Tag Archives: cake

30 Second Mandarin Cake

21 Jul

30-second-mandarin-cake-2

We have had an abundance of Mandarin’s this summer.

We have been eating them like crazy, but still don’t manage to get through them fast enough, so I got to tinkering in the kitchen & came up with this super easy, super yummy, light, moist cake that even the little miss’s like.

This is a take on the 30 second Orange cake, but Miss 4 & 6 never really seemed to like that one, they found it “too spicy”, their word for anything with flavour…….god forbid!!

This Madarin cake goes down a treat as there is none of the bitterness that you can sometimes get with an orange cake, it has more of a delicate sweet flavour, like the Mandarins themselves 🙂

I make this cake in my Thermomix but it could be made in a food processor or blender just as easily.

30-second-mandarin-cake

30 Second Mandarin Cake a’la Mama Going Natural

  • 4 large Mandarins (I prefer to use seedless)
  • 225gm butter
  • 3 eggs
  • 150gm coconut sugar
  • 300gm spelt flour
  • 2 t baking powder

Preheat the oven to 180 degrees.

Peel 2 of the Mandarins & leave 2 with the skins on. If your kids are more adventurous than mine & you want more of a citrus punch then put all 4  Mandarins’ in with there skins on. If your Mandarins’ have seeds I would recommend taking them out as they will just add bitterness to the cake. Place your Mandarin’s into the mixing bowl with the butter & mix at speed 8 for 15 seconds until the mix is smooth.

Add remaining ingredients to the bowl & mix at Speed 4 for 15 seconds until the batter is nice & smooth. The batter will be slightly runny but never fear it will come together.

Bake in a 20cm round cake pan for 50-60 minutes.

This mix also makes great muffins, just spoon into muffin pans till three quarters full & bake for approximately 20 minutes – they make a great lunch box treat.

Enjoy

Mama-going-natural-signature

Healthy Indulgent Mango & Coconut Tea Cake

3 Feb

mango-cake

What can I tell you, its the season for indulging around here!!

Summer! Its the season for indulging our sweet tooths, enjoying the abundance of tropical fruits & long lazy summer days around the pool. This cake recipe is divine its light, fresh, fruity & just plain yum!! This cake barely lasts a day in our household & is often requested because its just so divine. And like most of my recipes its super easy & foolproof (I mean I make it after all!).

Mango & Coconut Summer Tea Cake a’la Mama Going Natural

  • 3/4 c coconut sugar
  • 125gm butter
  • 1/2 c coconut cream
  • 4 eggs
  • 1 c spelt flour
  • 1 t baking powder
  • 1/2 c ground almonds
  • 1 t vanilla extract
  • 2 mango’s peeled & cubed – 1 for the cake & 1 to add to the cream
  • 1 c cream
  • 1 t vanilla extract
  • 1 t coconut sugar

I make this cake in a pot  – because I suffer from a little known illness which makes me allergic to creating & washing dishes! I think the medical term for it is Laziness, but who cares what they call it, who wants to wash dishes all day long – not me! Place the butter & sugar in your pot (if you too have an illness like mine) & gently melt the butter on a low heat. Stir to start your sugar melting. Take off the heat & add the coconut cream & let cool for five to ten minutes. Once your mix has cooled down add the vanilla extract & the eggs one at a time beating them in. Then gently fold in the dry ingredients (be sure not to beat the mix too much) until your batter is smooth. Split your batter between two round cake pans & top each cake with an equal amount of mango bake the cakes at 160 degrees for twenty minutes. Let cool before tipping your cake out of your pans or they will crack. Beat cream, vanilla & 1 t coconut sugar with a whisk until you get stiff peaks. Lay your first cake down on a plate, top with the reserved cubed mango & spoon the cream into the centre – it will get smooshed out (thats a technical cooking term) when you place the other cake on top. Dust with icing sugar if that’s your thing 🙂

Enjoy

Mama-going-natural-signature

Spiced Banana Choc Chip Blondie – Sugar Free

13 Apr

This delicious dessert has had us in a quandary all day. What to call it?

brownie-banana-1

Not really a cake, not really a brownie, not really a cookie, but definitely 100% delectable with its decadent, fudgey vanilla center & gooey chocolate chips.

I voted we call it “heaven” – but seems that name has already been taken!

So we had to settle on calling it the mouth-full that appears above. The name does not do this blondie justice, not even close.

I suppose really there is only one thing for it – your just going to have to get out the mixing bowl & make this one for yourself.

Trust me, you will be thanking me & singing my praises afterwards.

brownie-banana-5

But a word from the wise, do not try the batter. It is evil, addictive stuff. It will make you do bad things, like eat the whole bowl!!

Creamy, vanilla dough studded with chocolate chips. Almost impossible to resist – trust me!

Consider yourself warned & congratulate yourself on your iron will, if your batter makes it to the oven 😉

Spiced Banana Chocolate Chip Blondie –  Sugar Free a’la Mama Going Natural 

You will need:

  • 250gms Chick Peas
  • 1/2 c oats
  • 3/4 c dates
  • 2 Stevia sticks or 3 drops
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 t bicarb soda
  • 1/2 a smaller banana
  • 1/2 c milk
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 1/2 T coconut oil
  • 1 T Vanilla extract
  • 1/2 c sugar free chocolate chips

Before you start, soak your dates in hot water for 15 minutes until they plump up. While they are soaking place the oats in your food processor/blender or use your stick mixer to grind them into a finer consistency (as close to flour as you can get). Drain off your dates and  add them along with all the other ingredients (except for the chocolate chips) to your ground oats & blend until you have a smooth paste. Stir in the chocolate chips & place your mix into your greased baking tin. I use small cup cake tins to make mini cakes & a loaf pan to make a larger cake.

This size batch makes one loaf & 5 mini cup cakes (depending on how much batter you eat). Bake for approximately 35 to 45 minutes at 170 degrees. The longer you bake it the less fudgey the cake will become – so you decide!

The Blondie will look a little soft & uncooked when it comes out of the oven, leave it to rest for 10 minutes to cool & firm up before turning it out of the baking pans or getting stuck into it 😉

This brownie is best eaten warm while the chocolate chips are still gooey – so definitely cut yourself a slice after 10 minutes & enjoy a sugar-free taste of heaven – minus the harp music.

If you can? – save a little & store it  in the fridge, it will become even more dense & fudgey after refrigeration – yum!!

brownie-banana

Note

With the Chick pea’s you can either use the canned variety or you can soak your dried chick peas overnight in a bowl of water (this is said to make them more digestible – as the enzyme inhibitors are leached out of the peas). Soak overnight & then drain off the soaking water & boil the peas in fresh water for approximately 30  minutes (check their softness to ensure they are cooked). The peas can then be cooled & used. Or frozen for use at a later date. As an added bonus peas prepared this way will have no added preservatives or salts, just pure goodness 🙂

I haven’t really tried it as yet, but if you don’t allow oats in your diet, I don’t see why you can’t substitute with rice flour or spelt or another grain that is acceptable to you. The oats help to firm up the Cookie & soak up the moisture while adding texture to the dough – but you will have to experiment on your own for that one 🙂

Now stop reading & go make some Blondie decadence – you know you want to

Mama-going-natural-signature

%d bloggers like this: