Think of Daisy Lowe and you think model, London Fashion Week front rower, daughter of Pearl Lowe. You’d never think she was a mean baker and accomplished cook too. But she is, and not only that, she likes nothing more than conjuring up her own cakes and desserts that are sugar-free, delicious, easy-to-make and, as Daisy puts it, ‘better for your body. Being a model I have to be careful to stay in shape, but I have a dreadful sweet tooth. So I always make some healthy alternatives so when I get sudden cravings I can grab them instead. I do try to be good most of the time, although it doesn’t always work!’
Daisy spends a lot of her free time cooking for big dinners for friends ‘I like to feed people!’ and her inspirations are her mum Pearl and her Gran. When she’s not working she goes home for the weekends to see her family (Pearl, stepdad Danny Goffey, brothers and sisters Alfie, Frankie and Betty). There’s stiff competition in the Lowe/Goffey household over who cooks Sunday dinner though ‘the boys take over the main course while us girls get to do the pudding.’
Daisy Lowe cooks up a storm for Grazia [Sabine Villiard]
Daisy is currently writing a sugar-free cookbook called Sweetness & Light – 60 Recipes For Healthy Sweet Treats, out July 3rd. And because we’re an impatient lot here at Grazia and couldn’t wait that long, Daisy has agreed to plunder her recipe files and cook four recipes exclusively for us which we’re releasing in video episodes over the forthcoming weeks.
The first in the series is Delicious Lemon Drizzle, below. And we can happily announce that the name of this recipe is spot on; it is definitely delicious! Thanks to some clever healthy swaps (Daisy lists them in her recipe below) you really don’t feel you’re ‘missing out’ by not having sugar – infact, thanks to Daisy, you really now can have your cake and eat it!
Watch the video of Daisy talking baking and catwalking with Grazia food writer/chef Sophie Wright above and see Daisy's full recipe below...
MY BODY-HAPPY LEMON DRIZZLE RECIPE
Makes 1 loaf * Prep time 10 mins * Cook time 40 mins * Oven temp 165oc fan/180oc (non fan)
For the cake
- 170g xylitol (sugar substitute, available from Waitrose, £2.70)
- 60g coconut sugar
- 250g sunflower/ omega spread
- 170g quinoa flour (available from Holland & Barrett)
- 60g ground almonds
- 4tsp baking powder (gluten free available from Tesco)
- 3 large organic eggs
- Rind of 2 lemons
- 4tbsp almond milk (try Tesco)
For the drizzle:
- 60g xylitol (see above)
- 60g coconut sugar (Try Ocado)
- Juice of 2 lemons
- A large loaf tin,
- Baking parchment (I used loaf tin liners for no-faff! Try Lakeland)
- Large mixing bowl
- Fork or skewer
1. Preheat your oven.
2. Whisk together the xylitol, coconut sugar and sunflower/omega spread until it is a light mousse like texture.
3. Then using a sieve, add the quinoa flour, ground almonds, baking powder. Mix together and add the eggs, almond milk and rind.
4 Grease your loaf tin and line with baking parchment. Pour your mixture into your tin and bake for 40-50 mins or until it passes the skewer test
5. For the drizzle, mix your xylitol and coconut sugar together with the lemon juice.
6. Once your cake is baked and still warm from the oven. Use a fork or a skewer to poke holes all over the surface and pour the drizzle all over it.
7. Wait a couple of minutes and then serve :)