A while back it was my neighbour Natasha’s Birthday and I was asked to make the cake. Apparently My Little Pony is her new favourite so her mum had ordered a cake topper on line. I made my trusted Victoria Sponge Cake with raspberry and cream filling and used a thin layer of vanilla butter cream to fix the cake topper to the cake. I thought it looked really festive and Natasha liked it, which is all that matters!
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.
1tblsp sweetener (sucralose or aspartame and acesulfame-K)
15g ground almonds
15g flaked almonds
1/4tsp baking powder
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!
Last week started with my rhubarb and strawberry cordial fermenting in the hot British summer….I had been looking forward to having a cold drink in the garden, never mind, it is only failure if you admit defeat so I sieved off the fruit, put the juice in a demijohn added sugar and yeast and now hoping for nice wine instead 🙂 Had intended to try to make a blackberry cake, but ended up with 15jars of jam instead trying to convince myself that that will keep longer than a cake. Had some left over so made some apple and blackberry cordial too, under strict control to ensure that didn’t end up as wine too.
Then it was back to baking for the cake party, made some really pretty individual cakes
and also my favorite blueberry and raspberry pie (well tart but it is a Swedish recipe and they call it paj)
The cake party didn’t go quite to plan, a lot of our friends were away but that left more cake to be eaten by the kind friends that did show up and we had no complaints so the week in the kitchen ended better than it started. Someone even ordered a chocolate cake for a party so delivering that tomorrow 🙂