I’ve become a little evangelical about these cakes. Why? For one, they’re the simplest cakes I’ve ever encountered. You have a blender or a food processor? You have a loaf tin? You have an oven? Done. There’s no flour, so they’re perfect for your gluten-intolerant friends. And together they form two sides of one joyous coin. The first is dark with chocolate and will satisfy even the most insane hormonal craving. The second is angelic with rose water, almonds and raspberries. These are both my go-to, emergency cakes, taking turns week on week. They’re smart enough to be served warm with crème fraîche or double cream. They’re sturdy enough for lunch boxes. They’re not so evil that you couldn’t justify a slice at 3pm with a cup of tea after you’ve tottered to the post office. I don’t want to get too crazy here, but there’s every chance that these cakes may change your life.