My cake making class in LA was a success! I made 3 of my favourite recipes from my new book in front of a lovely audience of 15. I feel so blown away that I have somewhat of a following on the other side of the world. Thanks so much to all of those who came. And big thanks to Robin and Jojo, who run LittleMeatsLA, for letting me use their beautiful loft to host the class.
Monday, July 20, 2015
Watch me making my version of a PB&J sandwich (my delicious double layer almond butter and raspberry sandwich cake).
This video was made by my friends from The Club Sandwich Project x
Watch me doing some late night baking with my friend Niamh. Here I demonstrate making my vegan triple coconut and raspberry cake mix.
Thursday, July 16, 2015
Monday, July 6, 2015
Woohoo I'm so happy to announce that I'll be doing another baking demo in Los Angeles this month with the amazing people behind LittleMeatsLA.
I'll be demonstrating how to make 3 different wholesome and delicious baking recipes on Saturday 18th July 11am - 1pm.
Ticket numbers are reserved at $45 / head, guests will be served a beverage and treats to take home.
Email firstname.lastname@example.org for more info
Friday, July 3, 2015
Image by Bronwyn Kan
I wrote this recipe, for the beautiful new book WHOLE, by Bronwyn Kan, published by Beatnik (who have just sent my very own second book to print eeeep!). In WHOLE, I showcase five of my favourite healthy sweet recipes amongst other incredible foodies and friends like Mondays Wholefoods, The Raw Kitchen, Carew Kitchen, Be Good Organics, Snack Pack, and Bonnie Delicious.
You can purchase WHOLE through The Caker, simply email email@example.com for more info.
Anyhow, I have decided to share this recipe with you all, because it is truly delicious and I'm feeling generous. Hopefully it will make you all want to buy the book!
RASPBERRY, LEMON, COCONUT CAKE WITH HONEY CREAM CHEESE
This summery double-layer cake is one of my favourite recipes. It's easy to prepare and completely delicious. You could make it gluten free by swapping out the spelt flour for buckwheat flour, brown rice flour or quinoa flour. You could swap out the raspberries for any berries you like.
Makes a 22cm cake to feed 12.
For the cake:
150g unsalted butter, softened
150g unrefined, golden caster sugar
1 tsp vanilla extract
3 organic eggs
100g spelt flour
50g ground almonds
50g desiccated coconut
pinch sea salt
2 tsp baking powder
1/2 cup unsweetened, full-fat Greek yogurt
zest of and juice of one unwaxed lemon
1.5 cups fresh or frozen raspberries
Honey cream cheese icing:
200g cream cheese
Dash vanilla extract
3 tbsp honey
1 teaspoon lemon zest
For the filling:
Your choice of low sugar jam or lemon curd for in between the layers
To top with:
toasted coconut flakes
fresh or freeze dried raspberries
Preheat the oven to 180ºC fan bake. Grease and line 2 x 22cm cake tins.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
Sift in the flour, almonds, coconut, salt and baking powder. Mix them in, along with the yogurt and lemon zest and juice. Stop your electric mixer once all the ingredients are combined, do not over mix.
Evenly divide the batter between the 2 tins and dot in the raspberries, pressing them down lightly with a spoon.
Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the cream cheese until smooth, and continue to add the remaining ingredients.
Once the cakes are cool, spread some jam onto one layer and place the other layer on top.
Ice the top of the cake with cream cheese icing and garnish as desired.
Store in a cool, dry place in an airtight container for up to 3 days.