This super yummy and super pretty recipe is, I'm afraid, a bit naughty. It's got a half cup of sugar per two layers. I wanted this cake to be tall so I repeated the recipe. I also added whipped cream (200ml whipped with one teaspoon of caster sugar) and sliced strawberries to serve. But as you can imagine you could go and add whatever kind of extra flavours or toppings you're into. Go and get creative.
Cake Ingredients (per two layers, i.e. one sponge split in two):
1 cup self raising flour
1/2 cup of caster sugar
1. Preheat oven to 180 Celcius / 350 Fahrenheit.
2. Beat eggs and sugar until the mixture is thick and creamy, about 5 minutes on an electric mixer or 10 minutes with a hand mixer.
3. Gently fold the flour into the egg mixture with a large metal spoon.
4. Bake for 20-25 minutes.
5. Allow to cool before removing from baking tray.
6. Allow to cool completely on rack before adding cream or icing etc.
Made with whole mandarins, this yummy mandarin loaf recipe is gluten free and dairy free, making for a healthy alternative to your regular cake...
2/3 cup of caster sugar
3 cups almond meal
1 teaspoon baking powder
1. Preheat oven to 170 Celcius / 340 Fahrenheit.
2. Canola spray the tray and line with baking paper.
3. Cover the 3 mandarins with cold water and bring to the boil for 15 minutes on medium heat.
4. Drain and then repeat step 3.
5. Drain and leave to cool.
6. Roughly cut the mandarins, remove the pips and blend.
7. Mix the sugar and eggs until thick and pale, about 5 minutes with electric mixer or 10 minutes with a hand whisk.
8. Gently fold through the almond meal, mandarin mix and baking powder together with the egg & sugar mixture with a large metal spoon.
9. Poor into the baking tray and place in oven for 1 hour. The cake is ready when a fork comes out without many crumbs sticking. Allow to cool before removing the cake from the baking tray.
A twist on the regular flourless chocolate cake, this recipe uses 85% dark chocolate, and a bundt tray which requires a lower heat and longer cooking time.
180g dark chocolate (75% cocoa or more), I also added another 100g of melted dark chocolate to serve
2 cups almond meal
1/3 cup of black coffee
100g coconut oil, or like 4 decent tablespoons
3/4 cups caster sugar, or sweetener substitute
2 tablespoons of cacao
1. Preheat oven to 160 Celcius / 320 Fahrenheit. Canola spray the bundt tray.
2. On low-medium heat melt down the chocolate and coconut oil with the coffee and cacao powder. Keep stirring to avoid the mixture sticking to the bottom or overheating.
3. Once all the ingredients are melted and combined, remove from the heat. If the mixture isn't super smooth not to worry, as long as it's not burnt it will still taste good.
4. Separate eggs.
5. Beat egg yolks with sugar until thick and creamy, five minutes in an electric or 10 minutes if you're gangster and are using a hand whisk.
6. Beat egg whites separately until they have doubled in size and foamy soft peaks form, mixing times about the same as for egg yolks and sugar.
7. Gently stir in the almond meal, chocolate mixture and egg-yolk mixture with a large metal spoon, then add egg-white mixture in two parts.
8. Pour into bundt tray and bake for 1 hour.
9. Spike the cake with a fork and if it comes out pretty much clean you're done.
10. Leave to cool in the tray.
11. Serve and top with melted dark chocolate or whatever extras you're keen on, like cream, ice cream or berries.
Writer of healthy recipes with simple instructions.