Anyone remember these from your birthday parties when you were a tiddler? I think the last time I made some was probably as teenager on Sunday afternoons. I used to love that a fat pocket of sumptuous icing (the best part), sat right in the middle of these cakes – rather than perching prissily on the top. That way you got a gorgeous dollop of cream with every cakey mouthful. Read more

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

If you’re looking for full throttle cake sumptuousness, you can't really beat a Victoria Sandwich, can you?

And this cake wins hands down. Read more

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

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