At the moment I,m avoiding sugar (as well as gluten) for a while, to see what difference it makes to my health.
What a challenge, as not only do I like cake, but sugar is hidden in so many things that we buy. So check labels if you want to avoid it.
However, I,m a lucky girl as my husband likes baking and he made this lovely cake for me (well him too!).
Its tasty, crunchy and has natural sweetness, so well done him!|
Perfect for an autumn treat.
Try this recipe and let me know how you get on. Do leave a comment at the bottom. I will always reply :)
Optional extras are soft brown sugar, if you cant manage without.
And a topping, with optional icing sugar
But I encourage you to try it without the sugar!
Unsalted butter for greasing.
225g gluten free S.R flour, with extra for dusting.
2 large eggs
(125g soft brown sugar -optional!)
125g ml sunflower oil
1.5 teaspns. ground ginger
1 teaspn. ground cinnamon
1 eating apple
1 orange -zest and juice
1 handful sultanas
50 walnuts, optional
75g cream cheese
100g icing sugar (optional)
75g softened butter
zest of 1 orange
Preheat oven to 190 deg.C/375 deg.F/gas 5
Grease cake tin - roughly 20cm -with butter, line base with greaseproof paper, dust with the flour.
In large bowl beat eggs, mix in oil.
Sieve in flour and spices, fold through.
Peel and grate apple and carrots and stir into the mixture with orange zest, juice and sultanas. Chop walnuts roughly (if using) and mix in.
Pour into tin. Bake on middle shelf for 30-35 mins, or until golden and skewer comes out clean.
Cool in tin for 5 mins, then turn out on to cooling rack and resist eating until completely cool!
If you want to make the topping:
Beat butter (optional icing sugar) and most of the zest until smooth and pale. Stir in cream cheese to combine.
When the cake is cooled spread on top. Crush walnuts, or leave whole (you can use a mix of nuts if you like, and I like to toast mine to bring out the flavour) and sprinkle on top. Finish with the zest, then devour!