Syrupy blood orange cake

I’ve not had much time to experiment with baking recently, but when I saw @growforagecookferment’s Instagram post about blood orange cake, I just needed to see if I might turn it into something I might be allowed to eat.m

My son’s been eating so many blood oranges recently, it’s been exciting to do something else with the oranges rather than just devouring them raw!


Syrup: 120ml water, 90g sugar, and 60ml maple syrup, 2 blood oranges finely sliced

100g almond meal

140g finely grated sweet potato

80g buckwheat flour

1 tsp baking powder

Pinch of salt

90g maple syrup

120g lactose free yoghurt

1/4 tsp psyllium

2 eggs

Rind of 2 lemons and some dried rosemary


For the syrup, boil the water, sugar, and maple syrup for 5 minutes.

Add the blood orange slices gently, and leave to simmer for 5 more minutes.

Meanwhile, Pre-heat the oven to 175C.

Mix all of the cake ingredients to quite a dry mix.

Put one orange slice in the middle of an oiled cake tin with baking paper. Put more slices from the middle, overlapping until the touch the outside of the tin. Add some syrup on top.

Pour the cake mix on top of the orange slice.

Bake for 45 mins.

Turn the cake upside down and take out of the tin.

Pour some more syrup over the cake before you eat it. The rind is edible by the way.

Dairy free chocolate & chai baked Alaska

Since I saw how participants on Masterchef had to make a Baked Alaska, I wanted to see if I could make my own dairy-free and healthier version. I made the cake and ice cream mix before Christmas but we only got a chance to eat it today as our family gathered for new year. I was so nervous it was either going to be too hard to cut or melt in the oven, but it turned out beautifully, phew! And so this was my piece de resistance – hope you enjoy… and happy new year!!

This is a recipe that requires a bit of thought and preparation, but the ice cream can easily be made well in advance so on the day it’s easily put together.



You need a half globe cake tin (I got one from Aveve, for cakes like hedgehogs or footballs…) or otherwise you can also put the cake into a bread tin.

For the ice cream:

150g cashews, soaked overnight

130g coconut cream

80g maple syrup

1 tbsp vanilla

3 tbsp raw cacao powder

1 tbsp chai spices (I used Yogi Tea mix, ground finely)

For the cake:

One full cake from theĀ roulade

not rolled up but already cooked down

For the caramel:

20 dates

200ml water

For the meringue:

3 egg whites

225g sugar

90ml water


First, bake the cake and let it cook down.

Then, make caramel sauce by putting dates and 100ml water in a blender. Add more water if the sauce isn’t liquid enough. It should have the consistency of a thick sauce.

Next, mix soaked cashews, coconut cream and maple syrup in a good blender (I use my vitamin) until it’s a smooth mix. Then divide the mix into 2 equal parts. Add vanilla to one half, and the raw cacao powder and Chai spices to the other half.

Now it’s time to start putting together the cake. Take the half globe cake tin, put plastic foil on the inside and add the first layer of ice cream mix (vanilla or chocolate). Then add a layer of cake (cut a piece out of the roulade cake the size of the tin) and out it on top of the ice cream layer. Then add a layer of caramel and some roughly chopped pecans.

Put the tin in the freezer for 20 minutes and add the next layers of ice cream, cake, and caramel. Put in the freezer again for 20 minutes. If you have cake and ice cream left, add more layers. But make sure you end on a cake layer. Leave in the freezer. My cake was frozen for 2 weeks before we used it so it stores really well.

When you want to eat the cake, take it out of the freezer while you prepare the Italian meringue. Preheat the oven to 220C.

Put the egg whites in the standing mixer on half strength and let them beat while you make the sugar syrup.

Put the sugar and water in a pot and let it heat up to 120C. When the mix reaches the required temperature, pour it into the egg mix slowly. When the mix is incorporated, beat for another 3-5 minutes until it has cooled down somewhat.

Then with a spatula put the meringue onto the cake in peaks until it is covered all over – at least for an inch all over.

Put the cake into the oven for 5 minutes or until the meringue becomes lightly browned.

Optional: sprinkle the cake with a little cognac and set it alight! Enjoy!


Sweet potato chocolate roulade with chestnut cream

I love the Christmas season. Dark outside, little lights inside… and a whole lotta baking going on. I’ve been practicing for our family’s Christmas dinner for a few weeks now and I think I’ve found a winner! This sweet potato chocolate cake is incredibly light and fluffy, and the chestnut cream lends a delicate flavour to the whole. Hope you enjoy!



4 eggs, whites and yolks separated

90g sugar or substitute (xylitol works well I’m sure)

100g finely grated sweet potato (pumpkin will work too)

45g rice or buckwheat flour

25g (raw) cocoa powder

1 tsp baking powder

A pinch of salt

400 ml lactose-free cream

200g prepared chestnuts

60g dates

200g dark dairy-free chocolate



Preheat the oven to 180C. Cover a baking sheet with baking parchment and oil it well.

Beat the egg whites with 2 tablespoons of the sugar and the salt for 5 minutes.

Beat the egg yolks with the rest of the sugar for 4 full minutes.

Add the grated sweet potato to the yolk mix and combine.

Add 1/3 of the egg white mix to the yolk mix and combine gently. Add another 1/3 and fold it in carefully. Add the final 1/3 along with the flour, cocoa powder, and baking powder, and fold in carefully till combined.

Gently pour the cake mix onto the middle of the baking sheet and move it slowly to the edges. Bake for 15 minutes.

Once it’s out of the oven, immediately turn the cake over onto a towel and roll up. Leave it rolled up to cool down.

In the meantime, put the chestnuts and dates in a blender and then add them to cream before you whip it up.

Once the roulade has cooled down, unroll it and smear the cream onto the inside, making sure it’s evenly distributed. Then roll up the cake again.

Melt ghe chocolate with a little bit of extra cream or dairy-free milk in the microwave. If you heat it 3 times with 15 second blasts, you can get it to a smooth mix. Pour the chocolate over the cake and decorate. Enjoy!! IMG_20181210_212729.jpg

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