Mar
20
2011
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Spring Nutty Cake

Use dried fruit rather than refined sugar to sweeten desserts

As everyone indulges in mounds of cream sandwiched in huge buns consisting primarily of things that really aren’t going to do us much good (white flour and sugar), it’s time to think anew. I know that I am a party-pooper when it comes to the annual semla-fest, a Swedish tradition which is also practiced in other Northern European cultures, which originated in the need to pack in the calories before the 40 days of fasting decreed by the Catholic Church at Lent.

These days most of us do not fast anymore and the on average 4-5 gigantic semla buns that Swedes consume annually are in a continuum with all of the other calorie-rich foods that continue to be consumed on a regular basis. It’s one of those familiar things that provides a short feel-good experience and then leaves you feeling a bit, well, bloated. As you know from this blog, I’m not against cream, I just find that the increasingly wide-spread consumption of foods such as semla, which are no longer limited to the time frame of tradition (that is, you can in fact consume a semla at just about any time of year), is unfortunate. 

Now that I’ve got that out of my system, it’s time for the good news. You don’t have to abstain from a sweet, even with a dollop of cream, to be healthy. Inspired by the many unused packages of dates I received as gifts at Christmas mingles, I decided to see whether these fruits, which have a strong natural sweetness could be used in making something tasty to consume with a cup of tea. Since I always have a wide range of nuts and dried fruits stored away in my kitchen cupboard, I decided to experiment with a few of these to make a cake, without refined flour and sugar.  The result was a divine, light cake with great texture that everyone in the family enjoyed, and all made without the use of refined flour and sugar!

Spring Nutty Cake

200 grams or 7 oz. ecological dates (you can also use figs)
1 dl or 1/2 cup hazelnuts
1 dl or 1/2 cup almonds
1 dl or 1/2 cup walnuts
1 dl or 1/2 cup dessicated coconut
6 egg whites
vanilla essence or vanilla sugar

Preheat your oven at 175 C or 347 F and line a baking tin with baking paper. Run the dates through the food processor so that they are chopped very fine. Add nuts and dessicated coconut and process, one deciliter or half  cup at a time. Whip egg whites until stiff , adding vanilla sugar. Gently fold the dried fruit and nut mixture under the egg whites until a batter forms. Empty the batter into the lined baking tin and bake for 45 minutes. The cake should not be baked dry and should retain some moisture inside. If you have that whipped cream craving, don’t hesitate to add a dollop to your slice of spring nutty cake.

Written by Admin in: Cakes,Dried Fruits,Fruits,Nuts,Sweet Food | Tags: , , ,
Apr
28
2009
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Black Currant Cake

Black Currants

Black Currants

As the black currant bushes around my town home and out on my island begin to sprout the first aromatic leaves, I realize that it is time to use up my frozen berries from last year’s harvest. Black currant is regarded by many nutritionists as a wonderfood due to its high antioxidant content (meaning that they offer protection against free radicals which can damage cells and cause disease). The only question is how can you use them aside from in the standard, albeit wonderful, jam pot? Black currants have a strong flavor and can be more difficult to figure out how to use in bakes, etc.

Recently I discovered a recipe for a black currant cake in one of my cookbooks, but I had to hesitate. Mounds of sugar, butter and white flour were required in order to produce this delicious-looking black currant creation. I summoned my courage and decided to make the cake with alterations. The result was divine and everyone liked it without exception.

Here we go:

Black Currant Cake

For the cake:

3 eggs
2.5 dl or 1 cup raw sugar
3 dl or 1 1/3 cups flour
1 tsp baking powder
1 tsp vanilla sugar
For the topping:

4 dl or 1.5-2 cups black currants (frozen or fresh)
50 g or 2 oz butter cut into thin slabs
2 dl or 1 cup slivered almonds
0.5 dl or 1/4 cup raw sugar

Preheat the oven to 175 C or 347 F. Grease a regular-sized pie dish. Blend the eggs and sugar until creamy. Add the flour and remain cake base ingredients. Blend. Pour into the pie dish.

Scatter the black currants evenly across the top of the cake base. Follow with a layer of nuts. Scatter the sugar across the top and finally distribute the slabs of butter evenly.  Bake approximately 30-35 minutes. The cake should not be entirely firm and retain some moisture in the middle.

Allow to cool and enjoy in small pieces with tea or coffee. Remember that quantity and physical activity are key in being able to enjoy your desserts well!

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