What does your sweet heart desire? Perhaps something fruity or tangy? Maybe something creamy or nutty? Something dark and bitter? Fluffy and flaky? Whatever you’re craving, Sweet Heart is your one-stop bake book. This latest offering from the legendary baker behind Beatrix Bakes is organised by flavour:

• Fruity (raspberry jelly lamingtons, caramelised pear turnovers & ginger whip, hummingbird layer cake with pineapple jam)
• Dark, bitter and sticky (chocolate crème fraiche pie, coffee granita con crema, salty caramel sauce)
• Tart ‘n’ tangy (lemon drizzle financiers, lime and yoghurt bundt, tangelo posset)
• Creamy (tiramisu, milk block cake, cream curd hearts)
• A bit nutty (peanut butter chiffon cake, cashew baklava fingers, white chocolate and pistachio truffles)
• Yeasty (pumpkin spice latte doughnuts, Sicilian brioche buns, buckwheat crumpets)
• Fluffy and flaky and full of air (the Beatrix Bakes featherlight sponge cake, old-fashioned sour cream scones, Italian meringue)
• Spicy and nicey (gingersnaps, six-layer honey rye and chai cake, smoked cinnamon Basque cheesecake)

This unmissable collection serves up classics and inspired flavour twists, and includes everything from Natalie’s most straightforward recipes — many can be whipped up simply with hand beaters — to treats for those in the mood for a baking adventure. These are recipes so heart-burstingly good, they will make you weep with joy.

Featuring a concise ‘bake-tionary’ and top tips derived from decades of baking wisdom, along with Nat’s classic Adaptrix advice so you can mix and match to your dessert desire’s delight, this gorgeously photographed and illustrated collection is one to hold close always.