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Cardamom cake with a crunchy almond bottom layer which turns into upside down topping, is a delicious, fragrant sponge lifted only with air beaten into the eggs and sugar mix.
Carrot and ginger cake, two of the best cake flavours together, with cream cheese frosting on top. Easy to make like all carrot cakes but the end result is stunning.
Carrot cake, simple and easy but unconventionally filled with apricot jam and decorated with chocolate ganache. Classic carrot cake with a zing!
Tom Kerridge’s carrot cake energy balls are no-bake, no sugar, no nonsense bites made from goodness itself. Sweet with no added sugar, satisfyingly filling and easier to make than mud cakes.
Carrot cupcakes with orange buttercream frosting. Best cupcakes ever – adopted for Halloween because carrot cake mix is a/ comforting, b/ easy to make with kids...
Carrot, orange and pistachio cake layered with lemon cream cheese frosting. Dan Lepard's recipe for moist, spiced carrot cake with a couple of unusual ingredients.
Cherry and marzipan cake: a simple buttermilk cake batter with glace cherries and a layer of homemade marzipan. Result: stunning. Just try. And don’t you DARE use shop bought marzipan!
Pull apart cherry buns are soft, delicious and easy to bake. With cherry jam filling, studded with dried and glace cherries, they make a delightful breakfast or afternoon tea.
Cherry chocolate bread, sourdough based brioche filled with a mix of white chocolate chips, glace cherries and almond flakes. It's easy to make with yeast instead, and the perfect weekend breakfast idea.
Buttery cornmeal muffins with glace cherries, gluten free and enormously satisfying. Crunchy around the edges, the jewelled glace cherries intersperse rich yellow cornmeal crumb.
Cherry cream dacquoise is an exquisite gateau which is far easier to make than you’d think. Almond meringue dacquoise layers filled with fresh cream and homemade candied cherries – a riff on black forest gateau.
Chocolate and glace cherry cake; my deconstructed black forest gateau. Cherries mixed into the batter, cream served on the side, it’s a mere hint of the black forest cake.
Braided chocolate brioche, not too sweet and perfect for breakfast. The braided bread is quite a challenge for me, the messy baker. I’m absolutely no good at tidy shaping. My challahs invariably have one end thicker than the other. Spacing of cookies suffers in giant quadruples melded together. And I am a lousy cake decorator
The best chocolate cake with tart apricot jam filling and chocolate ganache layers. Rich and fudgy gateau, not very difficult to make. Your next birthday cake?
Traditional recipe for chocolate covered lebkuchen or gingerbreads. Chocolate coated and with jam filling, they are soft and indulgent. And the fun of dipping cookies in melted chocolate is the spirit of Christmas!
Crack or crinkle cookies, deliciously soft and chocolatey, wrapped in cracked icing sugar coating. These biscuits are fairly easy to make and are best baked after the dough chills overnight.
Chocolate genoise sponge cake with raspberry flavoured buttercream and whipped chocolate ganache frosting is the perfect birthday, holiday or any celebration cake.
Chocolate hot cross buns with sticky glaze and white chocolate crosses are messy to eat, difficult to toast and absolutely irresistible this Easter! Flavoured with cocoa and of course the 'hot' spice mix, with a crunch of cacao nibs.
The easiest chocolate mousse dessert, whipped ganache flavoured with Grand Marnier. I’m offering the grownup version here: darkest chocolate, Grand Marnier; but it’s made just as well with milk chocolate and no alcohol, or even white chocolate (skip sugar in both cases).
Double chocolate muffins, wonderfully gooey in the centre and a doddle to make. These little things will surely be firm favourites with whoever you make them for, builders or not. Incredibly easy to make it must be said - you needn’t even take care not to overmix like usually with muffins.
Chocolate cake with passion fruit buttercream is more than just a cake; it's the perfect celebration gateau. For when you want to eat the cake, not just look at it.
Chocolate loaf cake with crunchy streusel; not too sweet, not too sickly, just right. With a large mug of milky coffee it will go down a treat even at half past seven in the morning.
