Vegetable Cakes

Why aren’t we using vegetables in dessert? That seems obvious at first – they’re not as sweet as fruit. Until you remember that a lot of fruits are quite tart to taste, and many veggies are quite sweet. We all know there’s a spectrum – every child knows that many vegetables are really fruits, including avocados, tomatoes, peas, sweetcorn, courgettes, and bell peppers – in fact, so many vegetables are technically fruits, this book could almost be called Fruit Cakes! Or Cakes Made With Fruits That Aren’t As Popular As Apples And Pears! In this truly innovative new baking book, Ysanne Spevack has made sure to include not only veggies that are secretly fruits, but also veggies that are 100% bona-fide vegetables, such as carrots, lettuce, spinach, cauliflower and onions. Why conform to the norm, let’s embrace the strange and say yes to vegetables in unusual places! Vegetables are delicious, and of course they can all be sweetened, either by being marinated and mixed with something sweet (and healthy), or by having their natural sugars caramelized – or both. Many vegetables offer other plus points, like outrageous colours, or surprising textures. Take beetroots – how could you turn down such a wonderful colour? And lotus roots – the crunch and the shape is too extraordinary to refuse! The gorgeous spiralling shapes of the fiddlehead ferns make a tart of true artistry. And, of course, there are the health benefits of eating more veg. Many people struggle with ways to eat their recommended five (or more) a day, and parents often worry about getting vegetables into their children without a fight. Children, of course, are savvy to every trick to smuggle vegetables into their dinner, and can find the evidence a speck of green in a veggie burger within seconds. But give them a cake with a big cauliflower inside, and the silliness of it gets a foot in the door. The pure anarchy of putting soft leaves inside a layer cake or loaf engages most people’s sense of humour. Once you’re there, Godzilla Cake is a cinch! Other ideas are things of pure beauty, whether cascading radish slices offering unexpected juicy crispness to a pavolva, or swirls of purple radicchio adorning a rich and creamy cheesecake. Widen your perspective and enter into a brave new parallel world of possibilities. These recipes may feature some of the most familiar ingredients in your fridge, but in an enlightening and often entertaining way. Lastly, but most importantly of all, the cakes, bakes, cookies and treats are all absolutely wonderful to eat – which is Ysanne’s aim, to indulge in the pleasures of baking and eating, with a side helping of health along the way.

Author Biography

Ysanne Spevack was born and raised in London before travelling to Los Angeles in 2004, where she lived for a decade before moving to New York, where she now divides her time with London. In California, she managed organic estates and orchards in Malibu and Topanga. In New York, her food took her in other directions, cooking for private clients. Her first book, The Organic Cookbook, also published by Lorenz Books, sells around the world, and her trove of other books include The Ranch Cookbook for Rizzoli, Fresh & Wild: A Real Food Adventure for HarperCollins, and The Real Taste of Japan. Her recent book, The No-Sugar Desserts and Baking Book, is a glorious journey into baking without refined sugar. She has written for the Los Angeles Times Food Section, the Observer Food Monthly, and leading magazines and newspapers internationally. From edible gardens to her travelling kitchen, Ysanne creates recipes that deliver the flavours you crave. For more information about Ysanne see TasteColors.com and Yntegrity.com.