Easy to make and even easier to eat, you're going to want to keep a tube of almond paste in your pantry to ensure this cake is always within reach — it's timeless, seasonless, and utterly delicious.

You will need 4 x 20cm/8in cake tins, a large piping bag fitting with a large star nozzle (to make the swirls that sit on the top) and a 8–9cm/3¼–3½in round biscuit cutter (or a small bowl ...

A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you ...