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To begin our Cherry Ripe Layer Cake, place the water, sugar, butter, cocoa & bi carb soda in a large saucepan over a medium heat. Cook, stirring until the butter has melted & the sugar has dissolved but do not boil. Transfer mixture to a large mixing bowl & allow to cool. Beat in the eggs & vanilla, then stir in the flour & mix well. Pour the mixture into 3 greased & lined 20cm cake pans. Bake on CircoTherm® at 160C for 35 to 40 minutes or until cooked. Using an electric mixer, beat the butter on high speed until the butter has lightened in colour then slowly add the icing sugar until mixed adding the drop of red food colouring. Slowly add 1 teaspoon of milk at a time to soften the mixture. In a separate bowl, combine condensed milk, cherries, desiccated coconut, 1 drop of red food colouring. Combine both mixtures and set aside. To make the ganache icing, place the cream in a small saucepan over a medium heat & bring to a gentle boil. Remove from heat & add the chocolate. Allow to stand for 5 to 10 minutes then mix well to combine. Cool slightly. When the cakes are cool place one cake onto a cake plate & spread with half the filling (if you find your cakes are not completely flat, shave the top as required). Place the second cake on top then spread with the remainder of the filling. Place the third cake on top & spread with the ganache icing as desired. Top with chopped cherry ripe and shaved coconut. Please note: feel free to decorate the top of this Cherry Ripe Layer cake as you wish. Shaved coconut is available from specialty food stores.

Preheat oven to 150°C CircoTherm® and set steam assist to medium. Grease and line a 20cm round deep sided cake tin, ensuring the sides of the baking paper are higher than the rim, because it will rise. In a small saucepan, place 200g of the sugar with the water & dissolve on a low heat for about 5 minutes. Place the chocolate & butter in a bowl over a pan of simmering water to melt. Add the sugar syrup & stir until almost melted then remove the bowl from the simmering water & finish melting off the heat, stirring until completely melted & combined. Set aside. In the bowl of a stand mixer with whisk attachment, add eggs with the remaining 100 g of sugar & whisk on high speed until eggs triple in volume. Turn the mixer to low & slowly pour chocolate mixture into the egg mixture. Don’t over mix. Pour the mixture into the prepared tin and place on third shelf in oven. Bake for about an hour or until just set, it will have a slight wobble in the centre. Remove from oven and cool completely in the tin. Meanwhile, to roast the strawberries, set oven to the grill setting. Toss strawberries together with sugar and lemon juice to coat in a medium bowl. Spread out on a large baking tray and grill for 6 to 8 minutes, or until strawberries are tender and juices bubble. Serve slices of cake with roasted strawberries and a dollop of crème fraiche.

Roast hazelnuts in a saucepan until you can smell their aroma and the thin peel starts to burst. Place on a tea towel and rub off the brown peel – it needn’t be removed entirely. Allow nuts to cool down and blend them in your food blender. Wash lemon in hot water, dry it, grind the zest and squeeze the juice. Take off three tablespoons of sugar and keep it for later. Mix butter with salt and the rest of the sugar until creamy. Add the eggs one after the other and continue stirring. Mix ground hazelnuts, lemon zest, vanilla pulp, two tablespoons of apple cake spice, flour and baking soda (or cream of tartar) in a bowl. Preheat your oven to 160°C CircoTherm. Mix mashed apples and two tablespoons lemon juice with the creamy butter mix. Add the dry nut mix and stir until the dough is even. Line a tart tin with baking paper and pour in the dough. Smoothen the surface. Remove apple core with a remover, peel the apples and cut them into 5-7mm thick rings. Cover apple rings with lemon juice immediately and place on the dough. Mix the rest of the sugar with the remaining apple cake spice and sprinkle on the apples. Bake for 35-40 minutes on shelf position 2 until golden brown. Remove from the oven, cool down for ten minutes and place the cake with the parchment paper on a cooling rack. Allow to cool down completely, garnish with icing sugar and serve with whipped cream.

Preheat oven to 160°C CircoTherm, low steam. Line a 12cm x 26cm rectangular loaf tin with baking paper and spray with non-stick cooking spray. Sprinkle 2 tablespoons caster sugar over the base of the tin and add 2 tablespoons of orange juice. Cut rhubarb into 12cm lengths and line the base of the tin, packing tightly. In a medium bowl, whisk the flour and baking powder together. Set aside. In the bowl of a stand mixer, combine the sugar, lemon and orange zests. Add the eggs and salt. Beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the oil. Using a wooden spoon, fold in the flour mixture until blended. Let the batter rest, covered, for about 10 minutes. Spread the batter over the rhubarb in the cake tin. Bake for 35 minutes, or until a wooden toothpick inserted into the centre of the cake comes out with moist crumbs attached. Cool in the pan on a wire cake rack for 10 to 15 minutes, and then invert the cake onto a cake plate. Scatter over the orange segments and serve.

