Quince, Plum and Ginger Crumble Cake

This delicious, moist and rich cake makes a perfect dessert for a Sunday lunch. You can make it with any fruit other than quince - apples or pears, if you like.

The recipe is adapted from Feel Good Food magazine (Autumn 2015).

Cherry and Marzipan Chocolate Traybake

This is a delicious chocolate cake with cherries - moist sponge with plenty of juicy berries topped with a layer of chocolate and marzipan pudding.

The recipe is adapted from Blechkuchen von A-Z by Dr. Oetker.

Czech Blueberry Cake

This is a very tasty cake, wonderfully moist, flavoured with vanilla, almond, orange zest and full of juicy berries. Traditionally, the fruit in this changes with the seasons, when sliced apricots or peaches, apples or pears, blackberries or gooseberries can be added instead of the blueberries.

The recipe is adapted from Sesame & Spice by Anne Shooter.

Rhubarb and Amaretti Traybake

This is a tender and moist rhubarb cake with crushed Amaretti cookies added to the batter, very delicious and easy to make.

The recipe is adapted from Blechkuchen Von A-Z by Dr.Oetker.

Banana Cake

This is a delicious moist banana cake, very easy to make. Perfect for using up overripe bananas.

The recipe is adapted from Cakes and Cupcakes by The Australian Women's Weekly.

Plum Kuchen

Kuchen is German for "cake", and many such cakes - thick batters spread in a thin layer and baked - are made with fruits. You can use any kind of fruit, but this kuchen made with plums is especially fine. The batter is very easy to make, it bakes into an exquisitely delicate and light cake, and a thin layer of meringue on top makes a perfect finish.

The recipe is adapted from Baking in America by Greg Patent.

Caramel Peach Cake

This delicious upside down cake combines caramel sauce, fresh peaches and wonderfully moist sponge. Using shop bought caramel sauce makes this cake very easy to make.

The recipe is adapted from Homestyle Cookies, Muffins and Cakes by  Murdoch Books.

Rhubarb, Pistachio & Cardamom Cake

This is a fantastic cake with warm spicy flavour of cardamom and orange blossom, moist and tender, studded with tangy rhubarb and pistachios.

The recipe is adapted from Eat In magazine (April, 2016).

Mango and Pumpkin Spice Cake

This cake by chef Pierre Thiam is delicious, wonderfully moist and very easy to make. Fresh mango, mixed into the base and fanned on top of this warmly spiced pumpkin cake, adds a tropical brightness and nice presentation.

The recipe is adapted from Saveur magazine (11'2015).

Caribbean Ginger and Rum Cake

This easy-to-make cake is moist and rich, flavoured by plenty of ginger, black treacle and a generous portion of rum added to the batter.

The recipe is adapted from Classic 1000 Cake&Bake Recipes by Wendy Hobson.

Apple and Cheese Cake

This moist, crumbly fruit cake conceals a layer of tart Caerphilly cheese, which perfectly complements the sweet tang of the dessert apples. Serve while still slightly warm - to accentuate the flavours. Alternatively, you will find that the cake reheats well.

The recipe is adapted from Cakes & Biscuits by Good Housekeeping.

Chocolate Cake with Pralines

This is an easy foolproof chocolate cake, very rich and dense, perfect either with filling or without. If you have some unwanted chocolate candies, this cake is a perfect way to turn them into something really delicious.

The recipe is adapted from Bake Me A Cake by Good Housekeeping.

Apple and Amaretto Cake

This cake is wonderfully moist, mildly flavoured with Amaretto liqueur and honey, with a hint of cinnamon and plenty of fruit. The cake is best when served the same day.

The recipe is adapted from Easy Cakes & Cookies: cupcakes, brownies, muffins, loaves and more.

Quince and Honey Cake

This upside-down cake is light and spongy, with a nice honey flavour and juicy caramelized quince on top.

The recipe is adapted from Olive magazine (2015'11)

Cranberry Upside-Down Cake

This almond-scented cake is very soft and moist, with caramelized cranberries atop, and some syrup soaking through the sponge as it bakes. Cornmeal gives a nice yellow colour to the cake, as well as delicate nutty texture.

The recipe is adapted from Martha Stewart's Cakes.

Spiced Quince and Ginger Upside-down Cake

This cake is a combination of caramelized quinces and spicy sponge, more like a gingerbread pudding. It is very tasty, rich and moist, with slightly caramelized crust that makes it even more delicious. The recipe suggests making some caramel custard to top the cake with, but the cake itself is quite nice.

The recipe is adapted from Delicious magazine (October, 2015).

Orange, Banana and Cranberry Cake

This cake is wonderfully rich and moist due to orange juice added, with intense flavour of banana and orange. It's great as a traybake as well as a loaf, just cut the number of the ingredients in half.

The recipe is adapted from Chocolate and Baking  by Parragon.

Cranberry and Apple Cake

This is a very simple and delicious cake, moist and full of succulent apple chunks and berries. It doesn't contain butter and eggs (though some oil is added), and can be called low-fat.

The recipe is adapted from Martha Day's "The Practical Encyclopedia of Baking".

Berry Friands

Friands are small French-style cakes or muffins flavoured with ground almonds, that give them dense and rich texture.

The recipe is adapted from Everyday Easy Cakes and Cupcakes by DK.

Quince and Pistachio Cake

This upside-down cake is delicious for afternoon tea or dessert. It has perfect texture, not too moist, with distinct flavour of pistachios and chewy quince slices on the top.

The recipe is adapted from Cafe Cakes by The Australian Women's Weekly.