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Bimaran reliquary

Kennington

Introduction (part one)

Hawai’ian feather cape

Dress

West Ruislip

St Nicholas's (part two)

The Battle of Zonchio (Navarino)

St John's Wood

Ealing Common

Leonardo da Vinci (1452-1519), Military Machines

The handbag diva - Vicky Sleeper

The 19th Century. From the ccrimea to the boer war.(part one)

“When will they lern, Dear ol Boss?”

Kingsbury

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Nazelnut roulade with raspberries and creamThe gateau uses just a drizzle of butter in the sponge, which creates a unique delicate texture. When rolling up, the cake will crack a little, but don’t worry; it is meant to. Simply dust with icing sugar before serving and serve with extra raspberries scattered around the outside.
Sacher TorteThe recipe for Fortnum’s Sacher Torte dates from the 1950s, when the store was bought by Garfield Weston. Mr. Weston didn’t like jam in cakes, so the Hotel Sacher in Vienna provided him with a recipe without jam; it has been jamless ever since. Here we are featuring the traditional version of the recipe.
Sugar-crusted cherry cake
Succulent candied cherries and creamy pine nuts star in this heavenly loaf cake. Replacing some of the flour with ground almonds provides a light texture.
Chocolate and orange marble cakeThis dense cake is flavoured with chocolate and orange and topped with a rich chocolate icing. When placing the two flavoured cake mixtures in the tin, make sure you run a skewer through both to create the unique marble effect.
Coffee and walnut cakeThis light sponge is laced with coffee and chopped walnuts and decorated with a sumptuous buttercream and a sprinkling of nuts. Serve with a full-bodied tea such as Fortnum’s Assam Superb Tea; its smooth malty flavour is a perfect match for this rich cake. Store in an airtight container for up to three days in a cool place.
Victoria SpongeThis classic cake, named after Queen Victoria, is usually filled simply with jam, but for a more indulgent confection spread whipped double cream or buttercream over the jam.
Madeira CakeMadeira cake has a lovely firm sponge, which in this recipe is flavoured simply with lemon zest. A generous sprinkling with caster sugar before serving gives it a crunchy sweet crust. The cake got its name from the nineteenth-century tradition of serving it with a glass of Madeira or other sweet wine.
Matching teas and cakesAt Fortnum & Mason we truly believe in pairing tea and cake in the same way that you would match wine with food. Just as it is customary to set off the robust character of red meat with a full-bodied earthy red wine, similar principles can be applied to our tea and cakes; the marriage of individual flavours allows them to complement and enhance each other.