Gluten Free Lemon and Ginger Roll

Crack eggs into a large bowl, add the brown sugar and treacle whisk with an electric whisk until thick and frothy, at least 5 minutes. It should leave a trail across the top of the mix.

Sift in flour, baking powder, ginger and cinnamon, work quickly so the eggs don't lose their air. Gently but swiftly fold into the mixture until combined.

Line a swiss roll tin with baking parchment, pour in the mix and place in an oven heated to gas mark 5/190c for 8-10 minutes.

Place a sheet of baking parchment on a worktop, sprinkle over a spoonful of sugar and tip the cake onto it. Remove the baking parchment from the bottom of the cake. Gently fold up the sides while the cake is hot to train it to bend and score a line about an inch in from one of the shorter edges to make it easier to roll up.

Allow to cool, once cool spread over the lemon curd.

Mix yogurt, lemon juice and sweetener and spread over. Alternatively, if you want a more creamy, higher calorie filling, whip up around 200ml of double cream and spread that over instead.

Once you have spread the filling over, lay the cake with the scored edge away from you. Using the baking parchment to help you, pull the scored edge toward you into a tight roll, once this roll is down loosen off and continue roll up. Slice and serve.