Monthly Archives: June 2015

Fat Free Cake

I have never been a fan of ‘low fat’/’fat free’/’low calorie’ desserts.

A slice of cake every now and then as a treat never killed anyone, right? Well that’s what I thought, ok nobody died, but one brownie turned into two brownies …and…yes I have no self control 😐

I made some adjustments to this recipe. I replaced the rapeseed oil with Apple sauce, making it fat free.

1 medium orange
140g raisins
140g dark muscovado sugar
2 eggs
125ml unsweetened apple sauce
115g plain wholemeal flour
1 tsp baking powder, plus a pinch1 tsp bicarbonate of soda
1 rounded tsp ground cinnamon
115g self-raising flour
280g finely grated carrots (about 375-400g carrots before peeling)

Ok, I lied, it’s not completely fat free, but naturally occurring fats in eggs aren’t too bad!

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Zest and juice the orange. Mix the zest, raisens with 3 tablespoons of the juice and set aside

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Separate the yolk/white of one of the eggs. Place and yolk with the other egg and whisk with the sugar until pale and fluffy. Tip in the Apple sauce and continue to whisk

Combine the remaining dry ingredients

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Tip in the flour mix, half at a time, and gently stir it into the egg mixture

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Fold the grated carrots and soaked raisens/zest

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Whisk the egg white with a pinch of baking powder to soft peaks. Fold into the main mixture

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Place the mixture into a lined/greased tin (I used a 20cm square tin), and into a preheated oven at 160 C for 45-60mins

I also got rid of the frosting and used a sugar icing drizzle.

Once cooled, I mixed three tablespoons of orange juice with enough icing sugar to produce a thick icing, this was then drizzled over the top.

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I have to admit I was kinda worried when I cut it up and was ready to eat it, what if it was inedible?

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😋

Those fears were short lived, the cake was delicious! I’m huge carrot cake fan and this did not disappoint.

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Ferrero Rocher Brownies

I had a dilemma…cookie dough brownies ferrero rocher brownies or Biscoff brownies?! Tough one, right?

So I took it as a sign when I saw a picture of Ferrero Rocher Brownies on my facebook news feed. And as you may have noticed, I do have a bit of a Ferrero Rocher/nutella obsession (this, this and we mustn’t forget this 😋).

Place box of Ferrero Rocher in the fridge a few hours before you start.

For the brownies I used the Jamie Oliver recipe, which is my normal go-to recipe.

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Brownie mix

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Spread half the brownie mix in a prepared tin, using a sharp knife cut the Ferrero Rocher in half and place over the mix

Cover with the remaining brownie mix, and bake for 30-40mins; until a knife poked in the centre comes out almost cooked (shouldnt be too runny or come out clean).

Leave to cool in the tin.

In the meanwhile, make the dreamy nutella frosting.
Cream together 125g unsalted butter at room temp with 250g icing sugar, add a few drops of milk (as needed)to achieve a smooth consistency.
Add nutella to taste (at least 2tablespoons).

Once the brownies are cooled, spread the nutella frosting over. If you have any, which unfortunately I didnt, sprinkle with chopped hazelnuts. Leave to chill/set in the fridge for at least 2hrs.

Remove from the tin and cut into squares, I cut them into 25 squares.

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Mmmmm 😍