Ravneet says: “This is another type of cake that my Biji wants on repeat – it’s simple, full of cream and a bit lemony (and hard to resist).”

Makes 1 x 15cm (6in) cake; serves 6

Equipment

• 2 x 15cm (6in) sandwich cake tins

Ingredients

For the cake:

• 4 eggs
• 180g caster sugar
• 100g unsalted butter, melted, plus extra (softened) for greasing
• 50ml neutral oil, such as sunflower, vegetable or rapeseed oil
• 50g soured cream or natural yoghurt 
• pinch of fine salt
• finely grated zest of 1 lemon
• 200g plain flour
• 2½ tsp baking powder

For the syrup:

• 120g caster sugar
• 100ml water
• juice of 3 lemons

To finish:

• 180ml double cream
• icing sugar, for dusting

Method

Preheat the oven to 160°C fan/180°C/gas mark 4. Lightly grease and line the cake tins with baking paper.

For the cake, in a large bowl, whisk together the eggs and sugar until combined, then whisk in the melted butter, oil, soured cream or yoghurt, salt and lemon zest.

In a separate bowl, mix together the flour and baking powder. Add this to the egg mixture and mix well.

Divide the batter evenly between the two prepared cake tins and spread it level.

Bake for 25–30 minutes or until a skewer inserted into the centre of each cake comes out clean.

While the cakes are baking, make the syrup. Heat the sugar and water together in a small pan over a medium heat, stirring until the sugar has dissolved, then add the lemon juice and heat until the syrup is just about to boil. Remove from the heat and cool until warm before using.

Remove the cakes from the oven and allow to cool in the tins for 20 minutes. Prick the surface of each cake all over with a cocktail stick or fine skewer, then evenly pour over the warm syrup. Leave the cakes to sit for 4 hours before removing them from the tins, ready to fill.

To finish, whip the cream in a bowl until soft peaks form. Trim the tops off the cakes to neaten them, if needed, then sandwich them together with the whipped cream. Dust the top of the cake with icing sugar and serve in slices.

This cake will keep in an airtight container in the fridge for up to 3 days.

Ravneet says: “This savoury tart works nicely served with a sharp salad in the autumn – the cheese and chilli both bringing comfort and warmth.”

Serves 6–8

Equipment

• 20cm (8in) loose-based round tart tin
• sturdy flat baking tray

Ingredients

For the pastry:

• 125g plain flour, plus extra for dusting 
• 45g cornflour
• pinch of fine salt
• 100g cold unsalted butter, cubed
• 1 egg yolk
• 2 tbsp cold full-fat milk
• 1 egg, beaten, for the egg wash

For the filling:

• 30g unsalted butter
• 2 large onions, finely sliced
• ½ tsp Maldon or flaky salt, plus an extra pinch
• 1 tsp ground white pepper, plus an extra pinch
• 3 tbsp water
• 300ml double cream
• 4 egg yolks
• 100g Lancashire cheese, grated
• 2 fresh Thai green chillies, finely chopped (deseeded, if you prefer)

Method

To make the pastry, in a stand mixer fitted with the paddle attachment, or a food processor, or in a large bowl, combine the flour, cornflour and salt. Mix well.

Add in the cold cubed butter and mix/pulse until the butter disappears and you have the texture of crumbs. If doing this by hand, rub into crumbs with your fingertips.

Beat the egg yolk and milk together in a small bowl, then add to the crumbed mixture and mix quickly to form a dough. Don’t overwork the mixture, just bring it together until you have an evenly smooth dough. Flatten into a disc, wrap in clingfilm and chill in the fridge for 1 hour or until firm. Or freeze it at this stage for up to 3 months (defrost before use).

While the pastry is resting, cook the onions for the filling. Melt the butter in a medium saucepan, then add the onions and cook over a medium-low heat for 3–4 minutes. Add the salt and white pepper, cover with a lid and cook the onions very gently for 10 minutes until soft and translucent (don’t allow them to colour), then add the water and cook, uncovered, for a further 20 minutes until the water has evaporated and the onions are soft and sweet. Remove from the heat, then spread the onions out on a tray/plate and leave to cool.

