A bit of Bank Holiday baking

It’s not that long since I moved into my flat and there are still a few bits that need fixing up.  Obviously the best person to do this is my dad and the best way to get him round is to promise food!

I always think the best bribe will be cake but at the moment I’m trying to get ready for my holiday so I’ve been developing ‘healthy’ cake recipes.  This one is a variation on a great recipe from a kids cook book called ‘Let them eat cake’ – I think it’s called American Chunks.  My variation is made with spelt flour because I think it makes lighter cakes and also isn’t so bad if you have problems with wheat as I seem to.  I also use Clover lighter in all my baking which I’m not sure you’re supposed to but it always makes nice cakes – it does mean you don’t need to add a pinch of salt to any recipes.  I also added chopped prunes and mixed chopped nuts because I like them!

Here’s the finished cake:

  

If you fancy making your own here’s the recipe for what I tend to think of as crack top cake.

Ingredients:

1tbsp cocoa powder

5 tbsp cold water

85g Clover lighter

2 medium free range eggs

225g golden caster sugar

2 tbsp chopped nuts (approx)

100g white spelt flour

1 tsp baking powder

Chopped prunes (optional – feel free to substitute other dried fruits)

Preheat oven to about 150 C for a fan oven (I’ve only ever used the fan but I think you could probably go with about 180 C non-fan in the centre of the oven).

Heat the cocoa powder, water and clover lighter in a non-stick pan until the fat has melted.

Break the eggs into a large mixing bowl, add sugar and beat with an electric whisk (if you have one) until they are light and fluffy.  Add in the chocolate mix and keep beating, also add the nuts and dried fruit at this point.

Add the flour and baking powder into the bowl (some people sift it in but I’m way too lazy), I normally use the electric whisk to incorporate it all in but you could fold it in with a metal spoon.

Pour into a deep baking tray lined with greaseproof paper and put in the oven for 35-40mins (check after 30).  Take it out when the top is firm to the touch and leave to cool for a bit in the tin (don’t worry when the top starts cracking – it’s supposed to do that).

Happy baking!