So after much work and absolutely 110% of my spare time being taken up for the past few weeks the cake is COMPLETE! I’m thrilled with how it turned out.
I won’t ever be doing tall tiers of fruitcake again – I ended up stacking a 3″ fruitcake on a 3″ dummy so each tier was 6″. It was exceptionally challenging to marzipan the cake/dummy so it was smooth. It was very much a learning process and by the time I’d worked my way down the bottom tier was perfect… the top ones not so much but as I realised the cake is seen for such a short period of time by everyone no one will notice the little flaws.
It’s hard to tell in the picture but the cake is ivory fondant (bakels) and the lace white fondant mixed 50/50 with gumpaste. The cake was on a stand and when the bride and groom cut the cake it almost all fell over with the excessive force of the cutting haha! That would have made for a great photo………………….
My gorgeous Aunty Robyn gave me this cake tin tonight, and to celebrate my pimping new oven straight from the 80s I baked this amazing cake. It’s amazing because it involves nothing fancier than a normal cake but comes out looking so fancy pants!
Check it out! This oven was in my parents house when they bought it over 24 years ago!! It has fanbake! And a lower oven! Haha. This is a pretty exciting day for me let me tell you…
The cake is Alison Holst’s lemon yogurt cake which you can make it the food processor in less than 5 minutes. Nice and easy, even when you have a crying baby strapped to you in a sling and a toddler demanding your attention
I try and eat paleo all the time (that’s another post in itself), and it makes me so sad because I love cake. So much. Until now everything I’ve tried to bake that loosely conforms to the “rules” of paleo has tasted either like a bit of a brick or a combination of wallpaper and baking soda. So pretty much I used to just give up and make evil refined sugar cake.
This cake is AMAZING. So satisfying thanks to the dense almond flour, the coconut gives it a real good crumb, the perfect amount of sweetness (once you eat low carb for a while then you will start to find regular baked goods way too sweet) and best of all made with completely natural ingredients with no refined carbohydrates or nasty vegetable fats. And so easy! One bowl – well two really because you have to melt the butter in something but just whack everything in and mix. You don’t even have to worry about over or under mixing. I actually prefer this to my all time favourite, white sugar and white flour packed banana cake recipe. CRA-ZY.
I’ve adapted this recipe from Paleo Gourmet
3 cups almond flour
1/2 cup desicatted coconut
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup butter, melted and cooled
2 tsp raw honey *this amount is up to you. 2 tsp won’t be enough for some but I recommend starting with it and seeing how you go.
3 large eggs
1 tablespoon real vanilla extract
80g very dark chocolate chopped or chips (we use lindt 85% or 90%)
4 very ripe bananas, mashed
1/4c raisins or sultanas (optional)
Preheat the oven to 350 degrees/180 celcius. Line a 8″ square tin with baking paper.
In a large bowl, mash the bananas. Mix in the eggs, melted butter, honey, chocolate bits, raisins and vanilla. Add the almond flour, coconut, salt, and baking soda. Mix everything really well.
Bake for 20 to 35 minutes, until the cake is golden brown and springs back to the touch.
I’ve calculated the nutritional info as one cake makes 12 servings which are really very generous servings.
Each piece has 9g of protein, 25g of fat and only 7.5g of sugars. If you’re into calorie counting (you shouldn’t be) – 322 calories per serve. And those sugars are coming from fruit and a touch of natural honey, nothing else.
*Disclaimer – I know a lot of people will consider bananas to be not paleo and yes they are high on sugar/starch, and I certainly wouldn’t recommend eating a ton of them but they are a far better alternative than sugar or any sweetener ever in my books.
A lot has changed since I last posted my banana cake recipe, oh my gosh, that was almost FOUR years ago… I had a full time job as a programmer, I was going to the gym heaps, living in an apartment in Auckland with my husband of one year. I baked those banana cupcakes late at night and took them to work the next morning, I can remember that time so well… but it feels like an absolute lifetime ago.
This time I made this cake with the help of my son, standing on his little step beside me he is the best kitchen assistant anyone could ask for. Sure I have to double check what’s in the bowl every time I look away for rouge cars or spoons but he measures ingredients for me, cracks eggs, mixes and is a great taste tester.
I’ve made this many times over the years (oh god this makes me sound really old) and each time we change it up a bit, chocolate chips, spices, wholemeal flour… it’s a fab recipe.
Preheat your oven to 180 degrees (350 farenheit) and prepare your cake tin or muffin pan.
1 cup sugar <- we use brown but you can use whatever is in the cupboard
2 large free range eggs
3 medium bananas <- use some nice ripe ones from the fruit bowl
2 cups flour <- try replacing up to half of this with wholemeal
1/2 cup chocolate chips <- totally optional
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of mixed spice
1 teaspoon of vanilla
Beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time beating well after each one.
Throw the bananas into your mixer and beat well. Or mash them and mix them in.
Add the rest of the dry ingredients and mix until all the flour is just incorporated.
Pour into tin or pans and bake until the middle springs back when pressed, about 12 minutes for muffins and 25 for a cake.
Get cake all over your face and enjoy!
2 whole oranges
2 whole lemons
Boil & Puree above.
5 large eggs
315g (1 1/2 cups) caster sugar
200g (2 cups) almond meal
75g (1/2 cup) flour
1 1/2 tsp baking powder
Preheat oven to 160°C.
Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a spoon to stir in the orange mixture. Add the almond meal, flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the center comes out clean.
While cake and syrup are hot and still in tin pour syrup over cake and leave to cool in tin.
1 cup caster sugar
1/2 cup water
Place zest of lemon and juice in small saucepan. Add sugar and water and heat while stirring until sugar is dissolved. Heat for a further 3 minutes until thickened slightly.
This was a cake for my friend Melissa who turned 12 years old last week.
Inside the cake was what I normally bake when I am not sure of someone’s preference, layers of chocolate and vanilla cake with a chocolate buttercream.
Bottom Cake flourless chocolate and orange with dark ganache frosting
Top Cake carrot and macadamia cake with cream cheese frosting
The decoration was rushed and gross, I find it way too hard to decorate a cake iced with cream cheese so it came out a bit of a disaster.
Recipe from ‘Baking from my home to yours’ by Dorie Greenspan
This is based on the famous Sour Cream Coffee Cake by Rose Levy Beranbaum. It has a super rich eggy batter which bakes into a moist soft tight crumbed cake, topped with a layer of sweet apricots and then a golden crumble topping. It looks time intensive but it comes together very fast.
Click on more to see the recipe… (more…)
This is one of my first fondant attempts all by myself and I am super happy with how it turned out (except for the colors, more on that below). It is a four layer cake and has a white chocolate mouselline buttercream in between all layers and on the outside. The fondant is a mix of vanilla and almond. I was meant to stripe the layers but got distracted when I was assembling the cake, hahaha FAIL.
I didn’t have anywhere near enough time and as such my colors are not what I would like them to be but hey hey its here. I cut out the corner slice to take a photo and the cake is SO GOOD. So moist and rich and flavourful – and it has been in plastic for 3 days already because I knew I wouldn’t have time – how right I was!
Crap tons of photos to follow (more…)