The past couple of weekends have been totally all about birthday celebrations and filled with delicious food, birthday cake and far too many bottles of prosseco and pitchers of cocktails! After all of these constant naughty treats, me and my housemates have developed a huge appetite and seem to be constantly hungry and constantly snacking on all the left over naughties in the house! Probably because we’re starting to truly feel the hangover…
Knowing and watching me fail at trying to complete my New Year’s Resolution to learn how to cook, one of my gifts from the girls was a recipe book by Amber Rose filled with healthy baking ideas for tasty sweat treats like cakes, tarts, jams, custard and puddings. Flicking through this Love Bake Nourish book, we have already bookmarked probably every page to try at some point! Our mouths were watering just looking at all the beautiful pictures!
Now that the celebrations of me turning the big 20 are over, we thought we’d give one of the recipes a go so we could munch on something healthier than our naughty stash of crisps and chocolate.
But of course it still needs to be tasty! So for my first go at attempting a recipe from the book, I chose the Summer Berry cake to use up all of our strawberries. Anything with fruit always makes me feel like i’m nourishing my body and doing it some kind of good.
- 160g wholewheat spelt flour
- 2 tsp baking powder
- 20g cornflour
- 180g unsalted butter
- 180g maple syrup
- 1 tsp vanilla extract
- 3 large eggs
- Zest of half a lemon
- 180g fat-free greek yogurt
- 2 tbsp light honey
- Punnet of strawberries/blueberries/raspberries
The steps in this recipe are so simple to follow without needing loads of equipment – exactly what I need!
- Pre-heat oven to 180 degrees and grease a cake or loaf tin, whichever shape you’d prefer the cake to turn out like.
- In a large mixing bowl cream the butter until pale and fluffy, before slowing sifting in the flour a little bit at a time and beating in the eggs one at a time.
- Fold in the rest of the flour, baking powder and cornflour before adding the syrup, vanilla and lemon zest.
Top tip: If you think your mixture is too stiff just add a couple of tablespoons of milk.
4. Pour your delicious-smelling mixture into the cake tin and bake for 40 minutes. The cake will start to look golden brown and smell amazing!
Top tip: Make sure you leave it cool for at least a good 40 minutes before you decorate with your topping.
5. For the fruity topping, just mix the yogurt and honey in a bowl and spread on the cake as you wish before covering it with as many strawberries as desired. So simple but soooo tasty!
And wholla you have a tasty, refined-sugar free healthier cake for your family and friends to munch on! Delicious with your afternoon cup of tea.
I’d never used spelt flour before, I don’t think I actually even knew it existed! But in the book it’s a very popular ingredient in the recipes and Amber Rose highly recommends it for its texture and nourishing goodness. I did a bit of research into the benefits of this type of flour and the reason it’s healthy is because it provides a number of nutrients including several B vitamins, lots of fibre for improving digestion and its lower in calories than wheat. Yay we can bake healthy!
And another health benefit that makes this recipe refined sugar-free is the alternative sources of sweetness by using maple syrup and honey. Maple syrup contains minerals, especially manganese and zinc, and at least 24 different antioxidants, helping your body with things like keeping bones strong and improving your metabolism. And honey is apparently good for improving athletic performance, whilst cotnaing antioxidants which help reduce the risk of some cancers and heart disease.
So could even be a pre-workout treat! Still best to eat both sweetners in moderation though! 🙂
Hope you give it a go at home and enjoy this recipe as much as we did!
Love Leeanna xo