This is a lovely citrus cake to bake for snacking over a weekend.
Helen Goh swaps the original’s dark chocolate ganache for whipped cocoa cream in this simple “everyday” recipe.
Try this new version of the traditional Simnel cake,with the marzipan whipped into the batter instead of topping the cake.
The nutty crumble is rippled through the middle as well as on top of this apple cake,adding great texture and flavour.
This make-ahead ricotta mousse is a wonderful dessert base for all kinds of fresh or roasted fruits.
These little cakes from Finland are traditionally made in tall,cylindrical moulds,but a muffin tin will also work.
A delicate sponge with jam,luscious custard cream and juicy berries,this Swedish-inspired bake is as simple as it is beautiful.
These bite-sized vegetarian canapes can be made vegan,too.
Noyaux,a liqueur made from apricot or cherry pits,imparts a wonderful almond flavour to this luscious cherry dessert.
A slight variation on the traditional Thanksgiving dessert,this recipe “loosens” the pumpkin custard with cream cheese and bakes it in a biscuit crust.