"I love soft, gooey Anzac biscuits, and this slice is everything I love about them –  it’s basically one big biscuit." – Carina La Delfa. You’ll need a 20cm x 30cm slice pan for this recipe.

"A modern twist on a classic Basque cheesecake that’s super-easy to make - just throw it all in the pan and away you go." – Dominic Smith. You'll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

"This is the kind of recipe we all need when we just want to see the last of something that’s been hanging around the pantry forever. We’ve used miso here, but replace it with peanut butter, tahini, Nutella or marmalade, and they’re just as good. Seriously, even a combination will work." – Alex Elliott-Howery and Jaimee Edwards, Cornersmith.

Yotam Ottolenghi gives the green light to this pistachio and raspberry alliance, and the result is a tart to top them all.

"These are best eaten fresh, but can be stored in an airtight container in a cool place for up to 3 days. Shape any leftover crumble into walnut-size balls, press down lightly and bake on a lined tray in a 200°C/180°C fan-forced oven for 12-15 minutes to make biscuits." - Kate Reid

"I call this a ‘sneaky’ Snickers bar slice because of the stealthy spoonful of miso in the filling and the toasted peanuts lurking under the chocolate layer to bring an umami uplift to a simple sweet. Not that ‘simple’ is a bad thing… I personally adore these rice crisp ‘non-bakes’ as much as a layer cake. Unstoppably snackable!" – Natalie Paull You’ll need a 22cm square cake pan.

This beat-and-bake cake might be your new favourite.

Use whatever chocolate and nuts you have in your pantry in this quick and easy cookie recipe that's perfect for when you're stuck inside. You can freeze the balls of uncooked dough and cook for 20 minutes at 180°C.

"You know I love making pastry, but sometimes I want to get to all those hallmark banoffee flavours slightly faster. I need a banoffee express! This banana chiffon cake is a dream to whip up and stays plush when chilled. The lip-smacking coffee-toffee sauce makes sure all the ‘offee’ possibilities are covered. Make a double batch and pour the leftovers on ice cream." - Natalie Paull Recipe note: You’ll need a 33cm x 23cm x 5cm deep rectangular baking pan and a kitchen blowtorch.

"Peanuts represent stability, wealth and prosperity during Lunar New Year, and these peanut cookies, resembling the shape of a gold coin, will bring riches to your tastebuds. Ground roasted peanuts add a crunchy, crumbly texture, and these cookies are a terrific welcome to arriving guests, or as gifts for family and friends. I love to make these with my five-year-old, as it’s perfect for little hands to mix and roll together." – Lara Lee

"The Bakewell is a British classic, hailing from the northern county of Derbyshire. Originally a pudding, it has evolved into tart form and commonly consists of a sweet tart shell filled with layers of jam, almond cream and fruit, making it very adaptable to the seasons. Always leave space for the frangipane to rise during baking as it can overspill, especially if it has been well aerated through mixing." - Michael & Pippa James

"There are so many uses for a great sponge cake. Perfect for afternoon tea, sandwiched with cream and jam, a sponge is also the base for such classics as lamingtons, Swiss rolls and kids’ birthday cakes. There’s a reason the Country Women’s Association takes such pride in their sponges! All the lift in this cake comes from eggs. The trick is to whisk them for at least 10 minutes on medium-high speed to create enormous aeration. Resist the urge to crank the mixer up to top speed – the air will hold better if it’s built up over a longer period. Then gently sift the flour over and fold it in ever so carefully." – Michael and Pippa James. You’ll need a 20cm round cake pan for this recipe. This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50).

Sometimes you crave the simplest things, like a slice of beautiful buttery, fluffy textured cake with a crunchy cinnamon sugar topping and a steaming cup of tea. This beauty ticks all the boxes and takes no time to whip up. You’ll need a 20cm springform pan.

The caramel mousse is optional, of course – but it sure looks pretty.

Milk chocolate meets white chocolate in this crowd-pleasing creation.