If the only muffin top you've seen lately is the one hanging over your jeans, we've got a suggestion: ditch the white flour. You see, white flour is like the shell of a nut - it's had all the good stuff (in other words, the wheat germ and bran) taken out of it. And it's this stuff that is choc-full of fiber and vitamin E, essential for getting your skin glowing and your digestion working overtime. The bloat-free bakes on the following pages ditch refined, white flour in favor of natural, health-boosting flours such as spelt, ground almonds and buckwheat. What's more, they're crammed with super-fruits, nuts and natural sugars. "My philosophy is that sweet treats should nourish your body rather than depleting its resources," says Amber. "After all, why should you feel guilty for eating something luxurious?" We'll eat to that. Pass the cake knife, then.

For Perfect-Skin

Lemony hazelnut & blueberry cake

Lemony hazelnut & blueberry cake

Lemony hazelnut & blueberry cake

Serves: 5

Cals: 479

Sat fat: 14.9g

Ready in: 40 mins

We're calling this one the 'facial cake'. Why? Thanks to the hazelnuts and blueberries, it's loaded with vitamin E and antioxidants, champions for glowing, free-radical fighting skin.

130g soft unsalted butter

130g soft unsalted butter

·         60g hazelnuts

·         130g soft unsalted butter

·         110g white spelt flour

·         1 teaspoon baking powder

·         2 large free-range eggs

·         65g honey (or golden caster sugar)

·         65g maple syrup

·         Finely grated zest of 1/2 large un-waxed lemon

Maple syrup

Maple syrup

For the filling

·         175g fat-free Fromage frays

·         1 tablespoon honey ½ tablespoon sugar-free blueberry jam

·         Handful of blueberries

·         Violas to decorate (optional)

1.    You know the drill. Preheat your oven to 180°C. Grease and flour two 20cm loose bottomed sandwich tins.

2.    Toast your hazelnuts in the oven for 5-7 minutes; check after 5, nobody likes their nuts frazzled. Once they are changing color and releasing their delicious smell, remove them from the oven and leave to cool for two minutes before rubbing off most of the skins. Whizz the nuts in a food processor into a fine meal.

3.    Now sift the flour and baking powder into a large bowl and beat in all the other ingredients using an electric hand mixer. Be careful not to over mix, you want a light cake. Scrape the cake mixture into tins. Bake for 25-30 minutes, or until the cakes are golden and risen. Insert a skewer or knife into the centers and see if it comes out clean. Leave them to cool for 5 minutes before taking them out of their tins.

4.    When they have cooled, you can get on with making the honey filling. Lightly whip the from age frays until thick, drizzle in the honey and whisk again until incorporated, then marble the jam carefully through it. Try not to lick the bowl.

5.    Trim the tops of your cakes so you have a flat surface to decorate. Place on your cake plate, spoon over most of the marbled honey filling, and put the second cake on top. Spread the remaining filling on top of the second cake, then sprinkle the blueberries over and scatter with beautiful violas. Too pretty to eat...

For Heart Health

Flour-free orange, almond & pistachio cake

Flour-free orange, almond & pistachio cake

Flour-free orange, almond & pistachio cake

Serves: 8

Cals: 321

Sat Fat: 2.3g

Ready in: 120 mins

A daily portion of almonds will cut cholesterol levels by 30%, found a recent study published in the Journal of the American Medical Association. That's as much as taking statins. Not bad. Better have another slice then.

·         2 un-waxed oranges

·         3 large free-range eggs

·         215g light runny honey

·         250g ground almonds

·         100g pistachios, finely ground

·         1 teaspoon baking powder

light runny honey

light runny honey

No peeling required. Put the whole oranges in a saucepan and cover with cold water. Bring to the boil, reduce the heat to a simmer and cook for 1 hour. Smells far better than an Air Wick. Next preheat the oven to 170°C. Grease and flour a 22cm loose-bottomed cake tin.

Remove the pan from the heat, drain, then put the whole oranges in a blender and pulse until they are quite smooth. Place the orange pulp, eggs, honey, ground almonds, ground pistachios and baking powder in a large bowl and beat until combined.

Pour the mixture into the tin and bake in the oven for 1 hour or until the skewer comes out clean. Remove from oven, leave to cool and turn out.

Enjoy with a dollop of Greek-style natural yoghurt, drizzled with a little honey. Dig in. Bliss out.

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