Category: Cakes

Beetroot Moist Cake

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Gluten free delicious red cake… no food colourant required!

Ingredients

  • 200 gr Beetroot
  • 1/2 cup Almond butter
  • 1/3 cup Maple syrup
  • 2 Eggs
  • 1/2 cup Almond flour
  • 2 tbsp Rice flour
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 pinch of Salt

Blend the beetroot in the food processor. Add the eggs, almond butter and maple syrup and blend until smooth. In a bowl mix all the dry ingredients. Add the beetroot mix and whisk until it’s a smooth thick batter. Oil a cake tin ans sprinkle with flour. Pour in the cake mix. Bake in hot oven (180°C) for approximately 30 minutes.

Category: Cakes, Gluten Free Tags: , , , ,

Almond and Ricotta Cake

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For almond fans, a fluffy combination of creamy mascarpone and almond flavour…

Ingredients

  • 130 gr of Sugar
  • 300 gr of Almond Flour
  • 250 gr Ricotta
  • 4 Eggs
  • 130 gr of Butter
  • 1 Lemon Zest
  • 4 tbsp Almond Flakes
  • Pinch of Salt

Whisk the egg yolks and sugar until it’s fluffy. Add the melted butter, ricotta cheese and lemon zest and Add the almond flour. Mix well. On another bowl, whisk the egg whites to stiff peaks. Gently incorporate in the cake mix.

Cover a cake tin with baking paper and brush over with melted butter. Pour in the cake mix. Wet the almond flakes and sprinkle over the cake. Bake in pre heated oven at 160°C for about 40 minutes.

Category: Cakes, Gluten Free, Vegetarian Tags: , , ,

Eggless Fruit Cake

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This is a dangerous cake! Almost impossible to resist another slice, and another…

Ingredients

  • 115 gr of Flour
  • 1 tsp of Baking Soda
  • 1 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 2 tbsp of Molasses
  • 1 tsp of Cinnamon
  • 1 tsp of Aniseed powder
  • 40 grs of Orange candied peel
  • 40 grs candied Cherries
  • 40 grs of Almonds
  • 40 grs of Pistachios
  • 20 grs of Sultanas
  • 20 grs of Goji berries
  • Black Tea
  • Oil spray

Prepare a strong black tea brew. Cover the candied fruits, sultanas and goji berries with the tea and let it soak for about one hour. Heat the oven to 170°C. Mix the flour with the baking powder and baking soda. Add the cinnamon and aniseed powder. Drain the fruits and pat dry with a paper towel. Keep tea on the side. Chop coarsly the soaked fruits, pistachios and almonds. Add the molasses and all the fruits to the flour mix. Whisk and add a little bit of tea if it is too dry. The dough should be thick but quite moist.
Cover a rectangular cake tin with baking paper. Spray with oil and sprinkle with a little bit of flour. Pour in the cake mix and flatten the top gently. Bake for 30 to 40 minutes until golden on top and firm to touch. Let it cool down inside the tin. Slice gently and keep in a biscuit tin.

Category: Cakes, Fruit, Vegetarian Tags: , , ,

Zingy Lemon Squares

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Zingy Lemon Squares

For lemon lovers! This cake is moist and lemony. It keeps for days if you can stop eating it…

Ingredients

  • 130 gr of Flour
  • 70 gr Coconut Sugar
  • 1/4 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 1 Lemon (zest and juice)
  • 70 gr Butter
  • 2 Eggs
  • 1 cup of Powder Sugar
  • 1/2 Lemon juice
  • 2 tbsp of Lemon zest

Heat the oven to 170°C. Mix the flour with the sugar, baking powder and lemon zest. Add the butter and lemon juice. Whisk well. Add the egg and whisk until creamy. Cover a square tin with baking paper and spray oil over. Pour the cake mix into the tin. Place in the oven and bake for 20 minutes. In the meantime, prepare the glazing. Mix the powder sugar, lemon juice and lemons zest and stir until it is smooth. Remove the cake from the oven. Pour over the glaze and wait until it sets before removing the cake from the tin.

Category: Cakes, Vegetarian Tags: , , , ,

Courgette and Pecan Cake

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Courgette and Pecan Cake

A surprising delicious cake where the main ingredient is a vegetable.

Ingredients

  • 110 gr of grated Courgette
  • 125 gr of Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/2 tsp of Salt
  • 1/2 tsp of Cinnamon powder
  • 2 Eggs
  • 125 ml Sunflower Oil
  • 115 gr of Sugar
  • 75 gr of Chopped Walnuts

Combine the eggs, oil and sugere. Whisk well. Add the flour, baking powder, baking soda and cinnamon. Mix well. Add the courgette and walnuts. Pre-heat the oven to 180°C. Grease a rectangular tin. Sprinkle with flour and pour in the cake mix. Bake for 45 minutes.

Category: Cakes, Fruit, Vegetarian Tags: , , , ,

Rum Cake with Caramel Drizzle

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Rum Cake

It looks like a normal pound cake but it is so much more!! Buttery, moist and boozy… No more words needed!

Ingredients

  • 2 Eggs
  • 180 gr of plain Flour
  • 1/2 tsp of Salt
  • 2 tsp of Baking Soda
  • 1/2 tsp of Baking Powder
  • 113 gr of Butter
  • 1/2 double Cream
  • 1/2 Vanilla bean
  • 100 gr of Sugar
  • 75 gr of Butter
  • 1/2 cup of Rum

Pre-heat the oven to 180° C. Whisk the eggs with the sugar. Add the butter and whisk until creamy. Add the flour, baking powder and baking soda. Slice the vanilla bean lengthwise and scrape the vanilla into the cake mix. Add the cream and stir gently. Grease a round cake tin and sprinkle with flour. Pour in the cake mix. Place in the oven and bake for 45 minutes.

Prepare the caramel by heating the butter, rum and sugar. Stir until the sugar dissolves completely. Let it simmer for a couple of minutes.

Remove the cake from the oven. Gently slide the cake out of the tin. Make several holes on the top using a toothpick. Slowly pour the caramel over the cake.

Category: Cakes, Vegetarian Tags: , , , ,

Coconut Swiss Roll

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Coconut Swiss Roll

Sweet, moist and easy to make. If you are a coconut nut this is the cake for you.

Ingredients

  • 120 gr of Sugar
  • 125 gr dried Coconut
  • 115 gr of Butter
  • 6 Eggs

Whisk the sugar and butter in a cream. Add the eggs and whisk further. Add the coconut and fold it in. Pre-heat the oven to 180°C. Cover a tray with baking paper and spray with oil. Pour over the cake mix and spread evenly. Bake for about 10 minutes. Sprinkle a tea towel with coconut and turn over the cake into it. Remove the baking paper gently. Whilst it is still hot use the tea towel to roll over the cake. Press carefully on the last turn and let it cool down before serving.

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