Somewhere near the top of this year’s to-do list (no, not ‘resolutions’) is cakes. I’d like to bake more, particularly, celebration cakes. This is somewhat contradictory to another entry higher up this year’s to-do list, which is healthier meals for the family. Soo, the plan is to enjoy the bakes but share them with family & friends so as not to throw our healthier-eating year completely off course.
Rather timely, a friend sent me recipes from an article in Women’s Health Magazine on skinny cakes by celebrity cook, Amber Rose. Click here the full article including recipes. Given the lack of sleep (which continues since my last blog post on the subject), I thought I’d try the energy boosting recipe made with Spelt Flour. By the time I thought to take a photo, there was a measly slice left so thought I’d share the recipe instead – see below.
Baked any interesting cakes or treats you’d care to share?
FOR MORE ENERGY: CHEEKY LITTLE CAKE TO SHARE
Serves: 6 | Cals: 422 | Sat fat: 14.9g | Ready in: 40 mins
The sweet hit in this baked treat comes from low-fructose maple syrup, which will stave off blood-sugar crashes and stop you reaching for the biscuit tin come 4pm. Genius.
INGREDIENTS: 160g softened unsalted butter, 160g sifted white spelt flour, 2 large free-range eggs, 2 teaspoons baking powder, 160g maple syrup, 1 teaspoon vanilla extract, Small squeeze of lemon juice
FOR THE FILLING: 3 tablespoons of your favourite sugar-free jam, 150ml low-fat crème fraîche (whipped to ribbon consistency)
TO DECORATE: Unrefined icing sugar, Fresh flowers
1/ Okay then… Preheat the oven to 180°C before greasing and lining two 16cm loose-bottomed sandwich tins.
2/ Time to get stuck in. In a large mixing bowl, cream the butter until pale and fluffy. Add 2-3 tablespoons of flour and beat in the eggs until you have a light, fluffy mixture (if it’s curdling, add another tablespoon of flour.) Add the remaining flour and baking powder, then the maple syrup and vanilla extract and fold it all together. Add a squeeze of lemon juice and fold again. Got that?
3/ Divide the mixture between the tins, level the tops and bake for 25 minutes. Leave to cool for 5 minutes in the tin before turning out on to a wire rack to finish cooling. No nibbling yet.
4/ When the cakes are cool, spread the bottom layer with jam, then crème fraîche. Put on the top cake, dust with icing sugar and scatter with flowers. Share with your favourite person. Or scoff the lot alone. We won’t judge.