COOK THESE: Three treats from How To Cook Cakes by Leiths School of Food and Wine.

HOW TO MAKE LEITHS BAKEWELL SPONGE CAKE

It's a Bakewell tart, in cake form.

"Here, all the lovely flavours of a Bakewell sponge pudding come together as a cake," say the masters at Leiths Cookery School. "If you don't like marzipan, leave it out altogether, and replace the almond extract with a few drops of vanilla extract to create a raspberry ripple sponge instead."

Ingredients:

(Serves 8-10)

Oil, to grease

100g white marzipan

4 eggs, at room temperature

110g unsalted butter, softened

225g caster sugar

1/2-1tsp bitter almond extract, to taste

170g self-raising flour

50g flaked almonds

For the raspberry puree:

300g fresh raspberries

2tbsp Framboise syrup

To finish:

Icing sugar, to dust

Method:

1. To make the puree, bring the raspberries and Framboise syrup to the boil in a small saucepan over a low heat. Bubble vigorously for four to six minutes, stirring occasionally, until the mixture looks quite thick and 'jammy'. Pass through a sieve into a bowl while still hot, and leave to cool completely.

2. Meanwhile, to make the sponge, grease the cake tin and line the base with a disc of baking parchment. Heat the oven to 180°C/gas mark 4.

3. Cut the marzipan into 1.5cm dice and set aside. Break the eggs into a small bowl and, using a fork, beat lightly to break them up.

4. Cream the butter and sugar in a medium bowl, using an electric whisk, until pale, light and fluffy. Add the eggs to the creamed butter and sugar in several additions, beating well between each one (five or six additions will do).

5. Add the almond extract and diced marzipan, folding them into the mixture using a large metal spoon or a spatula. Sift the flour into the bowl and carefully fold it in, trying not to beat any air out of the mixture.

6. Drizzle the cooled raspberry puree over the sponge mixture and fold it in quickly and very lightly, so that it creates a marbled effect; do not be tempted to over-mix, or you will lose the rippled appearance in the cooked cake.

7. Pour the mixture into the prepared cake tin and level it out with the back of the spoon. Sprinkle the flaked almonds over the surface and lightly press them into the mixture using your fingertips.

8. Bake in the middle of the oven for about 50-60 minutes, or until well risen, golden brown and a skewer inserted into the centre comes out clean, or with just a few moist crumbs clinging to it.

9. Remove from the oven and leave the cake to cool in the tin for 10-15 minutes before turning it out onto a wire rack. Peel off the lining paper and leave to cool completely. Before serving, dust generously with icing sugar.

HOW TO MAKE LEITHS CHOCOLATE AND ORANGE MARBLED LOAF CAKE

A perfect cake for tea time - or any time.

"This is a classic flavour combination that looks impressive served in slices," claim the pros at Leiths Cookery School.

"Alternatively, try baking the mixture in the tiny individual loaf tins you can find in cooking shops, reducing the cooking time to about 15-20 minutes, depending on the exact size of the tins."

Ingredients:

(Serves 6-8)

Oil, to grease

2 small oranges

170g butter, softened

170g caster sugar

3 eggs, at room temperature

170g self-raising flour

1-2tbsp water or milk

1tbsp good quality cocoa powder

A few drops of vanilla extract

Method:

1. Heat the oven to 180°C/gas mark 4. Lightly oil the tin and line the base and short sides with a strip of greaseproof paper. Lightly oil the paper.

2. Finely grate the zest of both oranges and set aside.

3. In a medium bowl, cream the butter and sugar together using an electric whisk or wooden spoon until pale, light and fluffy.

4. Break the eggs into a small bowl and beat lightly, using a fork, until broken up. Gradually add the egg to the creamed mixture, in several additions, beating well after each addition.

5. Sift over the flour and fold it in, using a metal spoon or a spatula. If necessary, fold in enough water or milk to give a dropping consistency.

