151 baking recipes to try

In an extract from Beyond Baking, Philip Khoury shows us how to make a tropical, zesty pineapple and coconut cake

Savoury and moreish, these palmiers are perfect with a cocktail or as a picnic snack.

Imen McDonnell and Cliodhna Prendergast of Lens and Larder retreats, share a recipe for quince and pear tart. "Quince paste really livens up this pear tart and the ice cream with its fresh, bittersweet flavour. You can buy it ready made, but we like to make our own at this time of year."

This 6-ingredient vanilla cake recipe is so easy to make, ideal for beginners. Feel free to go big on the decoration. A basic dusting of icing sugar or edible flowers are our go-to options for a sponge cake.

Peanut butter and chocolate. It's a classic for a reason.

A recipe for plum, blackberry and bay friand bake from Yotam Ottolenghi's new cookbook, Ottolenghi Simple. Friands are the light, moist almond cakes popular in Australia, New Zealand and France.

Helen Evans, previously head baker at Flor Bakery and now owner/baker at Eric’s in East Dulwich, presents baking recipes where the flour is the star of the show, including these rhubarb cakes, using red lammas wheat flour and ground almonds

Soft, sticky and oh-so-perfectly spiced

A delicious tarte tatin recipe using apples, pears and quince membrillo (or quince cheese) for for a memorable take on the French classic.

Forget a PSL, these brownies are the best way to enjoy pumpkins in autumn

Sticky, sweet and gorgeous

Ricotta replaces butter in this cake and adds moisture, which keeps it tasting fresh for a few days. 

You won't find a cookie recipe that's quicker to make than this one by Kitty Coles

This flavour combination really works – give it a try

Eleanor Ford adapts this classic biscuit with the heady spices of South Asian masala chai

Caraway seeds and nutmeg bring a lovely warmth and spice to this loaf cake

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover cheese with these delicious turnovers. Serves 6

In an extract from The Exploding Bakery's new cookbook Bake It. Slice It. Eat It. we get the recipe for a Christmassy twist on classic bread and butter pudding

Ravneet Gill shares a nostalgic recipe for fig rolls from her new book, ‘Baking for Pleasure’

In an extract from her new book, Baking for Pleasure, Ravneet Gill shares this delightful lemon cream cake recipe