More tasty treats…..

Available for delivery w/c 18th of May (already – where is this year going?)

Rhubarb polenta cake (serves 8 – 10, £ 15.00)

A limited edition cake!

Rhubarb is in season now, although it is no longer as prettily pink as those first forced stalks always are.

Did you know rhubarb is a vegetable in fact and not a fruit, although it is invariably used in puddings?

This delicious cake is really versatile and can be eaten plain at room temperature with a cup of tea or tart it up with some cream or perhaps a blob of Mascarpone (or less rich ricotta) as a pudding.

Last but not least, even polenta haters (yes, they exist) love this cake. Its grainy texture is perfect for mopping up the rhubarb juices so this fruit laden cake does not go soggy.

Nutrition per portion (without cream): 245 kcal, 14.7g fat, 6.7g saturated fat, 17.3g carbs, 0.4g salt

Zesty carrot & walnut cupcakes (£ 1.50 each)

How do we do it? Read guinea pig Helen’s comment from earlier this week.

That is for Savvy Cook to know and you to guess…. anyway, we’d have to kill you if we told you.

Suffice to say these are very more-ish without being sickly like some carrot cakes can be; a kick of  warming nutmeg and ginger and crunchy walnut pieces makes them perfect with a cup of Earl Grey or as a pick-me up with your mid-morning espresso.

Nutrition per cupcake:  275 kcal, 9.5g fat, 1.5g saturated fat, 22.9g carbs, 0.4g salt

Check “How the cookie crumbles”  to find out how to place your order or e-mail Savvy Cook at .

Our Savvy bakers are looking forward to hearing from you.



2 responses to “More tasty treats…..

  1. Hi Monique, I met my mother for a coffee yesterday and she told me enthusiastically about your DELICIOUS muffins! Much though I love living here on the farm in Surrey with Alan, I am quite envious of my mum being your neighbour, as she gets to be on your panel of tasting friends each week!!

    One idea I had: you could do a monthly challenge, when readers of your blog/eaters of your cakes suggest a single ingredient, say good quality 80% dark chocolate, or barzil nuts, or a fresh lime, and then you could choose one of the ingredients that comes in and use your imagination to come up with a recipe around it. I know you like playing creatively with your cooking so that might be fun! Warm greetings, Sarah.

    • Hi Sarah,
      Great idea! Perhaps Savvy Cook can tie it to a monthly competition? Watch this space! Yes, Savvy Cook is lucky to have access to a group of very discerning guinea pigs; once they have approved a new recipe, I know others will like the cake too.

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