6. Divide the mixture between two bowls and sift the cocoa powder into the first, mixing it through evenly. Stir the vanilla and orange zest into the second mixture.

7. Spoon some of each flavoured mixture into the bottom of the tin, layering them alternately. Once all the mixture is in the tin, use the handle of a teaspoon to make two or three swirls through the mixture, to create the marbling effect.

8. Bake in the oven for 50-60 minutes until a skewer inserted into the centre comes out clean.

9. Remove from the oven and leave the cake to cool in the tin for 10 minutes before removing to a wire rack. Remove the lining paper and leave to cool completely.

HOW TO MAKE LEITHS LEMON MERINGUE CAKE

It's the next step on from a classic lemon drizzle.

"This cake has a soft meringue icing that can be piped or simply swirled on top of the cake, as you choose," say the chefs at Leiths cookery school. "Either make the lemon curd in advance, or use a good quality bought one in its place.

"Any leftover curd can be stored in the fridge and eaten on toast or served with scones in place of jam. You will need two 20cm sandwich tins."

Ingredients:

(Serves 8-10)

Oil, to grease

1 lemon

225g butter, softened

225g caster sugar

4 eggs, at room temperature

225g self-raising flour

1-2tbsp milk

For the lemon curd:

2 lemons

120g caster sugar

50g unsalted butter

2 eggs

For the meringue:

2 egg whites, about 60g

110g caster sugar

Method:

1. To make the lemon curd, finely grate the zest of both lemons and squeeze the juice. Put the juice in a saucepan with the sugar and butter. Beat the eggs in a small bowl with a fork to break them up and add them to the pan.

2. Stir the mixture over a low to medium heat, using a wooden spoon, until the butter and sugar have melted, then increase the heat until the curd just starts to bubble. Remove from the heat and strain through a sieve. Stir in the lemon zest and cover with cling film, so that it touches the surface of the curd to prevent a skin from forming. The curd will thicken as it cools.

3. Heat the oven to 180°C/gas mark 4. Lightly oil two sandwich tins, line the base of each with a disc of greaseproof paper, then lightly brush with oil again. Finely grate the lemon zest.

4. Using an electric whisk, cream the butter and sugar together in a medium bowl until pale, light and fluffy.

5. Break the eggs into a separate bowl and beat lightly with a fork. Gradually add the eggs to the creamed mixture in small additions, beating well after each addition.

6. Sift the flour over the creamed mixture and add the lemon zest. Fold in the dry ingredients, using a large metal spoon or a spatula, until the mixture is just combined. Add enough milk to create a reluctant dropping consistency.

7. Divide the mixture between the prepared tins, smooth the tops and bake in the middle of the oven for 20-30 minutes, or until well risen, golden and evenly set. The cakes should feel spongy to the touch. Leave them in the tins on a wire rack for a few minutes, then turn out onto the wire rack, peel off the greaseproof paper and leave to cool completely.

8. To make the meringue, put the egg whites into a clean, medium bowl and whisk to stiff peaks using an electric whisk. Add one tablespoon of the sugar and continue to whisk for 10 seconds, then add a second tablespoon of sugar and whisk to stiff peaks again. Slowly pour in the remaining sugar, whisking at the same time until it is all incorporated and the meringue is stiff again.

9. Heat the grill to its highest setting, unless you have a cook's blowtorch. Sandwich the two cooled sponges together with the cold lemon curd (you may not need to use it all). Decorate the top of the cake with the meringue, either piping it or swirling it over the surface with a palette knife. Avoid creating high peaks, which may burn.

10. To finish, either use a cook's blowtorch (following the manufacturer's instructions) to carefully caramelise the top of the meringue to a golden colour, or place under the hot grill until the top browns, watching carefully as it will burn quickly.

n Leiths How To Cook Cakes by Leiths School of Food and Wine, photography by Peter Cassidy, is published by Quadrille, priced £12.99. Available now.