Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
A note to the baker: Removing the fat does create a different texture to normal cakes, the lack of fat does effect the rise so you do get a cake that is heavier on the texture but the lack of fat makes it lighter on the eating.
No fat and sugar free fruit cake
1 lb raisins
8 oz sultanas
8 oz prunes, finely chopped (if you don’t like prunes replace with more sultanas, or finely chopped
8 oz dates, finely chopped
Soak fruit overnight in about half a pint of water (enough to cover 2/3 of the fruit), covered, in the
8 oz plain flour
3 egg whites or, for a vegan version, the water from one tin of chickpeas (aqua fava) whipped to soft
8 oz soya yogurt
6 oz ground almonds
3 tsp baking powder
2 tsp mixed spice
2 tsp ground ginger
1 tsp cinnamon
After soaking the fruit, add the egg whites (or fold in the aqua fava) and soya yogurt and mix. Then
add the other ingredients and mix together. If necessary, add extra water or oat milk until a thick
dropping texture (i.e. it is just soft enough to fall off a spoon). Line a 24cm square cake tin with two
layers of baking parchment. Fill the tin with the cake mix, flattening the top (the cake doesn’t spread
much on cooking). Bake at 150 Celsius for 1hr then reduce the oven temperature to 130 Celsius and
continue baking for another 45 minutes. If the top is getting too brown, cover with foil.
Remove from the oven and leave to sit for 10 minutes then remove from the tin and cool on a
It is best if left for a few days wrapped in tin foil to mature, but we never manage more than 24
Added by: Kerensa Hobbs
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