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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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