Hallo! Well, due to some self-inflicted poverty after the Christmas period (baking every day has a magical effect on one’s bank account, let me tell you!) I’ve been making a set standard of goodies each week which are low-cost but still nom and what not. I’ll post about that when I make fresh batches, but in the meanwhile, I decided to splash out and try out a new recipe! I’ve got a lovely job which has made me ill, but good news is now that I am respectably employed once more, I can bake like a boss.
Today’s concoction was actually for the purpose of having a subject to photograph for the club I’ve joined. In April our theme is food photography, so I’ve been beginning to test out my n00b skills in this regard. Thusly, I present:
Apple, pear, carrot and raisin cake topped with balsamic raspberry saucy business
(or, NOMS for short)
I’ve been trolling the internets for a day or two trying to find something colourful yet healthy that doesn’t require tofu or a thousand soaked cashews, so this deliciousness (from Deliciously Ella) is what was decided on. The original recipe seemed pretty nifty anyhow, but I wanted colour for the snaps, and thus the raspberry balsamic jazz atop came to be.
For the saucy business, I just threw in approximately 1 1/2 (can make it one) cups of raspberries with 2 TBSPs of balsamic vinegar and 1 TBSP of brown sugar. Let that goodness sit and simmer on the stove for plus/minus 15 minutes and smash it about a little so there aren’t many lumps left. Place in the fridge.
Then follow the delightfully easy directions from Ella. I did make some modifications but minor: I added 1 grated carrot and 3 tsp applesauce. I also used 1 1/2 cups oats and 1 1/2 cups ground almonds, since I just couldn’t bring myself to use 2 cups of ground almonds. Next time I’ll use even less, not because it isn’t divine, but I figure it will work out healthier if I every want to serve it to diabetes-prone guests. I also let it bake for closer to 45 to 50 minutes, just for fun, because I like my cakes nogals firm if I’m going to drizzle and smear lovely red goodness atop.
All in all let’s just say this cake is bloody delicious and leave it at that. I really think the balsamic raspberry splash rounds off the flavours with a nice sharp edge to counter the spicy sweetness of the apple and pears and what not.
The first thing I did when I finished the slice was look at the watch to try work out when next it would be appropriate to have another slice. That good.
And of course, while I was waiting for that to bake, I quickly made some dark chocolate with ginger, goji berries and pumpkin seeds. This is pretty much always in my freezer, because it’s easy, cheaper than Lindt, and…dare I say it? better than Lindt!