Veg with your cake

Not such a strange idea; carrot cake is a staple of most cafes, so why not try using other vegetables in cake making? This is the premise of this book.

You may have seen this in the list of books I'm reading, and it's proving to be a big hit with me (and my sister and mum). The recipes use butternut squash, beetroot, courgettes, carrots and parsnips, to name a few,  and these ingredients replace any butter/margarine/shortening, so they are lower in calories and fat than usual. Positively good for you!!? (I've also tried using light sugar and Splenda, for a diabetic friend, which work well too.)

The photography is beautiful, and the cakes look quite nice too! It's a girly book, some of the text is rather flowery for me. But I applaud the reasoning behind  it -  and the proof of the pudding etc etc, is how these cakes taste. The first recipe I chose to make was the Apricot and Almond Sunken cake and it was absolutely delicious; one would never guess it contained butternut squash. 

I've also tried the American Vanilla cupcakes, super low fat;  Beach and Blanket fruitcake; Almond Honey cake with Apricot and Vanilla, all yummy, tasting just as good if not better than a full-fat version;  and these are my latest bake, Chocolate and Cherry Brandy muffins- I tasted them

a) in the interests of quality control,

 and 

b) so I can tell you, dear readers, that they are to die for!

Comments

[Anne@andamento]

Sounds fantastic, I've added it to my amazon wishlist, not that I need any more baking books...