Cranberry Mango Bread

Ingredients

Original recipe makes 12 servings Change Servings

• 2 eggs, beaten
• 1 cup white sugar
• 1 cup mango puree
• 1 tablespoon orange zest
• 3 tablespoons canola oil

• 2 1/2 cups whole wheat flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 cup chopped cranberries
• 3/4 cup chopped walnuts

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• PREP
  20 mins
• COOK
  55 mins
• READY IN
  1 hr 25 mins

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil.
3. In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan.
4. Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.

Mango Tea Bread

Ingredients:

Yield:

1

loaf

• 1 cup golden raisin
• 1/4 cup brandy
• 2 mangoes, peeled and diced
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups sugar
• 1/2 cup butter, room temp
• 3 eggs
• 1 teaspoon vanilla extract

Directions:

1. 1
   preheat oven to 350.
2. 2
   grease and flour a 9x5 loaf pan.
3. 3
   soak raisins in brandy for 15 minutes.
4. 4
   puree mangoes in a processor until smooth, measure 1 cup, save the rest for another use.
5. 5
   combine flour, cinnamon, salt, ginger, nutmeg and baking soda in a small bowl.
6. 6
   in a large bowl beat sugar and butter with an electric mixer until fluffy.
7. 7
   beat in eggs 1 at a time.
8. 8
   add vanilla and mango puree.
9. 9
   slowly beat in flour mixture.
10. 10
    add raisins and brandy and stir well.
11. 11
    pour into loaf pan, bake for 1 hr, 15 minutes until a toothpick inserted to center comes out clean.
12. 12
    cool for 20 minutes in the pan, then turn out to a rack to cool completely.

Mango Tea Loaf

Ingredients
Serves: 20 

• 250g plain flour
• 2 teaspoons ground cinnamon
• 2 teaspoons bicarbonate of soda
• 1/2 teaspoon salt
• 250g caster sugar

• 2 eggs
• 175ml vegetable oil
• 400g mangoes, peeled, stones removed and chopped
• 1 teaspoon lemon juice
• 4 tablespoons sultanas or raisins

---

Method
Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

1. Combine all of the dry ingredients. Beat eggs with oil and add to flour mixture. Add mangoes, lemon and raisins.
2. Pour into 2 greased 450g loaf tins. Bake at 180 C / Gas 4 (170 C / Gas 3 for glass dishes) for about 60 minutes or until skewer comes out clean.

Mango Chocolate cake

Yield: 1 cake

• 1 cup sugar, ground
• 4 tablespoons cocoa
• 2 eggs
• 1/2 cup buttermilk, or more 
• 0.13 lb butter, or vegetable oil 
• 1 1/4 cups sugared mango puree
• 2 1/2 cups self raising flour, halved 
• 1 teaspoon baking soda, halved
•  1 1/2 tsp baking powder, halved

Directions:

1. Grease and line 2 sandwich tins.
2. Mix together the butter, eggs, divide into two.
   Mix well the halved dry ingredients in two separate bowls.
   
3. Mix together the sugar and the cocoa powder. Add to one part of the butter and eggs mixture. Add one part of the dry ingredients. Add the buttermilk.Don't mix too much.
4. Add one part butter and oil to the puree. Add one part of the dry ingredients. Mix till the liquid and the dry ingredients are not all separate and pour into tins.
5. Bake at 180C for 30mins or cooked.
6. 9
   Stand 5mins. In tins, turn out onto cake coolers to cool.
7. 10
   When cold fill with whipped cream and mango slices.
8. 11
   Dust top with icing sugar.

Carot chocolate cake

TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling

MAKES: 12-16 servings

Ingredients

• 1 1/2 cups finely shredded carrots
•   1cups sugar
• 1/2 cup canola oil
•   2 eggs or 2 tbsp ground flaxseed whisked in 6 tbsp water
• 1 cup all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• FROSTING:
• 1/2 package (4 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 3/4 cups confectioners' sugar
• 1/8 cup baking cocoa
• 1 1/2 teaspoons  Pure Vanilla Extract
• 1/8 cup chopped walnuts
• 1/8 cup semisweet chocolate chips
•  
•  
• 1. Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
  2. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.
  4. Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips. Yield: 6 servings.
   

