Today’s treat is something I made over the weekend because the oven was already on for our weekly dose of quiche and the lovely parsnip Sunday roast. Oftentimes whilst dishes are baking away I’ll quickly scan the fridge and scour the internet to see if there’s anything else I can make before switching off the oven and letting it rest, because I despise wasting energy by switching things on and off. Strawberries were aplently in the fridge and I had a purée and PB mix waiting to be used, and so this happened. 😀 Moist, spongy, delicious…oh yes!
Man-thing and I aren’t very social in the grand scheme of things, which is why I prefer making smaller batches for cakes and other treats. He could probably eat a whole cake by himself in a day or two, but since I’d like to keep him around for the long-term I always feel it best to keep treats healthy and the portions moderate. I had a little crisis last week when there was nothing in the freezer and in the cupboards that was sweet and we were both subconsciously clawing the walls, so I figured a bit of cake would hit the spot.
For the cake I halved Jackie’s upside down fig cake recipe, only modifying it to make it gluten-free and also adding the inner PB + jam layer for nom factor. I also used way less sugar and it still came out pimp. Such a happy, delicious cake!
Ingredients (makes 2 mini loaf pans/serves 2-3):
- 1/2 cup buckwheat flour
- 1/4 cup brown rice flour
- 1/4 cup applesauce
- 1/4 cup + 2 TBSP + 2 tsp water
- 1/4 + 1/8 cup sugar of choice (I used fructose I think because I’m low on other types of sugar)
- 1 tsp baking powder
- 1 TBSP apple cider vinegar
- 1 tsp vanilla essence/1 dropper NuNaturals Vanilla Liquid NuStevia
- nutmeg, cinnamon + ginger
- 1/2 cup strawberries, de-stemmed and sliced thinly
- 1 cup strawberries
- 2 TBSP peanut butter
- 1 tsp blackstrap molasses
- Preheat the oven to 180C and line two small mini loaf pans with baking paper.
- In your food processor blend the filling ingredients until it is smooth.
- For the cake, mix the dry ingredients together in a bowl and your wet ingredients in another bowl. Combine the two and stir til combined, but don’t over mix. You’ll see the mixture will get nice and airy and almost puffy.
- Lay down your thin slices of strawberries along the bottom of the loaf pans in whatever way you wish. Pour over 1/4 of the mixture in each pan and spread it out so that it is even.
- Spoon about 1 TBSP of the PB + jam mixture across the entirety of the cake mixture so that it’s even. Depending on the depth of your mini loaf pan you can possibly add more of the mixture.
- Spoon another 1/4 of the cake mix on top of the PB +jam and smooth it over.
- Bake for 25-30 minutes or until the dough springs back somewhat to the touch. Set aside to cool then lift the cake out by the flaps of the baking paper and flip it over onto a wire rack for 5 minutes.
- Store in an air-tight container for up to 4 days. I like to keep my cakes in the fridge for freshness/coolness, but you’re welcome to rock it in the pantry, though it won’t last as long. These are also mini cakes, so you should actually just eat them on the spot! 😀
So tasty! 😀 The best part about this recipe is that it’s quick with awesome results – the reduced sugar isn’t a bother because the PB + jam filling and strawberry top adds its own natural sweetness. Next time I might even reduce the sugar to just 1/4 cup or test to see if I can’t replace it with some NuNaturals Simple Syrup or more applesauce.
Even though it’s a mini loaf cake it’s well worth the effort to have that middle layer – it just makes it all the more squishy and flavourful. I’ve been craving PB + jam sandwiches for a long while now, so this really hits the spot since Man-thing insists on buying horrible bread that I can’t stomach. Also, cake!
What are your favourite single-serving recipes?