Cook with Jamie: Piece of cake, Mum Nothing beats a homemade cake for a teatime treat on Mother's Day



11:29 GMT, 18 March 2012

Pampering: Jamie will help his four children spoil their mother Jools this weekend

Pampering: Jamie will help his four children spoil their mother Jools this weekend

So, it’s Mother’s Day tomorrow, and as we all know, this is the perfect time for guys and kids around the country to spoil Mum rotten.

In my house, we start with breakfast in bed – a little bacon sandwich, some gorgeous seasonal fresh fruit and a cappuccino – and that’s sure to put a smile on my missus’s face. Then for the rest of the day, I’ll mind my Ps and Qs and make sure we’ve got a top-notch lunch and dinner planned.

And of course, every time she sits down she’ll get a foot massage, which is my staple job.

But what really makes a difference is cake. Home-baked treats are always guaranteed to go
down well, and the children will have a great time helping in the kitchen.

So, this week we’ve got beautiful rose-water madeleines, classic French teacakes that are easy to make and can be decorated in some lovely ways.

There’s also a chocolate Battenberg, a pimped-up version of the cake we all grew up on courtesy of Mr Kipling. And, because there’s a big demand for wheat-free dishes these days – wheat is one of the most common intolerances in the UK – we’ve got a really amazing gooseberry crumble cake that’s super delicious and impressive. Fresh gooseberries aren’t in season at the moment so we’re making use of preserved or tinned ones that are readily available. However, you can use tinned rhubarb instead, if you prefer.

So, have a wonderful Mother’s Day full of love and laughter, and make sure you spoil that beautiful woman in your life – don’t forget your mother, and your mother-in-law. If you’re a woman reading this, tear these pages out and give them to your man. And if you’re a man reading this, what are you waiting for


Mother's day breakfast
Putting in a bit of extra effort with your presentation will go a long way. Beautiful mismatched crockery and a jar of fresh flowers on a breakfast tray
will get you a smile early in the day.
Keep the children entertained making Mother’s Day cards – set up a craft
table and let them get creative.Why not package up your homemade cakes or biscuits with lovely ribbons and gift tags to make them feel super special You can’t beat a gift made with love.

Rose water madeleines


Makes 18

125g (4oz) unsalted butter2 large free-range eggs100g (3oz) caster sugar100g (3oz) plain flour, sievedJuice and finely grated zest of lemon2tbsp rose water100g (3oz) icing sugarDried rose petals (optional)2tbsp sea salt

Preheat the oven to 190C/gas 5. Melt the butter in a pan. Use a little to grease 2 nine-mould madeleine trays and leave the rest to cool. Using an electric whisk, beat the eggs and sugar until fluffy. Sift in the flour, then stir using a metal spoon. Stir in the butter, lemon zest and 1 tablespoon of rose water. Fill your moulds with the mixture and bake for 8 minutes, or until golden. Sift the icing sugar into a bowl and stir in the remaining rose-water and enough lemon juice to thin. Turn the cakes out onto a rack to cool, then drizzle with icing and sprinkle with dried rose petals, if using.



Serves 16

250g (9oz) unsalted butter, at room temperature, plus extra for greasing
200g (7oz) rice flour1 heaped tbsp baking powder400g (14oz) ground almonds150g (5oz) caster sugar4 large free-range eggs75ml (2fl oz) semi-skimmed milk105ml (3fl oz) elderflower cordial250g (9oz) tinned or jarred gooseberries or rhubarb, drained50g (1oz) almonds, chopped125g (4oz) mascarpone6tbsp crme frache

Preheat the oven to 180C/gas 4 and grease a loose-bottomed 23cm (9in) diameter tin with butter, then line the base with greaseproof paper. Mix the rice flour, baking powder, ground almonds and a pinch of salt together in a bowl with the caster sugar. Rub in the butter with your fingertips so it resembles breadcrumbs. Spoon 5 tablespoons of this mixture into a bowl and reserve for topping the cake. Whisk together the eggs, milk and 5 tablespoons of the elderflower cordial and stir into the dry mixture till well combined. Stir in the tinned or jarred gooseberries or rhubarb. Pour the mixture into the cake tin and bake for 25-30 minutes until golden. Mix the chopped almonds into the reserved crumble mixture, then sprinkle on top of the cake and bake for a further 25-30 minutes, until it is golden and cooked through, taking care not to let the almonds on top get too dark. Leave to cool for 5-10 minutes, then transfer the cake to a wire rack to cool completely. When cool, very carefully slice the cake horizontally. Gently mix together the mascarpone, crme frache and remaining elderflower cordial. Spread the mixture over the cut side of the bottom half of the cake and carefully cover with the crumble-topped half.



Serves 10

350g (12oz) unsalted butter, plus extra for greasing350g (12oz) caster sugar6 large free-range eggstbsp vanilla extract2tbsp semi-skimmed milk285g (10oz) self-raising flour40g (1oz) cocoa50g (1oz) ground almonds125g (4oz) raspberry jam450g (1lb) marzipan or almond paste

Preheat oven to 180C/gas 4 and grease 2 loaf tins (22cm x 8cm/8in x 3in). Cream the butter and sugar in a bowl. Slowly beat in the eggs, one at a time, then divide the mixture into two bowls. Stir the vanilla and half the milk into one, then sift in 175g (6oz) flour. In the other, sift the remaining flour and all the cocoa and fold in the almonds and the remaining milk. Mix, then spoon into the tins. Bake for 30-40 minutes, or until golden and a skewer comes out clean. Cool for 10 minutes, then turn out onto a rack. Warm then sieve the jam. Trim the tops and sides of the cakes so each is a rectangle and the same size. Cut in half lengthways to form 2 strips of each. Place 1 of the plain sponges on a board and brush the top and sides with jam. Repeat with a strip of chocolate sponge and stick the 2 together, side by side. Place the remaining sponges on top, opposite colours on each. Brush the edges with jam. Trim the cake so the sides are straight. Roll the marzipan on a lightly buttered plastic board to a 35cm x 24cm (14 x 9in) rectangle. Trim the sides. Place the cake on one of the shorter sides and roll, sitting the cake on the joining side. Trim to neaten and dust with icing sugar.

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