Recipe ~ Hummingbird Cake (wheat-free, dairy-free)

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Choosing to eat sugar- and additive free-is all very well and good when you’re in the comfort of your own home, but what about when you’re required to bake for work or family celebrations? This tried and tested Hummingbird Cake recipe has been a winner with even the fussiest of eaters and is my ‘go to’ celebration cake recipe.

Hummingbird Cake is a delicious blend of coconut, pineapple and banana, just like a Pina Colada, which means that no added sugars or flavors are required with this sensation of flavours!

 

Hummingbird Cake

  • 1 cup Medjool dates
  • 250 grams Gluten Free Self-Raising flour
  • 2 ripe bananas mashed
  • 1 cup fresh pineapple diced
  • 1/2 tsp cinnamon
  • 50 grams shredded coconut
  • 1 cup coconut oil
  • 1/2 cup chopped walnuts
  • 1/2 cup honey
  • 2 tablespoons chia seeds (soaked in 1 tablespoon water) or use 2 eggs if you prefer

 

Preparation

  1. Pre-heat oven to 350 degrees Farenheit
  2. In a food processor blend together the dates, chia seeds (or eggs), honey and coconut oil. Add this mixture to all of the other ingredients and stir gently. Pour into a round cake pan that has been oiled and lined with grease proof paper. Bake for 30-45 minutes until a skewer inserted into the centre comes out clean. Leave in the pan for 10 minutes, then turn out onto a cooling rack. This is a very dense cake which will not rise a lot.
  3. To ice this I use 1 cup of labneh (yoghurt that has been drained to make cream cheese) and 2 tablespoons honey mixed together, then decorated with pineapple slices and shredded coconut.
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Autumn Recipe ~ Snickerdoodle Mini Cakes

snicker mini

INGREDIENTS

For the cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon mixed spice (combination of nutmeg, ginger, coriander, dill, cinnamon, cloves)
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter, melted in the microwave (20 seconds at a time, until completely melted)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the topping:

  • 1/2 cup castor sugar
  • 1 tablespoon cinnamon

DIRECTIONS

Preheat oven to 350 degrees (F).  Line a muffin pan (I use silicone liners) and set aside.

In a large bowl, whisk together dry ingredients:  flour, baking powder, baking soda, salt, and mixed spice. In a separate bowl, use an electric mixer to cream together melted butter and sugar until pale in color and fluffy.

Add egg and vanilla extract, beat to combine. Add the flour mixture, and beat until just combined. Don’t overbeat.

Lastly, add the  buttermilk, and beat until just combined.

In a medium bowl, combine sugar and cinnamon for topping.

Fill the muffin liners to 2/3 full.  Sprinkle the cinnamon and sugar over the tops evenly.

Bake for 18-22 minutes or until golden brown and a cake tester comes out clean.

 

Recipe ~ Pumpkin Cream Cheese Crunch Cake

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:

1 (16.5-ounce) boxed spice cake mix
1 (15-ounce) can plain pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
1/2 cup water
3 eggs
1 (8-ounce) block cream cheese, softened
4 tablespoons powdered sugar
2 tablespoons lemon juice
1 cups chopped pecans
1/3 cup lightly packed brown sugar
1/2 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350° F and lightly spray a 9X13 baking dish (or pan) with nonstick cooking spray.

Combine the cake mix, pumpkin, oil, water, and eggs in a large bowl and mix until well combined, about 2 minutes.

In another bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Stir until mixed, adding more lemon juice if necessary to get the mixture smooth and just pourable.

Pour half of the cake batter into the baking pan and then drop dollops of the cream cheese mixture on top. Gently spread the cream cheese mixture as much as possible, but don’t stress over getting it perfect. Top with the remaining cake batter and spread evenly.

Mix the chopped pecans, brown sugar, and cinnamon together in another bowl and sprinkle over the top of the batter. Bake for 35 to 40 minutes or until the cake is set. Cool before slicing.

 

Recipe ~ Apple Crumb Cake with Brown Sugar Custard

apple-crumble-loafApple Crumble Loaf with Brown Sugar Custard

(makes one medium loaf cake, serves about 8-10)

For the cake:
225g self-raising flour (about 1 & 3/4 cups)
125g butter, softened
120g sugar
2 eggs
1 tsp pure vanilla extract
2 tbsp milk
3 Granny Smith apples, peeled, cored and thinly sliced
1 tbsp brown sugar + 1/2 tsp ground cinnamon

For the crumble:
125g self raising flour (approx. 1 cup)
90g sugar
45g butter
1.5-2 tbsp water for mixing
1/4 tsp ground cinnamon

For the custard:
3 large egg yolks
75g brown sugar (about 1/3 cup packed, can replace with 75g golden syrup)
300ml pouring cream (about 1 & 1/4 cups)
150ml milk (about 1/2 cup + 1 tbsp)
1 vanilla bean pod or 1 tsp pure vanilla extract

Grease and line a 20cm x 10cm (8x4inch) loaf tin with baking paper. Prepare the cake batter; preheat oven to 180°C (350°F). Place sugar and butter in a large mixing bowl and beat with an electric mixer on high speed until pale and fluffy. Add eggs one at a time, then add vanilla and beating until combined. Reduce mixer speed to slow and gradually add flour and and milk and mix until just combined. Pour batter into prepared tin and smooth surface with a spatula. Layer apples slices over the top of the batter, there should be enough for two layers of slices. Mix brown sugar and cinnamon together in a small bowl and sprinkle evenly over the top of the apple slices.

Prepare the crumble; place butter, flour, cinnamon and sugar in a bowl and rub the mixture gently between the tips of your fingers to combine them, until the mixture resembles breadcrumbs. Gradually add a 1/2 tablespoon of water at a time, while still combining with your fingertips until the mixture starts to form fairly bit clumps of around 0.5 cm diameter, rather than fine breadcrumbs. I added about 2 tbps water.


Bake in oven for 50-60mins, or until a skewer inserted into the centre comes out clean and the crumble on top is golden brown. Remove from the oven and cool completely in tin. Serve while still warm (and should be heated before serving always).

Prepare the custard; place milk, cream and vanilla (pod split and seeds scraped) in a medium saucepan and bring just to the boil. Set aside to cool for a minute. Place egg yolks and sugar in a medium mixing bowl and whisk until pale and sugar has dissolved. While still whisking, gradually add hot mixture to the bowl until completely combined. Return mixture to the saucepan and place on low heat, stirring continuously. (And I mean continuously, unless you want to end up with scrambled eggs.) Stir until mixture thickens and coats the back of a wooden spoon. Remove from the heat and transfer mixture to a bowl. Cover surface of mixture with clingfilm to prevent a skin forming. Chill in the fridge until ready to serve.

Cut cake into slices and serve warm with custard or cream or ice cream. Trust me, it’s not even half as good at room temperature. Can be stored in an airtight container in the fridge for several days.