minutes

Cook: 30–35 minutes

120g natural full-fat yogurt

50ml coconut oil, melted

150g soft light brown sugar

3 medium free-range eggs

120g desiccated coconut

50g plain flour

1 teaspoon baking powder

1 ripe mango, chopped into 1cm chunks

Preheat the oven to 160C fan/180C/gas 4. Whisk the yogurt, coconut oil and sugar together until pale and fluffy, then beat in the eggs one at a time.

Gently fold in the desiccated coconut, plain flour and baking powder, taking care not to overmix. Spoon the batter into a lined 20cm x 26cm roasting tin.

Scatter the chopped mango all over the batter – don’t worry if it looks like a bit too much for the cake, the cake will rise up around it.

Transfer to the oven for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.

Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool briefly before serving warm or at room temperature.

Any leftovers should be stored in the fridge: you can gently warm the slices in the microwave as needed.

FOR GLUTEN-FREE: substitute the plain flour for a good brand of gluten-free blended flour (I like Freee self-raising flour from Doves Farm).

FOR DIABETICS: substitute the soft light brown sugar with 75g xylitol.

What to drink: If you're feeling indulgent a glass of Sauternes or similar sweet Bordeaux would be delicious with this. Or, a late harvest sauvignon blanc. See also The best wine pairings for mangoes and mango desserts

Extracted from: The Sweet Roasting Tin (One Tin Cakes, Cookies & Bakes) by Rukmini Iyer (Square Peg) September 2021, £18.99. Photography by David Loftus

Summer gooseberry and raspberry upside-down cake

If you're looking for the perfect summer dessert to make for friends try Rosie Birkett's Summer gooseberry and raspberry upside-down cake from her lovely book The Joyful Home Cook.

This juicy upside-down cake is reminiscent of macaroons and Turkish delight, with rose water-laced clouds of whipped cream, baked summer fruit and almond and coconut sponge. Pairing tart gooseberries with raspberries gives it a sweet, sour and textural contrast with pockets of moist fruit keeping every mouthful interesting. The sponge can easily be made ahead and topped with the cream and flower petals just before serving.

Summer gooseberry and raspberry upside-down cake with clouds of rose water cream

Serves 4–6 (depending on greed)

For the cake

butter, for greasing

50g flaked almonds

250g raspberries

250g gooseberries, washed and any little dry brown tails pinched off

100g plain flour

2 tsp baking powder pinch of fine salt

100g ground almonds

100g desiccated coconut

4 eggs

120g golden caster sugar 1

00ml whole milk

1 tsp vanilla extract

1 tbsp olive oil

rose petals or other edible flowers, to serve

For the rose water cream

400ml double cream

1 tbsp golden caster sugar

3 tsp rose water

Preheat the oven to 200°C/180°C fan/gas 6, grease a round 22cm cake tin and line it with baking parchment.

Scatter half the flaked almonds over the base of the cake tin, followed by the berries and the rest of the almonds.

Sift the flour, baking powder, salt and ground almonds into a bowl, add the desiccated coconut and stir to combine.

Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed for a few minutes until frothy, then whisk in the milk, vanilla extract and olive oil. Alternatively, use a bowl and an electric hand-held whisk. Fold the frothy egg mix into the dry ingredients to make a thick but wet batter. Pour this over the berries and bake in the oven for 35–40 minutes, until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the cake tin, then turn it out onto a plate, with the gooseberries on top.

Using a balloon whisk and elbow grease, or very gingerly with a stand mixer, whip the cream with the caster sugar until it reaches soft, floppy peaks (keeping a close eye on it so that you don’t over-whip it). When it’s almost at the perfect soft consistency, add the rose water and mix it through. Pile the rose water cream on top of the cake and scatter with rose petals or other edible flowers.

What to drink: A light dessert wine like a young Sauternes or similar sweet white Bordeaux or late harvest sauvignon blanc would work really this. Or, given the tartness of the gooseberries, a moscato d'asti or Clairette de Die.

Extracted from The Joyful Home Cook by Rosie Birkett published by Harper Collins. Photo © Helen Cathcart

Margot Henderson’s Turkish Coffee Cake

This is one of the recipes I go back to most often. Yes, it’s a cake but you can also serve it as a pudding. It comes from Margot Henderson’s* wonderful You’re All Invited which I strongly recommend you to buy.

Serves 12

100g wholemeal flour

100g plain white flour

250g soft brown sugar

2 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 tsp ground coriander

175g butter cut into cubes

2 tsp bicarbonate of soda

250ml soured cream or yoghurt

4 tbsp freshly brewed espresso coffee

2 eggs, beaten

60g chopped walnuts

Preheat the oven to 180°C/fan 160°C/gas 4

Put the flours, sugar and spices into a large bowl and mix together then rub in the cubed butter until you have an even crumble. Press half the mixture into a deep-sided cake tin measuring about 30 x 18cm.

Stir the bicarbonate of soda into the remaining mixture in the bowl then add the soured cream, espresso coffee, eggs and chopped nuts. Mix well then pour into the cake tin and spread evenly with a spatula. Bake in the preheated oven for about 30 minutes until firm and springy to touch.

Leave to cool completely then cut into squares or fingers. These will keep in an airtight container for up to 3 days (but I find they are particularly delicious on the day they’re made FB).

What to drink:

There are many possibilities as you’ll see from these matches of the week (probably the only recipe that has inspired two!) with a Vi Dolc Natural and espresso coffee. But the best pairing of all, I’ve discovered is a medium oloroso or cream sherry.

Orlando Murrin's seed cake

If you're thinking of baking something for teatime today try this traditional English caraway seed cake from cookery writer Orlando Murrin.

Interestingly Orlando's version differs from the original which according to the site Gode Cookery was made with yeast and ale*. His is more like a madeira cake or pound cake, flavoured with citrus and much more to contemporary tastes. It would be perfect with a cup of oolong tea or a glass of Rainwater madeira

Orlando Murrin's Seed Cake

160g/6oz softened butter, if using unsalted add a pinch of salt
190g/7oz golden caster sugar, plus 1tbsp extra to glaze
1/2tsp vanilla extract
a little lemon and orange zest finely grated
3 large eggs, separated
225g/8oz self raising flour
1 tbsp caraway seeds
150g carton of natural yogurt

21cm (7inch) cake tin, loose bottomed, lined with baking paper (e.g Bake-o-Glide)

Heat oven to 170°C/150°C fan.

Cream butter with sugar, vanilla and citrus zest. Beat in egg yolks. Mix in half the flour and half the yogurt, then the remaining half of each and the caraway seeds, until combined. Beat egg whites to soft peaks and fold in – be patient as the cake mixture is stiff. Turn into the tin and smooth top. Sprinkle evenly with the remaining caster sugar, which will form a thin sugar crust.

Bake for about an hour, until a skewer comes out clean, checking after 45 minutes and covering with foil if necessary to prevent it from becoming too brown. It is a characteristic of this cake to rise to a peak and crack.

*There's also some interesting speculation on its origins on the blog Baking for Britain.