Tag Archives: healthy cake

Apple chickpea cake (gf) and competitive shoppers

applechickpeacake

Yesterday was one of the warmest days of the year so far and, in the afternoon, I went on an ice-cream dash to our local supermarket. I’ve never thought of myself as being the least bit competitive, but I’m now wondering if I shouldn’t reconsider following a rather random conversation with another shopper at the checkout:

Random Monsieur: ‘I’ve got two tubs of ice-cream’

Me: ‘I’ve got three’

RM: ‘I’m on a motorbike’

Me: ‘I’m in a car’

RM: ‘I haven’t got a freezer bag’

Just when I was about to boast that I, Miss Organised, did have one, I realised that he was actually angling to jump the queue in front of me. I was rather disappointed because I was beginning to quite enjoy the harmless one-upmanship; It certainly beat thinking horribly uncharitable thoughts about the basket contents of my fellow shoppers, which seems to be my mind’s default activity while waiting in line.

marketman

I’m quite addicted to this cake. It couldn’t be simpler and it’s spicy and satisfying, as well as being incredibly healthy. Chickpeas are a rich, tasty and versatile source of amino acids, fibre, manganese, iron, zinc and folates.

Ingredients (serves 8-10)

300g chickpeas (garbanzo beans), pre-cooked and rinsed (you can use tinned)

3 eggs, beaten

4 tablespoons honey (preferably raw)

2 apples, peeled and finely chopped

1 teaspoon bicarbonate of soda

2 teaspoons garam masala spice (or other mixed spice to taste)

100g raisins (pre-cooked in a tablespoon of rum for about 10 minutes)

Preheat the oven to 150°C. Grease and prepare a medium-sized cake tin, round or square. Pulse the chickpeas in a food processor until they reach a paste-like consistency and then mix in the other ingredients, except the raisins, one at a time, continuing to pulse. Add the raisins last and mix by hand. Pour the mixture into the cake tin and bake for between 50 minutes and an hour (a fork inserted into the centre should come out clean). Best served cold.

 

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Plum and polenta cake and hawk-eyed osteopathic surgeons

plumpolentacake

We went to hospital at the end of last week for a follow-up on Léo’s broken wrists. After the usual palaver of negotiating the maze-like corridors, locating the original x-rays (I now refuse to take responsibilty for images, having once turned up for a follow-up visit of my own armed with x-rays of my dog’s hip) and being on the receiving end of a particularly vicious swing door, we finally saw the surgeon who cheerfully proclaimed Léo’s right wrist to be healing beautifully. I assumed this meant that the left one wasn’t and anxiously enquired ‘and the left one?’ The doctor gave a classic double take and burst into peals of laughter saying ‘oh mon dieu! He broke BOTH wrists? How did he manage to do that? Who actually breaks both wrists at the same time?’ I had naively imagined that the fact that both wrists bore hefty casts might have been a clue as to the extent of his injuries, but apparently not. Tempted as I was to find out just how hilarious he would find a broken jaw, I resisted and, once again, poor Léo had to recount the story of the day he thought he could fly…

Ingredients

20g agave syrup

400g plums, pitted

130g ground almonds

150g spelt flour

150g polenta

1 teaspoon baking powder

pinch of salt

150ml honey

180g natural Greek yoghurt

4 large free-range eggs, beaten

180ml olive oil

Preheat the oven to 170°C. Put the plums and agave syrup into a saucepan and bring to a gentle boil, before lowering the heat and leaving to caramelise for a few minutes. Remove from heat and set aside. Blend the almonds, spelt flour, polenta, baking powder and salt in a bowl. In a separate bowl mix the eggs, honey, yoghurt and olive oil together well. Add the wet ingredients to the dry ingredients, folding thoroughly. Stir in the plums, transfer the mixture to a loose-bottomed cake tin and bake for 40 minutes. Leave to cool and serve.

Guest post: Clementine and almond cake

clementinecake

Hi there, it’s Louisa here from Chez Foti and I’m guest blogging a recipe today for Fiona. We recently stumbled upon each other in the wonderful world of cyberspace and interestingly both happen to live down in deepest, darkest South West France. Well, Fiona lives in the bordering region of Aquitaine and I’m in Midi-Pyrenees, but that makes us practically neighbours in these distinctly rural and empty parts. And it’s not often you meet fellow English foodie bloggers down this way, so I’m delighted to meet her!

Over at Chez Foti I blog hearty, generally healthy, wholesome family friendly fodder that’s always seasonal and uses local as possible fresh ingredients. Since I have a two and a four year old to nourish most of my recipes are quick and simple to prepare and obviously very child-friendly. Though there’s the occasional dalliance into grown-ups-only fair and a little naughtiness here and there. Life really is too short to be good all the time!

My recipe for you, on our little cakey blog swop, is a fabulous (chocolateless!) Clementine & Almond Cake. A wheatless, dairy-free delight which, without deliberately intending to be, is actually pretty darned good for you and almost as good as cake can get. Though if you want to naughty things up a little it’s wonderful with a big dollop of crème fraiche or Mascarpone!

Ingredients:

375g of clementines, tangerines or satsumas (they all work!)

5 large free range eggs

175g of cane sugar

250g of ground almonds

a heaped teaspoon of baking powder, sieved

a tablespoon of Amaretto, optional

a little icing sugar for dusting

Special Equipment: a 21cm spring-sided baking tin lined with greaseproof paper

Place the clementines in a saucepan and cover the fruit with cold water. Bring to the boil, cover and leave to simmer away for 2 hours. Top up the water level as it drops. After 2 hours remove from the water and allow to cool for a few minutes before whizzing to a pulp in a processor (or with a stick blender).

Pre-heat your oven to 190ºC.

Now on with this cinch of a cake. Whisk up the eggs in a large bowl, using a balloon whisk. Then whisk in the sugar followed by the ground almonds and baking powder. Finally stir in the clementine pulp.

Pour the cake mixture into your lined cake tin and bake in the pre-heated oven for around 40 minutes. It should be golden on top, firm to touch and an inserted skewer will come out clean. Leave to cool in the tin on a cooling rack.

Once cool carefully remove from the tin and lightly dust with sieved icing sugar. Serve as is or with a naughty spoon of creme fraiche or mascarpone. And if you can possible wait, this cake is even better the next day…

Thank you Louisa for this recipe — I can vouch for it because I made it and it was pure ambrosia. Visit Louisa’s blog, Chez Foti,  for other delicious recipes like this one and some excellent vegetable gardening advice.  Fiona, The Healthy Epicurean 🙂