From the sweet to the spectacular, Helen Goh’s irresistible bakes are happiness in a tin

Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED

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

Bright bakes to beat the January blues

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

■ Serves 8-10 ■ Prep 25 mins plus cooling ■ Cook 25 mins 250g unsalted butter, softened,plus extra for the tin2 tbsp instant coffee granules250g golden syrup4 eggs100g walnuts, finely chopped225g self