Try one of these sensational bakes showcasing the juiciest fruits of the season

ETON MESS CAKE 

Serves 12

• 300g (10½oz) unsalted butter, at room temperature 
• 300g (10½oz) caster sugar 
• 300g (10½oz) self-raising flour 
• 6 eggs 
• 300g (10½oz) fresh strawberries, chopped 

To decorate 

• 450ml (16fl oz) double cream 
• 75g (2¾oz) icing sugar 
• 2-4tbsp strawberry jam 
• 6 meringue nests 
• 12 fresh strawberries 
• 10g (¼oz) freeze-dried strawberries

Preheat the oven to 180°C/fan 160°C/gas 4 and line three round 20cm springform cake tins with parchment paper. 

Place the butter, sugar, flour and eggs in a large bowl and beat until the mixture is smooth. Divide the mixture evenly between the three tins. Lay the strawberries on the tops of the cakes. 

Put the cakes into the oven and bake for 25-30 minutes. To check if done, insert a cocktail stick or skewer into the centre – it should come out clean. 

Leave to cool in the tins for about 30 minutes, then carefully turn out onto a wire rack to cool fully.

In a large bowl, whip the double cream with the icing sugar to form soft peaks. Spread a tablespoon or two of jam onto the first cooled sponge, and crush some meringue over.

Spoon one-third of the whipped cream over and spread as evenly as possible. Add the second sponge layer and repeat. 

Finally, add the third sponge layer and slather on the remaining cream. Add the fresh strawberries, crumble the remaining crushed meringue over, and finish with a sprinkling of freeze-dried strawberries. 

Olly Smith’s wine pairing: Magic with Eton mess

Morrisons The Best Botrytis Semillon 2018 (11.5%) £7.25/375ml 

A little goes a long way since this sticky lush treat from Australia is so laden with flavour. The classic way of serving is from the fridge into small glasses, but in hot weather try pouring it into small tumblers over heaps of crushed ice. Either way, this superb semillon is ace with Eton Mess! 

MARGARITA CUPCAKES

Makes 12

• 125g (4½oz) unsalted butter or baking spread, at room temperature 
• 200g (7oz) caster sugar 
• 200g (7oz) self-raising flour ½tsp salt 
• 3 eggs 
• 1tsp vanilla extract 
• 125ml (4fl oz) full-fat milk 
• Zest of 3 limes 
• 180ml (6fl oz) tequila

For the buttercream

• 200g (7oz) unsalted butter, at room temperature 
• 400g (14oz) icing sugar 
• 50ml (2fl oz) tequila 
• Zest of 1 lime 

To decorate

• Lime slices 
• Lime zest 
• Mini umbrellas 

Preheat the oven to 180°C/ fan 160°/gas 4 and get 12 cupcake cases ready. In a large bowl, cream together the butter or baking spread and sugar until light and fluffy. 

Add the flour, salt, eggs and vanilla, and beat. Finally, add the milk and lime zest and beat again. 

Divide the mixture between the cupcake cases. Transfer to the oven and bake for 20-22 minutes. 

While still warm, pour 1tbsp of tequila over each cake. Leave to cool on a wire rack. 

For the buttercream, beat the butter for a few minutes in a large bowl to loosen. Gradually beat in the icing sugar until combined. 

Pour in the tequila slowly while mixing, add the lime zest and beat for a few minutes until light and fluffy. 

Transfer the buttercream to a piping bag with the piping nozzle of your choice. Pipe the buttercream over the cupcakes, top each with a slice of lime, a sprinkling of lime zest and an umbrella.

Olly Smith’s wine pairing: Cocktail for cupcakes

Moth Margarita (14.9%) £3.90/125ml, Tesco 

A fast and fabulous summery cocktail, this margarita in a can is perfect with the cupcakes, especially if you moisten and dip the rim of your glass in sugar, rather than salt, before pouring.  

PEACH RASPBERRY CAKE

Serves 18

• 325g (11½oz) unsalted butter, at room temperature 
• 325g (11½oz) caster sugar, plus 75g (2¾oz) for sprinkling 
• 5 eggs 
• 1tsp vanilla extract 
• 350g (12oz) plain flour 
• 1tsp baking powder 
• 2 x 400g tins of sliced peaches 
• 250g (9oz) raspberries 

Preheat the oven to 180°C/fan 160°C/gas 4 and line a 22 x 33cm traybake tin with parchment paper. 

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla extract, flour and baking powder, then beat again until smooth. 

When removing the sliced peaches from their tins, reserve the syrup for later. Carefully lay the slices on the bottom of the lined tin, then fill in the gaps with the raspberries. Sprinkle the fruit with the extra caster sugar. 

Carefully spread the cake mixture over the top of the fruit and transfer to the oven to bake for 45-50 minutes until it springs back when you press it with your finger. 

Leave to cool in the tin for 30 minutes, then carefully turn out onto a serving plate, and remove the parchment paper. The fruit should now be sitting at the top of the cake. 

Drizzle the reserved syrup from the sliced peaches over the cake and leave to cool fully before serving in slices.

Olly Smith’s wine pairing: Peerless with peaches

De Kuyper Peachtree Liqueur (20%) £15.95, masterofmalt.com 

This prime peach liqueur is one bottle my drinks cabinet could never be without when the sun is out. It’s great for making quick Bellinis (just top up with prosecco), but for this dessert I’d serve over a mini-mountain of ice in a tumbler. It’s the soul of summertime. 

CHAMPAGNE RASPBERRY POSSETS

Serves 4

• 275g (9¾oz) raspberries 
• 65ml (2¼fl oz) champagne 
• 225ml (8fl oz) double cream 
• 75g (2¾oz) caster sugar 

To decorate 

• 50g (1¾oz) raspberries 

Place 175g of the raspberries and all the champagne in a small pan and heat over a medium heat until the berries start to break down. Pour the mixture into a blender and blend until smooth. Sieve to remove the seeds and leave to cool fully. 

Combine the double cream and sugar in a medium pan. Heat over a low heat, slowly letting the sugar dissolve into the cream. 

Once the sugar is fully dissolved, increase the heat to medium and stir continuously. When the mixture reaches boiling point, allow it to boil gently for 1-1½ minutes. 

Extracted from Jane’s Patisserie Celebrate! by Jane Dunn

Remove the pan from the heat and whisk in most of the raspberry champagne sauce, setting some aside for drizzling later. 

Divide the remaining 100g berries between four ramekins, and pour the cream mixture on top of each. Chill for 4-5 hours until set. 

Drizzle the remaining raspberry champagne sauce over the four possets and add a few raspberries to each before serving. 

Olly Smith’s wine pairing:  Posset perfection

Araldica Moscato d’Asti 2021 (5%) £7.99 (£5.99 in a mix six deal), Majestic 

Moscato d’Asti reminds me of liquid sherbet. It’s an underrated, lightly sparkling sweet wine from Italy. That touch of spritz creates a gorgeous contrast with the silky possets. 

• Extracted from Jane’s Patisserie Celebrate! by Jane Dunn, £20, published by Ebury Press on 4 August. To order a copy for £17 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Promotional price valid until 14/08/22. Recipes © Jane Dunn, 2022. Photography © Ellis Parrinder, 2022