Autumn is one of my favourite seasons to bake in, due to the abundance of new season apples and pears – and you could use either in this cake.

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Molasses is definitely an acquired taste, but I love its burnt bitterness and the way it harmonises with the tart feijoas and warming ginger in this recipe. If you're not a fan, you could use maple syrup or honey.

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This is the kind of baking that you can eat for breakfast and genuinely feel good about it. It's also super adaptable, so if you don't need it to be gluten-free or vegan, use regular flour and regular dairy – it will be just as delicious. Cut the loaf into thick slices and serve warm with coconut yoghurt and jam, fresh banana and nut butter, or simply by itself.

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If you're familiar with my recipes, you'll know I love incorporating herbs into my desserts, but creating this recipe is the first time I've really played with sage. Paired with rich dark chocolate, it's an unusual matrimony, but one I'm really fond of.

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There's something so comforting about the flavour of honey, especially when there's whipped cream involved too. Bee pollen is a pricey ingredient which isn't always easy to find, so top with toasted coconut or a sprinkling of pumpkin seeds if you prefer. 

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This is my take on a classic lemon and poppy seed cake. I love the tartness of blackcurrants and the bitterness of marmalade, but use any berry or jam you like.

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I've teamed up with Chelsea Sugar to create a cake based on that buttery, coconutty, golden syruppy biscuit you all know and love...the classic and humble Anzac biscuit. Whilst baking this cake, the kitchen smells like how I imagine heaven would. I hope you enjoy the recipe!

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I'm dedicating this recipe to my brilliant baker Paige, as it involves her famous salted caramel, which we are all addicted to at The Caker. When it's "caramel making day" we all flock to the kitchen, spoon in hand, to scrape the emptied pot clean, not letting any of this golden goodness go to waste.

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These little baby cakes are heavenly alongside a cup of milky Earl Grey, any time of day. You can source food-grade lavender extract and edible dried lavender from most health food stores.

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The flavours in this recipe are inspired by a heavenly sago pudding I had on a recent trip to Malaysia. There is nothing more summery and tropical tasting than mango paired with coconut, and with the inclusion of black sesame seeds, these little cakes are lifted to a whole other level of sophistication. 

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While berries and stone fruit are at their peak, I can't resist using them in every which way. The berries in this cake, as well as the apricots are completely interchangeable, so if you prefer raspberries or blueberries, apricots or peaches, try those instead. 

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