Tag Archives: low fat

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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Treats for my Sweets

October is a busy cake month, three birthdays within four days (one including my own), this year also included Eid and a cake request (my first one ever!)

These were actually the last cakes I made, I’m working backwards with my posts (the tiramisu was made after, for my birthday .. I was all caked out).
A treat for my niece, who like her aunt, loves all things scary.

This was my first attempt at fondant models, I’m quite impressed with the final result, even if I do say so myself 😉
Unfortunately, due to sticky fondant fingers I didn’t get a chance to take pictures as I made them, bad blogger I know, however, here’s a simple guide

Pumpkins:

1)make a ball out of orange fondant, and flatten slightly 2) using a toothpick/knife/vining tool, starting from bottom to top, make evenly spaced vertical lines all the way round 3) using a small amount of green fondant make a stalk for the pumpkin and stick on 4) for the pumpkin eyes I cut small triangles out of the black fondant and stuck them on (this was quite fidley so I only managed 3 sets if eyes) (a great picture guide can be found here)

Ghosts:

1) roll out some white fondant, and cut a round using a cookie cutter
2) place the centre of the round on the tip of your finger, and pinch the edges, leave to dry
3) for the larger round I used a round sweet so it wouldn’t become misshapen when left to dry
4) I drew the eyes on using black gel decorating pens
(ghost topper tutorial with pics )

For the ‘mud’ I used Heston’s Chocolate covered popping candy from Waitrose, which looked really affective and made a nice surprise!

Like my nephew, my niece was also very specific about the cake she wanted, low fat and healthy. Healthy cake? Surely that’s an oxymoron.

She initially wanted a cheesecake, I really don’t like Quark or yoghurt based cheesecakes, I know it wasn’t for me, but I tend not to make things I wouldn’t want to eat myself. So that was out of the window.

She said she doesn’t mind banana cake, as they have bananas and they are healthy (great minds! I also count banana cake as one of my 5 a day, and Bounty :p )
I decided to incorporate all her favourite edible things: dates and honey, and found this great recipe for walnut, date and honey cake.
I added aprox. 75ml of buttermilk (made by adding a few drops of lemon juice to milk) or you could use yoghurt.
Ok not the worlds healthiest cake, but it has some healthy elements!
This is a really moist cake, you could probably reduce the sugar content slightly more especially as the bananas/dates/honey add sweetness, I would personally add more dates in the future.

For the frosting I was under strict commands, NO BUTTER, if I wanted to use chocolate only DARK CHOCOLATE.

Initially I was going to go for a straight forward glaze icing, but I felt it wouldn’t do the cake justice.  My niece mentioned you can make really nice frosting out of yoghurt, which didn’t really appeal to me, but as it her cake I did a quick ‘low fat yoghurt frosting’ google search and found this gem.
From the feedback at the bottom of the page it sounded promising.
I whisked 225g of greek yoghurt (I used Liberte,it is super thick and creamy) with 225g Philadelphia light.
Initially I wanted to make it honey and cinnamon flavour, as I thought that would complement the cake nicely so I put in two spoons of honey (instead of maple syrup) and sprinkled in some cinnamon, unfortunately, it tasted like cough medicine.
So I whisked in the peanut butter (I only had two tablespoons left).  It looked a bit runny, luckily I made it the night before, so once it was refrigerated overnight, it had thickened up nicely and was pipable.
This was amazing frosting, I think even if I didn’t add the extra sugar it would have tasted absolutely delicious.  You would think it was a regular frosting.

The black and orange metallic cases were from eBay.  The cupcake wrappers and cake picks were from the 2013 My Cake Magazine Halloween special edition.