http://cuisine.com.au/recipe-finder/cake-recipes Everything from indulgent adult-only creations to children's birthday cakes. en-au http://cuisine.com.au/recipe/Basboussa An exotic cake from Egypt that combines fried almonds with semolina and yoghurt and is then finished with tangy, lemony syrup. I learned this recipe from Greg Malouf while cooking with him at O'Connell's many years ago. It's one of my favourite cakes. http://cuisine.com.au/recipe/sicilian-ricotta-cake A bit like a cheesecake, only lighter and more interesting in flavour and texture. http://cuisine.com.au/recipe/Chocolate-chestnut-and-sherry-cake I love this recipe for chocolate cake, in which the beautiful earthy taste of chestnuts - both honeyed and mealy - combines with dark chocolate and Spanish sherry to make a decadent treat. http://cuisine.com.au/recipe/Pineapple-and-cardamom-upside-down-cake A fruit based cake with a difference. http://cuisine.com.au/recipe/Little-spiced-blueberry-cheesecakes The small tangy sweet berries pack a powerful health punch. Not only is their flavour intense and delicious but they are also one of the richest sources of disease-fighting antioxidants. The antioxidants can protect against the cell damage that accelerates ageing, leading to wrinkled skin and increased susceptibility to disease. These tiny blue balls, although naturally quite sweet, are so low in calories that even people trying to lose weight can enjoy them. http://cuisine.com.au/recipe/Lime-and-pistachio-tea-cake-with-cream-cheese-frosting Tangy, refreshing and at their peak right now, limes can substitute for other citrus in most recipes - just taste as you go to keep the flavours balanced. A splash of juice or a pinch of rind gives a cool contrast to the richness of meat, chicken and soups and compliments delicate fish and veal dishes. http://cuisine.com.au/recipe/Little-cherry-and-chocolate-cakes The cherry season is very short but very sweet, so savour them now while they are at their peak. Serve a bowl of the shiny red baubles nestled in crushed ice with a few sprigs of mint - it makes a very pretty centrepiece and always looks festive. http://cuisine.com.au/recipe/Chocolate-chilli-cakes Capsaicin, a substance in the membrane and seeds, gives these potent little numbers their heat and causes the brain to release endorphins, creating a feeling of wellbeing. Remove the membrane and seeds before using if you want to add just a slight zing to your curry. http://cuisine.com.au/recipe/Tangy-little-lemon-cheesecakes If you are short on time, make these cute desserts with purchased shortcrust pastry. http://cuisine.com.au/recipe/cornish-saffron-cake This is delicious served with butter while still warm from the oven. It keeps quite well and can be lightly toasted. I have also had success with dried yeast, but if you can, buy some fresh yeast from a baker and appreciate the difference in flavour.