cookery
Being healthy doesn’t mean cutting out the cake! You can still indulge by making some easy swaps
Blackberry roulade
GLUTEN FREE
Makes: 10
Ready in: 25 mins, plus
cooling and chilling
80g hazelnut flour
50g cornflour
½tsp salt
5 eggs, separated
2tsp vanilla extract
100g coconut sugar
CREAM FILLING
400g soft cheese
2tbsp maple syrup
1tsp vanilla extract
50ml whipping cream
1tbsp cornflour
TO DECORATE
80g mixed berry and
vanilla jam (see recipe)
300g blackberries
1tbsp flaked coconut
Icing sugar, for dusting
1 Preheat the oven to 180°C/ gas 4. Line a 38 x 25 x 2cm Swiss roll tin with baking paper. Sift together the flour, cornflour and salt. In a bowl, whisk the egg yolks, vanilla, and sugar until light and fluffy. In another bowl, whisk the egg whites to stiff peaks. Carefully fold the egg white into the yolks and then the flour.
2 Spread the batter into the tin and bake for 15 mins. Lay a sheet of baking paper and a lightly damp dish towel over the sponge, with a large board over the towel. Invert the cake and remove the tin and baking paper. Starting from the short end, roll the cake and towel up. Leave to cool for 30 mins.
3 To make the filling, mix the soft cheese, maple syrup, and vanilla. Whip the cream with the cornflour to soft peaks, then fold into the cheese. Unroll the sponge 15 mins before filling, and spread a layer of jam followed by half the cream and the blackberries (reserving some for decoration). Roll up the sponge and place seam side down on a serving plate.
4 Pipe the remaining cream on top. Decorate with the reserved blackberries, flaked coconut, and icing sugar. Chill for 30 mins before serving.
MIXED BERRY AND VANILLA JAM
Makes: 500g
400g mixed berries
Seeds from 1 vanilla bean
100g apple purée
2tbsp honey
Juice ½ lemon
Place all the ingredients in a pan over a low heat. Bring to the boil, stirring, and cook for 35 mins. Leave to cool and settle for 10-15 mins. Ladle into a sterilised
Red velvet cupcakes
100% COLOURING-FREE, DAIRY & GLUTEN FREE
Makes: 10
Ready in: 32 mins, plus
cooling
260g beetroots, grated
2 eggs
1tsp vanilla extract
½tsp ground cinnamon
Pinch of sea salt
150g almond flour
80g rice flour
½tbsp baking soda
20g raw cacao powder
100g coconut sugar
3tbsp coconut oil
1tsp baking powder
Freeze-fried raspberries, to decorate
Whipped coconut cream, to serve (see right)
1 Preheat the oven to 180°C/gas 4. Line a 12-hole cupcake tin with 10 cupcake cases.
2 Combine all the ingredients together in a large bowl and mix well until combined. Spoon i
