Sydney based food guru Louise Keats has shared two of her most delicious cake recipes with Bondi Beauty: Banana Sesame Cake and Spelt Almond, Sticky Date Pudding.
Both are lower in sugar than traditional cake recipes, and both are made from scratch. Don’t panic when you see the long-ish ingredient’s lists, as they are not too hard to make.
BANANA SESAME CAKE
(Dairy Free, Vegan and Vegetarian)
250g cashews (raw or roasted)
2 oranges (approx. 350 g – see Tips)
100g sesame seeds, toasted
80g (1/2 cup) brown sugar or Rapadura sugar (see Tips)
110g (1/2 cup) macadamia oil
280g banana (peeled weight – approx. 3 bananas), cut into pieces
100g pitted Medjool dates
150g (1 cup) self-raising flour
50g (1/3 cup) plain flour
½ tsp bicarbonate of soda
¼ tsp ground cardamom
2 tsp natural vanilla extract
Cashew cream icing (optional)
2 tbsp lemon juice
80g (1/3 cup) coconut cream
1 tbsp tahini (optional – see Tips)
1 tsp natural vanilla extract
2–3 tbsp raw honey, to taste (for vegan, use coconut nectar)
nigella seeds (optional), for sprinkling
1 banana, cut into slices, for decorating
1-2 tbsp coconut nectar or honey, plus extra to drizzle
METHOD (cake, then icing)
1. Place cashews (for the icing) into a bowl and cover with hot water. Soak for 4-6 hours until softened (longer soaking will help produce a smoother icing). Meanwhile, continue preparing cake.
2. Preheat oven to 140°C fan. Grease and line a round cake tin (20 cm) with baking paper and set aside.
3. Using a vegetable peeler, remove zest from oranges (no white pith). Reserve orange flesh and set aside. Place 5–6 pieces zest, sesame seeds and sugar into a food processor or high-powered blender and process until finely ground. Add macadamia oil, orange, banana, dates and eggs, and process until just combined. Add flours, bicarbonate of soda and vanilla, and process until just smooth. If needed, scrape sides and process again until all ingredients are well combined.
4. Pour mixture into tin, smooth surface. Bake for 1 hour and 10-15 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave cake in tin to cool completely.
5. To make cashew cream icing, drain soaked cashews well. Place in a food processor or high-powered blender. Using the pulse action, process until finely chopped. Add remaining ingredients and process in 30 second spurts for 3-5 minutes or until icing is smooth, pausing to scrape down sides of bowl with a spatula if needed. (Note: the texture will vary according to the type of processor you use.)
6. Spread cooled cake with cashew cream icing. Drizzle with coconut nectar/ honey. Scatter over seeds and banana slices.
SPELT ALMOND STICKY DATE PUDDING
200g fresh dates, pitted
250ml (1 cup) boiling water
1 teaspoon bicarbonate of soda
200g (1 1/4 cups) wholemeal spelt flour
70g (1/3 cup) rapadura sugar or brown sugar
60g whole almond meal (see tip)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
100g (1/3 cup) unsweetened apple puree
80ml (1/3 cup) melted coconut oil (or olive oil)
Natural yoghurt, to serve
METHOD (cake then icing)
Fore more from Louise, click here.
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