You will need a 23cm square cake tin. Peel the pear and quarter, core and slice it. Toss the slices with 1 tbsp caster sugar in a bowl and set aside for 10-15 minutes to draw out some of the juices.

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

Whipping up your own almond paste adds just a few minutes, but smartly innovates on a classic recipe. By Melissa Clark A testament to a well-loved recipe is that, when you pull the cookbook it’s in ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Here the sharp flavour of raspberries and cream is sandwiched between layers of almond sponge, ...

Celebrate the season with showstopping cake recipes from Ukrainian medovyk to Italian panettone and Filipino bibingka.

Nothing beats a Bûche de Noël during the holidays! The holidays have arrived with Christmas (and Christmas menu planning) in full swing, and we have a special treat for you with this Christmas recipe ...

Kaitlin Bray is the senior director of audience development at Punch and Eater. She has a master’s degree in Food Studies from New York University. I’m grateful the talented recipe developers at Bob’s ...