The tactile pleasure of baking and the simple goodness that goes into it are immeasurably satisfying. These recipes use natural ingredients that have had as little interference as possible, with no additives or preservatives, and I’ve included dairy-free alternatives, too. There are many ways to make baking that little bit more wholesome – with interesting flours, spices, nuts and fruit. I avoid using white cane sugar, opting for coconut palm sugar instead, as I prefer its flavour. Everything in moderation is my motto. JORDAN BOURKE
Parsnip cake
RECIPES AND FOOD STYLING JORDAN BOURKE PHOTOGRAPHS ISSY CROCKER STYLING LOULOU CLARK
book of the month.
Super-fast, no-knead spelt and rye loaf
A BIT ABOUT JORDAN
A chef and author, Jordan trained at the Ballymaloe Cookery School in his native Ireland, then went on to work at the Michelin-starred Petersham Nurseries Café in London. His previous cookbook, Our Korean Kitchen (co-authored with his wife Rejina Pyo) was named cookery book of the year at the Fortnum & Mason Food and Drink Awards 2016. Jordan also works as a private chef and as a food stylist and consultant. Healthy Baking, from which these recipes have been adapted, is his third book.
Spiced crispbreads
TEAM FAVOURITE
Hugh Thompson, deputy chief sub editor
“The parsnip cake is simple and satisfying with great depth of flavour – not too sugary, but with raisins providing little bursts of sweetness.”
Parsnip cake
SERVES 10-12. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR 10-15 MIN, PLUS COOLING
The addition of parsnip to a cake seems to draw gasps, but it’s no more unusual than carrot. In fact, I’d argue that the chewy sweetness of parsnips makes them even more of a kindred spirit to a moist sponge cake.
MAKE AHEAD
The finished cake will keep in an airtight container for up to 3 days.
KNOWHOW
Coconut palm sugar is made from the nectar of coconut blossoms. It’s available from Waitrose, Ocado and health food shops. Extra-virgin coconut oil has been cold pressed; it’s available from large supermarkets, health food shops and online.
FOOD TEAM’S TIPS
For a firmer, easier-to-slice texture and deeper flavour, ice the sponge the day after baking it. Keep in an airtight tin. This recipe was tested using dairy-based ingredients.