It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.

It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.

If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.

This nostalgic recipe can take you back to childhood parties. Candles optional.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

Australian Gourmet Traveller recipe for New Orleans-style beignets with anise sugar.

Australian Gourmet Traveller recipe for Zeppole di San Giuseppe (St Joseph's doughnuts)

The secret? Slow-baked nectarines to intensify the fruit's sweetness.

Australian Gourmet Traveller classic Greek dessert recipe for loukoumades.

These delicate confections were born in Paris, but with a bit of patience you can make your own little bites of luxury.