The new bak­ing

Flower-strewn, of­ten ve­gan and made with an­cient grains… In­tro­duc­ing Carolin Strothe’s on-trend sweet treats. By Amy Bryant. Pho­to­graphs by Carolin Strothe and Se­bas­tian Kei­tel

The Daily Telegraph - Telegraph Magazine - - Contents -

On-trend treats, with fresh petals and an­cient grains

CAROLIN STROTHE is a baker with style. The Ger­man food writer and pho­tog­ra­pher has a love of vin­tage fash­ion and fresh flow­ers – the lat­ter even more so when they adorn a cake. ‘I dis­cov­ered spelt flour in my 20s,’ she tells me. ‘It has a nut­tier taste than com­mon wheat and makes your bakes re­ally rich and lovely.’ Strothe be­gan to ex­per­i­ment with other va­ri­eties such as einkorn and em­mer, and with buck­wheat – a grain grown in Celle in Lower Sax­ony, where she grew up, which stars in the re­gion’s pop­u­lar torte served with lin­gonber­ries. It was a de­light, she says, ‘to dis­cover these an­cient grains were al­ready around me’.

With her par­ents grow­ing all man­ner of fruit and veg­eta­bles, Strothe learnt early on how every­thing from berries to beet­root can be trans­formed into some­thing de­li­cious. Ed­i­ble blooms, too, which not only ‘lift the mood but con­tain no calo­ries’, she says with a laugh. ‘A few years ago it was pop­u­lar to dec­o­rate cakes with fon­dant flow­ers but they are just sugar.’ The cur­rent fash­ion for fresh petals (spurred on by a cer­tain royal wed­ding cake) chimes with Strothe’s aes­thetic, as de­liv­ered in the recipes she cre­ates for her blog (frauherzbl­ut.de, which trans­lates as Mrs Pas­sion), In­sta­gram feed and third cook­book, Nat­u­ral Bak­ing, writ­ten with her hus­band, Se­bas­tian Kei­tel. Many are suit­able for ve­gans, and all fea­ture the grains that add so much more flavour than white flour. ‘Even smaller quan­ti­ties can make you feel full and con­tent,’ she writes. In Ger­many, where the book is al­ready on sale, she has tempted read­ers to try some­thing new. ‘It’s fan­tas­tic to show peo­ple that there are other ways to bake.’ Nat­u­ral Bak­ing , by Carolin Strothe and Se­bas­tian Kei­tel, is out on Thurs­day (DK, £12.99). Or­der now for £10.99 at books. tele­graph.co.uk or call 0844-871 1514

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