So, I have always enjoyed experimenting with recipes and flavours. I particuallry like to use what some might consider unusual ingredients such as vegetables and herbs in sweet bakes.  

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Its not unusual, nor is using vegetables in cakes a modern thing. After all, one of the greatest cake recipes of all time had vegetables in iot, the ever so tasty Carrot cake.

I have taken the Carrot cake recipe a little further and one of my signature bakes is the Suffolk Root Cake. A delicious combination of three root vegetables (from Suffolk of course) Carrot, Parsnip and Beetroot. Its totally yummy, particulalry wrapped in my lemon buttercream.  

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Adding vegetables to cakes also significantly ups the nutritional value of the cakes. My childrens Birthday cakes are always vegetable based, vegetables in season are also sweet which allows me to reduce the sugar in the recipe too.