Ricotta is an incredible ingredient to bake with. The result is an intensely creamy and pleasantly tangy cake, which stays moist for days. The strawberry rose compote acts as a fresh and light topping, and is also delicious by itself or swirled into some Greek yoghurt.

These healthful treats are so easy to make and the ingredients are super adaptable. Instead of making a slice with the mixture, you could roll it into balls and it's optional to drizzle over some melted chocolate or a dusting of cocoa powder. 

What's better than coffee and cake? Coffee cake! Use any nuts you like, and add chocolate to create a richer cake if desired.

Everyone knows that chilli and chocolate are an unbeatable partnerships and these cookies have all of that going on. Do try to source the best cocoa powder you can as it will make all the difference to the richness and intensity of the final product.

For this recipe I thought I'd experiment with using whole chunks of banana rather than mashing it up – the result is a good one. The flavour of banana still resonates the whole cake, but finding a gooey chunk of it is a highlight. Add chocolate chips to take these minicakes to a new level of decadence.  

This recipe is great if you need to impress but don't have much time on your hands. While these little puddings are baking, the kitchen will smell glorious. Serve warm with extra liquid cream, any time of day.

Grapefruit might seem like an unusual ingredient to bake with, but I was pleasantly surprised with this recipe. The grapefruit zest and juice adds an incredible tang, but lemon, lime or orange would have a similarly lovely effect. 

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.

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.

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.