From the Australian pastry chef (and the head pastry chef at Harrods in London). Harrods) is three sweet baked goods – with there’s no butter or egg on the menu

The key to achieving the bump that you want in these tiny cakes is to let the cake batter chill for about 20 minutes in the freezer before pipe-piping it into the moulds for madeleine. This will allow the gluten to soften in the middle and the outside of dough stay cold and for the confident baby bump to develop after an easy bake in an oven that is hot. Also, you should reduce the temperature after about two minutes.

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The texture of the banana bread is amazing. How about loading it up with a lot of flavor? I would suggest some spicing as my first option there.

It’s fascinating to crack the top of your banana loaf using the oil scoop. Have you tried this before and found it helpful in determining if that cake had been cooked? The banana loaf I’ve tried takes approximately three times longer than the recipe I’m using says that it will take, and the cake’s surface will always be black when the middle is baked.