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Love Bake Nourish: Healthier Cakes, Bakes & Desserts Full of Fruit & Flavour by Amber Rose

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Notes about this book

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Notes about Recipes in this book

  • Lavender, lemon & honey cake

    • Melanie on March 22, 2015

      This cake was delicious, the almond and polenta taste came through quite strongly and the lavender was definitely just in the background. Baked at least an extra 5 minutes - the cake cracked when removing from the tin but I wasn't too fussed. Served with honeyed yoghurt. Make again.

  • A simple summer nectarine cake

    • Astrid5555 on August 04, 2013

      Nice, but not spectacular. Found the honey too overpowering for my taste, maybe substitute for agave nectar next time? The addition of the ground almonds made for a nice crunch, would add more nectarines next time. Cake was done after 35 minutes already.

  • Apple & rye cake

    • SugarFree_Vegan on October 21, 2015

      Pg 40 - I made half quantities as it looked like quite a large cake plus I also made them into muffins which took approx 25 mins to bake. I subbed the maple syrup for a mix of coconut sugar, Truvia and brown rice syrup. I also didn't do all the creaming and white egg whisking (sorry, but I didn't have the time) and as they were going to be muffins thought that this would be ok and they totally were - fluffy and moist so it worked like a dream. For the icing I made some cream cheese frosting from Toffuti cream cheese and a little coconut milk along with some Truvia and vanilla (I don't eat dairy). My friends loved them and were amazed that they were so light having been make from wholemeal spelt and rye.

  • Apple & polenta cake

    • Jane on December 01, 2015

      An annoying omission in this recipe is that it doesn't say when you add the sauteed apples to the batter whether to include the butter/honey/apple juices. I decided not to include them as the batter already looked quite moist and I was glad I hadn't as the cake was very moist after baking and cooling. I used a light olive oil as I think my extra virgin Greek would have overpowered. It was a good cake but not sure I'll repeat it.

  • Flour-free chocolate & beetroot cake

    • lilyrose63 on August 04, 2014

      tasted better second day. Molded after a couple days at room temperature. Probably should of kept in the refrigerator. Won't make this recipe again as husband did not care for it.

  • Nutmeg love cake

    • SugarFree_Vegan on June 03, 2017

      Pg 66 - as I'm vegan I substituted soya spread for the butter, a flax egg for the egg and coconut sugar for the demerara sugar, and soya yoghurt for the soured cream - this worked well and still had a delicious cake.

  • Greengage clafoutis

    • eeeve on August 11, 2018

      This looked great, but we weren't too keen on taste and texture. Taste: maybe our fault as subbed the maple syrup with a rather strong honey. Texture: came out a bit too dense, and felt quite greasy when eaten warm. Important to note that only 160g of the 220g of butter need to be melted (this info seems to disappear slightly in the instructions), and we don't think the extra 60g are needed at all (bar a tbsp for greasing the pie dish). Lastly, we made this with plums, not greengages, and cut them in half, as we didn't fancy biting into stones (the fruit were supposed to be left whole). Despite our criticism, it's not an awful dish, but probably not one to repeat.

  • Ginger & peach muffins

    • eeeve on November 05, 2015

      What a disaster! The dough was so sloppy that it rose over the top and the muffins ended up flat with the peach wedges disappearing in them. I had to cut them apart when turning them out of the tin! I don't think the large amount of milk was needed in addition to the yoghurt; should I make these again I'll try adding the milk gradually at the end to bring the dough together to a consistency I'm more happy with. I also filled 12 standard muffin holes easily - not sure why the recipe says it's for 9. The muffins don't taste bad, though, very healthy and gingery. I used half sugar and half honey - can't afford to chuck in a whole jar of pricey local honey!

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Reviews about this book

  • Tin and Thyme

    Virtually every recipe in the book appeals to me and the pictures are very tempting, but sadly, the chocolate recipes are few and far between. In fact there are only six...

    Full review
  • ISBN 10 0857831674
  • ISBN 13 9780857831675
  • Linked ISBNs
  • Published Mar 21 2013
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books
  • Imprint Kyle Books

Publishers Text

We are all aware of the benefits of eating seasonally and healthily, and yet often this isn't something we consider when baking. Amber believes that cakes, bakes and puddings shouldn't be made with refined white flour and white sugar. She develops recipes using fruit and honey to give sweetness and ancient flours such as buckwheat, spelt and rye to give depth of flavour. Chapters are Seasonal Cakes; Puddings, including baked fruit, crumbles, pies, sponge and rice puddings; Tarts and Meringues; Small Bakes; Creams, Custards & Compotes; and Herbal Teas. Enjoy making an Apple and Rye Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Mince Pies with an orange zest pastry; and even make your own home-made herbal teas. Baking is always indulgent but, with Amber, it can be nourishing too.

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