Patz's Pantry

TIME TO CELEBRATE! This weekend it was mum's birthday; when it comes to cake she prefers the light and fluffy kind as opposed to the rich and decedent and was not disappointed! Ingredients: (Serves Eight - Twelve) Sponge 200g unsalted butter 200g caster sugar Pinch of salt Grated zest of 2 lemons (un-waxed) 4 eggs 200g self-raising flour Liqueur Syrup 100ml lemon juiced (freshly squeezed) 75g caster sugar 50ml " My Zia Maria's (Auntie)" citrus liqueur / limoncello Lemon Buttercream 100g unsalted butter 100g icing sugar pinch of salt 60g lemon curd Preheat oven to 160C. Grease two round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming. Cream together the butter, sugar, salt and lemon zest in a mixing bowl until pale and fluffy. In a separate bowl beat the eggs and slowly add to the butter mixture while whisking. Sift in the flou...

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!  Ingredients: (Serves 24-28 portions) Sponge (by Peggy Porschen) 250g plain chocolate 335ml milk 570g soft light brown sugar 210g butter, softened 4 large eggs 365g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 15g cocoa powder Salted Carmel Buttercream (by Ren Behan) 250g butter, softened 500g icing sugar 3 tbsp. caramel sauce Ganache 150ml double cream 175g plain chocolate 1 tbsp. caramel sauce Preheat oven to 160C. Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the cris...