Right then. Even though I already linked to ‘The Wedding Cake’ recipe in my previous post, I’ve decided to write a complete post on the topic.
Sort of because I slightly changed the recipe
Sort of because it’s so utterly delicious and stupid easy, it deserves it’s own post.
But mainly because I’m still just a little obsessed with the fact that I managed to bake it.
Have you ever read ‘Committed’? ‘Committed’, as in the sequel to ‘Eat Pray Love’?
Basically, Committed is an awesome book and if you haven’t read it, you definitely should.
(Although possibly not following my example of reading it on your Honeymoon …. given that it’s the memoir of a divorced woman basically working out whether its statistical insanity for her to ever marry again).
Anyhow, one of my favourite parts of the book is this great scene where she decides to give her new boyfriend a list of all her faults – a sort of warning act if you will – and one of the statements is;
‘I have far more enthusiasm in life than I have actual energy. In my excitement I routinely take on more than I can physically or emotionally handle which causes me to break down in predictable displays of emotional exhaustion. You will be the one burdened with the job of mopping me up/ this will be unbelievably tedious. I apologise in advance’
Meet …… ME!!!!!
I am infamous for deciding to undertake big – or small – projects, and then freaking out as I approach the starting gate.
(And by freaking out I mean shouting, crying, completely negating any moral benefit of the action by behaving like a total monster to anyone and everyone in sight… and then usually going ‘missing’ at a completely crucial moment).
It is therefore definitely no less than a complete and total miracle – not to mention a testament of my love for Alice – that my layers of the cake actually got baked! And not only got baked ….. but actually turned out pretty good!
(Even baked en masse, under high stress, by a total novice)
Now, after that weird self deprecating bragathon, I should probably let you know that all honest praise needs to go the original recipe creator. This cake really is wonderful and you absolutely must NOT let the fact that it’s gluten free put you off. In fact it’s actually partly on account of being gluten free that this recipe turned out to be such a ‘wedding winner’.
Like ….. consider the following:
1) Nut flour cakes keep well!
Wedding cakes need to be baked in stages, and nut flour cakes taste totally fresh, in a cake tin, for up to five days. They also – for any idiot who forgets to buy a cake tin – keep totally fresh wrapped in foil in the fridge for up to four. Self explanatory.
2) Nut flour cakes are healthier and more sustaining!
Some greedy people are unable to eat normal food when there is ‘trial run’ cake in the house. They think cake and broccoli is a balanced lunch and have been known to eat chocolate cake ‘as a distraction’ Choosing a nut flour cake will mean you get a good amount of protein, a bit less sugar and some healthy fats.
3) Nut flour cakes don’t really rise.
Are you the type of baker who finishes every baking Cakes that don’t need to rise? Genius baking for higher stress, or multiple cake, situations.
Oh, and …..
4) Nut flour cakes turn out to taste pretty darn good. (If I do say so myself)
Texture wise, this almond flour carrot cake is ridiculously moist and rich tasting. The almond flavour is nearly as strong as the carrot ….. but that’s basically a good thing, not to mention totally sophisticated. (This is definitely a ‘mum cake’). A lot of the sweetness actually comes from the raisins – which is how you get away with using so little sugar – and they also add to the density and amazing chew factor. There is seriously no way you could miss the flour in this cake either – the texture is exactly how you want carrot cake to be … soft, chewy and satisfying.
Plus, cream cheese frosting with maple syrup in it. I mean … what’s not to love?
I think what I’m really trying to say with this epic post is that ‘I’m a flake who made a wedding cake!’, and ‘This recipe is highly recommended!’. Brag over.
Gluten-free carrot cake – taken from this terrific recipe.
3 medium eggs
150g sucanat (or unrefined sugar)
125ml canola oil
1 tsp vanilla extract
250g ground almonds
300g carrots, grated
50g candied orange peel (optional)
1 tsp ground cinnamon
50g unsalted butter, melted 30 seconds in the microwave
125g full fat soft cheese
6 tablespoons maple syrup
Preheat the oven to gas mark 4/180°C/fan oven 160°C.
Line the base of a 17cm cake tin with parchament paper and rub with butter or canola oil. Also grease the sides. (You should also use 2 tins if you have them – I didn’t so I just did one cake at a time).
Whisk the eggs and sugar together with an electric whisk for 5–6 minutes on high speed. Then, whisk in the canola oil and vanilla and almond extract. Fold in the almonds, carrots, sultanas, candied peel (if using) and cinnamon.
Pour half the mixture into the tin – or divide the whole mixture between two tins, if you have them. Bake for 30 minutes or until a skewer inserted in the middle comes out clean. (It’s better to have them a little overdone than underdone, and mine took more like 35 minutes). Cool in the tins for 30 minutes, then run a knife around the edges and turn out onto a wire rack to cool completely.
Repeat the greasing and lining process with the tin, and pour in remaining batter and bake (if applicable). Repeat same cooling process.
Make the frosting by beating the slightly melted butter into the cream cheese. Beat for a good few minutes to stop it getting lumpy. Pour in the maple syrup slowly and stir well to mix.
Peel the baking paper from the cakes and place one on a serving plate. Spread the frosting over the cake, then sit the second cake on top.
Enjoy a slice plain or with vanilla ice cream! Store wrapped in foil and in the refrigerator, or you can get away with wrapped in foil in the cupboard if it’s un-frosted.
Nutrition Facts: Calories 441, Protein 8g, Fat 32 g, Carbohydrate 34g (Sugars 26g)
Nutritional Highlights: Good source of Vitamin E and very good source of Vitamin A.