Why aren't we using vegetables in cakes? They are as sweet as many fruits, offer incredible flavours, colours and shapes - and are also packed with nutritional goodness.
This baking book with a difference brings you a kale and coconut gateau, asparagus and sesame cake, a carrot and coriander traybake, and cheesecakes made with fennel, red cabbage and beet...
Squashes, corn, carrots, spinach, peas and even fiddlehead ferns take you into a new culinary universe, where the tastes are itriguing and the results irresistible to eat.
