This recipe is like a cake and a crumble all in one - so when you’ve got cake and crumble cravings all at once, this is the perfect hybrid recipe for you. The ricotta vanilla almond sponge is so light and fluffy, I feel like I need to add ricotta to every cake sponge I make from now on. The sweet, tender plums stay lovely and juicy while a crunchy almond crumble topping adds more sweetness and texture. A classic creamy vanilla creme anglaise is so easy to make and pairs perfectly with the cake, but a dollop of creme fraiche or scoop of ice cream would also be delicious. Recipe adapted from Esther McClark.

One of my favourite summer desserts. Sweet and sharp marinated rhubarb pairs so well with the nutty pistachio frangipane flavoured with orange and amaretto, the aromatic thyme, stem ginger and crunchy moreish almond crumble topping for some texture. It’s lovely slightly warm from the oven but also keeps really well. I like to serve it with a sweet, jammy rhubarb compote on the side made with extra amaretto, a dash of vanilla and chopped stem ginger. Creme fraiche lightens everything up but ice cream, chantilly or straight pouring cream would also be delicious.

Sometimes you just need a big ol’ slice of cake. And for me, coffee and walnut cake will always be a winner. My recipe is a slightly spiced version full of plenty of espresso so you get that coffee hit. Walnuts are in both the sponge and on top so you also get that lovely nutty flavour. Perfect at any time of day with a cup of tea or coffee of course.

This summery loaf cake is my version of a Persian Love Cake traditionally flavoured with rose and pistachio. The brown butter adds such a lovely nutty, golden caramel flavour to the sponge while natural yoghurt keeps it lovely and light while adding a slightly sour, tangy flavour. I added some cardamom, cinnamon and nutmeg for a little bit of warming spice and some orange zest and juice for citrus zing. A little rose water in the icing helps add a slight floral note and fruity pomegranates and chopped pistachio add texture, crunch and colour to finish it all off. This is such a lovely summery bake and is one of my favourite cake recipes so far.

I love citrusy desserts to finish a meal and this lemon polenta cake is the perfect end to a dinner party. It’s also delicious with an afternoon cup of tea. Served with creme fraiche and raspberries, this is a light and fresh pudding perfect for any time of year.

Sometimes you just can’t be a classic and Victoria Sponge will always be up there with my favourite type of cake. I added some lemon zest to the sponge and made a chantilly cream instead of buttercream as I find buttercream a bit too sweet, but this is a classic recipe which no one will be able to resist.

My favourite type of cake is always a classic lemon drizzle, but I decided to give it a bit of a twist by using yoghurt in my recipe. It adds a lovely sour tanginess to the sponge which compliments the sweetness and keeps the cake very light and moist, while everyone knows limoncello is simply one of the greatest things on earth.