‘If you go to my mum’s house, she always has cake out on the side for you to enjoy whenever you want, so I made this with her in mind. It keeps well for five or six days at room temperature, or in the fridge if it gets too hot.’
Recipe by Francesco Mattana
The no-cook pistachio and ricotta filling for this biscuit-based tart is inspired by the popular Sicilian sweet treat, cannoli. Assemble the tart up to two days ahead, cover and keep in the fridge until ready to slice and serve
Recipe by Abigail Spooner
Using saffron is a great way to naturally impart a yellow hue and subtle floral flavour into cake frostings. Grinding and steeping the delicate threads first is the best way to extract maximum taste and colour – a pinch goes a long way!
Recipe by Annie Bell
