A Lighter Way to Bake by Lorraine Pascale

Author:Lorraine Pascale [Pascale, Lorraine]
Language: eng
Format: epub
Tags: Cooking, Methods, Baking, Health & Healing, Low Fat, General
ISBN: 9780062332912
Google: xXkpAgAAQBAJ
Amazon: 0062332910
Goodreads: 18398103
Publisher: Ecco
Published: 2013-10-10T04:00:00+00:00

(PER CAKE) ENERGY FAT SAT FAT SUGAR PROTEIN SALT

LORRAINE’S RECIPE 272 Kcal 16.3g 7.4g 18.5g 5.1g 0.22g

COMPARISON RECIPE 290 Kcal 14.7g 8.8g 27.7g 3.5g 0.30g

CARROT & APPLE CAKE

Carrot cakes are often more healthy than regular cakes due to things like the addition of, errr, carrots! They also often include other fruit and use oil rather than butter, which cuts the saturated fats and adds fibre. So the task with this recipe was just to gently reduce the sugar and try to reduce the oil, while still ensuring that the cake is as tasty and as yummy as ever.

Serves

10 (small slices)

Equipment

2 × 20cm sandwich tins

Sponge

Spray oil

150g wholemeal flour

150g self-raising flour

150g carrots, peeled and roughly grated

125g soft light brown sugar

175ml sunflower oil

2 apples, peeled, cored and roughly grated

3 eggs

1 egg white

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground ginger

18 pecan nuts

Cream cheese frosting

300g low-fat cream cheese

3 tbsp icing sugar, sifted

1 tbsp crème fraîche

Seeds of 1 vanilla pod or 1 tsp vanilla extract

Preheat the oven to 180°C, (Fan 160°C), 350°F, Gas Mark 4 and get the middle shelf at the ready. Grease two 20cm sandwich tins with a light spray of oil, line the bottoms with discs of baking parchment and set them on a baking sheet.

Put all of the cake ingredients (except the pecan nuts) into a large bowl and mix everything together until well combined. Divide the mixture evenly between the two tins. Bake in the oven for 30 minutes or until the sponges feel springy to the touch and they are shrinking a little from the edges of the tins. Once the cakes are baked, remove from the oven and leave to cool in the tins.

Next, to make the frosting put the cream cheese, icing sugar, crème fraîche and vanilla seeds into a medium bowl and mix together until smooth and well combined. Then, cover and pop into the fridge to firm up a little while waiting for the cakes to cool.

Once the cakes have cooled, carefully remove them from their tins. Sandwich the cakes together with half of the frosting, then put the rest of the frosting on top. Arrange the pecans around the outer edge of the top frosting and serve. If making in advance, keep it in the fridge.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.