A classic French delight which is easy to make and delivers every time. We chose to flavour them with lemon but there are endless options. I love to add frozen raspberries to a plain batter and sprinkle some flaked almonds over the top before baking.  You’ll need a 12-hole friand mould.

When cold weather hits, there’s nothing more comforting than a warm and fluffy pudding. In this easy recipe, the light sweetness from the blueberries and the bright, zesty citrus from the lemon perfectly blend with the softness of the sponge, creating a warming winter dessert that is both comforting and light. Served with silky cream and hot blueberries, this simple pudding is bound to be your new favourite. You’ll need a 1.9L round baking dish for this recipe.

"Growing up in fine-dining restaurants and being exposed to the most concise and elaborate preparations, there was a disconnect between the food I was cooking at work and the food that I would eat at home. As I became master of my own destiny, I started to lean towards something that would eventually manifest itself as my own style. This turned out to be more flavour-and texture-driven leaning into technique while emphasising simplicity. This dish is incredibly delicious and easy; with a little patience and planning, it will steal the show on any occasion." – Gareth Whitton, Tarts Anon

“This ‘tart’ is one of the most popular in my cooking classes. The combination of tangy, not-too-sweet lemon curd and short, buttery pastry is wonderful. I quite often make a batch of the lemon curd on its own, as I adore it spread on my breakfast toast. It’s also fabulous for sandwiching cake or meringue layers together, topping little pavlovas or folding into cream and plopping onto scones. You can make the curd a week or so ahead, if you like.” You’ll need a 25cm loose-based tart pan. Begin this recipe at least 5 hours ahead. This is an edited extract from The Baker’s Book, edited by Ruby Goss, published by Murdoch Books, AUD$45.00. Photography by Rochelle Eagle, illustrations by Beci Orpin.

“Crinkle cookies aren’t super popular here in Australia, but they should be. They are a pretty simple cookie dough that’s rolled in white sugar and icing sugar, giving a beautiful cracked appearance when baked. They’re so good because they’re light, zesty and fresh - not adjectives I’ve ever thought to use when it comes to cookies. I’ve added poppy seeds to these, because why not?" - Emelia Jackson Recipe note: Begin this recipe at least 3 hours ahead. This is an edited extract from Some of My Best Friends Are Cookies by Emelia Jackson, published by Murdoch Books, AUD$39.99, available October 29, 2004.

"This light, gluten-free cake can be loosely attributed to Zia Liliana, aunt of Signora Enrica from Otranto, in southern Puglia. I add extra lemon zest to my version to give this flourless cake a real tangy hit." - Paola Bacchia Recipe note: You’ll need a 24cm springform pan. This is an edited extract from Adriatico by Paola Bacchia, published by Smith Street Books, AUD$55.00, available now.  

This delicious almond and olive oil cake is the perfect addition to your afternoon tea. Moist slices of aromatic sponge will leave guests wanting for more, thanks to bright flavours of lemon, thyme, and Greek-style yoghurt with a slightly sweet almond meal base. Topped with sharp poached lemons, this fragrant dessert is sure to be your next favourite. Recipe note: You’ll need a 7cm x 21.5cm x 11.5cm-deep loaf pan.

“My mother-in-law gave me this recipe, along with the pan to cook it in (which I still use to this day), 30-odd years ago. It has been a family favourite for years and a winner at most gatherings.” – Val Christodoulou. Recipe by Val Christodoulou. This is an edited extract from Yiayia Next Door by Daniel & Luke Mancuso (with Yiayia), published by Plum, RRP $36.99, photography by Mark Roper. You'll need a 24cm round cake pan or springform pan. 

"Tart berries, zesty lemon and a touch of spice, all rounded out with a sweet white chocolate mousse – expect everyone to ask for seconds." – Dominic Smith. You’ll need 2 x 20cm round cake pans and a 3L-capacity trifle dish, and you’ll need to start this recipe at least 6 hours ahead.

This cake bursts with flavour and has a beautiful moist texture. The syrup gives it extra tang and helps the cake retain a perfect soft crumb, even several days after it’s been baked.

"I love mixing savoury elements and herbs with desserts. If you can, find a friend with a lemon tree, or pluck a couple from an overhanging tree in your neighbourhood; the flavour is always better and the rind is always more robust and sweet. Be sure not to be shy about taking your pastry shell to a really nice caramel brown. This will ensure not only the best flavour, but a nice crisp snap of the pastry. I like to go nice and dark to balance the sweetness of the meringue." - Julieanne Blum Recipe note: Begin this recipe at least 4 hours ahead. You’ll need a 24cm x 3cm-high loose-based tart pan, a sugar thermometer and a kitchen blowtorch. This recipe is by Julieanne Blum

This simple and elegant dessert is a great way to use up leftover filo pastry.

"Japanese whisky and yuzu combine in a syrup to soak this feather-light savarin, while scorched lemon cuts through the sweetness. If you want to up the booziness, add a splash more whisky to the syrup." – Emma Knowles

“In winter, buckets of quinces start showing up at our kitchen doorstep, and that’s when we know it’s time to change the dessert menu. This can be a bit of a challenging fruit, but the reward is brilliance. The poached quince in this recipe is so versatile. Serve it with ice-cream drizzled with a little syrup, use on cheese boards or even serve with your Sunday roast pork.”

“I was very pleased with myself when I first made this cake. So pleased, in fact, that I ate nearly half of it in one sitting. Always a good sign. The ricotta in the batter makes for a delightfully tender crumb and there is something very excellent about sugary, caramelised lemon slices and toasty almonds. It also happens to be gluten-free. Needless to say, since then this cake has been on high rotation in our house and for friends – best eaten with a generous spoonful of thickened cream.” – Tilly Pamment.