Preheat the oven to 160°C fan/180°C/gas mark 4. Place the sturdy baking tray on a shelf/rack in the centre of the oven to preheat.

Remove the pastry from the fridge and let it soften for 10 minutes or so. Lightly dust your work surface with flour, then roll out the pastry to a round with a thickness of 5mm (¼in) and use it to line the tart tin, leaving a slight overhang of pastry.

Blind-bake the pastry. Prick the bottom of the pastry case all over with a fork, then line the pastry case with a sheet of baking paper and fill to the top with baking beans or dried rice/lentils. Put this on the preheated baking tray in the oven and bake for 25 minutes or until golden on the edges and dry to touch. Carefully remove the baking paper and beans, then return to the oven (on the baking tray) for 10 minutes, until the base is golden. Remove from the oven and brush the pastry base with the egg wash, then return to the oven for a further 5 minutes. Remove from the oven and set aside for 10 minutes.

Finish the filling. Mix the cream, egg yolks, cooled onions, the cheese and green chillies together in a bowl until combined. Add an extra pinch each of salt and white pepper. Pour this mixture into the blind-baked tart case.

Bake (on the baking tray) for 30–40 minutes until the filling is set and golden.

Remove from the oven and cool slightly in the tin (on the baking tray), then use a small serrated knife to tidy up the edges of the tart and cut off any excess pastry.

Carefully remove the tart from the tin and place it on a serving plate/board. Serve warm with a mustardy watercress salad.

This tart can also be enjoyed cold. Leftovers will keep in an airtight container in the fridge for up to 2 days, but the pastry will soften.

Ravneet says: “One of my earliest pastry jobs involved making hundreds of scones each morning for afternoon tea service. The key was never to overmix the dough and to get your hands involved to bring it together, then to rest it before cutting. A scone is best served on the day it is baked with copious amounts of clotted cream and jam on the side.”

Makes 6 scones

Equipment

• flat baking tray

Ingredients

• 1 tbsp raisins
• just-boiled water, to cover
• 250g plain flour, plus extra for dusting 
• 2½ tsp baking powder
• ¼ tsp fine salt
• 30g caster sugar
• 75g cold unsalted butter, cubed
• 25g (prepped weight) eating apple (approx. ¼ small apple), cored and grated
• 125ml full-fat milk
• 1 egg, beaten, for the egg wash

Method

Put the raisins in a small, heatproof bowl, cover with just-boiled water and leave to soak for 20 minutes, then drain.

In a large bowl, stir together the flour, baking powder, salt and sugar. Add the butter and use your fingertips to breadcrumb it together. Mix through the apple and strained raisins.

Keeping one hand out of the bowl, make a well in the centre and add the milk. Use your hand (that’s in the bowl) to bring it together initially to a loose dough, but do not overwork it. Tip this onto your workbench and then use both hands to gently bring it together to form a dough. Gently shape into a disc, then wrap tightly in baking paper or clingfilm and refrigerate for 30 minutes.

Preheat the oven to 180°C fan/200°C/gas mark 6. Line the baking tray with baking paper.

Lightly dust your workbench and a 6.5cm (23/4in) round biscuit cutter with flour. Unwrap the chilled dough and gently roll it into a round, about 3cm (11/4in) thick. Position the cutter, then press down in one straight motion (don’t twist the cutter) with your hand to cut out each scone, then gather the trimmings and cut out another scone.

Place the rounds on the lined baking tray, then brush the top of each one with egg wash.

Bake for 18–20 minutes or until risen and lightly golden.

Remove from the oven, transfer the scones to a wire rack and allow to cool fully before serving. Serve split and spread with butter and jam, or clotted cream and jam, or all three!

These scones are best eaten fresh on the day they are made.

Baking For Pleasure by Ravneet Gill (£26, Pavilion) is out now