Cauliflower Chocolate Cake

(can be oil-free)
A Healthy Dessert Recipe.

• 3/4 cup spelt flour or white flour or Arrowhead Mills gf (120g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder (20g)
• 2 tsp ener-g powder, or 2 tbsp ground flax. You can omit; the cake just won’t rise as much.
• 1/3 cup xylitol or sugar (64g)
• 1/8 tsp uncut stevia or 4 nunaturals packets (or 1/4 cup more sugar)
• 1/2 to 1 cup mini chocolate chips (60-120g) (Do not omit. The recipe just won’t be the same if you do.)
• 1 tbsp pure vanilla extract
• 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin, if cauliflower is too weird for you. I might even like the pumpkin version better!)
• 1/2 cup milk of choice. For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).
• 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Preheat oven to 350F, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don’t have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version to anyone but me!) Let cool completely. After a day, this cake is best stored in the fridge. (Edit: I frosted with my Reeses Chocolate Frosting, linked below the second photo in this post.)

Ingredients

For the almond squirrel cake

• 225g/8oz plain flour
• 25g/1oz ground almonds
• 175g/6oz butter, softened
• 175g/6oz golden caster sugar
• 3 free-range eggs
• 1½ tsp baking powder
• 3 tbsp almond milk
• 1 tsp almond extract

For the dark chocolate cake

• 150g/5½oz dark chocolate (70% cocoa solids), melted
• 300g/10½oz plain flour
• 100g/3½oz ground walnuts
• 4 tsp baking powder
• 100g/3½oz soured cream
• 4 free-range eggs
• 50ml/2fl oz milk
• 1 tsp vanilla or walnut extract
• 2 tsp instant coffee granules
• 200g/7oz butter, softened
• 300g/10oz golden caster sugar
• 50ml/2fl oz walnut oil

For the milk chocolate cake

• 150g/5½oz milk chocolate (30% cocoa solids), melted
• 50ml/2fl oz plain flour
• 100g/3½oz ground hazelnuts
• 4 tsp baking powder
• 100g/3½oz soured cream
• 4 free-range eggs
• 50ml/2fl oz hazelnut milk
• 1 tsp hazelnut extract
• 200g/7oz butter, softened
• 50g/1¾oz golden caster sugar
• 50ml/2fl oz hazelnut oil

For the white chocolate cake

• 100g/3½oz white chocolate, melted
• 300g/10½oz plain flour
• 100g/3½oz ground almonds
• 4 tsp baking powder
• 200g/7oz butter, softened
• 50ml/2fl oz almond oil
• 300g/10½oz golden caster sugar
• 100g/3½oz soured cream
• 1 tsp almond extract
• 4 free-range eggs
• 50ml/2fl oz almond milk

For the gingerbread

• 175g/6oz plain flour, plus extra for flouring
• 1 tsp ground ginger
• 1 tsp mixed spice
• pinch of salt
• ½ tsp bicarbonate of soda
• 85g/3oz unsalted butter, softened
• 75g/2½oz dark muscovado sugar
• 2 tbsp golden syrup
• 1 free-range egg yolk

For the chocolate ganache

• 600ml/20fl oz double cream
• 400g/14oz dark chocolate (70% cocoa solids), chopped
• 200g/7oz milk chocolate (30% cocoa solids), chopped
• ½ tsp almond extract
• ½ tsp vanilla extract

For the hazelnut buttercream

• 500g/1lb 2oz butter, softened
• 1kg/2lb 4oz golden icing sugar
• 5 tbsp hazelnut milk
• 100g/3½oz ground toasted hazelnuts
• 5 tbsp chocolate ganache (see above)

For the decorations

• 300g/10½oz milk chocolate (30% cocoa solids), melted
• 300g/10½oz dark chocolate (70% cocoa solids), melted
• handful rose leaves
• handful bay leaves
• 80g/3oz desiccated coconut
• 50g/1¾oz whole almonds
• 50g/1¾oz whole hazelnuts
• 50g/1¾oz walnuts
• 750g/1lb 10oz jar of chocolate hazelnut spread
• hazelnut oil, for greasing
• selection of nuts, to decorate, to taste

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and grease and line the three separate cake tins with non-stick baking parchment.
   
