Still here, still baking!

Well the Indian Summer is finally over, I have put my paintbrush away and come back indoors to do some baking.  A lot has happened since I last wrote on my blog, including the start of 'big school' for my youngest daughter.  She seems to be coping well and overcoming new challenges such as making new friends and travelling by train.  Meanwhile my grey hairs and worry lines multiply!  Last week saw her cope with her first high school hypos, which probably frightened the teachers more than my daughter.  But it is reassuring to know that she spoke up and told somebody about it.  No doubt a lot of parents are going through similar worries.

Right then back to the cake.  This week I made a variation on Carrot Cake which was popular with all members of the household, especially the guinea pigs as it generated lots of peelings!  I based my recipe on one from a 'Bake Off' book but reduced the sugar by half, then half again.  I replaced some of the sugar with dates for natural sweetness and also substituted ground almonds for some of the flour to lower the carbs.  I generally messed about with the other ingredients too, but was pleased with the outcome and there was enough natural sweetness to make it acceptable to the children and hubby (on a pre-Christmas diet).

"Global stardom at last"

Carrot Cake and peelings (Gluten free and low sugar)

 

Ingredients - makes 20 pieces

• 50g dried dates, snipped into small pieces
• juice and finely grated zest of one medium orange
• 4 eggs
• 100ml sunflower or rapeseed oil
• 75g vanilla or natural yogurt
• 175g gluten free plain flour (I used Doves Farm)
• 50g ground almonds
• 1 tsp mixed spice
• 1 tsp cinnamon
• 2.5 tsp gluten free baking powder
• 50g light or dark muscovado sugar
• 375g carrots, coarsely grated
• 75g pecan or walnut pieces, save 20 halves and coarsely chop the rest
• 75g desiccated coconut
• 50g raisins
• 50g eating apple, coarsely grated without peeling
• 2-3 tbsp orange spread or shredless marmalade (preferably low sugar) to glaze - optional

1. Preheat the oven to 180C / Gas 4.  Grease and base line a large baking tin, approximately 30cm by 22cm.
2. Grate the zest from the orange and set aside.
3. Squeeze the juice from the orange then place in a small saucepan with the snipped dates.  Heat until the juice is just at simmering point, then take off the heat and put a lid on the pan.  Set aside to cool.
4. Break the eggs into a small bowl or jug, whisk lightly, then add the oil and yogurt.  Stir to combine.
5. Sieve the flour, spices and baking powder into a large bowl.  Stir in the ground almonds and sugar, breaking up any lumps.
6. Using a hand blender whizz the cooled dates to a puree.
7. Now pour the wet egg mix into the larger bowl of dry ingredients together with the date puree.  Whisk with an electric mixer for about 3 minutes, until thoroughly combined.
8. Fold in the grated carrots, chopped nuts, desiccated coconut, raisins and eating apple.
9. Spoon the mixture into the prepared tin and level.  Think about how you will cut the cake into squares and place one reserved pecan or walnut half in the centre of each imaginary square.  Place in the preheated oven for 30-35 minutes until a skewer comes out clean. 
10. Remove from the oven.  Heat the orange spread or marmalade in a pan or for a few seconds in a microwave then brush over the cake to glaze.  Allow the cake to cool in the tin for about 10 minutes then turn out onto a cooling rack to cool completely.   Cut into squares.

I calculated that there are roughly 15g of carbohydrates per square, assuming you have 20 equal portions.