Step 1-Preheat your oven to 170 degrees and grease/line a 20cm loose base cake tin with baking paper.

Step 2-Add the 200g of almonds to a food processor and blend until they are finely ground. Be sure not to overdo them as they will become sticky.

Step 3-Add the 200g of dark chocolate and 175g of unsalted butter to a bowl and melt over a pan of hot water. Ensure the bowl doesn’t come in to contact with the water.

Step 4-Separate the eggs and whisk the 4 egg yolks and 70g of caster sugar until it forms a thick paste, this should take no more than 5 minutes with an electric whisk.

Step 5-Fold the chocolate mixture along with the ground almonds in to the sugar and egg mixture.

Step 6-In another bowl, whisk the egg whites until they are stiff and add these to the cake mixture as well.

Step 7-Pour the mixture in to your 20cm loose base cake tin and bake for 25 to 30 minutes to cook well. You can adjust this depending how well you like your cake cooked. Allow the cake to cool for 5 minutes before removing from the tin.

Step 8-All there is left to do is enjoy a slice of this Gluten Free Coffee Cake with Dark Chocolate to celebrate UK Coffee Week!

Step 1-In a saucepan, heat the 150ml of milk, 50g of butter, orange zest, clove and the two cardamom pods until the butter is fully melted. Once this has happened, allow the mixture to infuse which will add fantastic flavour to the hot cross buns.

Step 2-To a mixing bowl, add the bread flour, yeast and 125g of dried fruit along with the spices (cinnamon, nutmeg and ginger). Once the milk has been completely infused by the cardamom and clove, remove both of these items and beat in the large egg. Once this is done, pour the mixture in to the bowl of dry ingredients.

Step 3-Knead the dough by hand or using a machine. You should continue to knead it until the dough turns quite elastic. If you find the dough is a bit dry, add more warm milk to help resolve this. Once you are happy with the dough, shape it in to a ball and place it in a buttered mixing bowl and cover with clingfilm. Allow it to rest overnight in the fridge.

Step 4-Preheat your oven to 220 degrees celcius/425 degrees Fahrenheit/gas mark 7, and take the dough out of the fridge to allow it to reach room temperature.

Step 5-Knead the dough again until it regains its elastic consistency. Split the dough in to roughly 16 balls, just keep halving the dough until you get the magic 16 pieces.

Step 6-Place the pieces of dough on to a baking tray or baking sheet that is lined with baking paper. Score the tops of each piece of dough with the shape of a cross, cover with kitchen towel and leave to prove again for 45 minutes, they should rise during this time.

Step 7-Brush the dough with the egg wash and mix the flour, sugar and water into a paste. Using a teaspoon, drizzle the paste mixture over the cross shape on each piece of dough. Bake for no more than 20 minutes in the oven.

Step 8-Once the hot cross buns are out of the oven, make the sugar glaze using the sugar and boiling water and brush each hot cross bun with it.

Step 9-That’s it all done, now you can sit back with a cup of tea and enjoy one of your delicious homemade hot cross buns!

Step 1-Take the ginger biscuits and place them in a food bag. Crush them until they are in fine pieces. Once you are happy that the biscuits have been crushed in to fine pieces, add them to a mixing bowl along with the 50g of butter which should have been melted. Stir well until the biscuits and butter have combined.

Step 2-Add the biscuit mixture to a fluted flan tin and ensure the biscuit mixture is firmly pressed down against the base of the tin. You can do this by using a palette knife or a spoon. Once this is done, place it in the fridge to chill while you prepare the rest of the ingredients.

Step 3-In another mixing bowl, add the light soft cheese, the greek yoghurt, caster sugar, lemon zest and lemon juice and whisk until they are well combined and the mixture looks creamy. Add this on to the biscuit base which has been chilling in the fridge and smooth the top. Ensure it rests in the fridge for at least 1 hour.

Step 4-Add the strawberry jam to a saucepan and heat until it turns to a liquid consistency. Allow the mixture to cool for a bit.

