There are few cakes more iconic than a lemon meringue – the zest, as they say, is history.
When life gives you lemons, switch on the oven and make lemon meringue cake.
The gorgeous look of these bundt cakes is just the cherry on top.
This chocolate beetroot cake is decadent and wonderfully gooey – and yet, at the same time, somehow a total treat for your insides.
“Rum babas are light sweet yeasty cakes soaked in rum syrup. We make ours in little deep moulds and serve them with pineapple and more syrup. Serve with Coconut Chantilly for the ultimate dose of indulgence.”
Olive oil cake is nothing new to anyone who is familiar with Italian cooking. It keeps the cake lovely and moist.
Jaw-dropping and gut-busting, this Dobos Torte cake from pastry expert Claire Clark is a delight for the senses.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
Sink your fork into this national teatime favourite.
All the best sour ingredients meet up in this bittersweet cake.
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.
Berry delicious indeed.
Chocolate and lime is a sleeper combination, but it’s a winner. Think cheesecake, meets key lime pie with a chocolate crust.
This tower of boozy cherries, cocoa cream and layers of chocolate cake is an indulgent but minimal update to the classic.
Fragrant, fruity and full of flavour.
Edible art – The Wordrobe loves this delicate dip-dye bake.