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Vegetable Cakes: The Most Fun Way to Five A Day! Scrumptious Sweets Where the Veggie is the Star
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About Vegetable Cakes: The Most Fun Way To Five A
Product Description Vegetables, but not as you know them... A one-of-a-kind baking book, devoted to vegetables, with wonderfully original creations that promise deliciousness as well as health. Why aren't we using vegetables in desserts? They are as sweet as many fruits, and offer incredible flavors and visual appeal, and of course a wonderful boost of nutrition as well. This baking book with a difference brings you a kale and coconut gateau, asparagus and sesame cake, a carrot and cilantro traybake, cheesecakes made with fennel, pumpkin, arugula... along with all their goodness. From beet cheesecake to radish-topped pavlova, smuggling veg into meals has never been easier. Squashes, corn, carrots, spinach, peas, kale, onions and even fiddlehead ferns take you into a new culinary universe, where the tastes are intriguing and the results also irresistibly tempting to eat. Review Radish pavlova, anyone? A new cookbook of sweet recipes goes way beyond carrot cake to make vegetables the star. Ask Ysanne Spevack why she makes cakes using vegetables, and her response is refreshingly straightforward. 'Why ever not? People think fruits are sweeter than vegetables, but that's actually false compare a caramelised onion to a raw strawberry. Nature gave us all this lovely sweetness, so why not harness it?' she says. The gardener and cook is the brains behind new recipe book Vegetable Cakes. Making veggies the star of the show, it's a guide to baking everything from parsnip upside-down cake to radish-topped pavlova. Although it taps into today's plant-based dining trend, the recipes are rooted in the wholefood movement of 1980's California, says Spevack. 'When we think of a vegetable cake, we think of carrot cake. That was first baked on the Californian hippy communes.' Spevack spent a decade in the sunshine state; gardening for the rich and famous, she specialised in growing edibles. But she returned to the UK in the wake of a cancer diagnosis that 'made me really question everything', and worked on Vegetable Cakes throughout her treatment. 'I'd come back from radiotherapy, make up a fun cake, and my friends would come round and try it. It was like having a tea party every day,' she says. 'Every recipe has been rigorously trialled. I wanted every one to look and taste delicious and to be fun, too.' With recipes including kale and coconut gateau and cheesecakes made with fennel, pumpkin and beets, it is, adds Spevack, encouraging cooks to bake outside the box and 'say yes to veggies in unusual places!'. ( Waitrose Weekend, August 2018) VEGGING OUT: She's gardened for Patrick Dempsey, William Shatner and Barbra Streisand: when it comes to growing your own, Ysanne Spevack knows her onions. And every other kind of veg known to man. As well as being a gardener to the stars, Ysanne is a natural cook and the brains behind new book Vegetable Cakes: tapping into the plant-based dining boom, it's a guide to everything from beetroot cheesecake to radish-topped pavlova. As focused on fabulous flavours and textures as nutrition, the recipes are little gems. Slice of chard tart? ( Velvet magazine, September 2018) Tiers of golden sponge, sandwiched together with whipped buttercream... topped with chunks of crispy coated kale. That's right, kale. Leafy, green, found-in-the-vegetable-aisle kale. It's not what I normally look for in a cake. But this unusual-sounding creation is a 'kale gateau', part of a new trend for vegetable-based cakes which is taking the baking world - and soon, your kitchen - by storm.... Online searches for vegetable cakes have soared by 50 per cent in the past six months... What was once seen as the preserve of hippies and health-food fanatics has become firmly entrenched in the mainstream...the [kale and coconut] sponge is light and fluffy, and the crispy kale topping is mouth-wateringly moreish. I'm already tucking into my second slice *****; [the cashew rocket-powered cheesecake] is zingy but sweet at the same t
