Marzipan is a confection, usually used for icing birthday, wedding and Christmas cakes. It can also be used in biscuits and petit fours and cakes such as German Stollen. Marzipan consists mainly of sugar and almond flour, augmented with almond extract, rose water, and it’s easy and quick to make.  The homemade treat is much more delicious than the store-bought one as it contains up to half less sugar, and almond flour is much stronger in taste. Find the recipe here…

Gougères are cheese puffs made from choux pastry mixed with a generous amount of cheese. Gruyère is the classic choice but I also use Grana Padano, Cheddar, Emmental or Comté of good quality as the better quality the cheese, the better the Gougères. The cheese puffs can be served with soups or salads but they taste great filled with a savoury sauce, vegetable or meat and make wonderful finger food or canapé when you make them bite-sized. Find the recipe here…

Financiers are small cakes made of ground almonds, icing sugar, egg whites, flavoured with brown butter (beurre noisette). They are light, moist, and full of flavour, beautiful to look and so absurdly delicious to eat! Their outsides are browned and crispy, the insides - pillowy soft. The financiers are traditionally baked in small rectangular moulds and therefore they resemble bar of golds. I don’t have a dedicated financier tin so used a mini muffin pan which, believe me, doesn’t affect their taste and structure. The slightly tart raspberries are the perfect accompaniment to the sweetness of the sponges. Find the recipe here….