Before we get started let me just say that I'm writing this on the husband's BlackBerry as we are driving to work.

It's Wednesday morning so we are stuck in the gridlock to end all gridlocks as frustrated drivers self combust with rage all around me. I'm new to all this BlackBerry shenanigans and so am typing at an impressive speed of three words per minute ¿ but as its taken 50 minutes to move 300 yards, I could well be done by the time we get in. That's if I haven't been overcome by road rage or exhaust fumes first...

Anyway, my mum arrives tonight and this time I am ready for the domestic inspection!

All the cupboards have been tidied, the floors are gleaming, I've lined up my husband's socks in matching pairs in his drawer and Jasper is so clean I left him trotting proudly round the living room like a show pony.

I'm slightly worried she'll identify the kitchen drawer of doom within minutes of her arrival, but I'm hoping the combination of jet lag and a large gin and tonic will throw her off.

All in all, I am confident of impressing her with my new and improved level of domesticity. It's come in the nick of time too; I turn 30 at the weekend and so will officially be grown up.

However, I'm wondering when exactly it is that you feel grown up? Birthdays still put me into a frenzy of excitement ¿ I don't care that I'm getting old, just that I have the year's best excuse to eat a very large slice of cake.

Now being gluten-free, this wasn't always an exciting prospect. Gluten-free cakes have a history of turning stale five minutes after they come out of the oven, or otherwise containing a list of dubious ingredients as long as your arm.

Fortunately, I was given the recipe below a few years ago and it's an absolute miracle.

It makes a delicious, moist cake that keeps in the fridge for days. Loved by gluten-free and regular eaters alike, this is something you can have as a treat as soon as you come up with a good enough excuse!

Question of the week: My daughter is gluten intolerant and I really want to make her a great birthday cake this year. Do you have any recipes? ¿ Indulgent, Pembroke

If you are pushed for time, try the Bob's Red Mill chocolate cake mix from Miles. It makes two sensational eight-inch round cakes ¿ and is especially good with a strawberries and icing in the middle! The Bob's Red Mill website (www.bobsredmill.com) also has loads of other gluten-free recipes that you can use, based around their cake mixes or generic gluten-free flour.

If you have time to make something from scratch, try out the recipe below. It does contain sugar and lots of eggs so please bear in mind that this isn't something you should eat every day. On the positive side, using ground almonds really helps to boost the protein content of this cake.

Protein helps to slow down the release of glucose into the bloodstream, so you are less likely to get such a severe blood sugar dip afterwards.

The cake does look plain when cooked, but this is extremely deceptive as the flavour is fantastic. However, you can serve it with crème fraiche (or plain soy yoghurt if lactose/dairy intolerant) and berries as this helps to keep the fat content low, boosts your antioxidant intake and makes it look gorgeous at the same time.

Mandarin Orange Cake

Ingredients:

- 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 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 crème fraiche per person (or use plain soy yoghurt if dairy/lactose intolerant)

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

Method:

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 about 5 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 crème fraiche/soy yoghurt and berries!

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns is a fully qualified Nutritional Therapist. She can be contacted at 291-4725 or clinicalnutrition[AT]gmail.com.