Step 5-If you are using a loose base fluted flan tin, remove the base of the tin and the strawberry cheesecake tart will easily slide out. If not, carefully remove the tart from the edge of the tin using a palette knife and gradually ease it out of the cake tin. Cut the tops off the strawberrys and slice in to quarters. Place the strawberrys on top of this delicious Strawberry cheesecake tart before coating the top of the tart with the strawberry jam from earlier!

Step 6-That’s all the work done, now you can serve your mum this delicious treat this Mother’s Day, and we’re sure she will love this fantastic Strawberry cheesecake tart recipe!

Step 1-To start, sieve the flour, caster sugar and mixed spice in to a large mixing bowl to start the mixture for the Welsh cakes. Cut up the 250g of unsalted butter and add it to the bowl with a bit of sea salt. Then get stuck in with your hands to mix it all together until it resembles breadcrumbs. Add in the dried fruit and make a well in the centre of the mixture for the egg. Add some milk and then use a fork to beat the mixture together. Once you are happy you have done this, use your hands to bind the mixture to make the dough.

Step 2-Place a large frying pan on a medium heat. While this is heating up, use a rolling pin and flour to roll the dough out to about a 1cm thickness. Use a pastry cutter to get as many rounds of dough as you can for the Welsh cakes. Test the temperature of your pan before cooking all of the Welsh cakes, try one first and if it comes out too dark, turn the heat down, and if it is still very pale, turn the heat up. The aim is to have a perfectly golden Welsh cake and this usually means about 3-4 minutes of cooking on each side.

Step 3-Cook the remaining pastry rounds in batches and repeat the same process of cooking between 3 and 4 minutes on each side.

Step 4-As the Welsh cakes are done, place them on a wire rack to allow them to cool and sprinkle with any remaining caster sugar. Cut each Welsh cake in half so you have an even top and bottom.

Step 5-In another mixing bowl, whip the cream, caster sugar and vanilla paste together until you have soft peaks.

Step 6-Place the strawberries in to a separate bowl with the juice of one lemon and a bit of caster sugar! Add a serving of the cream and strawberries to each Welsh cake, and they are ready to serve!

Step 7- So whether you are Welsh and celebrating St David’s Day or just want to bake some of these delicious treats, these Welsh cakes are perfect and are guaranteed to put a smile on your face!

Step 1-Preheat your oven to 180 degrees celcius/350 degrees Fahrenheit/Gas Mark 4. In a large mixing bowl, mix the egg whites and salt until they start to stiffen. Be careful not to let it get too dry. In another bowl, mix the Nutella and butter together and then add the Frangelico, hazelnuts and egg yolks for the main base for this Nigella Nutella Cake. You don’t have to use Frangelico, rum or water is fine as well.

Step 2-Fold the 100 grams of melted dark chocolate in to the Nutella mixture and start to add in the whisked egg whites bit by bit. Beat this together, adding the rest of the egg whites as you go along.

Step 3-Grease a springform cake tin and line it with greaseproof paper. Pour the mixture in to the cake tin and bake for 40 minutes. If the cake starts to come away from the sides of the tin, it is a good sign that it is ready. Leave the cake to cool.

Step 4-Add the hazelnuts to a frying pan and toast them until they start to turn a golden brown colour, then put them on a separate plate to cool. The hazelnuts must cool or the cake may become oily.

Step 5-To a saucepan, add the 125 grams of dark chocolate, 125ml of double cream and the Frangelico(or whatever you are using) and start to warm on a low heat. Once the chocolate has sufficiently melted, take the pan off the heat and start to whisk it until you believe it is the correct thickness to ice your cake. Remove the cake from the springform tin if it is cool enough.

Step 6-Add the chocolate icing to the cake, smoothing it as you do so. Once the icing is on the cake, place the hazelnuts on the cake. That’s it, you are ready to enjoy this delicious Nutella cake courtesy of the brilliant Nigella Lawson, happy world Nutella day everyone!