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Talking Clean Cakes with Henrietta Inman

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Henrietta's lovely book, Clean Cakes, is full of imaginative ingredients all beautifully put together - and they’re good for you! We asked Henrietta why her cakes are Clean?

This is how she replied:

"For me, 'clean' ingredients are just pure and natural ingredients; foods that are from the earth in their most natural state with little processing applied to them. Though my book is gluten and dairy free, I also bake with gluten flours and proper dairy, but I choose wholegrain flours like British-grown rye, wheat and spelt and organic butter and yogurts, if it's raw, even better! In my book I love oils like cold pressed extra virgin rapeseed oil, I choose Hill Farm Oils from Suffolk, and wholegrain gluten free flours like buckwheat, brown teff and brown rice, always using Shipton Mill, of course! I choose all my ingredients first and foremost for their great flavours and textures... then it's just a big bonus that they're pretty good for us too.

I also love to use unrefined sweeteners like fragrant raw honey, caramel-tasting coconut sugar and things like mashed banana and apple purée. But I just don't swap equal quantities of caster sugar for honey, for example. I really try to lower the sweetness so the real ingredients and flavours, like fruit, citrus and chocolate, sing. Sugar is added in huge amounts to everything these days and it's just not necessary to use so much!

As well as being about cooking from scratch with quality wholefood ingredients, 'clean' also describes how I source my ingredients with respect for the planet- seasonal and local or sustainably sourced when from abroad. A section of my blog is called Meet the Producer Mondays, and tells my readers all about how I source my ingredients, who and where from.

'Clean' cakes just describes all my patisserie, from biscuits and brownies, tarts and pies, mousse cakes and sponge cakes, petits fours and more, that are made with a lot of love and with the wonderful natural ingredients."

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About Henrietta

Henrietta is a skilled pastry chef, and is the owner of Henrietta Inman Patissière and also Hen’s Clean Cakes.  She runs cookery clases and also sells her own delicous cakes at festivals, farmer’s markets and pop-ups.

Henrietta has added one of her beautiful recipes to our website - we thoroughly recommend that you give it a go: Pumpkin, carrot and walnut cake with cashew orange frosting

For me, 'clean' ingredients are just pure and natural ingredients; foods that are from the earth in their most natural state with little processing applied to them. Though my book is gluten and dairy free, I also bake with gluten flours and proper dairy, but I choose wholegrain flours like British-grown rye, wheat and spelt and organic butter and yogurts, if it's raw, even better! In my book I love oils like cold pressed extra virgin rapeseed oil, I choose Hill Farm Oils from Suffolk, and wholegrain gluten free flours like buckwheat, brown teff and brown rice, always using Shipton Mill, of course! I choose all my ingredients first and foremost for their great flavours and textures... then it's just a big bonus that they're pretty good for us too.

I also love to use unrefined sweeteners like fragrant raw honey, caramel-tasting coconut sugar and things like mashed banana and apple purée. But I just don't swap equal quantities of caster sugar for honey, for example. I really try to lower the sweetness so the real ingredients and flavours, like fruit, citrus and chocolate, sing. Sugar is added in huge amounts to everything these days and it's just not necessary to use so much!

As well as being about cooking from scratch with quality wholefood ingredients, 'clean' also describes how I source my ingredients with respect for the planet- seasonal and local or sustainably sourced when from abroad. A section of my blog is called Meet the Producer Mondays, and tells my readers all about how I source my ingredients, who and where from.

'Clean' cakes just describes all my patisserie, from biscuits and brownies, tarts and pies, mousse cakes and sponge cakes, petits fours and more, that are made with a lot of love and with the wonderful natural ingredients.

Added by: gfshiptonmill

#gfshiptonmill recipes

We have been working hard to bring you a selection of recipes that have been designed to work with our gluten-free flours and which will give you great result every time.

The most popular are listed below.

Or click here to find the full selection and start exploring ...

 

Gluten-Free StollenGluten-Free Stollen
Gluten-free marzipan lovers can join the feasting with this version of traditional, yeasted German Christmas bread.
Gluten-Free Lemon & Pistachio BiscuitsGluten-Free Lemon & Pistachio Biscuits
Super easy to make, you can do them in advance and refrigerate for up to 3 days - just cut as many cookies as you want to bake from the chilled dough log and they'll be freshly baked every time.
Gluten-Free Apple TartGluten-Free Apple Tart
This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though.
Gluten-Free Rice, Maize and Chia Seed SconesGluten-Free Rice, Maize and Chia Seed Scones
Stick with the method in this recipe - if you haven't made it before and you're expecting a nice soft scone dough to cut rounds from, it will surprise you! Instead of a soft dough it makes a sticky disc that you smooth with an egg and milk mixture and your fingers, the addition of chia gel turns the mixture into lovely scones with a good flavour.
Gluten-free Victoria SpongeGluten-free Victoria Sponge
Gluten-Free version of a classic, great to share! Gluten-free flour can have a 'dry' mouth feel, but using the tried and tested Victoria Sponge recipe with our blend produces a good result.
Gluten-free SconesGluten-free Scones
Makes 6 triangular scones - perfect with lashings of clotted cream and homemade jam.
Gluten-free Simnel CakeGluten-free Simnel Cake
We developed a Simnel cake using 50/50 gluten-free sorghum and millet flour instead of wheat flour.
Sweet White Rice & Millet Popovers with CherriesSweet White Rice & Millet Popovers with Cherries
The sweet white rice and millet flours, together with the high egg content in this recipe produce a rich, custard-like interior to these delicious batter puddings, best served and eaten whilst still warm.