These small cakes pack a mighty punch. Soaked in lemon syrup and topped with mascarpone frosting, they're a taste of Sicily in every bite.

The sponge in this roulade has an pleasant nutty flavour thanks to using toasted flour. It's a baking trick we know we'll keep coming back to. Try it for yourself and see.

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

Recreate the Igni chef's favourite childhood cake for your next celebration.

This is the chocolate cake to save for a special occasion.

Think white chocolate isn't for you? When a bitter chocolate glaze is involved, its sweetness is kept in check. It could be time for a rethink.

Buttermilk is the bakers' secret weapon here, adding a subtle tang to the sweet frosting and contributing to an ultra-tender crumb in the cake itself. Try it for yourself and see.

In theory, you could share one of these rich chocolate cakes between two. But in reality? Well, that's a different matter.

It's double the chocolate and double the fun with this cheesecake. Are you game to try it?

This simple cake base lends itself to experimentation – use different nuts, or top with another choice of fruit. Slivers of apricot would work well, as would other berries or plums.