Devised especially for us, it is packed full of the ingredients that can help minimise your menopausal symptoms. So it’s a real no-pain way to get the foods you need.

It uses soya, oat flour and ground almonds instead of all wheat flour, with healthy sweet potato, banana, prunes and figs for natural sweetness, added nuts and seeds for crunch, and some spices to lift the flavour.

Because it’s so packed with the right ingredients, one slice a day is all you need. It’s less sweet than a normal cake, with a denser texture, but we hope you’ll still find it delicious!

Woman's Weekly menopause cakeServes 12

For the Woman’s Weekly Menopause Cake you will need:

  • 1 medium (150g/5oz) sweet potato, peeled and chopped
  • 100g (3½oz) dried ready-to-eat figs, roughly chopped
  • 100g (3½oz) soya flour
  • 100g (3½oz) wholemeal self-raising flour
  • 100g (3½oz) oatmeal
  • 50g (1¾oz) each golden linseeds, pumpkin seeds, ground almonds
  • 100g (3½oz) Brazil nuts, chopped
  • ½teaspoon each ground cinnamon, nutmeg, ginger
  • 125g (4oz) ready-to-eat prunes, stoned, chopped
  • 25g (¾oz) stem ginger, finely chopped (from a jar of stem ginger in syrup)
  • 1 tablespoon syrup from the stem ginger jar
  • 2 medium eggs, beaten
  • 225ml (7½fl oz) skimmed milk
  • 1 medium ripe banana, mashed
  • 1.5kg (3½lb) non-stick loaf tin, oiled, or cake tin, lined with baking parchment

1 Microwave the sweet potato pieces on High in 1 tablespoon water for 5 minutes or until soft, and then mash. Poach the figs in 125ml (4fl oz) water for 10 minutes, then whizz figs and water in an electric blender.

2 Meanwhile, combine the flours and oatmeal in a large mixing bowl. Stir in the seeds, nuts, cinnamon, nutmeg and ginger and then the chopped prunes and stem ginger.

3 In another bowl, combine the ginger syrup with the eggs and milk, stir in the sweet potato mash, fig purée and mashed banana and combine well (you can whizz in the blender, if you like).

4 Thoroughly mix the contents of the wet bowl into the dry bowl, and then spoon the mixture into the tin.

5 Bake in the oven at Gas Mark 4 or 180°C for 1 hour until nicely golden, and a skewer inserted into the centre comes out clean.

6 Leave to cool, remove from tin and store in an airtight container, or cut into slices.
Wrap slices individually and freeze. Defrost thoroughly before eating.