Summer baking

It’s the season for light, fruity cakes and sponges, says Rachel Allen, who shares her favourite zesty treats, including her sister’s gluten-free recipe

Light, fruity, drizzle cakes and sponges laden with berries are what I adore at this time of the year. When the sun is shining and the days are long, I put the rich chocolate cakes and fudgy brownies on the back burner, so to speak, and bake zesty, fresh and fruity treats instead.

The summer berry drizzle cake, right, is a perfectly summery treat to enjoy with a cup of tea. Use fresh or frozen berries, and feel free to add some orange or lemon zest into the cake if you fancy.

The delightfullly moist polenta, orange and pistachio cake, far right — which is a great recipe from Simone, my sister — keeps really well and happily for many, is gluten-free. It’s great as a dessert served with creme fraiche, and is ideal for entertaining as it can be whipped up in advance.

And for a summery twist on a classic,

“When the sun is shining I put the chocolate cakes and rich brownies on the back burner”

the apricot crumble cake, also far right, is just what I love in summer. Switch up the fruit if you like, or replace it with some raspberry jam for an old-fashioned favourite.