THE GREAT BRITISH BAKERS

CAMBRIDGE BAKERY FITZBILLIES HAS BECOME AN INSTITUTION, SERVING THE BEST CAKES AND BAKES TO GENERATIONS OF FANS FOR 100 YEARS: SOFTLY SCENTED, NICELY SPICED AND RISEN TO PERFECTION

DATE SLICES

MAKES 12 BARS (OR 24 MINI BARS)

340g pitted dates

50g caster sugar

100g plain flour

160g wholemeal flour

160g jumbo oats

50g desiccated coconut

1tsp salt

190g sunflower margarine or unsalted butter, cold, plus extra for greasing

• Preheat the oven to 180C/Gas 4. Grease and line the base and sides of a 30x20cm traybake tin. Put the dates and caster sugar in a pan and just cover with water. Cook until soft (about 10 minutes), stirring occasionally. Be careful not to let them catch on the bottom of the pan. Put to one side.

• Mix all the dry ingredients in a bowl.

• Add the sunflower margarine or butter and rub in with your fingertips to form a crumble. Put half the crumble mixture into the tin and press down flat with the palm of your hand.

• Spoon the date mixture onto the crumble base and spread with a palette knife. Sprinkle the rest of the crumble mixture on top. Press it down gently, but not too much, so that it stays nice and crumbly.

• Bake for 35-40 minutes until golden.

• Allow to cool completely in the tin, then cut into 12 bars (or 24 mini portions).

BLOOD ORANGE UPSIDE-DOWN CAKE

SERVES 6-8

FOR THE BLOOD ORANGES

210g caster sugar

100ml water

4 blood oranges, skin on, sliced and pips removed

FOR THE CAKE MIXTURE

200g unsalted butter, softened, plus extra for greasing

200g caster sugar

200g self-raising flour

1½tsp baking powder

2tsp vanilla paste

3 medium eggs 60ml full-fat milk

• Preheat the oven to 190C/Gas 5. Grease and line a deep 25cm cake tin.