This is a stunning visual feast to finish a dinner party.
Olive oil cake is nothing new to anyone who is familiar with Italian cooking. It keeps the cake lovely and moist.
This black bean mocha mousse cake is light, luscious and packed full of nutritiousness goodness.
It’s hard not to love this dessert. Cakes made with oil have an intriguingly different texture from those made with butter, and the celery leaves add a refreshing note alongside the white chocolate ice cream.
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.
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.
Pretty and filled with flavour, this cheesecake packs a mighty matcha punch.
This wonderful iced mousse is like a lighter version of ice cream, and the star anise syrup really brings out the flavour of the rhubarb.
When life gives you lemons, make these lemon meringue pie éclairs.
This recipe is simple: good ingredients used in season, treated with respect, and showcased simply using good technique.
Fuss-free and fabulous.
Looking for your next afternoon tea fix? This fruity tart has all the answers.
Sink your fork into this national teatime favourite.
This cake is a healthy bite in devious disguise.
A self taught chef, Jefferson Alvarez continues to go from strength to strength. Having recently opened his own Vancouver restaurant, he reveals the secrets to this tempting beetroot flan cake…
All the best sour ingredients meet up in this bittersweet cake.
This cake is full of pure coffee flavour. The sponge and buttercream are unashamedly infused with it, then it’s topped with coffee-whipped cream and dusted with cocoa powder.
Add a matcha twist to your usual afternoon tea with this unique 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.