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This cheerful Easter cake featuring cut out bunnies and modelled little eggs creates
Bright bakes to beat the January blues
Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED
From the sweet to the spectacular, Helen Goh’s irresistible bakes are happiness in a tin
MAKES 8 PREP 10 mins plus cooling COOK 15 mins EASY V 50g butter, melted then cooledslightly, plus extra for the mould1 egg50g caster sugar1 tsp honey50g self-raising flour 1 Heat the oven to 210C/190
A modern take on a timeless classic, this victoria sponge recipe is still packed with plenty of fruity flavour but without the sugar. SERVES 8-10 PREP 30 mins plus cooling COOK 20 mins EASY V 200g uns
Bring back the classics with these retro puds