Sunday, 24 February 2013

Mini Carrot & Apple Cake

It has been a quite chilled weekend actually. I was out with some friends in this great little pub catching up, and at some point Yatzy was played! I haven't played it for years, literally! I passed the game in a shop and couldn't not get it, that would be madness! I did however get beat whenever it came down to playing it. I blame beginner's luck on the other part...

Anyways, yesterday I decided I wanted to try and make my own little cake-for-two type of thing, without using any references or recipes. It actually turned out really nicely! The only thing I will do differently next time though, is perhaps to use a mix of wholemeal flour and ground almonds, the soy flour I used added a little aftertaste. It was just a hint, so it didn't matter, other than that the cake was deliciously moist. I wouldn't even say the icing is necessary, perhaps just a drizzle of syrup right before serving would do the trick!

Mini Carrot & Apple Cake
(Makes 1 small cake and 3 ramekins - Cake 500 calories without frosting, ramekins about 80 calories each without frosting)

1 whole egg
1 egg white
3 tbsp agave syrup
1 tbsp (15 g) Total sweet sugar
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1 tbsp ground cinnamon
1/2 tsp cardamom
1 tbsp (30 g) philadelphia light cheese
1 large carrot, peeled and grated
1 medium apple, grated
1 tbsp sunflower oil
50 g flour (wholemeal, almond, spelt, coconut, plain)

Optional icing
For ramekins:
2 laughing cow light soft cheese traingles
A splash of lemon juice
1 tsp agave syrup
Pinch of cinnamon

For the cake:
A little bit more than in the icing recipe above.

- Pre-heat the oven to about 180°C

- Mix all the ingredients for the cake in the order they are stated, and stir well. Pour 2/3 of the batter into a small, buttered tin (about 10-15 in diameter) and the remaining of the batter into three ramekins. You can optionally just use ramkekins (if you have that many) or use all of the batter in a slightly bigger cake tin. Note that if you do the latter, it will need to stay in the oven for longer.

- Place the cake in the middle of the oven, and bake for about 20-25 minutes until a knife comes out of it clean. Take out the cake and leave to cool. For the ramekins, pop them in the oven for about 1 1/2 minute (check if they're set after 1 minute!). The top should be soft but hold together. You can also bake them in the oven until they are set, but I haven't tried this yet so I don't know how long they would have to be in for.

Before icing, the mark is from the knife, I had to be sure it was cooked through!

- As the cake and ramekins are cooling, make the icing, or any other icing of your choice. This makes for a silly little treat that will hopefully hit the spot whenever you feel like you want a little something sweet. Make sure you run a fork along the inside of the tin in case the cake has gotten a little stuck.

One of the messy mini ramekins! So tasty ^ ^


Original source:
Yours faithfully

- Jules

PS. Does anyone know how you can change the size of the photos when you upload them, and also whether you want it in the left, middle or centre? There seemed to have been made some changes over the past few weeks!

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