Indulge your sweet tooth with our decadent dessert selection, featuring tantalising treats curated to satisfy every craving. From this delicious citrus-infused Orange Olive Oil Thyme Loaf (right) to the rich and gooey Brownie Baked Oatmeal (P.70), each recipe promises utter satisfaction. Indulge in the creamy indulgence of Basque Cheesecake or savor the comforting nostalgia of Classic Bread Pudding with Salted Caramel Sauce. For a taste of the tropics, experience the velvety smoothness of Decadent Coconut Panna Cotta with Salted Caramel Sauce.

Ingredients For the Cake

170g plain flour
1.5 tsp baking powder
60g ground almonds
1/4 tsp salt
2 tbsp thyme, roughly chopped 175g Greek yoghurt
1 tsp vanilla bean paste
75ml extra virgin olive oil
170g granulated sugar
3 medium eggs
2 oranges, zested
For the Glaze (Optional)
1.5 oranges, juiced
3 tbsp icing sugar, sifted

For the Icing

130g icing sugar, sifted 1/2 orange, juiced
1 tbsp double cream

Method

Preheat your oven to 180°C / 350°F / Gas Mark 4. Grease and line a loaf tin with baking parchment. In a large bowl, sift together the flour and baking powder, then add the salt, ground almonds, and freshly chopped thyme. Mix together. In another bowl, combine all the wet ingredients except for the olive oil using an electric whisk – the yoghurt, vanilla bean paste, eggs, granulated sugar, and zest of the two oranges. Add the wet ingredients to the bowl of dry ingredients and whisk together until combined, scraping down the sides of the bowl with a spatula. Add the extra virgin olive oil and fold it into the cake batter using a spatula until no streaks of oil remain. Pour into the prepared tin, level the top, and bake for 50 minutes. Check doneness with a skewer inserted into the centre; it should come out clean or with a few crumbs. If using the glaze, prick the warm cake all over with a cocktail stick or skewer. Mix the orange juice with icing sugar until you have a runny glaze, and pour over the cake. For the icing, sift the icing sugar into a bowl, add the juice of half an orange, and mix until combined. Add double cream and mix again. Once the cake is cool, pour the icing over the top and leave to set before slicing. Store it in a Tupperware in the fridge and consume it within three days.