All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).

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Tags: Fruity Cakes

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Low Carb Christmas Cake


Here’s my take on the traditional Christmas cake.
It's not the good solid wodge of dried fruits that you usually get with a Christmas cake, but this magnificent beastie lacks none of the Christmas flavour.  And it's rich, luxurious texture is simply irresistable.  I've replaced the conventional marzipan and hard white icing with a generous layer of creamy topping with just a hint of orange tang.  It’s bloody lovely, it really is!  Don’t just take my word for it though …Read more
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Ginger and Orange Cake

I'm hard pressed to think of a more comforting flavour combo to enjoy on a cold dark day than ginger, orange and dark chocolate. Imagine how wonderful it would be to find them in cake form!

Drum roll…..

Introducing this lovely Winter warmer…..a rich chocolatey cake with cheeky ginger and orange undertones. Read more

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Spiced Apple Muffins


Watch out! These little cakes are where apples get sexy. Imagine - baked apple pieces in a sumptuous cake mix, imbued with gorgeous spices. With rich syrup and chopped pecans drizzled over the top. It can all get a bit steamy and out of control. Read more
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Parsnip and Orange Sandwich Cake

I love browsing food recipes in bookshops, particularly recipes for sinful sweet treats. They can usually be adapted to a minimal sugar, low carbohydrate version with a little scheming. When I stumbled across the notion of a sandwich cake that combined orange and mixed spice, my heart was won.  

And what better champion to help replace the original recipe’s white flour and bring some texture and earthy sweetness to the venture, than the humble parsnip? Read more

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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

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