For the cake:

1tbsp poppy seeds

100g caster sugar, for the syrup

6tsp green tea and peach loose leaf tea

4 large eggs

225g self-raising flour

225g caster sugar

225g unsalted butter, softened

For the filling:

150ml double cream

2tbsp icing sugar

4tbsp good quality jam (apricot or peach)

For the cooked peaches:

4 peaches, sliced

50g butter

For the decoration:

icing sugar, for dusting

Chef Paul Bassett-Huckstep and creative director Martin Spicer create three remarkably delicious seasonal bakes, perfect to showcase a glut of autumn produce and thrill family and guests alike

  1. Preheat the oven to 180°C. Grease and line two 20cm (8-inch) round cake tins with greaseproof paper.
  2. Make the syrup: Put the sugar and tea plus 400ml water into a saucepan and bring to a simmer. Strain the liquid into another pan and gently bring to the boil again, until the water turns syrupy. Remove from the heat.
  3. Cook the peaches: Put the butter into a frying pan and, once melted, add the sliced peaches and cook for around 2-3 minutes to soften. Remove from the pan and cool.
  4. Make the sponge: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
    Add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of the flour. Combine dry ingredients: Sift together the self-raising flour and gradually fold the flour mixture into the wet ingredients.
  5. Bake: Divide the batter evenly between the two prepared tins, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  6. Infuse: Spike the cake all over with a skewer then brush the syrup over both cakes, reserving 100ml of syrup to use for the filling
  7. Cool: Remove the cakes from the oven and let them cool in the tins for 5-10 minutes before transferring to a wire rack to cool completely.
  8. Prepare the cream filling: In a bowl, whip the double cream with icing sugar and the 100ml of reserved syrup until soft peaks form.
  9. Assemble: Spread the jam on the bottom layer of the cooled sponge. Spread the whipped cream over the jam and add the cooled peaches. Place the second sponge layer gently on top.
  10. Finish: Dust the top of the cake with icing sugar just before serving. Enjoy your peach and green tea Victoria sponge with a cup of green and peach tea!

Pecan pie

For those not wedded to tradition (we are a little early for Thanksgiving), Pecan pie has to be one of the most glorious, yet simple to make desserts at any time of the year. This one is not too sickly...