Summary: Don't be intimidated by souffles. Try this low-sugar fail-proof raspberry souffle recipe and you will be wowing your friends and family with these pink beauties.
Summary: This carrot cake uses sprouted wholemeal Spelt flour rather than plain wheat white flour, for enhanced nutrition. The other health boosting secret ingredients in this carrot cake are the bananas and the dried fruits, which help reduce the amount of sugar needed. Also, the bananas make the cake really moist ; it keeps fresh in an airtight tin. The cake is quite indulgent, so small slices are great – it would easily serve 20.
Leave the sugar out altogether, if you didn’t want a very sweet cake.
If you want a healthier cake with a lower fat content, skip the icing.
If you do make the icing, but you want to avoid food colouring, or you don't have a piping bag, you could simply decorate the cake by arranging grated carrot shreds in a pretty pattern on top of the white icing.
Summary: This recipe can be used to ice a Christmas cake along with egg-free Royal icing.
Begin by sifting the icing sugar and caster sugar into a large bowl, then stir in the egg. Place the bowl over a pan of barely simmering water and whisk for about 10 minutes, until the mixture is thick and fluffy.
Then remove the bowl from the heat and sit the base in about 5cm of cold water. Whisk in the almond extract and brandy and continue to whisk until the mixture is cool.
At this point stir in the ground almonds and knead to form a firm paste on a surface lightly dusted with icing sugar.
Then roll out the amount needed on a clean surface dusted with icing sugar, and keep giving it quarter turns (to keep it round) between each roll.
Once it is rolled to the right size, cover the top of the cake.