   Technique: How to line a round cake tin
     Watch technique 1:33 mins
2. For the almond squirrel cake, sift the flour and almonds into a bowl and set aside.
   
3. Cream the butter and sugar together in the bowl of a free-standing mixer fitted with the paddle attachment until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each addition and adding a tablespoon of the flour and ground almonds with the last egg to prevent the mixture curdling.
   
4. Sift in the remaining flour and almonds and the baking powder and gently fold together with the almond milk and extract until thoroughly combined, and the mixture is a dropping consistency. Spoon the mixture into the 15cm/6in cake tin and bake on the middle shelf of the oven for 30-40 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. Cut in half horizontally and transfer to the fridge.
   
   Technique: Folding
     Watch technique 0:35 mins
5. For the remaining cakes, prepare three separate large plastic bowls with a sticker stuck on each, saying what flavour chocolate cake mixture each will contain (dark chocolate, milk chocolate and white chocolate).
   
6. For each cake, combine the flour, ground nuts and baking powder in the three separate labelled bowls and set aside. Place the butter, sugar and flavoured oils into the three mixing bowls and label.
   
7. Put the soured cream, eggs, milk, extracts and/or coffee into three separate large jugs, and beat well with a fork. Label each jug and set aside.
   
8. Start making up the three chocolate cake mixtures. Cream the butter, sugar and oils for each separate cake until the mixture is pale and fluffy. Gradually add each soured cream mixture to its corresponding butter and sugar mixture, alternating with a spoonful of the bowl of dry ingredients to prevent the mixture curdling. Sift the remaining bowl of dry ingredients bowl into the mixture and mix together. Now add the melted chocolate and beat together. This process should be repeated with all three chocolate cake mixtures.
   
9. Once all three chocolate cake mixtures have been made, place alternate spoonfuls of all three cake batters into the two remaining prepared tins and draw a knife through the mixture to create a marbled effect. Bake both cakes for 35-50 minutes, or until well risen and a skewer inserted into the cakes comes out clean. The smaller cake will take slightly less time. Turn out onto a wire rack and leave to cool completely.
   
   Technique: Testing to see if a cake is cooked
   Watch technique 0:29 mins
10. While the cakes are baking make the gingerbread dough. Sift the flour, spices, salt and bicarbonate of soda into the bowl of a free-standing food mixer fitted with the paddle attachment.
    
11. Measure the butter, sugar and golden syrup into a medium heavy-based saucepan and stir gently over a low heat until everything is completely melted and combined. Remove the pan from the heat and pour into the flour mixture while beating at slow to medium speed. Beat in the egg yolk. Mix well to make a smooth, even dough and transfer to a lightly floured surface. When cool, knead gently, cover with cling film and leave to chill in the fridge for 30 minutes.
    
12. Meanwhile, to make the chocolate ganache, heat the cream in a large bowl set over a pan of simmering water. Remove from the heat when bubbles appear around the edge of the cream and then add the chocolate. Stir together until all the chocolate has melted, stir through the extracts and set aside to cool.
    
13. To make the hazelnut buttercream, place the butter in the bowl of a free-standing mixer fitted with the paddle attachment and beat on a high speed for five minutes. Sift in the icing sugar and beat until completely incorporated. Reduce the speed of the mixer and gradually add in the hazelnut milk, add the ground hazelnuts, then turn up and beat on high for another 2-3 minutes, or until light and creamy. Divide the mixture in half and add five tablespoons of the chocolate ganache mixture to one half to create a hazelnut chocolate buttercream.
    
14. To finish the gingerbread, remove the chilled dough from the fridge and transfer to a lightly floured surface. Roll out the dough to the thickness of a pound coin and, using a squirrel cookie cutter, cut out three squirrel shapes from the dough. Cut out 15 leaves with leaf cookie cutters and cut strips to make twigs. Place on a baking tray lined with non-stick baking parchment.
    
