Just a quick little post today…my new baby has decided that day sleeps are overrated, unless she happens to be attached to my chest, so as you can imagine any spare time is pretty much non-existent. Having said that I have managed to throw a thing or two into the oven since August arrived a couple of weeks ago. Mostly these baking sessions have involved one recipe set to ‘repeat’ as it’s one of the quickest and easiest baking recipes I’ve come across. Not only that but these little cakes are one of the healthiest treats you could dream up being free of refined sugar, gluten, butter and oil. The original recipe comes care of the much-loved Petite Kitchen blog – I’ve made her Upside Down Mandarin & Poppy Seed Cakes innumerable times now but today felt like experimenting with the basic premise of the recipe whilst changing up the ingredients a bit.
My version below is even quicker and easier to make. I replaced the mandarins with frozen berries and used coconut in place of the poppy seeds. No need to boil mandarins for an hour – just defrost a cup of berries and you’re good to go.
These are truly a one-bowl-wonder. Everything gets put into the bowl of an electric mixer and whisked until well combined. Couldn’t be easier! The cakes are stained a shade of blue from the berries breaking down in the mix but they can be dressed up with a light dusting of icing sugar if you feel that way inclined.
Serve them with a large dollop of something on the side, depending on your required level of virtuousness…thick greek yoghurt and a drizzle of honey for a guilt-free treat; my favourite – a half-half mix of greek yoghurt and whipped cream with a touch of vanilla extract; or a large dollop of mascarpone for a slightly naughtier version.
BERRY, COCONUT AND ALMOND CAKES
INGREDIENTS (makes 10 mini-cakes)
1 cup frozen berries – I used a mix of blueberry and raspberry
Juice 1 orange (or tangelo)
4 free-range eggs
2 cups ground almonds
1/2 cup desiccated coconut
Finely grated rind of 1/2 lemon
1/3 cup liquid honey
1 tsp baking soda
1 tbsp apple cider vinegar
1. Place the frozen berries into a small bowl, squeeze over the orange juice and set aside to defrost.
2. Preheat the oven to 160°C and grease 10 muffin tin recesses well with butter.
3. Put the eggs, ground almonds, coconut, lemon rind, honey, baking soda, apple cider vinegar and defrosted berries/juice into the bowl of an electric mixer fitted with the whisk attachment. Whisk on a medium-high setting until well combined.
4. Divide the mix between the 10 muffin tins and bake for approximately 30 minutes until a skewer inserted into the centre of a cake comes out clean.
5. Leave to cool completely in the tins then gently lift out with a knife.
6. Dust with icing sugar to serve if desired and accompany with your choice of yoghurt, cream or mascarpone.