Easy to freeze and defrost when you please!

This cake is perfect for a family get-together on Mother’s Day. If you are lucky to have a sunny autumn afternoon, it could be eaten in a sheltered spot outdoors.

This is a simple, rustic cake, lightly spicy with a nice nutty bite. You can serve your sultana spice cake warm with cream or ice cream, but it’s also a good picnic or lunchbox kind of cake.

Loaves seem to have an old-fashioned feel about them, but they are lovely with a cup of tea on a chilly day and they make an excellent afternoon tea for hungry teenagers.

Top these off with a delicious homemade or store bought lemon curd. Delicious!

Everyone loves a sweet, moist cake, especially when it's easy-to-make and will still delight the fussiest of critics. This divine sugar plum pudding topped with toasted almonds is wonderful served with fresh cream or custard.

Makes 8 Note

Makes 9 squares Note

In the cooler months, walnuts are excellent in place of pecans. If you’re making this cake for a large number of people you may prefer to use a slab pan. Note

Decadent chocolate profiteroles are full to bursting with whipped cream and smothered in sweet hot fudge sauce to create this deliciously indulgent dessert by Australian Table.

This torte will sink a little and is quite moist inside. Note

Dates make this cake super moist and full of flavour without being heavy.

This indulgent seasonal dessert, layered with fresh fruit, is ripe for the picking.

This may look complicated, but it’s really easy to make. It looks stunning, and best of all, it can be made in advance and frozen until it’s ready to serve. Try different combinations of fillings, such as fresh berries and whipped cream, or replace the coffee with cocoa and use orange zest or almonds too. […]

Tropical fruit, pecans and rich maple-flavoured cream cheese icing are the winning combinations in this easy cake.

There's something about chocolate that most of us find hard to resist... especially in this indulgent cheesecake!

While they may be a tough nut to crack, they are an easy nut to turn into tempting sweet treats.

Enjoy the contrast between creamy, smooth dark chocolate and tart, vibrant apricots in this delicious Easter layer cake

Raw food expert Megan May of Little Bird Organics creates exciting Easter treats packed with goodness

Other canned or fresh fruit of choice may be used in place of peaches. Note

If desired, omit hazelnuts or use ground walnuts, pecans or almonds. Note

Makes 2 cakes To ensure cake doesn’t stick, lightly grease baking paper and dust with a little flour. Note

Sprinkling caster sugar on a tea towel prevents cake from sticking during cooling. It is very important to roll this cake while hot to prevent cracking. Note

Orange Variation: Use orange juice instead of water or lemon juice in pastry base and finely grated rind of 1 orange in filling. Bake with orange slices on top or decorate with candied orange slices after cake has cooled. If preferred, prepare pastry in a food processor. Rest for at least 1 hour. Note

A 250g packet of biscuits makes more crumbs than required. Use crumbs to sprinkle over ice-cream or add to crumble toppings. Biscuit crumbs can also be kept in freezer. Note

Cake is the perfect way to end a long lazy lunch, especially if it’s light and zingy and comes with a large dollop of Greek yoghurt or thickened cream! This is a simple cake with citrus zest, but becomes special when doused in sweet fragrant syrup and candied peel.

When time is limited, make your baking work for you. These recipes will take you from afternoon tea to dessert!

When time is limited, make your baking work for you. These recipes will take you from afternoon tea to dessert!

This refreshingly tart yet sweet treat is also gluten-free.

A pot of coffee or tea and a plate of home baking can give an otherwise drab afternoon a bit of a rise.

Spicy pear loaf can be iced for a sweet treat or served warm with lashings of butter.

If you prefer to mix the cake batter using an electric mixer, start on low speed to just combine ingredients, then increase to medium for 1 minute. For best results, be careful not to overbeat. Note

Use pulp of 3-4 fresh passionfruit when passionfruit is in season. Note

Low-fat honey and sultana cheesecake

You will need 1/2 cup orange juice for syrup. Makes 12 Note

Tubby the well-rounded bear makes the cutest birthday cake, and there's no baking involved! You could even opt for a fairy-tale theme and make three for a Goldilocks tableau.

