Sticky Toffee Pudding cake
Happy New Year! There is an exciting new mood about food in the air. People are starting to really understand that giving sugar to kids and adults is detrimental to good health. Even the government are starting to accept the facts! I've been testing out the new government backed App, ‘ Sugar Smart’ and it's actually not bad. Itmakes it easier to work out the sugar content in the food you are about to buy. You just hold your phone over the barcode of the item of food and a little picture comes up with how many sugar cubes are in it. For example, we were shocked to findthat Biona Organic Tomato Ketchup Classic has 28.8 sugar cubes in. I don’t think we are alone in wrongly assuming that an organic brand would have less sugar than non-organic... hmmmm…..
The mouthwatering sugar free cake below is a wonderful treat to start the year with. We dare you not to make it.
200g brown spelt flour
200g pitted dates, chopped
1 tsp bicarbonate of soda
2 tsps baking powder
90g unsalted butter
170g maple syrup
1 tsp vanilla extract
2 large organic eggs
Zest of half a lemon and half an orange
Preheat the oven to 180 degrees. Pour boiling water over the dates and let them soak for an hour.
Sift the flour with the bicarbonate of soda and baking powder into a bowl. In a larger mixing bowl cream the softened butter until it goes lighter in colour. Add 2 or 3 tbsps of the flour as you beat in the eggs, one at a time. Keep beating until the mixture is light.
Add the flour mixture to the zest, maple syrup and vanilla extract. Carefully fold in the dates after draining any excess water. Pour the mixture into a floured loose bottomed cake tin and cook for 45 minutes. Check it doesnt burn on the top. Let it cool before turning it out.