15. Roll the remaining dough into cylinders to create the acorns (in the shape of liquorice torpedo sweets). Transfer these to another baking tray lined with non-stick baking parchment.
    
16. Bake all the biscuits for 5-10 minutes. Remove the biscuits from the oven and transfer to a wire rack to cool – except the cylinders for the acorns; these should be shaped into acorns while still warm and pliable. Cut each torpedo in half to create the acorns, and pinch the tips to create a small point. Set aside to finish later.
    
17. For the decorations, prepare the chocolate leaves by painting the underside of the rose and bay leaves with the melted chocolate. Leave to set and then gently peel the leaf away from the chocolate - not the other way round. Use the remaining chocolate to make chocolate curls and chocolate bark shapes. To finish the acorns, combine two tablespoons of the melted chocolate with 30g/1oz of the desiccated coconut and mould into acorn "hats". Stick each hat onto each acorn using more melted chocolate.
    
18. When the cakes have cooled, cover the bottom two ‘trunks’ with the buttercreams - using the hazelnut chocolate buttercream on the sides and the lighter-coloured hazelnut buttercream on the tops. Apply the chocolate ganache around the edge of the cakes and use a fork and knife to create the effect of bark. Reserve enough buttercream and ganache to top the remaining cake. Transfer the cakes to the fridge to set and prepare the secret squirrel tier.
    
19. Remove the reserved almond cake from the fridge and carefully cut out a squirrel from the bottom half using the squirrel cookie cutter.
    
20. In a food processor, blend together the cake squirrel that has been cut out with the whole almonds, hazelnuts, walnuts and remaining desiccated coconut. Blend together with 10 gingerbread leaves.
    
21. Mix together the blended cake mixture with a tablespoon of the chocolate ganache, a tablespoon of the hazelnut buttercream and a tablespoon of the chocolate hazelnut spread. Lightly grease the cookie cutter with hazelnut oil and pack this mixture back into the cookie cutter. Level off and transfer to the fridge to chill. When ready carefully remove from the cutter with the aid of steam from the kettle if necessary and place inside the cut-out squirrel cake. Place the top half back on to the cake. Cover with buttercream and ganache and place in the fridge with the other cakes.
    
22. Remove the chilled cakes from the fridge and cover with the chocolate hazelnut spread to create a top layer of bark, coated to look like a tree.
    
23. Assemble the cakes with the dowelling and arrange the edible foliage around the trunks.
    
24. Finally remove the secret squirrel cake from the fridge and top with any remaining chocolate hazelnut spread. Place it on top of the trunk, secured with doweling, together with the squirrel biscuits, assembled acorns and remaining foliage that you have made, plus whole nuts for decoration.
    

Dark Chocolate Date Cake with Pecans – Gluten Free

Makes about 10-12 servings
NOTES:

• I prefer to use high quality unsweetened chocolate pieces in this cake. If you want it sweeter and don’t mind the added sugar than use bitter-sweet or semi-sweet chocolate instead.
• Walnuts taste great in this cake too.

INGREDIENTS

• 16 pitted Bard Valley Medjool Dates, divide into 10 (for cake batter) and 6 chopped (for topping)
• 1 cup boiling hot Water
• 3/4 cups Corn Flour
• 3/4 cups Brown Rice Flour plus 1 tablespoon
• 1/2 cup Oat Bran
• 2 1/2 teaspoons Baking Powder
• 1/2 teaspoon Sea Salt
• 1/2 cup unsweetened Cocoa Powder
• 1/2 teaspoon ground Ginger
• 1 teaspoon Stevia Powder -or- 7 droppers full of Vanilla Stevia Drops, adjust sweetness to taste
• 1 large Egg, whisked
• 1 cup fat free Ricotta Cheese
• 2 tablespoons Unsalted Butter, melted
• 1/2 cup fat free Milk
• 1 teaspoon pure Vanilla Extract
• 3 ounces bitter-sweet or unsweetened Chocolate, Chips or chopped pieces
• 3/4 cup chopped, toasted pecans, divided into 1/2 and 1/4 cup portions

