The publishers Ryland Peters and Small kindly sent me their ‘Guilt Free Gourmet’ book to review and this is one of the recipes.
Superior baker Zina Manda made this for the cafe which we jointly run. It contains no sugar or flour (the recipe uses stevia, a plant extract which is a sugar substitute – we use the Pure Via brand) but when you sink your nashers into this exotic, unctuous, sticky mess of a cake you won’t believe it’s not carb laden. Absolutely delicious.
If you suffer from various conditions that forbid you to use wheat, sugar or dairy, I urge you to go out and buy this book. The photography is stunning and the recipes are well, just so darned good. A must for every foodie.