Henrietta Inman and her Clean Cakes coming to Parent & Baby Classes

Henrietta Inman is a trained pastry chef who published her first book, Clean Cakes in February this year featuring delicious cakes free from gluten, dairy and refined sugar.

Henrietta follows a simple philosophy when it comes to her real food patisserie, believing all products should have great flavour, great texture and be beautiful to look at too. She adds, “I love to celebrate the goodness of natural wholefood ingredients, so instead of plain white refined flour and caster sugar, I use wholegrain organic flours milled in the UK, unrefined sweeteners like raw Suffolk honey and cold-pressed extra virgin British rapeseed oil. For me it’s not about being evangelical or dogmatic in any way, but creating delicious desserts that satisfy all our senses and leave us smiling from the inside out.”

Henrietta will be at the studio with some samples of her delicious cakes on October 18th and 19th after the parent and baby Pilates and yoga classes respectively, so please do save some time to hang around for a cup of tea and cake and a chat with Henrietta after class.

To whet your appetite, here’s a couple of recipes from her book:








Chocolate truffle teff brownies

Nestled in the cloud forest of the Andes, I tasted the best brownies ever at El Quetzal de Mindo in Ecuador. The secret of their mind-blowing intensity was a special ingredient – 100 per cent cacao liquor, made from beans from the plantation where the brownies were baked. I have tried my hardest to recreate them here…

Makes 30 rectangles or 48 triangles

100 g (3½ oz/½ cup) coconut oil
150 g (5¼ oz) dark (bittersweet) chocolate, 100% cocoa solids
280 g (10 oz/2¼ cups) coconut sugar
1 tsp coarse sea salt, plus ½ tsp extra for sprinkling
4 eggs
2 tsp vanilla extract
80 g (2¾ oz/generous ½ cup) teff flour

Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 30 x 20 x 2 cm deep (12 x 8 x ¾ inch) brownie tin.

Melt the oil with the chocolate in a bain-marie. Once melted, remove from the heat and mix in the sugar and salt, grinding it between your fingers, followed by the eggs and vanilla extract. Finally mix in the flour until just combined. The mix should look smooth and glossy. Pour into the prepared tin. Sprinkle with the extra salt and bake for 15 minutes, rotating the tin after 10 minutes, until a skewer inserted in the centre comes out just clean. The brownies should feel firm to touch and will be cracking slightly around the edges.

Leave to cool completely in the tin then cut into 30 rectangles, each 5 x 4 cm (2 x
1½ inch), or make 48 small triangles, by cutting 5 cm (2 inch) squares diagonally in half. As the brownies are very rich, for me a small triangle will suffice. They are also great served as petit fours or with my Velvet chocolate pots. These brownies will keep for up to five days in the fridge or are suitable for freezing. They’re even yummy eaten straight from frozen.


Velvet chocolate pots

While many chocolate desserts can be heavy and cloying, coconut yogurt adds a subtle surprising freshness to these pots, but the flavour of coconut is not detectable, nor is the avocado’s. Instead, they combine to create a seductively smooth mousselike cream, which is rich but light at the same time and beats all its rivals!

Serves 6

160 g (5½ oz) avocado (about 1 large avocado)
200 g (7 oz/¾ cup plus 1 tbsp) chocolate coconut yogurt
100 g (3½ oz/¼ cup plus ½ tbsp) date syrup
15 g (½ oz/3 tbsp) cacao powder, plus extra to dust
½ tsp vanilla extract
Pinch Himalayan pink salt
60 g (2 oz/generous ¼ cup) coconut oil

You will need 6 small ramekins, teacups or small suitable pots. Place everything except the coconut oil in the blender and process. Melt the coconut oil, add to the chocolate mix and blend on full speed until completely smooth. Divide the mix evenly between the cups and place in the fridge for an hour to chill slightly and set. Remove from the fridge, dust with cacao powder and serve immediately. If you refrigerate the pots for longer than this then remove them from the fridge about an hour before serving. They will keep for up to three days in the fridge, depending on the freshness of the avocado and yogurt.

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).