METHODToasted Nuts: Preheat oven to 350˚F with the rack in the center. Chop nuts to the size you want them & arrange on a single layer on a baking sheet. Bake for about 8-10 minutes, tossing once or twice to toast evenly. Toast until slightly browned and fragrant. Date Cake: Pre-heat oven to 350˚F with the rack in the middle. Line a 9×2 round pan with parchment paper. In a blender or food processor, purée dates with hot water. Set aside and let it cool. Whisk together flours, oat bran, salt, cocoa powder and ginger in a medium bowl. In another bowl combine date purée, egg, ricotta, butter, milk and vanilla. Mix together wet and dry ingredients. Toss chocolate pieces and 1/2 cup pecans with 1 tablespoon flour. Gently mix in chopped pecans and chocolate. Add stevia to sweeten and adjust to taste.
Put cake batter in the pan, be sure to flatten the top so cake bakes evenly. Gently press chopped dates and 1/4 cup pecans into the top of the batter. Bake for about 30-35 minutes or until a toothpick comes out crumb free. Let cool in the pan for about 20 minutes. Loosen cake from the edges of pan with a spatula and flip the cake onto a plate, remove parchment paper. Flip again so the dates and nuts are on the top of the cake. You can do this by topping the cake with a dinner plate, firmly pressing and flipping again.
Serving Suggestions

• Serve with dollops of sweetened whipped cream, thick Greek yogurt, ice cream or frozen yogurt.
• Make a Greek yogurt parfait by layering pieces of cake with yogurt.
• Serve with chocolate sauce.
• Purée up some extra date sauce and drizzle over and dip away.

Blueberry coconut cake

This easy super moist coconut cake is finished with fresh blueberries and a delicious mascarpone topping.

Ingredients

• 225g/8oz fresh coconut, shelled, peeled and grated, reserving any coconut water
• 225g/8oz self-raising flour
• 2½g/½ tsp baking powder
• 4 medium eggs
• 225g/8oz caster sugar
• 225g/8oz unsalted butter, softened
• 1 tsp natural vanilla extract

For the Coconut Liqueur Syrup

• 50g/2oz granulated sugar
• 5 tbsp coconut liqueur
• To Decorate:
• 1 x 250g/9oz tub mascarpone cheese
• juice 1 lemon
• 5 tbsp coconut liqueur
• 2 x 125g/4½oz punnets fresh blueberries
• fresh coconut curls

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
   
2. Prepare a 23cm/9in loose-bottomed cake tin with oil and line the base with a disc of greaseproof paper.
   
3. Place all the ingredients for the cake into a large mixing bowl or food processor and mix to form a batter-like consistency, free of lumps.
   
4. Spoon the cake mixture into the prepared tin and bake for 45-55 minutes or until the cake springs back when pressed with a finger.
   
5. Meanwhile prepare the syrup: place the sugar into a small pan, sieve the reserved coconut water add to the pan and bring to the boil. Boil for 2 minutes, add the coconut liqueur and allow to cool.
   
6. Remove the cake from oven and whilst hot pierce the surface of the cake with a skewer or cocktail stick. Slowly pour over the coconut liqueur syrup and leave the cake to cool in the tin.
   
7. Remove the cooled cake from the tin and place onto a plate. Just before serving in a large bowl whisk the mascarpone cheese with the lemon juice and coconut liqueur.
   
8. Spread the mixture over the top of the cake. Sprinkle over the blueberries and decorate with the coconut curls.
   

Carrot cake

Ingredients

For the cake

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

For the frosting

• 100g light soft cheese, straight from the fridge
• 100g Quark
• 3 tbsp sifted icing sugar
• ½ tsp finely grated orange zest
• 1 ½ tsp lemon juice

1. Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
2. Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
3. Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
4. To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.

