Make the dough for this babka the night before and let it prove in the fridge while you sleep. The extra time allows a deeper flavour to develop and makes the dough easier to shape, leaving you with a beautifully soft loaf for a leisurely weekend brunch
Recipe by Spencer Lengsfield
Inspired by krydderkake, the Norwegian spiced cake, this loaf is flavoured with cardamom, cloves, ginger and cinnamon, and uses kefir to keep it soft for days
Recipe by Abigail Spooner
All the warming, nutty flavours of carrot cake in an ultra-comforting pud. Serve shortly after baking to ensure the sauce is still molten, then enjoy with the cool contrast of ice cream
True to its name, this cinnamon-spiced impossible pie transforms a single batter into three layers as it bakes – a firm base, a custard centre and a crisp topping
Bitter coffee balances sweet, sticky dates in these nutty muffins. They’re a fitting bake for a Macmillan Coffee Morning. To make them gluten-free, simply swap in gluten-free self-raising flour, adding ½ teaspoon of xanthan gum with the flour.
If you can’t find oat flour for these delicate bakes, whizz porridge oats to a fine powder in a food processor. Swap the dark chocolate for milk or white if you like
Blackberry and lemon is a classic combo, with bright citrus cutting through the jammy sweetness of the berries. But the addition of thyme is what takes this tart to another level, adding a subtle herbal note to every bite. Just be sure to let it cool completely before slicing
Chickpeas may sound an unusual ingredient in this flourless cake, but they blend seamlessly into the batter and give a moist, fudgy texture. Before you let everyone in on the secret, ask them to guess the mystery ingredient!
Recipe by Nell Gordon-Hall
Inspired by the simplicity of an olive oil cake, this recipe uses British rapeseed oil for a light, tender crumb and gently fruity finish. The cake will keep for 2-3 days in an airtight container, or it can be frozen for up to a month
