LINKDING

For the Cake 1 3/4 sticks soft unsalted butter (plus some for greasing) 1 cup superfine sugar 2 cups almond meal 3/4 cup fine polenta (or cornmeal) 1 1/2 tsp baking powder zest of 2 unwaxed lemons (save juice for syrup) For the Syrup juice of the 2 lemons above 1 cup confectioners' sugar Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter. Preheat the oven to 350°F. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin. Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan.Once the confectioners' sugar’s dissolved into the juice, you’re done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin. ➤ (roland says this recipe is a banger)

for the carrot cake 3 x 15ml tablespoons toasted pinenuts 2 medium carrots (approx. 200-250g/2 cups) 75 grams golden sultanas 60 millilitres rum 150 grams caster sugar 125 millilitres regular olive oil plus some for greasing 1 teaspoon vanilla extract 3 large eggs 250 grams ground almonds ½ teaspoon nutmeg finely grated zest and juice of 1/2 unwaxed lemon Method You will need 1 x 23cm springform or other round cake tin (1 x 9-inch springform pan) Preheat the oven to 180℃/160°C Fan/gas mark 4/350°F. Line the base of your cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a fatless pan; the oven alone is not enough to scorch out the paleness. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen roll and wrap them, to soak up excess liquid. Put the golden sultanas in a small saucepan with the rum, bring to the boil, turn down and simmer for 3 minutes. Whisk the sugar and oil — I use my freestanding mixer, but it wouldn't be much of a faff by hand — until creamily and airily mixed. Whisk in the vanilla extract and eggs and when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30-40 minutes or until the top is risen and golden and cake tester comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes before unspringing and leaving it on the rack to cool. Remove the cake to a plate to serve.

1 1/4 cups sugar 1 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1-1/4 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 3 tbsp grated fresh ginger (or more!) 1/4 teaspoon baking soda 2.5 cups grated apples (3 apples, peeled and cored) Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Add the grated apples and the grated ginger. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the centre comes out clean, 45ish minutes. Make a lime glaze with 1 cup powdered sugar mixed with just enough lime juice to make it drizzle-able. Drizzle over cake and serve. ➤ note: the above is my alterations from the linked cake. very good!

1 cup (200g) light brown sugar 2 large eggs 1 cup (230g) pumpkin puree ½ cup (120ml) olive oil 1 teaspoon ground cinnamon ½ teaspoon ground cardamom 1/8 teaspoon ground allspice A few grinds of black pepper ½ teaspoon kosher salt 1½ cups (190g) all-purpose our 1 teaspoon baking powder ½ teaspoon baking soda 2 tablespoons chopped toasted pepitas (optional) Maple Olive Oil Glaze 1 cup (100g) confectioners’ sugar 2 tablespoons olive oil 2 tablespoons maple syrup 1 to 2 tablespoons hot water Pinch of kosher salt Chopped pepitas (optional) Flaky salt (optional)

Ingredients: 1 pound (454g) rhubarb stalks Butter and demerara sugar for the pan 1 3/4 cups all-purpose flour (8 oz / 228g) 2 1/2 teaspoons baking powder (0.35 oz / 10g) 3/4 teaspoon Diamond Crystal kosher salt 1 1/4 cups granulated sugar (8.8 oz / 250g) 1 stick unsalted butter ( 4 oz / 113g) melted and cooled 2 large eggs (3.5 oz / 100g) 1 1/2 teaspoons finely grated orange zest 1/3 cup plain whole-milk Greek yogurt (2.8 oz / 80g) 1 teaspoon vanilla extract Demerara sugar, for sprinkling the top. 0:00 Start 0:11 Intro to Rhubarb Cake 0:28 Dessert Person Intro/Animation 0:46 Claire Talks About Rhubarb 2:00 Ingredients and Special Equipment 2:46 Prepare The Pan 4:52 Prepare The Rhubarb 6:28 Make The Compote 9:15 Build The Cake 15:56 How To Bake Rhubarb Cake 17:46 Slice & Taste! 19:35 Return of Penelope as Rhubarb/Moose as Croissant

<blockquote>This month, Sohla's making pound cakes. Whether it's got streusel or swirls, berries or just butter, the basic technique is the same, and Sohla shares her tips for making sure your pound cake has a nice, tight crumb, a moist interior and a crisp, perfectly split top. (Hint: cream your better really, really -- REALLY -- well!) Once you've got the concept down, you can go off-script and riff on the concept however you'd like.</blockquote>