The ultimate makeover: Coffee walnut cake

Ingredients

• 1 tbsp coffee granules, plus 1 tsp
• 225g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• 85g light muscovado sugar
• 50g golden caster sugar
• 25g chopped walnuts
• 2 eggs, beaten
• 250g natural yogurt
• 75ml walnut oil

For the filling

• 2 tbsp golden caster sugar
• 2 tsp coffee granules
• 140g light mascarpone
• 100g Quark
• 1 tbsp icing sugar
• ¼ tsp vanilla extract

For the icing

• 140g fondant icing sugar
• 1 tsp coffee granules
• 1 tbsp finely chopped walnuts

•  lowered the fat by replacing butter in the cake with walnut oil and yogurt. replaced a buttercream filling with one made with light mascarpone and quark. reduced walnuts and gained walnut flavour from the oil.  also reduced the sugar, using less in the cake; bumped up the flavour by combining light muscovado with golden caster, and made a filling that required less sugar.
  

Method

1. Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
2. Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
3. Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

Skinny chocolate & cranberry muffins

Ingredients

• 250g self-raising flour
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp cinnamon
• 85g light muscovado sugar
• 85g dried cranberries
• 25g dark chocolate, chopped
• 125g tub low-fat yogurt
• 125ml skimmed milk
• 3 tbsp sunflower oil
• 1 egg, lightly beaten

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.
2. Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.

Sour Cream Pound Cake

Ingredients

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3 cups sugar $

3/4 cup butter, softened $

1 1/3 cups egg substitute $

1 1/2 cups low-fat sour cream $

1 teaspoon baking soda

4 1/2 cups sifted cake flour

1/4 teaspoon salt $

2 teaspoons vanilla extract $

Cooking spray $

Fresh blackberries (optional) 

Mint sprigs (optional)

Preparation

Preheat oven to 325°.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Stir well, and set aside. Lightly spoon cake flour into dry measuring cups, and level with a knife. Combine flour and salt. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Garnish with blackberries and mint, if desired.
Note: Eight egg whites can be used in place of egg substitute. Add one at a time to sugar mixture.
VARIATIONS
Lemon: Add 1 teaspoon grated lemon rind.
Coconut: Decrease vanilla to 1 teaspoon; add 1 teaspoon coconut extract.
Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon almond extract.

Fruitburst muffins

Ingredients

• 225g plain flour
• 2 tsp baking powder
• 2 large eggs
• 50g butter, melted
• 175ml skimmed milk
• 100ml clear honey
• 140g fresh blueberries
• 85g dried cranberries
• 140g seedless raisins
• 140g dried apricots, chopped
• 1 tsp grated orange zest
• 1 tsp ground cinnamon

Method

1. Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it’s fine if there are some lumps left – you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
2. Leave in the tin for a few minutes before turning out. When cool, they’ll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)

Cardamom-Date Snack Cake

Ingredients

Cake:

Cooking spray $

2 cups all-purpose flour $

1 teaspoon baking powder $

1 teaspoon baking soda

1/2 teaspoon salt $

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon $

5 tablespoons butter, softened $

1 cup packed brown sugar $

1 cup applesauce $

1 teaspoon vanilla extract $

3 large eggs $

3/4 cup chopped pitted dates $

Topping:

1/3 cup sliced almonds

3 tablespoons all-purpose flour $

3 tablespoons brown sugar $

2 tablespoons butter, melted $

Preparation

Preheat oven to 350°.
To prepare cake, coat a 9-inch square baking pan with cooking spray; set aside.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 5 ingredients (through cinnamon) in a large bowl; make a well in center of mixture. Combine 5 tablespoons butter and the next 4 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Add to flour mixture; stir just until moist. Stir in dates. Spoon batter into prepared pan.
To prepare topping, combine sliced almonds and remaining ingredients, stirring with a fork until blended. Sprinkle evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan.

Dark Chocolate Orange Cake

Ingredients

Cooking spray $

3/4 cup powdered sugar $

3 large eggs $

2 tablespoons cornstarch $

3 tablespoons unsweetened cocoa

2 tablespoons fresh orange juice $

1 tablespoon Triple Sec (orange-flavored liqueur)

1 tablespoon hot water

Dash of salt $

2 ounces bittersweet chocolate, chopped $

Powdered sugar (optional) $

Orange rind strips (optional) $

Preparation

Preheat oven to 350°.
Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.
Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.
Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.