A quick two-minute knead turns almond flour, sugar, and egg white into fresh marzipan that wraps crack-free and delivers balanced almond sweetness without tipping the cake into cloying territory.

Plum season in the UK runs from August to October, so now is the perfect time to make the most of this versatile stone fruit.

The taste of early autumn, baked into a simple tart When plums are in season, there’s no better way to use them than in a soft, golden tart that brings out their natural sweetness. This easy ...

How to make a classic Battenberg cake with almond, jam and marzipan - This retro teatime favourite is easier to bake than it looks. Food writer Jane Dunn shares her step-by-step guide to mastering the ...