It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.
Sweet yeasted bread studded with fruit? Come Easter, the hot cross buns is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.
Hobart's Sweet Envy have crafted their own version of the Central European cake with a crunchy hazelnut filling and a drizzle of dark chocolate ganache.
Love Iced VoVos? Our maxed-out cake, layered with raspberry jam, covered in fluffy buttercream and topped with raspberry and coconut has a whack of nostalgia, and bells and whistles for good measure. Now this is a party.
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