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

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

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

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