This delicious, fragrant high fibre cake, is full of nutritional goodness. Many do not like pumpkin as a vegetable, but this cake is my attempt to prove to you that everybody really does like pumpkin, as long as they don’t know they are eating it!Read More
A chocolate lovers delight, this cake is rich, delicious and gluten free. A wonderful choice for afternoon tea, dessert or as a birthday cake. I like to serve it with a simple fruit coulis or vanilla bean ice cream or both!Read More
I created this recipe to give people an alternative to using butter and sugar in baking.
Using olive oil as the fat source, and fresh dates and the maple syrup as the sweetener, produces a lovely moist and nutritious carrot cake. The mascarpone icing is optional, unless of course it is a celebration cake and then it is a must.
It was my mother who first introduced me to chocolate cake – much to my school friend’s envy, as she baked them for school lunch boxes, afternoon tea and birthday parties. She was also the first to introduce me to ‘real’ beetroot, the wholefood you harvest out of the ground and cook yourself, rather than the sweetened slices you buy in a can. Turns out chocolate and beetroot are a really good match in a cake. Be warned though you will end up with lolly-pink stained fingers making this cake!Read More