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Clean cakes - a new approach

Date:
23 October 2016
Cost:
£90 including materials, home-made lunch, biscuits & cakes
Time:
10 - 4

Come and join professionally trained pastry chef, Henrietta Inman, for a delicious day of whole, natural and nourishing baking.

Henrietta’s Clean Cakes form her new patisserie – a vast array inspiring cakes, tart, brownies, biscuits, energy-boosting bars, wholesome tea breads and loaf cakes, muffins, sumptuous desserts, and decadent petit fours. But why are they ‘clean’? Instead of using the ingredients so often associated with baking, namely processed plain white flour, refined cane sugar and processed fats and oils, Henrietta only uses minimally processed, real wholefood ingredients. Instead of refined white flour she uses wholegrain flours; instead of processed fats like margarines and heat-treated vegetable oils, she uses raw butter from Bungay, cold-pressed rapeseed oil from Heveningham and virgin coconut oil, sustainably produced by Lucy Bee; finally, instead of refined sugar she makes use of natural sweeteners like fragrant local raw honey, caramel-ly coconut sugar and Palmyra nectar powder, both sourced organically and farmed sustainably in co-ops in Indonesia and India. Therefore ‘clean’ also encapsulates Henrietta’s approach to sourcing all her ingredients in consideration of our planet – in season, organic whenever possible, locally or sustainably sourced.  

With such incredible-tasting and nourishing ingredients, Henrietta creates food that not only looks stunning and tastes amazing but is totally good for you too.

On her course, she will teach a range of wonderful bakes and raw cakes too. A large majority of her ingredients are also suitable for those with gluten and dairy allergies or sensitivities, making use of amazing-tasting nutty buckwheat flour; light brown rice flour; wholesome oat flour and rich and creamy nuts milks. We’ll make wholegrain gluten-free loaves enriched with molasses and seeds; layered cakes of pumpkin, carrot, walnut and sultana sponge filled with an unctuous dairy-free orange cream frosting and fresh and fruity light mousse cakes, made with a base of whipped coconut milk, perfect for a show-stopping pudding, plus lots more.

You’ll be leaving the day totally inspired about baking in a delicious, varied and versatile way that will invigorate your energy levels and your taste buds and leave you rushing home to bake more of Henrietta’s fantastic good-for-you food.

See more about her on @henscleancakes, or click on her name above.

THIS COURSE IS NOW FULL but you can go on the reserve list by ringing Anne on 01787 229955 or 07770 550570, or email [email protected]

COURSE  CONTENT

Fruit crumble bars, chocolate truffle brownies, wholegrain fluten free load, pumpkin, carrot and walnut muffins, mixed berry and pistachio upside down cakes, apricot, almond and cranberry tea bred, blueberry and lemon mousse pots.

Materials

Materials will be included in the fee.

What to Bring

Aprons

Scales -digital/ electronic (with gram measurements)

Electric whisk if you have one, otherwise a balloon whisk

Baking tray 20x20x3

Loaf tin 18x11x8cm (7x4.25x3”)

Brownie tin 30x20x2cm (12x8x.75”)

12-hole muffin tin

Metal spoon

Wooden spoons

Skewer

Small/ medium and large bowls

Baking parchment

Scissors

Knife for cutting brownies etc.

Small step palette knife

Spatula

Chopping board

Measuring spoons

Timer

Strong shoes and warm socks (there is no tarmac on the farm)

Photos

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