To counteract the total decadence of Kathy Paterson's chocolate raspberry ripple cake, pineapple, coconut macaroon cake and the gorgeous lemon cake with ricotta and lemon curd, I have included this healthy carrot and muesli loaf.
Sorry, it's not much to look at, but that's not the idea of this recipe. It's about baking something that you can have for breakfast or snacks that has plenty of goodness in it. Not that I am saying Kathy's cakes are bad. They are good in that they will bring happiness to those who eat them - just make sure you're enjoying your slice between well-balanced meals.
Warren has taken my very old and trusty basic cake recipe and made some seasonal desserts. I used this recipe to make cakes for afternoon teas for the guests in the European ski chalets I worked in. I always knew it was going to work and I could change the flavours and fillings out to suit. The favourite was probably chocolate spice (lots of cocoa, cinnamon and mixed spice sifted in with the flour and a chocolate cream filling). Warren's banana blueberry puddings, stonefruit pudding cake and layer cake are making this recipe even more versatile. Use it as a base for your own favourite flavours and ingredients and get creative.
Peter Gordon has some interesting thoughts on aged balsamic vinegar and about keeping such things special occasions that never come. And Mikki Williden is educating us on the effect that stress has on our digestion.