cake

  • Clementine Almond Cake

    Weekly Recipe: 
    NonWeekly
    [title]
    Light and luscious, this cake is made with SugaVida—a superfood sweetener that transforms each slice into a nutritional powerhouse, including generous amounts of vitamins B6 and B12. You can make this gluten-free creation grain-free by removing the flour and adding extra almonds.

    1 cup plus 1 tablespoon butter

    ¾ cup SugaVida

    4 eggs

    Zest of 2 clementines and juice of 1 clementine

    2 cups ground almonds

    ½ cup gluten-free flour

    ½ teaspoon sea salt

    1 teaspoon ground cinnamon

    1 teaspoon mixed spice or pumpkin pie spice

    Preheat oven to 350 degrees. In a large bowl, beat together SugaVida and butter until light. Add the eggs, one at a time, and mix them in. Add the clementine zest and juice, mix, and gently fold in the rest of the ingredients to make a smooth batter. Pour batter into a round baking dish (alternatively, you can make 12 mini cakes using individual cupcake wrappers) and bake for 30 minutes or until a knife comes out clean when stuck in the middle of the cake. Remove from oven, let cool, and serve. MAKES 1 LARGE CAKE OR 12 MINI CAKES

    Source: Kristina Locke, Conscious Food UK. Learn more at consciousfood.co.uk

  • Simply Cinnamon

    Cinnamon is usually considered a winter spice: You might bust it out when it’s your turn to host the company Christmas party or you’ll see it added to your local bar’s seasonal drink menu, but this spice doesn’t have to hide when temperatures begin to rise.

    Why you need to add this spice to your life
    By Erica Tasto
  • Honey Cake

    Weekly Recipe: 
    NonWeekly
    [title]

    1 package Zema’s Gluten-Free Cinnamon-Oatmeal Apple Muffin Mix

    1/3 cup coconut palm sugar

    2 organic eggs

    2/3 cup almond milk (or milk of choice)

    2/3 cup honey (or agave nectar)

    3/4 teaspoon baking powder (aluminum free)

    1/3 teaspoon xanthan gum

    1/8 teaspoon ground ginger

    1/8 teaspoon ground nutmeg

    1/8 teaspoon allspice or cloves

    1/4 cup organic raisins (floured)

    1/2 cup slivered almonds (optional)

    Mix dry ingredients together and set aside. Take a couple of spoonfuls of mix and place in bowl with raisins, shaking around to coat. Set aside. Beat eggs and sugar in mixer or by hand. Add in almond milk and honey (agave) into sugar mixture, alternating between the two. Add in dry mix. Add in floured raisins. Sprinkle almonds on top (optional). Pour into greased pan and bake for 22 minutes. Let cool and enjoy. Recipe provided by Zema’s Madhouse Foods

  • Red Palm Oil Cake

    Weekly Recipe: 
    NonWeekly
    [title]

    1 tablespoon butter

    3 cups plus 2 tablespoons flour, used in different parts of the recipe

    4 eggs

    1 cup sugar

    1/4 teaspoon lemon zest

    3/4 cup quality Malaysian red palm oil

    2/3 cup milk

    3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur

    1 tablespoon baking powder

    Preheat oven to 325 degrees. Grease 11-cup Bundt pan with butter, and dust with flour. Set prepared pan aside. Beat eggs and sugar together in large mixing bowl with electric mixer on medium-high speed until pale yellow, about one minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur, and stir with wooden spoon until well combined. Add baking powder and stir until thoroughly combined. Spoon batter into Bundt pan, and smooth out top with back of spoon. Bake until cake is deep golden brown and wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to wire rack and let cool completely in pan. Recipe provided by Chef Gerard Viverito

  • Easy Yogurt Cake

    This simple yogurt cake is incredibly easy to make and perfect for almost any occasion. Add a mound of fresh berries to the top and you’ve made a healthy and memorable treat.

    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup plain, non-fat yogurt
    1 cup cane sugar
    3 large eggs
    1/3 cup expeller-pressed canola oil, and a little more for oiling the pan
    1/2 teaspoon pure almond extract
    1/2 teaspoon pure vanilla extract
    2 cups fresh berries as a garnish

    1. Preheat your oven to 350 degrees. Oil a 9-inch cake pan and cover the bottom with a circle of parchment paper. Don’t forget to oil the paper as well; set the pan aside.

    2. Next, mix the flour, baking powder, baking soda, and salt together in a medium bowl.

    3. In a second bowl, whisk together the yogurt, sugar, eggs, oil, and the almond and vanilla extracts. Then, gently blend the flour mixture into the yogurt mixture and whisk until smooth.

    4. Pour the batter into the pan and bake for 45 minutes, or until the top has formed a thin, golden-brown crust. Cake should be just firm in the middle when finished.

    5. Cool for ten minutes on a wire rack, then remove from pan and peel off the parchment paper. Allow it to continue cooling before slicing and serving with fresh berries.