16 February 2016
How to bake a clean cake with Henrietta Inman’s new cookbook
Clean Cakes is the brand new cook book from skilled pastry chef Henrietta Inman. Based down in Suffolk, she does baking demonstrations, runs cookery courses and sells at farmer’s markets and festivals, as well as running a successful blog www.henscleancakes.co.uk.
Her beautiful new recipe book is filled with delicious patisserie that looks delightful and tastes just as good as it looks….but without the guilt! All of the 75 recipes are made with whole, natural, nourishing ingredients and are free from gluten, dairy and refined sugar. There are ideas for fabulous cakes, homely fruit loaves and muffins, boosting bars, savoury pies and indulgent desserts as well as the basic recipes for nut butters, milks and creams which form the basis of many of the gluten and dairy free recipes.
Steenbergs fans will love the variety of new flavour combinations and the use of more unusual ingredients, such as Himalayan pink salt, cacao nibs, coconut nectar and chestnut flour – all of which can be found on the Steenbergs website!Other interesting ingredient include purple corn flour, a South American cooking staple made from a purple variety of corn which is high in anthocyanins and adds a pretty purple colour to food (see Henrietta’s Purple Haze Loaf), and acai berry powder, a nutrient and antioxidant rich superfood, which is made from the berries of the acai palm tree.
We’re thrilled to be able to share a couple of recipes from Clean Cakes with you, in advance of the 18th February publishing date, and hope you enjoy them as much as we did. Keep an eye out for our newsletter coming out on Thursday for a chance to win a copy of the book.
Chocolate and Hazelnut Torte with Honey Praline Ganache - A chocoholic’s delight using homemade praline paste for a really nutty flavour and texture, without being too sweet.
Rhubarb & Orange Polenta Cupcakes with Strawberry Orange Blossom Compote - Delicious soft, crumbly vegan cakes with a subtle sweet sharpness from the rhubarb. Serve with the creamy ‘yoghurt’ and the fragrant compote which can be made from extra rhubarb when strawberries are not in season.
Cashew Cream - A silky cream made from cashew nuts and almond milk, which can be served with any dish as a dairy free alternative.
To shop the Steenbergs range of baking ingredients, visit the online shop HERE.