Covered in coconut, stuffed with walnuts or adorned in Persian fairy floss, these fingers (some stumpier than others) will please man, woman and child.
These lamingtons are based on a super simple, super quick, one-bowl butter cake recipe that requires no fussing at all. It is baked in a thin layer and then cut into...
Daktyla were one of the first sweets I learned to make, I would happily help my mother make them by rolling out the pastry. Now as an old woman, I still make them...
Wherever you go in Switzerland you’ll see these croissants. They’re almost like a baklava, but instead of filo pastry, we use a basic frozen puff pastry. Quite...
This traditional dish is from Erzurum, in eastern Anatolia, where they stuff it with walnuts. I’ve reduced the amount of syrup and boosted the stuffing with...
A traditional-style corn cake topped with a sweet guava paste - it hits the sweet spot warm or cold. Buen provecho!
With notes of cardamom and saffron, this Zanzibar semolina cake is best served warm with a bit of crème fraiche, clotted cream or yoghurt.
Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.
Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.
This dairy-free, flourless number is the Jewish Passover dessert of choice.
Any Italian will tell you that they grew up eating home-made apple cake for breakfast or la merenda, the afternoon snack. So will I.
Cocoa and vanilla cake batters "spooned" into a tube tin create this fun zebra pattern.
These cakes capture the true essence of an aromatic, soul-warming Indian marsala chai (or chai tea).
Looks impressive but is really a one-bowl mix done in a food processor.
These are pretty much a fried scone and are packed with long-lasting dried fruits, perfect for those colder nights.
This is a simplified version of a classic Claudia Roden recipe, and I really don’t think it’s lost any of its charm in my adaptation.
Ginger cake layers sandwiched with jam and topped with caramel - a CWA baking treasure that would be at home at any morning tea.
Teacakes are easy to make and even easier to devour. This has spicy notes of chai tea and a sweet cinnamon dusting.
Once this cake is cooked, it’s soaked with a lemon syrup. It’s a beautiful cake that seems to please everyone. For me it’s more an afternoon treat than a dessert.