Chocolate whoopie pies with marshmallow frosting. The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
Easy chocolate cake with yoghurt, honey and shaved chocolate. The batter is ready in about three minutes and the cake is almost healthy – not much fat and not much sugar.
Traditional Christmas fruitcake, my family recipe going back three generations. Polish Christmas keks, teacake or fruitcake, is lighter and more delicate than its English counterpart, though its name is derived from English Christmas cake.
A different take on a Christmas pudding, with carrots and dates, baked instead of steamed. A cross between a carrot and date cake, a lighter sticky toffee pudding, baked not steamed, sauce still served – this is the one to try.
Christmas Stollen with homemade marzipan. Stollen tastes absolutely divine when still warm from the oven but it keeps very well. The German Christmas bread symbolised baby Jesus swaddled in clothing
Dutch gingerbread biscuits, speculaasbrokken, thick and chunky. They are the easiest Christmas cookies, baked in a large slab decorated with almonds.
Giant cinnamon roll scone cut into wedges is a cross between scone and cinnamon roll. Shall we call it cinnamon scrolls?
Cinnamon swirl marble cake: a recipe for an easy pound cake with cocoa and cinnamon added to one portion of the batter. It can be baked in a loaf, bundt or a round tin but the lemon glaze is a must.
Cinnamon twist star bread, inspired by kanelbullar, Swedish cinnamon buns. A giant kanelbulle twisted into a star bread shape, with cinnamon, apple and chocolate fillings. It tastes as good as pretty it looks!
Classic plain English scones, light and fluffy. Cream tea is an afternoon meal, not necessarily taken in the afternoon and not always incorporating tea.
Coconut angel food cake, with a zesty touch of lime flavour. Angel food cake base, whipped coconut cream filling and toasted coconut flakes to decorate.
Super easy coconut loaf made with shredded coconut. This must be the quickest cake in the world. I wish I could say it is also the finest but the two things rarely go hand in hand.
Colomba di Pasqua, Easter Dove is the traditional Italian cake baked for Easter in cases shaped like a dove. A gorgeous, almond studded and orange flavoured colomba is perfect for Easter Sunday.
Condensed milk cookies, the recipe from Nestle is easy and simple. These cookies have white chocolate chips and dried cranberries added in, the best combination.
Cornmeal shortbread with lemon flavour, meltingly tender and gluten free. Cut your favourite cookie shapes, bake till barely coloured and dip in your tea for a classic dunking experience!
Courgette loaf cake or what to do with courgette glut. Let’s be honest here: this is no Great Bake Off contest entry. It’s fairly bland, similarly to the vegetable; will benefit from vanilla, cinnamon, nutmeg, almond essence, lemon zest and whatever other flavourings you can think of.
Cranberry and walnut bread made with fresh or frozen cranberries, chopped walnuts and orange juice and zest, it has intense flavour, gorgeous cranberry tang and crunchy sugar topping.
Sticky cranberry gingerbread cake with molasses and maple syrup. Easy to make, sweet, spicy and tart, it's just perfect for the festive season.
Homemade Easter creme eggs with filling made from buttery icing. Just like Cadbury's mini creme eggs, with white and yellow filling, made from milk chocolate melted into egg moulds.
Crème fraiche pound cake flavoured with vanilla, baked in two mini loaf tins. Simply adorable – with crème fraiche icing too.
Recipe for croquants aux amandes, French almond cookies. ‘Croquant’ means ‘crunchy’ and these biscuits are wonderfully brittle, softening a little though as they keep. Hazelnut croquants are just as lovely.
The best homemade crunchy, crispy biscuits that melt in the mouth or when dunked in your tea. Made to taste like Fox’s Crunch and Creams, these are much better.
Crunchy puff pastry bites sprinkled with cinnamon sugar – an irresistible way of using puff pastry offcuts.
Cupcakes or muffins? Too elaborate to be called muffins, these are buttery cupcakes with crushed blueberries. Use fresh or frozen fruit for these lemon blueberry cupcakes, they will be delicious with either.
Date and nut squares, with chunks of Medjool dates and a mix of almonds, pecans and pistachio in rich, chewy batter. There’s a reason why these are called ‘food for gods’.
Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!