Parsnip and Honey Cake

We should all be using more vegetables in baking, but most of us stop at carrot cake and don’t consider other veg. Parsnips are sweet and pair beautifully with honey & coconut (also pistachios or other nuts).

This is similar in theme to my Zucchini Bread recipe, but make this one if you want a gluten-free frosted cake.

Serves: up to 24
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Almond Crackle Biscuits

One day I’ll conquer macarons. But in the meantime, this GF recipe is similar in ingredients, much easier to make, and with a uniquely lovely result. The crackled exterior, showing lines of biscuit through the icing sugar, is stunning.

I’ve scaled up Sandra Heinze’s recipe (she got it from a BreadAhead course). These biscuits would make great gifts.

Makes: 34 biscuits
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Citrus and Polenta Cake

The inspiration was John Torode‘s recipe, but I skipped the toasting/grinding of whole almonds in favour of shop-bought ground almonds.

This is a gluten-free and dairy-free delight which I’ve spiced up. I also substituted a spiced, citrussy icing and zesty garnish for the original syrup. (If you’d prefer syrup, though, see the footnote.)

Serves: up to 16
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Zucchini Bread

This is an American staple, not appreciated – yet! – in Britain. ‘Yuck, veg in bread?’ I hear you cry; but c’mon, you love carrot cake, right? This is a ‘quick bread’ (sweet & non-yeasted) just like banana bread – the variation is in the footnote.

Kudos to my 1980s vintage Good Housekeeping Cookbook for the inspiration, although this is my personal version. It’s not GF, but it is dairy-free.

Makes: One loaf
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