Tuesday, March 31, 2015
Spiced Fruit Cake
I could stop eating a huge amount of things, but there is one that would not be easily forget, Carrot Cake.
And living in a country that gives so much emphasis to cakes, carrot cake is almost an institution here (England).
During my research to find healthier recipes of this cake, with lower-calorie ingredients and more functional, I´ve came across with this fantastic recipe from the A Cozinha da Ovelha Negra blog (the black sheep kitchen)
I`ve asked permission from Teresa (the author) to use her recipe as bottom line to create my version, replacing some ingredients and see how it would result.
Well, I cannot call this recipe a carrot cake, as it has much more than carrots, so I designate this version as a Spiced Fruit Cake.
I can assure you that it is super delicious, Gluten and Dairy Free and I use maple syrup instead of normal sugar.
I chose fruits that not only combine very well but also give to this cake a super healthy sweetness.
Here it is another good cake choice to have in Children´s Parties.
I just need to say two little things before.
-It is possible to replace the almond milk for cow´s milk
- If you do not have any problem with gluten or you are not able to buy this product, you can use instead 200g of self-raising flour (the normal one – wheat) and remove the two raising agents indicated bellow..
-125g Oatmeal flour
-200g self-raising gluten free flour
-1tsp baking powder
-2tsp Bicarbonate of soda
- 2tsp all spice
-1tsp Ground cinnamon
- 2 eggs
- 100g walnuts, chopped
- 150g desiccated coconut, unsweetened
- 2 medium carrots, grated
-100g Sultanas or raisins
- 150g pineapple
- 3-4 tbsp maple syrup or Agave Nectar / 2tbsp honey
- 200ml Almond milk (Hazelnuts, Oats, Hemp or even cow`s milk)
Preheat the oven to 170ºC.
We start by combining the two flours, baking powder, bicarbonate of soda, desiccated coconut, cinnamon and all spice mixture in a bowl and reserve.
In another bowl, put the two eggs, beat well and add the almond drink, maple syrup and sultanas.
Now, it is time to chop the nuts, peel and grate the carrots.
For the pineapple, which should be very ripe, I give you two options:
- Cut into very small brunoises (very small cubes)
- Use a blender or a food processor and beat until you get a smooth paste.
Add these 3 elements (nuts, carrot and pineapple) to the mixture of eggs, milk and sultanas, mix all together.
Now, combine the two bowls, starting by adding the dry mix to the liquid one.
Put this mixture into the tin, previously lined with baking paper and bake for about 45minutos to 1 hour, until a toothpick when introduce inside the cake come out dry.
Written by Joana Junqueira