2 eggs 1 1/4 cups sugar 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 cups flour 1 cup sour cream or milk 2 1/2 cups rhubarb, cut up fine Mix cake in usual manner. Put half the batter in pan and put rhubarb on. Add other half of batter. Top with topping then sprinkle with cinnamon and bake at 350 for 45 min. Topping: 1 cup sugar 1/4 cup butter 1/4 cup flour

Stir together: 1 cup flour 1 cup whole wheat flour 1/2 cup brown sugar 1 Tbsp baking powder 1 tsp cinnamon 1/2 tsp allspice dash of salt Combine: 1 beaten egg 1 cup grated apple 1 cup apple juice 1/4 cup oil Add wet ingredients to dry ones. pour into muffin tins or 8x8 pan. Sprinkle with cinnamon and sugar. Bake at 375 for 35-40 min, less if doing muffins.

1/2 cup soured milk 1/2 cup margarine 1/2 cup oil 1 3/4 cups sugar 2 eggs 2 cups grated zucchini 2 1/2 cups flour 4 Tbsp cocoa 1/2 tsp baking powder 1 tsp salt 1 tsp soda 1 tsp vanilla 3/4 cup chocolate chips. Beat 4 min. Pour into greased 9x13 pan and sprinkle additional chocolate chips on top. Bake at 350 for 40-45 min.

1 cup all-purpose flour (or gluten-free flour blend) 1/2 cup cornmeal 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 1/2 cup buttermilk (or coconut milk with a bit of lemon juice mixed in) vanilla Preheat the oven to 350°. Grease a 9x9 cake pan. In a medium bowl, sift together the flour, cornmeal, baking powder, and salt. Cream the butter until it is light and airy. Add the sugar and continue to cream until very fluffy. Beat in the eggs one at a time. Add the buttermilk and vanilla, mixing until smooth. Gradually stir in the flour mixture until just incorporated, being careful not to over mix. Pour the batter into the cake pan and smooth the top. Bake until the cake is golden and cooked through, about 25 to 30 minutes (start checking with a toothpick at 25 minutes). Cool completely, slice, and serve with some sort of fruit compote. (3 plus cups of frozen strawberries worth is about the right amount.) ➤ The cake was mediocre, mostly just good as a vehicle for eating the strawberry compote. Its virtue is that it is a much quicker and easier gluten-and-dairy-free cake than that polenta cake I sometimes make.

For the cake batter: 1 stick (4 ounces) unsalted butter, at room temperature 1/2 cup (3 1/2 ounces) refined coconut oil, at room temperature 1 1/2 cups (10 1/2 ounces) white granulated sugar 1 1/4 teaspoon kosher salt (or 1/2 teaspoon iodized table salt) 1 teaspoon baking powder 1/8 teaspoon grated nutmeg 1 tablespoon vanilla extract 1 large egg, straight from the fridge 2 1/3 cups (10 1/2 ounces) all-purpose flour 1 cup (8 ounces) milk, any percentage For topping: 2 tablespoons white granulated sugar 2 teaspoon ground cinnamon Preheat the oven to 350°F. Combine butter, coconut oil, sugar, salt, baking powder, nutmeg, and vanilla, beat until light and fluffy. Crack in the egg and continue beating until smooth. Add a third of the flour, then a third of the milk, alternating between the two, until fully incorporated and smooth. Pour the batter in a 9x13 pan and spread into an even layer. Mix together the sugar and cinnamon for the topping and sprinkle over the top of the batter. Bake in the oven for 18 to 22 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached. Cool for 15 to 20 minutes in the pan Wrapped in foil, Snip Doodles will keep up to 3 days at room temperature.

2 ½ cups flour ¾ cups cocoa 1 tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup unsalted butter, at room temperature ½ cup coconut oil, melted and cooled to room temperature 1 ½ cups sugar 1 tsp vanilla extract 2 large eggs ½ cup plain greek yogurt 3 cups shredded zucchini ½ cup sweetened flaked coconut ½ cup chocolate chips Frosting: 1 cup butter, room temperature 3 ½ cups confectioners’ sugar 1 ½ tsp coconut extract ½ tsp vanilla extract ½ cup toasted coconut, for sprinkling cake Preheat oven to 325, grease 9x13 pan, set aside. Whisk flour, cocoa, baking soda, baking powder, salt, and set aside. Beat together butter, coconut oil, sugar till smooth. Add eggs and vanilla, beat till smooth, add the greek yogurt and mix until combined. Slowly mix in dry ingredients until just combined. Fold in zucchini, coconut, and chocolate chips. Bake for 40-45 min. Frosting: beat butter till smooth, gradually add the sugar and mix until creamy and smooth, about 3 min. Add coconut and vanilla extracts and beat until smooth. Frost cooled cake and sprinkle with toasted coconut.

