Oh, goddamit, I’ve got to stop baking – I’m going to develop diabetes at this rate.
But on the other hand, if there was a cake that was low fat and low sugar, that would be ok, wouldn’t it? To be honest, I’m not really asking your permission 🙂
I was doing a little research for my writing (alright, alright, I was procrastinating and surfing the internet, dreaming up things to eat) and bumped into this Maltese recipe from SBS which contains NO ADDED SUGAR OR FAT OR EGGS!
No sugar, fat or eggs? Blergh, I hear you say, but you’d be wrong.
The texture was surprisingly good – I expected it to be crumbly but it wasn’t. It was soft and moist and sweet, and everything a cake should be. As a bonus it is completely dairy free and vegan, and could easily be adapted for gluten free.
Tips from TheO
Soak the fruit in a little apple juice for an hour before you bake to keep it moist
Switch out the wheat flour for a wheat/gluten free option – I used wholemeal spelt, but perhaps this is taking the concept of healthy cake a step too far
If you’re not using SRF, add 1.5 tsp baking powder
Although the recipe didn’t say so, I assumed the oven temperature should be 180°C
Adapt the cooking time for your tin – I didn’t have a ring tin so used a loaf tin which took 50 minutes to cook
Mr Eleanor found the apricot flavour a little too strong so I might try using dried mixed fruit next time, and a bit of cinnamon.
Carrots and parsnips don’t have quite the starchiness of potatoes so a couple of tsp of cornflour makes them a little more compliant in the frying pan. I made the first batch with some left-over garlic butter – oh my, they were good! Next time I’m gonna try cumin and coriander, may be with some parsley. But frankly these beauties are ripe for all sorts of fusion flavours.
Love experimenting in the kitchen. You’ve got Maxine at Without Cruelty to thank for the inspiration for this one.
There are just 5 ingredients, of which the primary is avocado. It’s ridiculously easy, perilously quick and tastes divine. Gonna feed it to Mr Eleanor tonight and see if he can guess what’s in it. He he he he! Here’s the recipe! Enjoy, x
I sort of wish I hadn’t. Now I’m alone in the house with the cake. There’s no one to stop me. It’s incredibly moist but light and springy. You can taste the rosemary and olive oil without it being overpowering. Delicious! I’m a genius!