The true joy of dessert is that it is born of pleasure rather than necessity. In her new book, Alison Roman encourages bakers of all levels to throw themselves into the pure delight of creating something sweet.

Alison Roman's golden ginger cake

“I could easily see this cake turning up at afternoon teas or late lunches, or just sitting on your kitchen counter for you to slice off a sliver every time you walk by. If you’ve ever wished one of those ginger molasses cookies was a cake, well, have I got the cake for you. A friend described it as a ‘quiet, dignified cake’, having ‘good springiness’, with the turmeric adding a ‘pleasant mustiness, like finding yourself alone in the back halls of a museum on a sunny day’. Took the words right out of my mouth.”

Alison Roman's perfect tangy chocolate tart

“This one is easy to execute, flawless each and every time, doable by even those who have never so much as melted chocolate, let alone dared make a chocolate tart.” – Alison Roman

Alison Roman's perfect salted shortbread

“Shortbread is a perfect cookie. Buttery, tender yet crumbly, a little salty, and made with only a few ingredients, most of which you likely have on hand.”

Alison Roman's raspberry ricotta cake

"This cake is the cake that started it all. This cake was the beginning of my love affair with simple one-bowl cakes. The recipe has given birth to many other cakes throughout the years. Some heavy on the citrus, some laced with coconut or cocoa powder. Some with fresh fruit, others swirled with jam (like the variation mentioned in the headnote to this recipe). Every time, it produces something that’s nothing short of spectacular – perhaps my favourite example of just how magical baking really is.”

Alison Roman's semolina cake with lemon and fennel

“My friend Tom, who tested some of the recipes in this book, texted me after baking this cake: ‘Alison, this cake! The lemon! The fennel! It’s just so elegant.’ I originally thought of this cake as a sort of humble snacking cake, something to nibble alongside a 2pm coffee or tea without much thought. But he’s right. It is elegant.”

Alison Roman's almond cake with figs

“Is this a cake or a tart? Yes, you’re baking it in a tart tin, but I think the blurred distinction has more to do with the way the outside of this cake gets so crunchy and golden, almost like it has a crust, while the inside stays rich, almost gooey. The almond flour keeps it moist, dense and delightfully nutty, while the figs provide jamminess without juiciness.” – Alison Roman