There is only one essential piece of kit when it comes to making cheesecake, and that is a springform tin. The sides of this tin lift off, preventing cake disasters at the last minute. It is always ...

Line a 7-inch round tin with parchment. A loose-based or springform tin works best. Mix the warm melted butter and the thoroughly crushed biscuits together until they are combined. Press this into the ...

A moreish orange and ricotta cake that takes us back to sunnier days. You will need a 20cm/8in springform tin and a stand mixer for this recipe. Preheat the oven to 200C/180C Fan/Gas 6. Grease and ...

Preheat an oven to 160 degrees/gas 3. Line a 23cm springform tin top and sides with greaseproof paper and butter it well. Melt the butter and chocolate together in a bowl over hot water on the hob.

Line the base of a 23cm springform tin with baking parchment. Put the crushed biscuits in a bowl, add the melted butter and stir until the mixture is well combined. Tip the crumb mixture into the cake ...

A classic combination of flavours. Preheat the oven to 180C 20cm springform tin, grease the sides and line the base. Melt the butter in a heavy based saucepan over a gentle heat, remove from the heat ...

2 tbsp of each of the following or a similar mix: pistachios, golden sultanas, flaxseeds, walnuts, and chopped apricot Line a springform cake tin with parchment paper, unless you have a non-stick one.

Play with the orange blossom; it has a marvellous aromatic flavour that’s simply divine. If you are using a springform tin, it is advisable to line both the bottom and sides. Preheat the oven to 170C.

Heat oven to 180C. Line and oil a 22cm round or square tin, or fluted springform tin. Beat oil and ½ cup of brown sugar together. Add eggs and lemon rind. Stir to combine. Add the flour, cinnamon and ...