Katrina Meynink’s version of the Aussie bakery classic is a thing of beauty.
This slice is equally good as a snack with coffee and tea,or for dessert plated up with vanilla ice-cream.
This Italian breakfast cake is simple and quick to make,and stays moist for a good few days.
These Sri Lankan pancakes are stuffed with a sweet and spiced coconut mixture.
A simple but rich cake,fine-textured and full of bright citrus flavours.
A classic lemon tart doesn’t need much “tarting up” at all.
Pre-filled with jam,these delicious little double-decker scones come together and bake up quickly.
Before summer ripens the fruit,here’s a tart that makes use of the tinned variety.
This gently spiced cake contains nuggets of sun-dried apricot for a perfect balance of sweet and tart.
Bursting with bright flavours,this is the perfect cake to celebrate spring.