Super-light carrot cake recipe

Yesterday I decided to bake a breakfast/snacking cake but I wanted something super light so I started looking around and I ended up settling for a carrot cake with no butter or oil. It turned out pretty great and of course very light. perfect for a quick breakfast or mid afternoon snack.

Ingredients

  • 1 lb carrots
  • 3.5 oz. whole wheat flour
  • 7 oz. cane sugar
  • 3 eggs
  • 1 spoon baking powder
  • 1 pinch grated ginger
  • 1 pinch salt
  • the peel of one orange zested

Directions

  1. First I cleaned 1 lb of carrots and grated them. Then in a bowl I mixed the yolks with the cane sugar until they were fluffy and creamy white. Then I added the flour all the other ingredient except for the egg whites and I mixed until well combined. Finally, I beat the egg whites to stiff and slowly folded them into the mixture. I baked the cake at 380F for about 45 minutes.
  2. Super light cake with no fat whatsoever.

Honey and walnut cake recipe

Yesterday I baked my usual weekend cake. I kind of got in the habit of baking a cake every week or so that we then eat for breakfast or as a snack during the week. This time I baked an honey and walnut cake which turned out quite awesome. It is not as light as the carrot cake I published last week, but still there are almost no fats, and I used whole wheat flour and brown sugar!

Ingredients

  • 7 oz. whole wheat flour
  • 3 oz. brown sugar
  • 2 eggs
  • 5 spoons honey
  • 2 oz. walnuts + some for decorating
  • 1 spoon baking powder
  • 1 spoon thyme
  • 1 spoon olive oil
  • 1/4 to 1/2 cup of your favorite sweet wine or liquor
  • butter for greasing the pan

Directions

  1. First, in my food processor I mixed up the flour with the sugar, the baking powder, the thyme and the nuts, then I added in a pinch of salt, the honey, a spoon of olive oil and the eggs and finally I added enough sweet wine to make the batter smooth and fluid but not liquid. I used passito, but sherry could also work and so would brandy, grappa and other similar liquors. I greased a cake pan and poured in the batter. I decorated the cake with some nuts and backed it in a 389F oven for about 40 minutes.
  2. By the time it was ready it smelled awesome!

Easy chocolate and orange cake recipe

Yesterday I decided to bake a light chocolate cake and off I went to the internet in search of inspiration. I found several version of the same basic chocolate cake with no butter and no eggs, but I decided I wanted something with orange in it too. After looking here and there I could find nothing I really liked, so I went off on to preparing my cake. For being a first attempt, I have to say I am pretty happy with the result. The major thing is that the texture is a bit gummy, not unpleasantly gummy, but not perfect either. I think next time I will reduce the orange and maybe add more milk. Also, my oranges weren’t that good a bit on the watery side and you can tell even after they had been baked in the cake, so stick to good oranges!

No fats chocolate and orange cake

Ingredients

  • 2 oranges (next time I might do just one and add more milk)
  • 3.5 oz. brown sugar
  • 5 oz. whole wheat flour
  • 2 oz. cocoa powder
  • 1 spoon baking powder
  • pinch of salt

Directions

  1. First I quartered 2 oranges and I blended them in the food processor, then I added the whole wheat flour, brown sugar, cocoa powder and baking powder to the orange and mixed everything and finally I added milk a bit at a time until the batter was smooth but not liquid. It should be almost dense enough to hold a spoon.
  2. Finally, I poured the batter in a greased pan and cooked the cake in the oven at 385F for about 35-40 minutes. The cake is better eaten cold the next day.

Upside down healthy prunes cake

I baked another no fat cake today. I left butter completely out and only added a couple of spoon of milk and yogurt besides the usual whole wheat flour and sugar. I added also two eggs and quite a bit of prunes, so I suspect this cake is not quite as light as my carrot cake or my no fats chocolate cake, but it is still pretty healthy and also quite tasty. Actually very tasty, it is not overly sweet and has a caramel aftertaste which makes it very pleasing and decadent.

Upside down healthy prunes cake

Ingredients

  • 5 oz.whole wheat flour
  • 3.5 oz brown sugar
  • 20 prunes
  • 2 eggs
  • 2 spoons yogurt
  • 2 spoons milk
  • 1 apple

Directions

  1. I started out buy soaking the prunes in a mix of marsala and hot water. I microwaved them for 30 second to speed up the process. I took half the prunes and blended them with a bit of their soaking water until they reduced to a nice puree. I added the whole wheat flour and the brown sugar as well as baking powder and a pinch of salt. I mixed everything and then added in the eggs, the yogurt and the milk. You should get a smooth rather stiff batter, if it is too stiff add another bit of milk. I diced half the apple and added it to the batter and saved the rest for decorating the cake. I took a loaf pan, greased it and I added the remaining prunes and apple on the bottom of the pan. I poured the batter on top and cooked the cake at 385F for about 40 minutes. Once the cake is ready, turn it on a serving dish and your apples and prunes will be on top of the cake.
  2. Perfect for breakfast or as a snack.
  3. On a different note I decorated my first cupcakes!!

Buckwheat cake recipe

A new simple and more or less health cake. Not as healthy as other cakes I have published, as there is butter and eggs in there, but much healthier than the cakes you’d buy at any coffee shop.
This cake is a take on a typical South Tyrolean cake which uses about 3 times the eggs and the butter I put in my version. I was happy with the result which didn’t sacrifice much on taste and is much less rich than the original version.
The buckwheat gives the cake a rich and aromatic flavor that works great with a slightly acidic marmalade and a scoop of vanilla ice cream or whipping cream.

I entered this cake in foodfrenzy June recipe challenge, please vote for me here!

Buckwheat cake

Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup almonds
  • 1 stick butter
  • 2 eggs
  • 1/2 cup light brown sugar
  • 1/2 cup prunes soaked in water
  • 2 tsp baking powder
  • 3-5 spoons jam, preferably something not too sweet

Directions

  1. First put the almonds with the sugar and the flours in a food processor and chop until the almond where finely ground.
  2. Then add the butter, the prunes and the eggs and again mix until the prunes are finely chopped and the eggs are well combined with the batter
  3. Finally, add the baking powder and enough water of the water used to soak the prunes to make the batter fluid, but not liquid.
  4. Pour the batter in an oven dish lined with parchment paper and place in a 375 F oven for about 50 minutes or until a toothpick inserted in the middle of the cake comes out dry.
  5. Take the cake out of the oven dish and let it cool down. When the cake is completely cold, cut the cake in half and spread the jam in the middle. Reassemble the cake and let it rest overnight, so that the cake can absorb the flavor of the jam. I used orange jam, but things like lingoberry or plum or rhubarb jam should also work great.
  6. If you like it, you can sprinkle the cake with powder sugar.