Step 1 - Line your tins with baking parchment and heat your oven to the correct temperature: 160C/140C Fan/Gas Mark 3

Step 2 - Mix all of your cake ingredients (except the blackberries) and half the milk in a bowl. Once the mixture is creamy and well-combined, stir in a 100g of blackberries, and add in extra milk if the mix needs to be loosened.

Step 3 - Divide the mixture between two cake tins, making sure that the tops are level.

Step 4 - Whisk the egg whites in a clean bowl, adding in the sugar a spoonful at a time until the mixture is thick and glossy.

Step 5 - Spread the meringue mixture onto one of the cakes, then sprinkle with flaked almonds and another dash of sugar.

Step 6 - Bake both cakes for 40mins, before removing the cake without the mixture and setting it aside.

Step 7 - Bake the cake with the meringue for a further 30mins, before removing from the oven and setting aside.

Step 8 - Remove the cakes from the tins, and leave them to cool further on a wire rack, before pealing off the baking paper.

Step 9 - Once cooled, spread the plain cake with cream, right up to the edges, before spooning over the bramble jelly.

Step 10 - Place the meringue cake on top (meringue side up) to create a sandwich, then use the remaining blackberries to decorate.

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Step 1 - Begin by preheating your grill,  then cut your ciabatta loaf into thin slices.

Step 2 - Place your bread onto the grill pan, then drizzle with extra virgin olive oil and cook until each slice is crispy around the edges.

Step 3 - In a bowl, combine the chicken with mayonnaise and apricot jam. Taste the mixture as you go, to ensure that you have your desired levels or creaminess and sweetness.

Step 4 - Once the base ingredients are combined, add in your desired amount of curry powder, along with a sprinkling of currants for added texture.

Step 5 - Stack equal servings of the coronation chicken onto the slices of bruschetta, and enjoy!

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Step 1 - Preheat your oven to 160^oC.

Step 2 - Grease your loaf tin.

Step 3 - Beat the oil and honey/syrup together in a large bowl, then add the eggs and beat well.

Step 4 - Then, whisk in your mashed bananas and milk. If you're using coconut oil, keep the mix warm to avoid it solidifying.

Step 5 - Add the baking soda, vanilla, salt and cinnamon, and whisk gently with the rest of the mixture.

Step 6 - Switch to using a large spoon, and stir in the flour until combined. At this point, you may also wish to add your extras if desired.

Step 7 - Pour the batter into your loaf pan, then lightly sprinkle it with cinnamon, before putting it into the oven to bake.

Step 8 - Bake for 55-60 mins, or until a toothpick comes out clean. Let it cool for 10 mins, before transferring it to a wire rack and letting it cool for a further 20 mins.

That's it! You now have a tasty and moreish cake recipe that's all-natural and won't drive your blood sugar crazy! 

*tip* For a snack on the go, why not use our individual loaf tins? 

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Step 1 - Preheat your oven to 180°C/Gas mark 4, before greasing the sides and bottom of a large baking tray.

Step 2 - Pour the nuts and cinnamon into a bowl and mix together thoroughly, before setting aside for later.

Step 3 - Unroll your package of filo pastry, then cut the whole stack to fit the size of your tray. You should cover your unused pastry with a wet towel as you prepare the dish, to keep it from drying out.

Step 4 - Place two sheets of the filo onto the tray, before buttering the top layer. You should then repeat this step until you have 8 sheets layers on top of each other. Sprinkle 2-3 table spoons of the nut-cinnamon mixture on top, then top with 2 sheets of filo, butter and nuts, continuing to layer as you go along. Once you get to the top, this should also be 6-8 sheets deep, like the base.

Step 5 - Take a sharp kitchen knife, and begin to cut your baklava into segments. You can choose to cut them into diamond or square shapes, working from the top to the bottom of the dish. Once this is done, pop them into the pre-heated over and bake for around 50 minutes until the pastry is crispy and golden in colour.

Step 6 - Whilst your baklava is baking, prepare the sauce. Begin by boiling the caster sugar and water until all of the sugar is dissolved, before adding the honey and lemon peel. Simmer on a low heat for 15 to 20 minutes, then remove the saucepan and allow it to cool. Once the sauce has cooled fully, you can remove the lemon peel.

Step 7 - Remove the baklava from the oven, and immediately pour over the cooled sauce. Eat when the entire dish has cooled, then store uncovered to prevent your pastry from going soggy. 

Source: All Recipes

Step 1-Preheat your oven to 180 degrees celcius/160 degrees celcius for a fan oven/gas mark 4. Take a 24cm Springform Cake Tin and line it with baking paper. Take the 250g of bourbon biscuits and place them in a food processor to reduce them to small crumbs. Take the 100g of melted butter and mix it together with the bourbon biscuit crumbs. Press the mixture in to the bottom of the 24cm springform cake tin with the back of a spoon and bake for 10 minutes. Leave to cool.

Step 2-Before making the filling, turn the temperature of your oven up to 240 degrees celcius/220 degrees celcius in a fan oven/gas mark 6. Start the filling by adding the caster sugar and cream cheese to a large mixing bowl before beating together with an electric whisk. Do this until the mixture turns to a creamy consistency. Add the cocoa powder, vanilla seeds, strong black coffee, 3 eggs, the 300ml of sour cream and the 25g of melted chocolate to the mixture before whisking again. Do this until it is a deliciously smooth consistency.

Step 3-Take your 24cm springform tin with the base already in it and brush the sides with some more melted butter. This is to help stop the mixture sticking to the sides. Pour the cheesecake filling in and ensure the top is smooth. Bake this for 10 minutes before turning your oven down to 110 degrees celcius/90 degrees celcius for a fan oven/gas mark ¼ and continue baking for around 30 minutes. You will be able to tell that the cheesecake is ready as there will still be a slight wobble in the middle. Turn your oven off but leave the door of the oven open to let the cheesecake cool in the oven cavity for about 2 hours. Once cooled, chill the cheesecake until you are ready to serve it.

Step 4-Now you can start decorating the cheesecake. Release the base of your 24cm springform cake tin and remove the baking paper from the base. Take the 200ml of double cream and lightly whip it. Take the cream and place 4 large spoonfuls of it on top, with 4 smaller spoonfuls in between each large one. Put a bit of passion fruit curd on each small spoonful of cream before placing half a Cadbury creme egg on top. Place whole creme eggs in between

Step 5-Now cut a slice of this Easter Egg Cheesecake for you and the rest of your family and enjoy! Happy Easter!