Let them Eat Healthy Cake,
When
I was a child I rarely ate cake as my family considered it too, however I
remember that family gatherings were an excuse for the best baking to be on
show. I have in my time had an off on relationship with baking. At one stage in
my life I use to make cakes to sell, every Tuesday morning In Sutton Market, I
would arrive on foot at 6.30 am with two
supermarket trolleys loaded with baked goods , and by 10.30 am I was always
sold out.
I
mainly made Apple pies, Quiches, Barmbrack, Bake well tarts , Victoria sponges,
scones and flapjacks.( UK NOT USA British Flapjacks photo above are an oat basted cookie opposed
to a pancake.)
I
am more a cook than a baker, not being mathematical all the precise measurements
needed for good baking skills are not my forte, but recently I have converted
some unhealthy recipes into healthier gluten free or low
gluten varieties invested in some silicone cake pans, and with my trusty
measuring cup producing some delicious fool proof results, which never
last very long (a good sign!)
One
Bowl Chocolate Peanut cake excellent for Birthday cake.
1
cup honey
2
cups spelt flour
1
cup unsweetened organic cacao powder
2
tea spoons non-aluminum baking powder
1
teaspoon organic sea salt
2
Free range eggs large
1
cup almond milk
1/2
cup melted coconut oil
1
cup boiling water
1
cup organic choc hips (optional)
Preheat
your oven to 350 degrees F (175 degrees C). Grease and flour a deep
nine inch round pan
In
a large bowl mix everything except the boiling water; use a mixer on medium
speed for 2 minutes. When the mixture is smooth add the boiling water and mix
again for 60 seconds.
Put
into the baking tin and bake for 30-35 minutes, test with a tooth pick if its
clean it's done.
Cool
To decorate
for a birthday I use 1 a bar good quality organic bitter chocolate like holy cacao,
and 2 table spoons organic peanut butter melted together then mixed till smooth,
poor over the cake while the frosting is still warm, smooth and leave to set
about 10 minutes.
This
cake is better the 2nd day but normally is none left by then!
Almond
and Orange cake Gluten free.
3 cups almond flour
3 large
eggs
1/2 cup honey
1/2 cup coconut oil at room temperature –
1 table spoon orange zest
2 tsp baking
powder
Pinch of salt
Heat
oven to 350°F 175 degrees. Line and grease you cake tin
Put eggs, honey, coconut oil and orange zest
in a bowl and mix well. Now mix then add the dry ingredient mix to this bowl.
Mix well and make smooth batter.
Put
the batter in the greased pan and bake for 30-45 minutes until top is golden
brown. Insert a toothpick in the middle of the cake and make sure it comes out
clean.
Let
it cool for at least 30 minutes before removing from the pan.
Cashew
nut frosting
C
1cup raw cashews –
soaked in hot water for an hour, drained.
1./4
cup freshly squeezed orange juice
1/4 .cup
honey
1 teaspoon good quality vanilla
Soak
raw cashews in hot water for an hour and drain. Combine orange juice, honey,
salt, vanilla and cashews in a food processor to make smooth cream.
When
the cake is cool frost it.
Edwardian Lunch loaf
When
I was a child my paternal grandmother use to make a cake she called lunch loaf,
she died over 50 years ago, before passing on the recipe over I have tried to
reproduce the recipe to no avail when last week I hit on it and as I bit into
it all the memories of my grandmothers kitchen came flowing back to me… tears
rolled down my cheek as once again I was eating grandmas lunch loaf. This
version has the entire flavor but healthier ingredients.
1.1/2
cup organic spelt flour
1/2
cup coconut oil
1 teaspoon
cinnamon
1/2
teaspoon dried ginger
1/2
teaspoon nutmeg
1/2
teaspoon all spice
3
table spoons almond or oat milk
1/2
cup organic honey
1
cup mixed sultanas and raisins
2
large eggs
1/4
cup of organic demerara sugar.
Pre
heat your oven to 180 C / 160 C fan / Gas 4
Line
a 2lb loaf tin with paper, and grease it.
Take
half the cinnamon and the demerara sugar and mix it and set aside.
Rub
the coconut oil into the flour until it looks like fine breadcrumbs you can do
this in a food processor,
Add
honey and dried fruit and the spices, mix well by hand,
Add
eggs and almond milk to make a soft dropping consistency.
Place
in the cake tin, liberally sprinkle the cinnamon and sugar mixture on top this
will create a crunchy topping.
Bake
for 1 to 1 1/4 hours test with a toothpick if clean it is done.
Let
cool in the tin.
Store
in an airtight tin, this cake tastes better after 24 hour as it matures. Or
wrap well and freeze this cake freezes well.
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