I always swore that I would never give out this recipe! I thought I should keep it as my secret culinary weapon but apparently I need something really pretty amazing to make up for last week!

It seems that one of my lovely readers had a few issues with last week's recipe, in that neither her husband nor her child liked it. Apparently her dog also rejected it ? and as my dog would, given half a chance, eat a plastic coat hanger or a smelly sock for an afternoon treat, this is the worst possible insult!

But before I hang my head in tofu shame, I must let you know there was a little typo in the recipe. Instead of 1 small red pepper, it should have read, ? of a red pepper.

Also the tofu must be the firm or extra firm kind and you must drain it well. In addition, you must use a small red onion (equivalent to say, four spring onions) and the carrots must be very finely grated. That should help!

However, although many people love the carrot and tofu cake recipe, tofu is a fairly personal thing as it's all in the taste and texture.

If you didn't really like the recipe, don't worry ? but try a few other ways of cooking it before you write it off completely!

Honestly, my husband is so delighted that someone didn't like my recipe as he thinks it will put me off using tofu.

He does eat all my various creations, but of course he would always prefer a good old steak instead. But in my quest for user-friendly, everyone-loves-them recipes, I'm inviting you all to send in your special tofu recipes to me via email (clinicalnutritiongmail.com).

I'll try them out and publish the best one ? I just hope my marriage can take it!

In the meantime, I thought I'd compensate you all by passing on one of my most favourite recipes of all time.

We are certainly straying from the super-healthy here, but this mandarin orange cake recipe is gluten and dairy free ? i.e. especially good for anyone who is celiac, or lactose/dairy/wheat/gluten intolerant.

Now normally having something gluten or dairy free means that it tastes good, but this is absolutely not the case in this instance!

This recipe does contain sugar and lots of eggs so please bear in mind that this isn't something you should eat every day. I use it for special occasions ? you know, for a birthday, because it's Monday ? whatever I can think of!

The cake does look plain when cooked, but this is so deceptive as it's amazingly light and delicious too. However, you can dress it up with cr?me fraiche and berries as this helps to keep the fat content low and also boosts your antioxidant intake.

So here it is, the amazing mandarin orange cake recipe ? enjoy!

375g tinned mandarin oranges, drained weight. (Try to find them tinned in juice, not syrup. If you can't find mandarin oranges, this actually works well with tinned peaches or apricots instead.)

6 eggs

225g caster sugar (remember this is a treat only!)

250g ground almonds (usually found in the baking section.)

1 heaped tsp baking powder (gluten free if you are celiac or gluten intolerant)

1 tbsp cr?me fraiche per person (or use plain soy yoghurt if dairy/lactose intolerant e.g. Provamel Yofu)

2 tbsp berries per person - strawberries, blueberries, raspberries and blackberries all work well

1) Preheat the oven to 190 C or 375 F. 2) Grease a 21cm (approx) spring-form tin well with butter or dairy-free margarine e.g. Earth Balance from Down to Earth. A spring form tin has a clip on the side that enables you to detach the sides from the bottom. 3) Blend the mandarins (or peaches/apricots) for about five seconds, so that they form a liquid pulp. 4) In a bowl, beat the eggs. 5) Stir in the sugar. 6) Stir in the almonds and baking powder. 7) Stir in the pulp. 8) Pour into the tin (fairly liquid, so don't panic!) and bake for one hour. 30 mins into the cooking time, quickly cover the tin with foil or baking parchment to prevent the cake from burning. 9) Allow to cool, then refrigerate. 10) Serve with cr?me fraiche/soy yoghurt and berries!

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