Baking
A sweet lemon cake so simple you can make it any day of the week
This melt-and-mix number is perfect for when cake is in order, but fuss is not.
- Tilly Pamment
Celebrity chef Poh on reconnecting with her food heritage after the death of her mum
The Malaysian-Australian cook and TV presenter credits her mum’s passion for making cakes and a family love of cooking for driving her own obsessiveness in the kitchen.
- Jane Rocca
- Recipe collection
- Cake
Hot from the oven: 10 new cake recipes to add to your to-bake list
Syrupy citrus cakes, flourless chocolate or seasonal fruit - you choose!
- Recipe collection
- Savoury pies & tarts
Five hot, new pies to bake this weekend (starring the ultimate beef and Guinness filling)
All-day baking projects, speedy cheat’s pot pies, plus an extra-fruity sweet treat.
Vietnamese banana bread pudding with coconut caramel sauce
A twist on a traditional bread-and-butter pudding, this Vietnamese-inspired version uses coconut milk and bananas for a flavour blast.
- 1-2 hrs
- Helen Goh
Adam Liaw’s cheat’s banoffee millefeuille
Millefeuille means “thousand leaves” and, while this cheat’s version only has one layer of pastry, the multiple layers within a good-quality puff pastry still give a layered texture.
- 30 mins - 1 hr
- Adam Liaw
- Recipe collection
- Best of
Get your bake on: The 25 most popular recipes of July 2023
Chicken pot pies, a retro loaf cake with a secret ingredient and a simple and sweet vanilla and ricotta cake – whether sweet or savoury, we loved our baking recipes this month.
Give an old-school loaf cake a 1950s twist with this wonderful and slightly wacky secret ingredient
Don’t ask retro baker B. Dylan Hollis why adding a can of tomato soup works so well in this vintage recipe.
- B. Dylan Hollis
Emelia Jackson’s step-by-step guide to making the perfect sweet tart pastry (and the secret to avoiding a soggy bottom)
This buttery and rich pastry is a little more foolproof than a traditional shortcrust.
- 30 mins - 1 hr
- Emelia Jackson
Vanilla and ricotta cake with lemon icing
This is a super-simple cake that I like to make for my children’s birthdays since it’s delicious (of course!) but also stays very moist, thanks to the extra virgin olive oil and ricotta. I love the contrast of a light cake with zingy lemon icing; for topping, choose slivered pistachios, flaked almonds or celebratory sprinkles.
- 1-2 hrs
- Julia Busuttil Nishimura