Sugar-free hummingbird cake
I love that all the sweetness in this moist and tender cake comes from the fruit, so you don’t even need a replacement for sugar. I keep a stock of overripe bananas in my freezer for baking – when they’ve gone past the point of no return for eating, peel and place in a sealed container and pop them into the freezer. They’ll keep for 4–6 weeks.
Beetroot and rose truffle chocolate cake
This recipe will become your secret weapon chocolate cake. Baby beets lend a dense, fudge-like texture to an already deep, dark chocolate base.
Hummingbird layer cake with pineapple flowers
This banana cream cheese frosting is sublime! The pineapple flowers take some time to dry out, but they don’t require much effort. I've found that I get the best results with a ripe pineapple – the flowers have a better, brighter colour and dehydrate more rapidly. They're not only pretty, but edible and truly delicious, too. The pineapple flowers can be made a few days in advance.
Ombre mocha layer cake
If you're a chocoholic this cake is heaven. And if you're not, it's still heaven! Wickedly rich and strikingly handsome, this layered centrepiece demands attention no matter what the celebration.