Tag: baking

Time: 1 hr
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

Cake
125 g Nuttelex Original
2/3 cup brown sugar
1/3 cup caster sugar
1/2 cup SoGood soymilk
2 tsp decaf instant coffee powder
1 tbsp carob powder
2 eggs
1 1/2 cups Orgran gluten free flour

Icing
1 cup pure icing sugar
2 tbsp Nuttelex Original
1 tbsp SoGood soymilk
1/2 tsp decaf instant coffee powder

Instructions

1. Preheat oven to 180 deg C
2. In a large saucepan, combine sugars, Nuttelex, soymilk, decaf instant coffee powder and carob powder
3. Stir on low heat until Nuttelex has melted
4. Allow mixture to sit for 10 mins
5. Add flour and eggs to the mixture and mix together, first using a wooden spoon and then an electric mixer. The batter should be thin and smooth
6. Line a square or circular cake tin with baking paper and grease the sides with Nuttelex
7. Bake for 35 min at 180 deg, or until a skewer inserted into the cake comes out clean
8. Sift 1 cup of pure icing sugar and mix in 2 tbsp Nuttelex
9. Heat 1 tbsp of soymilk in the microwave on low heat
10. Dissolve 1/2 tsp decaf instant coffee powder in soymilk
11. Slowly add coffee soymilk to icing and Nuttelex mixture until icing reaches the desired consistency, add more soymilk if required
12. Once the cake has cooled to the touch, ice with coffee icing

Personal Notes

This cake is based off the melt and mix coffee cake in Sue Dengate’s The Failsafe Cookbook. The carob gives a slight spicy taste and adds interest to the flavour of the cake, and carob powder is low FODMAP at 1 heaped tsp, or 6 g (The Monash University Low FODMAP Diet App, 2018) so as long as you don’t consume more than 1/4 of the cake in one sitting, it will be low FODMAP! It is so good you might want to though! I like this cake best when it is cooked but still moist inside, rather than the drier, crumbly texture of some cakes. I made this cake for my housewarming party along with the lemon and poppy seed cake and it was also demolished in record time.

Time: 1 hr
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

Cake
175 g Nuttelex Original
3/4 cup white sugar
1/2 tsp citric acid
3 eggs
1 1/2 cups Orgran gluten free self-raising flour
1 tsp xanthan gum
1 tsp gluten free baking powder
1 tbsp poppy seeds

Icing
1 cup pure icing sugar
2 tbsp Nuttelex Original
1 tbsp hot water
1/2 tsp citric acid

Instructions

1. 1. 1. Preheat oven to 180 deg C
      2. Cream Nuttelex and sugar until light and fluffy
      3. Add 1/2 tsp citric acid to the Nuttelex and sugar
      4. In a second bowl, beat eggs until frothy, idealling using an electric mixer
      5. In a third bowl, sift together flour, xanthan gum and baking powder
      6. Add egg and flour mixtures alternately to Nuttelex and sugar, using a wooden spoon to mix. The final mixture should be very thick.
      7. Stir poppy seeds through batter
      8. Line a rectangular cake tin with baking paper and grease sides with Nuttelex
      9. Spoon the batter into the cake tin and spread out with a spatula. The mixture should be firm and have to be pushed into place
      10. Bake for 40 mins at 180 deg C. A skewer inserted into the cake should come out dry
      11. Leave the cake in the tin for 10 mins, before cooling on a rack
      12. Sift 1 cup of pure icing sugar and mix in 2 tbsp Nuttelex
      13. Dissolve 1/2 tsp citric acid in 1 tbsp boiling water
      14. Slowly add water to icing and Nuttelex mixture until icing reaches the desired consistency. Usually the whole tbsp of water is required
      15. Once the cake has cooled to the touch, ice with citric icing

   Personal Notes

   This recipe is based off the Madeira Cake in Sue Dengate’s The Failsafe Cookbook, which is one of my all-time favourite cake recipes. I’ve tried to make this cake slightly more lemon-flavoured and of course I have added the poppy seeds too, as citrus (traditionally orange) and poppy seed cake is an old favourite. I made this for my housewarming party and it disappeared very quickly!