A cake especially for Wimbledon and a rich, moreish cross between tortilla and sponge cake

Butter, sugar, flour, eggs … When we think of baking, these are the ingredients that come immediately to mind. As a way of packing in flavour and colour, however, I wonder if herbs are the shot we’re not taking. Soft herbs – mint, parsley, basil – work well in light sponges, muffins and creams (and ice-creams), while hardy ones – rosemary, oregano, thyme – hold their own in more robust breads and bakes. Have a play and, if you’re new to the game, you’ll wonder why it took you so long to warm up. Tennis puns aside, make sure you hold back a few mint sprigs for the Pimm’s, though.