Easter Cakes for RSPCA

Easter Cake

The RSPCA was having a Easter bake off so my husband asked me to make some cakes for him to take in. I was a bit short on time with work and my uni exams coming up so decided to go for an easy but tasty option. I used my rulltårta (roly-poly) cake for the base as it only takes 30minuts from start to finish. Once the cake had cooled it was cut in 1inch slices and whipped cream and apricot halves put on top and the fried egg Easter cakes were done 🙂
The cakes were delivered to the RSPCA, hopefully their event raised lots of money.

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No sugar, no fat, no flour she said…..

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A few weeks ago I took a cake to work. Most of my colleagues appreciated the cake, but one said she was on a strict diet and gave me a challenge, could I make her a cake without sugar (sweeteners were ok), no butter, margarine or oil and no flour. Challenge accepted! I tried making meringues with sweeteners and they quickly ended up in the bin. Then I came across a Swedish web page about baking without sugar and found some interesting recipes. I found a recipe of a really nice raspberry cake. I experimented a bit and adjusted the recipe but have come up with a really tasty cake, with no sugar, fat or flour 🙂 My colleague said she liked it and was surprised at how well I had succeeded with the challenge. I made two more today, as my husband was intrigued and wanted to try it. I also gave one to my (guinea pig) neighbours, hopefully they will like it too.

1/2 banana
1 egg
2tblsp oats
1tblsp sweetener (sucralose or aspartame and acesulfame-K)
15g ground almonds
15g flaked almonds
1/4tsp baking powder

topping:
30-40g raspberriesflaked almonds

Preheat the oven to 175oc.

Grease a small (12cm diameter) cake tin.
Mash the raspberries to a pulp (if the raspberries are frozen, microwave them for a few seconds until soft.)
Mash the banana in a mixing bowl. Add the remaining ingredients and mix well.
Pour into the cake tin and spread the raspberries and flaked almonds on top.

Bake in the middle of the oven for approximately 20 minutes, check with a stick that the cake is cooked all the way through.
Remove the cake from the tin and enjoy!