My New Year’s resolution this year is to find new ways of adding vegetables to my low sugar cakey treats.
It's an interesting undertaking (to me anyway) and already, a deliciously moist and light-sponged world is opening up. Read more

I've been moving house over the past few weeks which has seriously cramped my style on the cake pioneering front. So there's been no new recipes to share for quite a while. Then this weekend I unexpectedly came upon this bloody gorgeous lemon cake recipe from Yotam Ottolenghi. It has to be the most yumptious more-ish lemon cake I've ever had the good fortune to eat - both before quitting sugar and since. Read more

This little beauty tastes every bit as heavenly as it looks. Bite into this cutey and your lucky tastebuds get to enjoy a seductive combo of cardamom, warm buttery sweetness with a nuanced after-zing of fresh lime. Pistachios always move a cake up the luxury scale for me. I find their unique flavour incredibly moreish. It’s a wonder they made it from the jar to the mixing bowl. And their gorgeous decorative spring green colour light up the top of any cake. Read more

Sweet Jesus! this cake is absolutely divine! 

Ok, maybe you couldn’t readily imagine being bowled over by a sponge with some rhubarb in it, but take it from me, this is the most delightful, delectable treat. It’s so light and moist and melty. Read more

A lovely friend of mine inspires me from time to time with interesting cake recipe he finds. He sends them to see if I can adapt them to make a zero/low sugar version. The latest he sent was a recipe from Yotam Ottolenghi for a beautiful orange and fresh rosemary cake. What an unusual and intriguing flavour combination! How could I resist? Read more