Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper. In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and ...

Sprinkle the worktop with icing sugar. Roll the almond paste into a rectangle slightly ... Line a 20.5cm x 30.5cm cake tin that is 5cm deep lined with parchment paper. Mum cooked this cake in ...

Dry the pineapple and cherries very thoroughly using kitchen paper. Place all the ... lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm ...