Hi guys, here I am back again with a sweet piece of cake poetry:
« Juicy, sun-ripenend fruits
bedded on soft, wholesome goodness
forged together in the heat of a baker’s passion
to become the simplest, most humble and nourishing cake. »
This truly is a cake that will leave you feel as if you actually ate something healthy – in a good, satisfactory way! Because it IS healthy. But at the same time it does taste like cake. Contradiction? …no, just a successful mix of ingredients ;–)
Currently my days are quiet busy, filled with all kind of projects (which is why you didn’t hear from me lately), some of which I will share here with you soon. BUT there always has to be made some time for a sweet treat, don’t you think? And, being so busy, it would be an advantage not to have your blood-sugar levels race up and crash right back down after enjoying this treat. That’s why I came up with this super-quick recipe based on complex carbs (=the good kind ;–) ) that will keep your blood-sugar level steadier and keep you energised for much longer than your average cake! And it just tastes SO GOOD!
If you have already tried some of my dessert recipes, you will realise that I don’t need much sugar to find the bakery turn out sweet enough to taste just right. That said, I would advice to increase the amount of sugar if you are not used to mild sweetness …ooooor you go along with the recipe plus cut down your sugar intake in your general diet and thereby slowly change the sensibility of your taste buds for sweetness. Result: you will need less sugar and even feel like you could only ever eat maximum three bites of a regular sweet dish. Your body as well as your health care system would surly appreciate that kind of modification ;–)
I have baked this cake many, many times by now and always varied the fruits. Pick whatever you like and is in season. Anything works here! One of my favs is apricot as well as rhubarb. If choosing sour fruits/veggies as rhubarb, even I need an extra tbsp of sugar sprinkled on the rhubarb. All other ingredients you will find listed below as usual :–) By the way, muffins are great too. Just bear in mind that those miniature cakes will need less baking time (mine took around 25-30 minutes).
Have a great baking session!
Ingredients:
1 cup holds 250 ml = average coffee cup
- 3 eggs
- 1 cup yoghurt
- 1/3 cup whole cane sugar or coconut sugar
- 1 tsp vanilla
- zest of 1 lemon (organic!)
- dash of salt
- 1 1/2 cups whole spelt flour
- 1/2 cup ground almonds
- 2/3 cup roughly chopped nuts or seeds of choice (walnuts, cashews, almonds, sunflower seeds, …)
- 2 tsp backing powder
- fruit of choice (rhubarb, peach, plum, apple, strawberries, …)
Directions:
- Prepare your chosen fruits (clean/cut).
- Preheat your oven to 180°C top bottom heat.
- Combine all dry ingredients in a medium sized bowl, then add in the liquids and stir until well mixed. If you like, you can hold on to 1/3 of nuts/seeds instead and…
- …transfer the batter to your greased/lined baking tray/tin and sprinkle the nuts/seeds on the top of the batter.
- Finally add your fruits and backe for approx. 45 minutes. When an inserted toothpick comes out clean, the cake is ready for you :–)
Alternatively you could make an “upside-down” fruit cake by adding the fruits to your baking tray/tin first (as I did with my rhubarb cake). Works just as well. Enjoy!