• 350g self raising flour
• 1 tsp. baking powder
• Large pinch of fine salt
• 85g unsalted butter, cold and cut into cubes
• 40g caster sugar
• 150ml whole milk
• 1 egg, beaten plus more for an egg wash
• Jam and clotted cream to serve

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6
2. Mix together the self raising flour, baking powder and salt
3. Rub the cold, cubed butter into the flour mixture using your fingertips until it resembles bread crumbs.
4. Mix in the caster sugar.
5. Make a well in the middle of the flour mix and add the milk and beaten egg. Mix together to create a wet dough with no floury lumps - do not over mix.
6. Dust a clean work surface with flour and roll out the dough to a minimum of 1 inch thick, using a floured rolling pin.
7. Using a round cookie cutter, cut out circles of dough and place on greased baking trays, 3-5cm apart.
8. Brush the tops with beaten egg and bake for 8-12 minutes until golden brown.
9. Serve warm, sliced open and spread with jam and clotted cream - they’re best eaten on the same day they’ve been baked.

250g wholemeal flour 250g plain white flour 1 tsp. bicarbonate of soda 1 tsp. salt 420ml buttermilk (or 140g milk and 280g natural yoghurt)

STORAGE

Bread is usually best on the day of baking, however this loaf will last for up to three days as toast.

It contains dairy so unless kept cool and dry, it could go sour. It’ll also last in the freezer for up to three months.

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 5.
2. In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.
3. Create a well in the middle of the flour and add the buttermilk to it. Mix together until it forms a sticky dough.
4. Lightly flour a work surface and tip the dough onto it.
5. Gently roll and fold the dough a couple of times to bring the mixture together into a ball. Do not knead.
6. Shape the dough into a ball. Place the dough onto a baking tray dusted with flour and flatten the ball gently with your hand to 1” high. Dust the top with flour and score the dough with a deep cross dividing it into quarters but not cutting all the way through to the tray.
7. Bake for 30 minutes. The loaf should be golden brown when done.
8. Leave the loaf to cool on a wire rack.

FOR THE SPONGE

420g plain flour 1 tsp. fine salt 1 tsp. baking powder 1 tsp. bicarbonate of soda 345g unsalted butter, softened 400g caster sugar 3 eggs, plus 2 egg whites 2 tsp. vanilla extract 200g buttermilk (alternatively you could mix 120g milk with 240g natural yoghurt) 150g raspberries 150g redcurrants

FOR THE BUTTERCREAM

300g unsalted butter, softened 625g icing sugar 70g buttermilk (alternatively you could mix 20g milk with 50g natural yoghurt) 1 tsp. vanilla extract Pinch of fine salt

100g raspberry jam 100g redcurrant jelly

TO DECORATE (OPTIONAL)

Freeze dried raspberry powder or pieces Fresh raspberries Fresh redcurrants Coconut shavings Dried rose petals Pomegranate seeds Rosemary sprigs

1. Preheat the oven to 180℃/160℃ Fan/Gas Mark 4. Grease and line three 8” tins with butter and greaseproof baking paper. Dust the greased edges of the tin with a little flour.
2. Sieve the flour, salt, baking powder and bicarbonate of soda into a small bowl and mix together.
3. Using an electric mixer, cream together the butter and caster sugar until light and fluffy. Beat in the eggs, egg whites and vanilla extract.
4. Gently mix in the flour, followed by the buttermilk.
5. Fold the raspberries and redcurrants into the cake mix and spoon into the three tins. Spread flat with a spatula and bake in the oven for 25-30 minutes, until they spring back to the touch and an inserted skewer comes out clean.
6. Once baked, leave the cakes to cool in the tins for 5 minutes, before turning out onto a wire rack to cool.
7. Make the buttercream by beating the butter and gradually, a spoonful at a time, beating in half of the icing sugar. Mix in the buttermilk, vanilla and salt, followed by the other half of the icing sugar.
8. Stir together the raspberry jam and redcurrant jelly.
9. Once the cakes are completely cool, trim 2-5mm off the top of the cakes with a bread knife to make them flat. Crumble the cake you cut off onto a baking tray and bake in the oven for 5-10 minutes on 180℃/160℃ Fan/Gas Mark 4 until crisp.
10. Place a cake board or plate on a work surface and smear a little buttercream on the top side of the board. This buttercream will act as ‘glue’ and stop the cake from sliding around. Peel off the greaseproof paper from the layers of cake and place the first layer of cake, cut side up, on the cake board. Spread ¼ of the buttercream on the top of this cake, going right to the edge. Leave an indent in the middle of the buttercream and fill it with half of the jam, about 2cm away from the edge of the cake.
11. Place a second layer of cake on top of the buttercream, this time, upside down. Spread another ¼ of the buttercream on the top of this cake, pushing it just over the edge, followed by the remaining jam.
12. Do the same with the third layer.
13. Spread the final quarter of the buttercream around the sides of the cake.
14. Use a bench scraper at 90 degrees to the cake and turn the cake, to smooth the sides flat and create a ‘naked’ look. Use a palette knife to neatly drag the buttercream onto the top of the cake.
15. Decorate by scattering your toppings and your baked cake crumble. You could make a crescent moon shape – Luminary Bakery style!