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Nutrition and diet > Recipes > Cakes

Cake Recipes

Almond Nut and Orange or Lemon Cake

Separate 7 eggs, beat egg whites separately until fluffy.
Mix in a bowl
3 1/2 cups of Ground Almonds
1 Cup of Organic Sugar (or shakkar will make it a browner cake)
2 teaspoons of baking powder (Aluminium free)
Add rind and pith 1 lemon or orange
1/2 cup of orange juice – (lemon juice works fine)
Mix and add beaten yolks
Then fold in egg whites
Bake 1 hour at 160 degrees.

Keep an eye on the colour, nut cakes burn very quickly.

Icing
Quark, icing sugar and orange juice mixed to a stiff consistency.
Mix 250gr quark
2 tabs fructose or honey or organic icing sugar.
rind of a lemon
juice of that lemon Freeze until firm and eat
Instead of lemon, use about 2 tabs of Baileys or Green Ginger Wine

Cathedral Christmas Cake – the slices look like stained glass windows.
Buy enough of your preferred dried fruit and nuts to fill a loaf tin - papaya, pineapple, cherry, ginger, figs, apricots, blanched almonds, walnuts, hazelnuts. A few tabs of brandy poured over is an option.

Mix ingredients with 3 beaten eggs then add half a cup of organic tapioca flour. Mix well. Put into a greased loaf tin and press down hard with a potato masher. Bake 2 hours on very low.

Hazel Nut Chocolate Cake
In separate bowls, separate 6 eggs, beat egg whites separately until fluffy.

In another bowl

3 1/2 cups of Ground Hazel Nuts preferably organic (ground coarse to be crunchy)
3/4 Cup of Organic Sugar
2 teaspoons of baking powder (Aluminium free)
3 Tablespoons of Cocoa (or carob powder)
1/2 cup of water
Mix and add yolks
Then fold in Egg Whites

Bake 1 hour at 160 degrees.
Keep an eye on the colour, nut cakes burn very quickly.
(Icing: ‘Tararua Cheese Cake Mix’ with Green Ginger Wine until spreadable.)

100 Year Old Swedish Chocolate Cake

Mix 6 eggs
100g sugar (shakkar) till fluffy
slowly add 125 grams melted butter
125 grams dark melted chocolate
Add 200 grams ground almonds
1 tab cocoa

Bake in sponge roll tin lined with baking paper at 180 degrees for 20-30 mins until skewer comes out clean. NB: It does NOT having baking powder

Raw Christmas Cake
Soak 2 Tabs AGAAGA or gelatine in
1 cup water then bring to the boil stirring,

Chop the fruit and nuts you like – eg.
400g raisins
400g dates
100g dried bananas
100g dried apricots
50g pineapple pieces
200g blanched/soaked almonds/brazils/hazels (can pour 2 tabs brandy over)

Simmer and stir altogether until all are coated. Pour into greased tin, flatten and refrigerate.

Vegan Beetroot Chocolate Cake

Sift 1 c buckwheat flour and grams c tapioca flour preheat oven to 180 degrees
1/3 c cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
add 1 cup sugar/shakkar
1/2 c grated beetroot

Mix in separate bowl
1/2 cup vegetable oil
1 cup cold water whisk into dry mix

Prepare cake tin and have oven ready, then add 2 tabs apple cider vinegar and quickly get it in the oven for 25-30 mins until done.

Wheat Free Carrot cake
Preheat oven to 180 degrees

In Bowl sift 1 cup of Buckwheat flour
1 cup of Barley flour (or all Barley flour works well)
2 teaspoon of baking powder (Aluminium free)
1 1/2 teaspoon of baking soda
2 teaspoons of Mixed Spice
Add 1/2 Cup of Organic Sugar
2 Cups of Grated Carrots

Mix in separate bowl
1 1/2 + cups of liquid, water/olive/avocado oil/carrot juice + tablespoon of honey
2 tablespoons of olive or avocado oil
1 egg beaten into wet mix, then whisk into dry ingredients

Bake 1 hour at 150 degrees.
Icing: Tararua Lite Cream cheese, icing sugar and lemon juice mixed to a stiff consistency.

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