Israel widened its ground offensive in Gaza as Prime Minister Benjamin Netanyahu came under criticism over his unwillingness

Andy Farrell purred on Saturday about Ireland's talisman Johnny Sexton returning to action "firing on all cylinders" at...

By Valerie Insinna WASHINGTON (Reuters) -Marc Allen will step down as Boeing's chief strategy officer at the end of the

When Fabien Galthie took over as France head coach in December 2019 the Rugby World Cup on home soil was firmly in his mind but losing to South Africa in the quarter-finals on...

One of the two opposition challenges to Bola Tinubu's election victory is dismissed.

BEIJING (Reuters) -China's Huawei Technologies said on Thursday it will hold a media event to discuss new products on Sept.

Brentford boss Thomas Frank paid tribute to debutant goalkeeper Ellery Balcombe after his two spot-kick saves ensured the Bees edged past Newport 3-0 on penalties after a 1-1 draw at Rodney Parade. Mathias Jensen thought he had won the Carabao Cup tie for the visitors in the 88th minute but teenage substitute Kiban Rai headed home deep into stoppage time for the hosts to take the game to spot-kicks. Adam Lewis then hit a post with Newport’s first effort, before Balcombe saved from Nathan Wood and Bryn Morris, and Keane Lewis-Potter settled the contest in the Premier League side’s favour. “Our debut goalkeeper made fantastic saves in the shoot-out,” said Frank. “He’s been at the club since he was eight years old and it’s a fantastic story for him to make a debut like this with his family watching in the stadium. “We want to go far in the cup competitions, and you need to get the job done. We did that in the end.” Frank praised League Two County for their dogged display. “It’s all about getting through,” added the Dane, who was forced into bringing on Jensen, Bryan Mbeumo and Yoane Wissa after an hour. “Of course, we’d have loved to come here and win 3-0 but it’s never easy. “I had to bring on three more experienced guys. It’s always a balance. You want to play some of the ones who don’t play so much. With all due respect, that should be enough to win the game. But we just made it right in the end. “Big credit to Newport, I think they defended very well. They put a lot of effort into it and made it very difficult for us. “I could definitely see why they have created upsets in the past, and they’ve had a decent start to the season with three wins in the first five. I see them having a very good season.” Exiles manager Graham Coughlan had mixed emotions after a fantastic effort from his players. Midfielder Harry Charsley typified their performance, heading off the line to deny Lewis-Potter early on before heading just wide at the other end from an Omar Bogle cross. “I am proud of the lads. They will get all of the plaudits and pats on backs they deserve but, at the end of the day, you want to win football matches,” he said. “We were very good but that didn’t get us through to the next round and we want to be winners and to be successful. “We had probably the best chance of the game with Harry Charsley stealing into the six-yard box. “When you play the big boys, you need those moments and slices of luck.”

Luis Diaz's father has revealed the conditions in which he was kept while kidnapped.

By David French NEW YORK Exchange operator Nasdaq Inc is preparing to name former UBS Group AG executive

The Chicago Bears locker room is a mess, especially after Justin Fields blamed the coaching staff for a poor offensive display this week. Is Nate Peterman the answer?

Drama stirs up during June Shannon's bridal party in 'Mama June: Family Crisis' new episode

This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid