THE woman who has helped millions of Britons learn how to boil an egg is back with the definitive guide to her first love baking.

After sifting through her vast archives Delia Smith has come up with The Delia Collection: Baking, which brings together some of her favourite recipes.

True to form, Britain's best-selling cookery author has assembled fail-safe recipes for cakes, loaves, slices and biscuits suitable for all skill levels.

Given her reputation as a staunch supporter of the traditional British tea, it's no surprise that Delia has included recipes for old-fashioned bakes like Dundee Cake, Hot Cross Buns and Viennese Tartlets. But her new book reveals that she's also a big fan of American baking, particularly the luscious-sounding Chocolate Fudge Brownies.

"These moist, chewy chocolate nut squares beloved by Americans make compulsive eating, I find, so I try not to make them too often," she says.

Other favourite recipes found in the book include Preserved Ginger Cake with Lemon Icing, which Delia describes as "simple but absolute heaven", a Sultana Loaf Cake so easy that even a child could make it, and a Banana and Chocolate Chip Slice beloved by Norwich City footballers.

Here she shares a Mediterranean recipe inspired by flavours of the east.

GREEK ORANGE AND HONEY SYRUP CAKE WITH YOGHURT AND PISTACHIOS
(serves 12)
The sharp acidity of the orange in this cake combines beautifully with the sweetness of the Greek mountain honey. Because the cake is soaked in syrup, you can make it well ahead (it's best left overnight) and just whip it out when you're ready to serve.

For the cake: 2 small oranges (about 9oz/250g in total)
4 1/2oz (125g) ground almonds
6oz (175g) very soft butter
6oz (175g) golden caster sugar
3 large eggs, beaten
9oz (250g) semolina
4 1/2 tsp baking powder

For the syrup:
8fl oz (225ml) Greek mountain honey
1 1/2 inch (4cm) cinnamon stick
5tbsp orange juice
1 1/2tbsp lemon juice

For the topping:
7oz (200g) Greek yoghurt
1 1/2oz (40g) unsalted, shelled pistachio nuts
2tbsp Greek mountain honey

You will also need a 10in (25.5cm) springform cake tin, lightly greased, and the base lined with greased baking parchment.

Pre-heat the oven to Gas Mark 6/400F/200C.

First, cut the oranges into chunks, removing the pips. Then tip the whole lot flesh, pith and zest into a food processor and whizz it to a thick puree.

Now all you do is simply put all the other cake ingredients into a large bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. After that, fold in the orange puree, spoon the mixture into the prepared tin and smooth the top with the back of the spoon.

Now place the cake on the centre shelf of the oven and bake it for an initial ten minutes. Then lower the temperature to Gas Mark 4/350F/180C and bake for a further 40-45 minutes, or until it is golden brown, springy in the centre and has shrunk slightly from the sides of the tin.

Meanwhile, make the syrup. To do this, simply combine the honey and five tablespoons of water with the cinnamon stick in a small saucepan, place it over a gentle heat, bring it up to simmering point and let it simmer gently for about five minutes. After that, take the pan off the heat, remove the cinnamon stick and stir in the orange and lemon juices.

Leave the cake aside to cool for five minutes, then remove it from the tin to a wire rack to cool, with a large plate underneath. Make a few holes all over it with a skewer before pouring the syrup over the top. (It will look like there is far too much, but don't worry, the cake will absorb more than you think, and any that is not absorbed can be poured from the plate back over the cake.) Then, when the cake is absolutely cold, place it on a serving plate, cover it and leave it in a cool place overnight.

Just before serving, spread the top of the cake with the Greek yoghurt, sprinkle over the pistachios, drizzle with the honey and serve, cut into chunky slices.

by Lucy Corry