These cupcakes are a delicious mix between a lemon sponge cake and a lemon meringue pie – all the zest things in life rolled into one.
This cake is a healthy bite in devious disguise.
Keep your eyes on the pies -cherry and almond is a classic combination that works brilliantly in a pie.
A few teaspoons full of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.
Forget the cocktail – this mojito cake is a fabulous new version of a classic.
Greg and Lucy Malouf have created a sophisticated variation of the more familiar flourless chocolate-almond cake.
Matcha green tea has a bitter edge that balances beautifully with grassy garden peas in this creamy, robust little number.
Chocolate and lime is a sleeper combination, but it’s a winner. Think cheesecake, meets key lime pie with a chocolate crust.
This is a healthy and filling version of a gluten- and dairy-free pizza, with yeast flakes creating the cheesy flavour.
High in fibre and an excellent source of vitamin A and C, South African peaches are a powerhouse of nutrients – and this tarte tatin is packed with them.
Rhubarb is the ultimate pie fruit. It goes with citrus, berries, custard, cream, hot, cold – it doesn’t seem to matter what you do with it, it always works.
Fragrant, fruity and full of flavour.
These salted caramel popcorn beauties combine everyone’s favourite things into one little cupcake.
Relatively instant bread with rhubarb – why not?