Many health conscious people feel guilty about eating cakes and pastries. They love them but they know that their favourite cake is usually high in kilojoules and loaded with saturated fat, which is not good for their weight, their arteries and their overall health.

However, for those who find cakes and pastries hard to resist, they can be made healthier by substituting olive oil for saturated fats. Almost all recipes can be adapted to use olive oil. The conversion rate is 3/4 of a teaspoon of olive oil to 1 teaspoon of butter or margarine.

View our Chefs' Critics