Red Velvet and Chocolate Heartache: The ultimate feel-good book of natural cakes that feel naughty

  • Birthday cake

    from Red Velvet and Chocolate Heartache: The ultimate feel-good book of natural cakes that feel naughty Red Velvet and Chocolate Heartache by Harry Eastwood

    • Categories: Cakes, large; Dessert; Low fat
    • Ingredients: eggs; courgettes; ground almonds; lemons; icing sugar; strawberries; jam sugar; edible silver balls; dolly mixtures; white rice flour
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Notes about this book

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Notes about Recipes in this book

  • Courgette and camomile cupcakes

  • Chocolate and peanut butter cupcakes

    • cassiemcgannon on July 25, 2012

      I wasn't that impressed by these - you could clearly taste the butternut squash through the chocolate, and I didn't think the tastes worked well together. If I was to make them again, I'd probably add melted chocolate to the batter to hide the squash flavour more.

  • Coconut, lime and blueberry slice

    • eve_kloepper on March 30, 2014

      Wonderful. I used regular sugar and a/p flour.

    • CourtneyT on March 20, 2024

      Quite nice. My base was done in less than the stated time. Otherwise, easy to make and a nice, simple weekday dessert.

  • Forbidden chocolate brownies

    • cassiemcgannon on July 10, 2012

      I wasn't that impressed by these when I first baked them - not as good as either a traditional brownie, or a chocolate-beetroot cake. They were much better after sitting for a few days so the flavours could meld some more, but I still won't be racing to make them again.

  • Sweet potato and caraway scones

    • Astrid5555 on January 29, 2013

      Left out the caraway seeds. Kids liked the orange color of the scones, however nothing special.

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  • ISBN 10 1446464857
  • ISBN 13 9781446464854
  • Published May 31 2012
  • Page Count 224
  • Language English

Publishers Text

Harry Eastwood loves cake: from light, fluffy "Victoria Sponge" to dark and delicious Forbidden Chocolate Brownies. In "Red Velvet & Chocolate Heartache", she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Ginger Sticky Toffee Pudding made with parsnip, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds. In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.