This is an oldie-but-a-goodie recipe we’ve revisited adding a layer of chocolate between the soft, sweet almond and pear layers. It’s richer with more complexity on the palate than the original and we think definitely a winner …

Based on a recipe by Neil Perry, I’ve adapted this moist ginger cake to be gluten-free and included some different spices to add complexity to the flavour. It’s a very satisfying cake, and versatile ….

The wonderful pastry chef, Helen Goh, published a wheat flour version of this deliciously light and citrusy cake a while back and we’ve been making a gluten-free version ever since ….

A ripe pear is notoriously difficult to purchase so we always seem to have a number, in various degrees of ripeness, sitting in our fruit bowl …. just in case. This week a few rapidly ripening offenders were put to very good use in our Pear, Ginger and Honey Cake which we topped with Pears Poached in Mead ....

The quinces and almonds in this cake make a wonderful marriage but it is the addition of pastry cream that gives it its fabulous texture and sticky crust ….