1/4 cup melted butter, plus about 1 tsp. softened butter for pan 1 1/2 cups all-purpose flour, plus more for pan 1 1/2 teaspoons baking powder 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 1/4 cup canola oil 1/4 cup carrot juice (can be made by food processoring carrots and squeezing the results through cheesecloth) 2 large eggs 2 tablespoons finely grated fresh ginger (DO MORE, BE GENEROUS) 1 1/2 cups coarsely shredded carrots 3/4 cup powdered sugar Zest of 1/2 lime 1 tablespoon plus about 1 tsp. lime juice Preheat oven to 350°. Butter an 8-in. square pan, line bottom with parchment paper, and butter it. Flour inside of pan, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, the baking powder, ground ginger, baking soda, and salt. In a large bowl, whisk granulated sugar, 1/4 cup melted butter, the oil, carrot juice, eggs, and fresh ginger until combined. Add flour mixture and whisk just until smooth. Stir in carrots and scrape batter into pan. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on a rack 10 minutes. Run a paring knife around edges to loosen, then turn out onto rack. Turn right side up and let cool completely, at least 1 3/4 hours. In a small bowl, stir together powdered sugar, lime zest, and 1 tbsp. lime juice until smooth. Add more lime juice (about 1 tsp.) for a thick, flowing texture. Drizzle over cake. ➤ This is an EXTREMELY good cake, with a lovely moist texture and flavours that go together beautifully.

Ingredients 5 Tablespoons flour (all-purpose) 4 1/2 Tablespoon sugar 2 teaspoons cocoa (unsweetened) 1/4 teaspoon baking soda Dash of salt 1/2 teaspoon white vinegar 1/4 teaspoon pure vanilla extract 2 teaspoons vegetable oil (or canola) 4 1/2 Tablespoons water Directions Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug. After mixing well, make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression. Pour water over top. Mix well until smooth using a fork. Place in microwave and cook on high for char-2 minutes, uncovered. Check with toothpick to make sure it comes out clean.

INGREDIENTS 2 tablespoons melted butter or 2 tablespoons oil 2 2 tablespoons milk 1⁄4 teaspoon vanilla extract 1 dash salt 2 tablespoons white sugar, depending on how sweet you like it 2 tablespoons unsweetened cocoa powder 4 tablespoons flour DIRECTIONS In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well. Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook. Enjoy with a spoon. Careful, brownie will be hot.

From Ferrara's website (the one S. used): Ingredients: 200 gr. flour, 100 gr. almonds, 100 gr. sugar (or better honey), 100 gr. powdered cocoa, 100 gr. chopped candied fruit, 2 gr. cinnamon, 2 gr. Crushed cloves, 80 gr. semi-sweet chocolate for the icing. Work the above ingredients with lukewarm water or milk, mixing at length to obtain a rather solid compound. Shape the pampepato, giving it the characteristic domed shape of a skullcap. Bake it in the oven taking great care for if it burns it becomes bitter. Let it rest in a cool, damp place for ten days. After this time, ice it melted semisweet chocolate. From 'Pastry Me Away': For 5 pampapati from about 400 g each (final weight with coating): - 300 g flour 00 - 250 g peeled almonds, - 300 g of pieces of candied fruit (150 g orange, citron 150 g) - 180 g of sugar - 150 g of honey, - 250 g of cocoa; - cinnamon - clove powder - 1 cup of sweetened coffee, - 1/2 tablespoon baking; - 230 ml of whole milk (indicative quantity, say taste for kneading), - 500 g of dark chocolate for coating (I-Emilia Backpacks). From 'Chefbikeski.com': Panpepato (Makes 4 small loaves) 1/2 cup raisins 1/4 cup dry marsala 3/4 cup walnuts, toasted and chopped 3/4 cup hazelnuts, toasted and chopped 3/4 cup almonds, toasted and chopped 1/2 cup pine nuts, toasted 3/4 cup semisweet chocolate, finely chopped 1/2 cup candied orange peel, chopped 1 teaspoon cinnamon 1 teaspoon ground black pepper 1/2 teaspoon cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 3/4 cup flour 5 tablespoons brewed espresso 6 tablespoons honey 2 tablespoons butter Confectioner’s sugar for dusting Preheat the oven to 350°F. In a small bowl, soak the raisins in the marsala for 30 minutes. In a large bowl, combine the nuts, chocolate, orange peel, cinnamon, black pepper, cloves, nutmeg, salt and flour. In a small saucepan, combine the espresso, honey, and butter. Heat until butter has melted, and stir to combine. Add the honey mixture to the nuts and stir to combine. Spoon the mixture into four small non-stick loaf pans, smoothing with the back of a spoon. Place in the preheated oven and bake for 20 minutes. Remove from the oven, and allow to cool slightly. Remove the loaves from the pan and allow to cool completely. Top with confectioner’s sugar or cocoa, and serve with a sweet wine such as vin santo. From 'Cookaround.com': Ingredienti: 200 gr di farina (flour) 100 gr di mandorle (almonds) 100 gr di miele (honey) 100 gr di cacao in polvere (powdered cocoa) 100 gr di frutta candita a dadini (cubed candied fruit) 2 gr di cannella (cinnamon) 2 gr dio chiodi di garofano tritati (ground cloves) acqua o latte (water or milk) 100 gr di cioccolato fondente per la copertura (chocolate for covering)

