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Summary: Legend has it that a long, long time ago, a young woman was madly in love with a Persian Prince, so she baked him a cake filled with magical love powers to make him fall in love with her. In one version of the tale, the cake works its magic and the Prince returns her love, but in another, he doesn't Either way, the Persian Love Cake is a symbol of undying love, with enchanting flavours of rosewater, cardamom and saffron. Perfect as a Valentine's Day celebratory cake, the Persian Love Cake has also become a popular choice for wedding cakes.
This is our take on the Persian Love Cake: first, we make it gluten-free by using a combination of ground almonds and ground pistachios with no flour at all, secondly we incorporate orange juice and zest into the cake, and finally, to make the cake just that little bit healthier, we skip the icing, and make a cake drizzle that has no added sugar, as the cake is sweet and lovely enough. The result is a moist, nutty, fruity, floral, enchanting, magical cake, fit for charming any Prince (or Princess).
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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.
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Summary: Savoury cakes are very popular in France. They are great to have for a light lunch with a green salad, or to take on a picnic. You can also cook them in mini muffin tins and put them in children (or adult) bento boxes.
All time favourite savoury cakes include olives, pesto, sundried tomatoes, …
This one is packed full with caramelised leeks and the grated beetroot and carrot somehow deliciously vanish in the cake … We use goats milk and yoghurt, as it is easier to digest than cow dairy. You could also use soy milk and soy yoghurt.
Rapadura is made by evaporating sugar cane juice, leaving unrefined sugar. Rapadura is rich in nutrients with a lovely flavour.
Kuzu root is a natural thickener used in Japanese cooking. You could use cornflour instead if you can not get kudzu, but while cornflour is low on nutritional value, the Japanese use kuzu in the same way we use Echinacea : it helps prevent colds, promotes good digestion, helps to ease aches and pains, and is even used in a hangover remedy, along with umeboshi plum, grated ginger and lemon juice. Not bad for a cake ingredient …
And finally, please feel free to substitute the gluten-free flour for the flour of your choice. Spelt flour, for example, makes a more dense and nutty cake.
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