Three Fabulous New Bakes from the Queen of Cakes, Mary Berry

First, make the pastry. Measure the flour, butter and icing sugar into a food processor. Whiz until it resembles breadcrumbs. Add the egg and whiz again until the pastry comes together, being careful not to over-mix. Roll the pastry into a ball.

Lightly dust a work surface with flour and roll the dough out thinly until it is slightly larger than the tin. Carefully line the base and sides of the tin with the pastry. Prick the base of the pastry with a fork and chill in the fridge or freezer for at least 30 minutes.

Preheat the oven to 200C/180C Fan/Gas 6.

To bake the pastry blind, line the pastry case with non-stick baking paper and fill with baking beans. Place the tart tin on a baking sheet and bake in the preheated oven for about 15 minutes. Remove the beans and paper, and return the pastry to the oven for another five to 10 minutes, or until it is golden and crisp. Reduce the oven temperature to 160C/140C Fan/Gas 3.

Meanwhile, to make the lemon filling, measure the lemon zest and juice, caster sugar and cornflour into a saucepan, and mix well. Gradually pour in 300ml (1⁄2 pint) cold water, stirring all the time, then whisk over a medium heat until thickened. Remove from the heat.

Beat the egg yolks with a small whisk, then add them to the lemon mixture in the pan, which will have cooled slightly. Whisk well again. Pour this lemon mixture into the pastry case and set aside.

To make the meringue topping, place the egg whites in a large mixing bowl and whisk with an electric hand whisk on maximum speed until it looks like cloud. Gradually add the caster sugar, a dessert spoon at a time, until glossy and shiny. Spoon on top of the lemon filling and swirl the top.

Bake in the preheated oven for about 35 minutes until the meringue has a firm shell, is a pale straw colour but is still soft in the middle. Set aside for about one hour, to allow the filling to firm up.

Remove the pie from the tin and serve ideally warm or cold, but not hot or the lemon filling will be too runny.

Mary’s Tips 

Can be made up to eight hours ahead.
Not suitable for freezing.
You will need a deep 23cm fluted loose-bottomed tart tin.

Preheat the oven to 180C/160C Fan/Gas 4. Grease and base line 2 x 20cm loose-bottomed sandwich tins.

To make the ganache, measure the cream and chocolate into a glass bowl. Place the bowl over a pan of simmering water and heat until runny. Remove from the heat and leave to cool in a cold place until thick and stiff.

Meanwhile, measure the cocoa powder into a large bowl with the boiling water. Mix to a paste. Add all the remaining cake ingredients and whisk together until light and fluffy using an electric hand whisk.

Divide the cake mixture between the tins and level the tops. Bake in the preheated oven for about 25–30 minutes until well risen and shrinking away from the sides of the tin. Leave to cool in the tins for a few minutes, then transfer the cakes to a wire rack to finish cooling.

Place one of the cakes upside down on a board. Spread the cherry jam over the surface and top with the whipped cream. Place the second cake on top. Spread the ganache icing over the top of the cake and swirl to make a pretty design. 

Mary’s Tips

Can be made completely up to eight hours ahead.
Freezes well filled but ice on the day.

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 2 x 20cm loose-bottomed sandwich tins. 

Break the eggs into a large bowl and beat with a fork to break up. Add the caster and muscovado sugar, oil and vanilla and mix well. 

Add the remaining ingredients to the bowl and whisk using an electric hand whisk until just combined. Be careful not to over beat. 

Divide the mixture between the two prepared tins and level the surface. Bake in the preheated oven for about 35–40 minutes until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then transfer to a wire rack. 

Meanwhile, make the frosting. Measure the butter, vanilla and icing sugar into a large bowl and whisk using an electric hand whisk until combined. Add the cream cheese and beat until creamy and light. 

Peel the paper from the bases of the sponges and invert one onto a plate. Spread with frosting. Place the other cake on top and use the remaining frosting to cover the top and sides, leaving a pretty swirl on top. Decorate with walnuts or pecans to serve. 

Mary’s Tips 

Can be made and assembled up to eight hours ahead.
Freezes well but best to ice on the day.