A truly lemony lemon cake achieved by boiling whole lemons until soft.

2 lemons

140 g butter, softened

3 eggs

250 g sugar

200 g ground almonds

175 g fine polenta

1 tsp baking powder

For the drizzle:

140 g sugar

juice of 1 lemon

Put the lemons in a small saucepan and cover with cold water. Bring to the boil, drain, cover with more cold water, then simmer for about an hour until the lemons are soft. Top up with water if needed. Drain the lemons and when cooled, halve them, remove the pips and blitz in a f...

4 egg whites

1 1/2 c brown sugar

2 Tbsp boiling water

1 tsp vinegar

1 tsp vanilla extract

Preheat oven to 140C. Line a baking tray with baking paper.

Put all the ingredients in a bowl and beat with an electric mixer for 10-12...

This one is dairy free and refined sugar free. Doesn't stop you serving it with whipped cream if you want though!

Pastry

2 c flour

pinch salt

1/3 c + 1 Tbsp / 100 ml olive oil

1/3 c + 1 Tbsp / 100 ml warm water

Curd:

5 egg yolks

2 whole eggs

1 c lemon juice

1/2 c honey

4 tsp cornflour or arrowroot powder mixed with a little water to make a paste

Meringue:

5 egg whites

2 Tbsp honey or granulated sugar

lemon zest to garnish, optional

Preheat oven to 190C. Line a 20 cm pie tin with baking paper and grease the s...

A light and fluffy cake with added nutrition from a melange of seeds. I used poppy, black sesame and black chia but you can use whatever you have to hand. Thanks to Whole and Heavenly for the inspiration.

3 eggs

1 Tbsp lemon zest

1/4 c lemon juice

1 tsp vanilla extract

1 c granulated sugar

1 c extra virgin olive oil

1/2 milk

2 c flour (I used spelt)

1 Tbsp cornflour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 Tbsp black seeds (poppy, sesame, chia)

Drizzle:

1/2 c icing sugar

lemon juice

lemon zest...

These are cute little tings made with the leftover egg white in this Genoise sponge.

30-40 mini pretzels (I used gluten free)

1 egg white

1/8 tsp cream of tartar

pinch salt

1/4 c fine granulated sugar

2 food gel colours

Preheat oven to 90C. Line a baking sheet with baking paper and place pretzels on top.

Fit a piping bag with a flower nozzle or plain nozzle. Use food gel colours to make alternate stripes on the inside of the bag.

In a medium bowl whisk the egg white, cream of tartar and salt until fir...

This was our 10-year-old's cake for her birthday party. Not content with just buttercream, she asked for a fondant wrap as well. Only for special occasions.

This is my second time making a Genoise. The single layer souffle cheesecake is here. So many eggs in this double layer! To use up the extra egg white I made mini meringue pretzels too.

6 eggs

1 egg yolk

3/4 c fine granulated sugar

1/4 tsp salt

3/4 c flour

1 Tbsp cornflour

4 Tbsp / 57 g melted butter

2 tsp vanilla extract (or a mix of vanilla and ...

Our daughter requested this for her 10th birthday family dinner. Red velvet cake is subtly flavoured with cocoa powder. I'm not too enamoured with the flavour myself, but I do love a bit of cream cheese icing.

3 c flour

1 tsp baking powder

2 Tbsp cocoa powder

1/2 tsp salt

115 g softened butter

2 c sugar

1 c vegetable oil

4 eggs, separated

1 Tbsp vanilla extract

1 tsp white vinegar

1-2 tsp red food colouring gel

1 c buttermilk (or milk mixed with yoghurt)

Icing:

450 g cream cheese, softened

170 g butter, sof...

I don't have great piping skills so I tend to avoid doing it. But I made an effort with these biscuits and they turned out alright. Icing and sprinkles will cover all manner of sins. I made mine gluten free and vegan.

Makes 10-15

125 g butter or dairy-free spread, softened

125 g / 1 c flour (if using gluten-free , add 1/2 tsp xanthan gum)

40 g / 1/4 c icing sugar

25 g ground almonds

25 g cornflour

1 tsp vanilla extract, or lemon zest if doing lemon version

1-2 tsp milk

Icing:

1/2 c icing sugar

few Tbsp ...

Now this is a fancy recipe with multiple stages by Rie in The Happy Home Baker (Marshall Cavendish, 2019). First you have to make a Genoise sponge, which was a first for me, then you bake the cheesecake on top in a bain marie. It uses 8 eggs so it really is a special occasion cake/dessert. Whoever you share it with will be mightily impressed.

Genoise sponge:

4 eggs

140 g granulated sugar

130 g flour

4 tsp milk

8 tsp oil

1/2 tsp vanilla extract

Preheat oven to 180C. Line a 20 cm tin with baking paper....