Cakes are the utmost symbol of celebration and add sweetness to our lives beyond the sugar used to make them. Natural food dyes like turmeric and beets lend supernatural hues to any batter or frosting. Buckwheat and brown rice flour give nuttiness and texture. And sweeteners like coconut sugar and date syrup add depth of flavour. With 70 recipes and easy swaps throughout, healthy doesn't need to mean cutting out sugar, nor does it need to be lackluster.
Whether it’s a birthday, anniversary, or any old Tuesday, cakes make it a celebration. With recipes like Nectarine Upside-down Cake and Date, Banana, and Rum Loaf, Natural Cakes utilizes easy swaps like fruit sweeteners, nut milks, and whole grain flours to make delectable, beautiful, and wholesome cake
Giovanna Torrico was born in the South of Italy. After obtaining her Diplome de Patisserie from Le Cordon Bleu School in 2010, she honed her skills at the Ritz Hotel. In 2011 she set up her own catering company, DolcidiGio, based in London and quickly earned a reputation for producing creative and delicious food to surprise and delight her clients.
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With 70 recipes and easy swaps throughout, healthy doesn't need to mean cutting out sugar, nor does it need to be lackluster.\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eWhether it’s a birthday, anniversary, or any old Tuesday, cakes make it a celebration. With recipes like \u003cstrong\u003eNectarine Upside-down Cake and Date, Banana, and Rum Loaf\u003c\/strong\u003e, \u003cem\u003eNatural Cakes\u003c\/em\u003e utilizes easy swaps like fruit sweeteners, nut milks, and whole grain flours to make delectable, beautiful, and wholesome cake\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGiovanna Torrico\u003c\/strong\u003e\u003cspan\u003e was born in the South of Italy. After obtaining her Diplome de Patisserie from Le Cordon Bleu School in 2010, she honed her skills at the Ritz Hotel. 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