Walnut pieces, to decorate Pre-heat your oven to 180°c or 160°c fan-forced and grease and line a 30x23cm baking tray or roasting tin. For the sponges: 225g self-raising flour 1 tsp baking powder In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. This cake also works great with a topping. This old-fashioned favourite is proof that you don’t need to invent new recipes in order to eat healthily. A warming banana loaf recipe, made using the ripest bananas. For all intents and purposes, a traybake is a single-layer, iced cake (in this instance, at least- from what I gather from leafing through my new cookbooks, traybakes can also include bar cookies). This date and walnut “traybake” comes from Mary Berry’s 100 Cakes and Bakes. Despite being very low in fat it has a lovely light, moist texture, thanks to the dried dates, and makes a pleasant alternative to a conventional fruited cake. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Thinly ice the top of the cake with some of the icing, cover with the halved cherries and chopped walnuts, and then dribble remaining icing over. It’s delightfully easy to make, and keeps well too. Place the chopped dates and butter in a small bowl and pour the boiling water over the top and stir well. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. This deliciously moist loaf cake, best served in thick slices, is one of Mary Berry's most popular recipes. 100g walnut pieces, chopped 100g sultanas 225g self-raising flour 2 level tsp baking powder 400g cooking apples, peeled, cored and grated 1 level tsp ground cinnamon To Finish light muscovado sugar, for sprinkling extra chopped When the cake has cooled, mix up the icing sugar and water or lemon juice to make an icing with a pouring consistency. A pretty white-iced triple-layer cake to make in autumn, when walnut are harvested, this looks glamorous enough for an anniversary or other important occasion. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics.

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