5 tablespoons sugar 2 cups milk 1 tablespoon vanilla extract 1/2 cup butter grated zest of 1 lemon 1/2 teaspoon salt 1 cup cornmeal 1/2 cup honey 4 large eggs, separated Heat oven to 350° F. Grease a 9-inch square baking dish. In a small saucepan, over low heat, warm the milk, vanilla, butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly whisk in the cornmeal. Keep stirring as it quickly thickens and remove from heat. Separately, mix together the honey, egg yolks, and 3 tablespoons of the sugar. Add the cornmeal mush to this mixture, stir until well combined. In a large bowl, beat the egg whites and the remaining 2 tablespoons sugar until soft peaks form. With a spatula, fold the egg white mixture into the polenta mixture. (If you don't have lemon zest, just before mixing the egg whites into the polenta, stir a tablespoon or so of lemon juice into the polenta.) Pour the batter into the prepared dish. Bake until golden, about 45 minutes. Let cool for 20 minutes. ➤ Seriously delicious gluten free dessert which seems to be forgiving of errors and substitutions. Really good with a fruit sauce, such as peach-rhubarb or strawberry. ➤ Can be made low-fodmap by replacing honey with sugar. Can be made dairy-free. Is already gluten free!

1 cup butter 1 /12 cups sugar 3 eggs 1/2 cup yogurt 1 tablespoon grated ginger 1 1/2 cups flour 1 cup raspberries 1 teaspoon baking powder Cream butter/sugar/eggs, mix in ginger and yogurt, beat in flour and baking powder. Stir in the raspberries. Turn it into a round pan and bake at 325F for 40-50 minutes.

- 1/4 lb (1 stick) butter at room temperature - 1 1/2 cups sugar, divided - 2 extra large eggs - 1 cup soured milk - 1 tsp vanilla extract - 2 cups all-purpose flour - 1 tsp baking soda - 1 tsp baking powder - 1/2 tsp kosher salt - 2 tablespoons cinnamon (I upped the cinnamon from 1 tsp - make it to taste, I prefer more cinnamon) - 4 ripe peaches, peeled, pitted and sliced. Preheat the oven to 350ºF/190ºC. Grease a 9x9 baking dish. Cream the butter and 1 cup sugar until light and fluffy. Turn the mixer to low and add the eggs, one at a time. Follow with the milk and vanilla, mixing until the batter is smooth. In a separate bowl mix the flour, baking soda, baking powder and salt (and extra cinnamon and also nutmeg). Slowly add the flour mixture to the wet butter/sugar mixture and mix until just combined. In a small bowl combine the 1/2 cup sugar and the cinnamon. Spread half of the batter into your baking dish. Layer with half of the peach slices and sprinkle with 3/4 of the cinnamon-sugar mixture. Spoon the remaining batter onto of the peaches and smooth with a spatula. Top with the remaining peaches, cinnamon-sugar and pecans. Bake the cake for 45-55 minutes, or until a cake tester comes out clean. Mine definitely took 55 minutes if not a bit longer to bake, so just keep on testing until it seems done. It will settle a bit when you take it out of the oven.

