Feb 4, 2021
Raspberry (and ssshh!....Parsnip) Cake
I’m imagining that parsnips probably aren’t the first ingredient you’d reach for whenever the urge takes you to make a cake. Nor even the third, fourth or fifth. But let me invite you to consider the possibility.
This raspberry sponge is so delicious, so delightfully light, so sinfully moist and more-ish – and its due, in great part, to the addition of the humble parsnip. Read more
Dec 10, 2020
Cake and 2 Veg (Chocolate Sandwich Cake)
The thing about white wheat flour, the staple ingredient in most cakes, is it’s bloody brilliant at turning out a fabulous, moist, light, more-ish sponge. I reckon any old idiot could bake a winning cake with a bag of white flour and some sugar. But if like me, you’re avoiding white flour, because of its effect on blood sugar, some of the lower carb flour alternatives can play hard to get. Sometimes their flavour’s too strong, or the moisture evaporates, or you can open the oven door to a lead missile. Read more
Jun 23, 2019
Chocolate Babka
This is a bit of a wide ball. It contains wheat flour for a start…. Eek!
AND….it’s got a tiny teaspoon of molasses in it… What???? Read more
Feb 25, 2019
Blueberry Muffins
One of the most wonderful things about muffins is that they give us full licence to eat cake for breakfast. What more compelling reason could there be for getting out of bed? Particularly when they’re a classic blueberry and cake sponge combo and they’re as low in sugars and carbohydrates as these boys. Read more
Jan 25, 2019
Chocolate Orange Ganache
I confess I had no idea what a ganache actually was until Anna Middleton, raw food chef, gave me this vegan version of one. I’m so happy she enlightened me.Read more