Guilt-less Desserts & Treats for your Family
I think envy gets an underserved bad rap. Being envious doesn’t have to mean you have to cut someone’s head off and put it on a box (aka Brad and Gwyneth before Jen). Envy, and its side kick the green eyed monster, can be used as motivators for positive change, rather than destructive revenge.
I am envious of the Mum at school drop off who looks like she’s walked straight out of a Target catalogue. Tomorrow, I will attempt to at least wear matching socks.
I am envious of anyone who gets more than 4 hours uninterrupted sleep a night. Tomorrow I will wear lots and lots of concealer so at least I look like I did and maybe I will feel like I’m rested.
I am uber jealous of mothers who ‘say’ they never yell at their kids. Tomorrow I will try using my calm voice (although at the moment the best way to avoid yelling would be to run away!).
I am green with envy of people who meet celebrities. From now on I will spend my down time perusing selected famous people. You might call it stalking; I call it achieving my goals!
Food envy is something that I often find myself battling. It’s not uncommon for people with allergies and intolerances to be left drooling and depressed after leafing through a foodie magazine. Everything looks so pretty, tasty and worthy of causing explosive diarrhea! Instead of getting mopey and sick I like to use food magazines as inspiration. I set myself a challenge to recreate the spectacular food making it ‘Lisa friendly’ aka usually containing sweet potato.
Taste Magazine recently had a #tastebaketheissue competition where you had to cook and share recipes from their magazine. The prize was amazing (a new oven which sadly I did not win) and I bought the magazine late in the month so I went into manic baking mode to get as many entries in as I could (these mini Apple Crumbles were also part of #tastebaketheissue). It was a super tasty week!
This Sticky Date Pudding Cake was inspired by #tastebaketheissue. As usual, their version of the cake would have made me quite ill and sent me into a diabetic coma so I set about making it my way (say it like Frank S would; it makes it sound so much better!).
The use of Sweet Potato in this Sticky Date Pudding Cake might seem a little bit strange at first but just go with it (or if you don’t believe me try these Sticky Date Muffins first). The Sweet Potato replaces butter, which decreases the calorie count of the cake without compromising on moistness. The use of fresh Ginger easily hides any veggie taste in this Sticky Date Pudding Cake and you can eat it for dinner and dessert (or dinnert as I like to call it!).
The rest of this Sticky Date Pudding Cake is pretty easy; whisk some egg whites, add some liquid then dry ingredients and bake. Remember to make the sauce just before the cake is done so it can be poured all over the hot cake and then watch as it oozes into the cake. Try not to lick the rest of the sauce straight from the saucepan; you’ll need it to drown the cake in when you serve it. And by ‘need’ I mean you’ll really really want to!!
Sticky Date Pudding Cake
- 1 Cup Dates approx. 200 grams, chopped
- 1 Cup plus 2 Tablespoons Water
- 1 teaspoon Bicarb Soda Baking Soda
- 1 teaspoon fresh minced Ginger
- 1/4 Cup Milk
- 100 grams baked Sweet Potato Puree to make Sweet Potato Puree; place a whole sweet potato in a moderate oven for 60 minutes, or until sft and mushy inside. Peel the sweet potato and use the mushy insides
- 1 teaspoon Vanilla Extract
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 6 Eggs
- 1/2 Cup Coconut Flour
- 1/2 teaspoon Mixed Spice
- 1/4 teaspoon Cloves
- 3 teaspoons Baking Powder
- 1 Cup Coconut Cream dairy cream can be used
- 2 Tablepsoons Maple Syrup/Rice Malt Syrup
- 2 Tablespoons Golden Syrup Mollases, Honey or more Maple Syrup can be substituted
- Preheat the oven to 180C/360F. Grease and line a 20cm/8inch springform tin.
- Place the chopped dates and water in a small saucepan over medium/high heat. Bring the mixture to the boil.
- Immediately remove from the heat and add the bicarb soda. Allow the mixture to cool for 10 minutes then add the ginger and stir to combine.
- In the clean bowl of a kitchen stand mixer with a whisk attachment, whisk the egg whites on medium until soft peaks form. Add the maple syrup and whisk until combined.
- Add the purred/mashed sweet potato, milk and egg yolks. Beat until combined.
- In a spate bowl, sift the dry ingredients together.
- Add the date mixture and the dry ingredients and whisk until just combined. Do not over mix.
- Bake for 35-40 minutes, or until cooked through.
- Immediately poke lots of holes over the top of the cake and evenly pour 1/2 Cup of sauce over the top. Keep the rest of the sauce for serving. Let the cake sit for 10 minutes.
- Serve the cake with the extra sauce and whipped cream.
- Make the Sauce just before the cake is cooked.
- Place the coconut cream and both sweeteners in a small saucepan. Stir over a medium/high heat until boiling.
- Reduce the heat to medium/low for 1-2 minutes then remove from the heat. Use immediately.