According to Misspamela, works without the crust too (although slightly messier), and tasty with slightly-sweetened blackberries Dana's Lemon Cake Pie Ingredients 1 9-inch deep dish pie crusts, no need to prebake 1 1/2 cups sugar 2 tablespoons butter, melted 1/3 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon (or more) lemon zest 6 tablespoons fresh lemon juice 3 eggs, separated 1 1/4 cups milk Directions Put rack on lowest position in oven. Preheat oven to 375. In a medium bowl, stir together melted butter and sugar. Stir in flour, salt, lemon peel and lemon juice. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture. In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.). Pour filling into pie crust. I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil. Let cool before serving. But it's good warm too!

Microwave Chocolate Mug Cake 4 tbsp flour 4 tbsp sugar 2 (ship-) tbsp cocoa 1 egg 3 tbsp milk 2-3 tbsp oil Add-ins (optionally pick one or more of the following): 3 tbsp chocolate chips, a few shakes of cinnamon, a shake of cayenne pepper (really good with the cinnamon, for "Mayan" chocolate cake), half a tbsp instant coffee, Skor chips (God's gift to mankind), caramel chips, mint chips.... you get the idea. If it tastes good with chocolate or in chocolate cake, try a bit in this one. A small splash of vanilla extract One large, sturdy mug Add the dry ingredients to the mug and mix well, so there are no lumps of sugar, flour or cocoa. Add the egg and mix thoroughly. Add the milk and oil and mix well. It should look like cake batter by this point. Add your add-in(s) and the vanilla and mix one more time. Cook in the microwave for about 3-5 minutes on high (maybe a bit more or less time, depending on your microwave). The cake will grow, rising over the top of the mug, but don't worry! It will be fine. We found out (due to the lack of microwave in a certain blogger's house) that this works pretty well in a conventional oven. Put the batter in a muffin pan (I think it made us about 4-5 cupcakes) and bake for about 5-8 minutes at 350 F, or until they look done (and a toothpick comes out clean when stuck into the middle of them).

not the sort of fruitcake with the candied fruit and brandy, but cake with dried fruit in it. This cake is remarkably easy to make. It's also not really a fruitcake. This is a light sweet mechanism for delivering excellent dried fruit. This cake is as good as the dried fruit you use. You need a 7 inch cake tin that's deep, a mixing bowl, a wooden spoon, an oven with reliable heat, some way to measure weight and a pint measuring jug for measuring liquid. That's all the equipment you need. Pre-heat oven to 150C, Gas 4, 300F. Line the deep tin with greaseproof paper ("baking parchment"). Sift 8 ounces of flour into a bowl. You can use either patisserie (SR) flour or tour usage (plain) flour. This isn't a cake that rises all that much. Add a pinch of salt, a pinch of cinnamon and a pinch of nutmeg. (For fanatical measurers, that would be a quarter of a teaspoon.) Sift in four ounces of sugar -- any sugar. White vanilla sugar is fine, soft brown sugar is fine, whatever you have. Add 14 ounces of excellent dried fruit, and stir with the wooden spoon until all the fruit is coated in flour and all the flour contains fruit. In a pint jug, measure 4 fl ounces of liquid vegetable cooking oil, not olive oil, the blandest least tasty oil there is. Add four fl ounces of milk. The more butterfat in the milk the better. Add two eggs, and beat together with a fork. Pour the wet glop into the dry, and stir with the wooden spoon until everything is mixed together and you can't see any flour any more. It won't be very liquid. Pour and spoon into tin. Smooth a little. Sprinkle the top of the cake with demarara sugar. The amount you get in a paper packet with coffee is just right. You can use ordinary sugar, in which case you want about two teaspoons, sprinkled carefully over the top of the cake. Bake on the lower shelf of the oven for an hour and a half. You can tell it's done when it starts to smell done. (Also known as the "That smells lovely. Oh my goodness, what time is it? What time did I put that cake in? I have no idea -- well, it smells done.") You can test with the clean knife method. If it's starting to smell done and isn't done, put a piece of greaseproof paper on the shelf above it in the oven, to prevent burning. This cake is supposed to be golden, not dark brown or, heaven forbid, black. Leave to cool in the tin -- this is important, as it will crumble a lot if removed when hot. When cool, remove from tin, peel off greaseproof paper, and eat. It keeps fairly well in a tin or a tupperware -- not forever like a dark fruitcake, but for about a week.