Adding pops of colour and bursts of sweetness, fruit is the perfect ingredient…

Egg-free passion fruit sponge cake

TOPPED WITH passion fruit pulp

For the sponge

140g (5oz) unsalted butter, softened

120g (4oz) unrefined golden caster sugar (we like Billington’s)

2 tbsp golden syrup

350g (12oz) self-raising white flour (we like Allinson)

2 tsp baking powder

300ml (10fl oz) milk

2 tsp vanilla extract (we like

Nielsen Massey)

For the filling

300ml (10fl oz) double cream

1 tbsp vanilla bean paste (we like

Nielsen Massey)

5 passion fruit

1 Preheat the oven to 170°C/Gas Mark 3. Grease two 20cm (8in) sandwich tins.

2 Whisk together the butter, golden caster sugar and golden syrup until light, fluffy and pale in colour.

3 In a bowl, mix together the baking powder and flour, then gradually add the flour, milk and vanilla extract to the sugar/butter mix.

4 Blend together the ingredients until they are fully incorporated and the batter has reached a smooth consistency. If the mixture is too thick, add a splash more milk to loosen.

5 Fill the two tins equally and bake for 20-25 minutes until golden brown and baked throughout. The sponges may be thinner than a standard sponge containing egg.

6 Leave the cake to cool on a wire rack.

7 Prepare the filling by scooping out the flesh, seeds and juice of the passion fruit.

8 In a separate bowl, whip the double cream and vanilla bean paste until it reaches a soft peak. Split the cream in half and gently fold in half of the passion fruit. Spread it generously on the bottom layer of the cake.

9 With the remaining cream, decorate the top of the cake and drizzle over the remaining passion fruit pulp.

Blueberry cheesecake

Recipe by BakingMad.com

SERVES 8

For the base

180g (6½oz) digestive biscuits

35g (1¼oz) unrefined light muscovado sugar

100g (3½oz) unsalted butter, melted

For the topping

500g (1lb 1oz) cream cheese

1 tbsp vanilla bean paste

100g (3½oz) icing sugar

200ml (7fl oz) double cream

5 tsp blueberry jam blueberries, to serve

1 Using a rolling pin or food processor, break the biscuits up into crumbs.

2 In a saucepan, melt the butter and sugar together, then add the biscuit crumbs, stirring until they are coated. Pour into a 23cm (9in) round cake tin lined with parchment paper. Use the back of a tablespoon to make sure the mixture is even and coats the whole of the bottom of the tin. Cool completely.

3 In a separate bowl, beat together the cream cheese, vanilla and icing sugar.

4 Gently whip the double cream and fold into the cream cheese mixture. Spoon the mixture on top of the biscuit base using a palette knife to smooth it.

5 Drop the jam on top in a circular pattern and, using a skewer or toothpick, gently run the stick through the jam in different directions to create a ripple swirl effect.

6 Chill the cheesecake in the fridge until ready to serve, then plate accompanied by a handful of blueberries.

Raspberry madeleines with rose water

Recipe by BakingMad.com

For the madeleines

50g (1¾oz) unsalted butter, softened

50g (1¾oz) unrefined golden caster sugar (we like Billington’s)

½ tsp rose water (we like Nielsen- Massey) grated zest of 1 orange

1 large free-range egg, lightly beaten

50g (1¾oz) self-raising white flour

1 tbsp whole milk

12 raspberries

For the rose water cream

400ml (14fl oz) double cream

1 tsp rose water (we like Nielsen- Massey) grated zest of 1 orange

1 tsp unrefined golden icing sugar (we like Billington’s)

To decorate

unrefined golden icing sugar (we like Billington’s), to dust a handful of small mint leaves

1 Preheat the oven to 180°C /Gas Mark 4 Lightly grease and dust a 12- shell madeleine tin with flour.

2 Using either an electric mixer or mixing bowl and whisk, cream the butter, sugar, rose water and orange zest together for a few minutes until pale and fluffy.

3 Reduce the whisk speed and add the egg and milk.

4 Once combined, fold in the flour until well mixed. When you are ready to bake, place a heaped tablespoon of batter into each madeleine shell and press a raspberry into the centre of each one.

5 Cook in the oven for 12-15 minutes, or until they are a pale golden brown and springy to the touch. Leave the madeleines to cool in the tin for 5 minutes, then transfer them to a wire rack.

6 Meanwhile, make the rose water cream. Whisk the double cream, icing sugar, orange zest and rose water until slightly thickened, then store in the fridge until needed.