Preheat the oven on CircoTherm® at 160°C. Grease and line the base of a deep sided 23cm springform cake tin. Mix the crushed biscuits with the melted butter, stir to combine and then press evenly into the base of the prepared cake tin. Bake in the oven for 10 minutes until golden. Remove from the oven and allow the base to cool while you prepare the filling. In a large electric mixing bowl, beat the softened cream cheese for 2 minutes. Continue beating on a low speed and add the sugar, salt and cornflour. Add the vanilla, lemon rind, lemon juice, eggs, egg yolk and sour cream and beat until smooth and creamy. Remember not to use a whisk as this will incorporate too much air. Pour the mixture onto the prepared base and cover the cheesecake with a piece of aluminium foil. Place the cheesecake into the oven, select FullSteam 100°C and cook cheesecake for 1 hour. Remove foil and check the cheesecake has just set. Allow cheesecake to stand at room temperature for 20 minutes, cover and then refrigerate for 2 hours before serving. For further inspiration here are 5 ways to decorate your cheesecake. For other popular lemon recipes and tips try: Classic lemon tart recipe How to preserve lemons Growing a lemon tree at home A fully functioning steamer and oven in one, our FullSteam oven allows you to cook with VarioSteam® added moisture. Watch this video for more on how to use FullSteam:

Grease a 23cm round cake pan and line the base with baking paper. Combine espresso, sugar, cinnamon quills, chilli flakes, chilli powder and vanilla in a saucepan. Heat saucepan over medium-low heat for 20 minutes to infuse the flavours and dissolve the sugar. Strain mixture through a fine sieve, discarding the chilli and cinnamon quills; return coffee mixture to a clean saucepan; add butter and chocolate; stir over low heat until melted and mixture is smooth; remove from heat. Add eggs, mixing until well combined. Strain through a fine sieve into the prepared cake pan; loosely cover with foil. Place on a wire rack in the steam oven. Set oven to 80°C FullSteam and cook for 55 minutes. The cake should have a slight wobble once baked. Remove cake from steamer and allow to cool down in the pan, before placing in the fridge for 6-8 hours until chilled. Turn out onto a plate for serving and sprinkle a thin layer of cocoa powder over the top. Garnish with berries of your choice.

For the chicken cakes, combine mince, chilli, ginger, shallots, coriander, chestnuts and fish sauce in a medium mixing bowl; mix until well combined. Using wetted hands shape the mixture into 20 round flat patties. Place a coriander leaf on each patty. Place onto perforated steamer tray that has been lined with baking paper. Cook on 100°C FullSteam for 10 minutes or until cooked through. Meanwhile, make the dipping sauce by mixing together all the ingredients in a small bowl. For other popular chilli recipes and tips visit: How to preserve chillies Mexican chillies Chocolate macarons with chocolate chilli ganache recipe

Melt butter in a water bath. Add sugar and cinnamon and stir well. Allow to cool down. Preheat a small, non-stick pan. Mix salt, flour, milk, sugar, baking soda, eggs and oil to form pancake dough and pour into the pan. Fill cinnamon butter in a piping bag and create snail-style circles on the pancake while it’s baking. If necessary, cover the pan with a plate. Flip the pancake with a ladle and bake until it is golden-brown on both sides. Sprinkle remaining cinnamon butter on the pancakes and garnish with fruit of the season.

Wash the lemon thoroughly with hot water, dry and grate lemon zest. Squeeze the juice into a cup. Cover the clean and sterilized glasses with butter and a layer of flour. Preheat oven to 160°C CircoTherm®. Mix sugar, butter, lemon zest and vanilla pulp and whisk until frothy. Add eggs and buttermilk and keep blending for another five minutes. Add flour, coconut flakes, cream of tartar, baking soda and salt and mix only briefly. Add lemon juice. Pour dough into the jars and bake on shelf position 2 for 30 minutes until golden. Check with a skewer if ready since the duration depends on the thickness of the glasses. Remove jars from the oven. Close while still hot to preserve. Refrigerated they last for at least two weeks. To eat them straight away, allow to cool down and serve in the jar or flip them onto a plate and garnish with icing sugar and coconut flakes. For other popular lemon recipes and tips visit: How to grow a lemon tree How to make preserved lemons Classic lemon tart recipe