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.
Forget the cocktail – this mojito cake is a fabulous new version of a classic.
Add a matcha twist to your usual afternoon tea with this unique cake.
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 tower of boozy cherries, cocoa cream and layers of chocolate cake is an indulgent but minimal update to the classic.
This recipe takes a simple tart recipe a little further, with almonds for crunch and a wholemeal crust for extra nuttiness.
This is a healthy and filling version of a gluten- and dairy-free pizza, with yeast flakes creating the cheesy flavour.
Healthy red velvet cake? Miracles do exist.
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.
This Canadian-inspired creation makes a wonderful afternoon tea centrepiece – dig in!
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.
Deeply caramelised, crisp puff pastry and fluffy clouds of whipped ricotta make a comely base for an array of tempting toppings.
Edible art – The Wordrobe loves this delicate dip-dye bake.
These salted caramel popcorn beauties combine everyone’s favourite things into one little cupcake.
Relatively instant bread with rhubarb – why not?