Every menu needs a star, and this one definitely shines! It is tantalisingly scrumptious and will make guests go weak at the knees.

Rhubarb should be washed well and dried before use. Note

This cake can be made easily in a food processor. Start with butter, sugar and rind and gradually add remaining ingredients, processing to form a smooth batter. Note

You can replace the marsala with Kahlua or Frangelico if preferred. Note

Serve this at brekkie or tea with a hot cuppa or cold milk for the kids. Note

These muffins are perfect for a quick lunch. Cut them in half and top with slices of ham or chicken, or serve them plain with carrot and celery sticks and a piece of fruit. Note

This chocolate and orange baked ricotta cake recipe may just be the ultimate dessert!

Margarines in Australia contain minimal trans fats, but check the nutrition label to ensure that the one you’re buying has less than 1% trans fats (hydrogenated oil) Note

Use up those ripe speckled bananas that come home in the lunchbox for these fluffy hot cakes. The oats set the kids up for a big day ahead. Make them any shape you want!

Make these divine mini trifles with creamy custard, spiced cake and berry jelly in screw-top jars or takeaway containers.

This rich, spiced cake has the added bonus of being gluten-free.

A delicious rum-laced chocolate cake

For double cream, look for the Lewis Road brand because it will stay firm and not weep as the meringue stands. Otherwise use regular cream. Note

Alexa Johnston bakes a classic fruit-laden pavlova.

This lemon almond cake is moreishly moist, it’s a simple yet impressive cake, and is pretty to look at as well as delicious to eat.

Traditionally, this cake is made in the shape of a flower with round biscuits. For a neat finish, trim edges of the cake with a sharp knife. Note

Dropping consistency is reached when the mixture is soft enough to slide off the spoon after a few seconds, but isn’t so soft that it falls off easily. Note

Dried apricots or sultanas would also taste delicious instead of dates in this recipe. Note

You could also swirl raspberry puree or cooled poached rhubarb through the ice-cream for a change of flavour. Note

Keep an eye on this cake as it nears the end of baking -the hazelnuts have a high oil content, which means it can burn more readily. Note

If you like, dust insides of ramekins with a little extra caster sugar to help the souffles rise. Note

The easiest way to crush biscuits is to whiz them quickly in a food processor, or place them in a resealable plastic bag. Seal and pat with a rolling pin.. Note

For a clearer result, the syrup is made with pure icing sugar, not icing sugar mixture, which contains cornflour. Note

You could bake this cheesecake mixture in a 20 x 30 lamington pan. Note

This mandarin syrup cake recipe creates a perfect little loaf of sweet citrusy goodness.

These cakes can be made ahead, spooned into prepared pans and kept in the fridge, loosely covered with foil, for several hours before baking. Chilled batter will need an extra minute to cook through. Note

To make even lighter sponges, swap the 1 cup of self-raising flour for 3/4 cup (110g) cornflour, 1 tablespoon plain flour and 1 teaspoon baking powder, then swap the 1/4 cup boiling water for 2 teaspoons golden syrup and 1 tablespoon boiling water. Note

Make a double batch of this slice to cut and freeze for lunch boxes. Note

You can use any type of plain biscuits you prefer, such as Nice. Note

This is a real show-stopper. The dark chocolate and coffee cake is coated in a delicious coffee frosting. It’s easy to bake and fun to assemble, so even a novice can produce a great-looking, great-tasting result.

Eleanor Ozich adds a gluten-free twist to traditional Christmas fare

A timeless Australian dessert, we've put a healthy twist on the classic pavlova, using creamy Greek yoghurt and fresh raspberries to create an irresistible sweet treat for the whole family.

Snowy chocolate mountain