Description
This cake contains no fat or eggs - ideal for those who are watching their weight, as well as great for vegans and vegetarians!
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Meal Category | Cakes Afternoon Tea |
| Nutritional Category |
Ingredients
| 1 | Teaspoon | bicarbonate soda |
| 500 | g | dried fruit |
| 1 1⁄2 | Cup | flour (self raising) |
| 1 | Teaspoon | Mixed Spice |
| 2 | Teaspoon | honey/golden syrup |
| 1 | Cup | orange juice |
| 1 | Cup | pumpkin or sweet potato (kumra) (mashed) |
| 600 | g | dried apricots (chopped) |
| 75 | g | fresh ginger (finely chopped) |
Instructions
- Pre-heat oven to 160oC.
- Grease a 20cm square or 22cm x 12cm cake tin with a little spray oil, and line base with baking paper.
- Remove skin from pumpkin or sweet potato. Steam until soft (about 10 minutes depending on the size of pieces). Allow to cool.
- Place dried mixed fruit, chopped apricots and honey/golden syrup in a saucepan together with orange juice. Bring to boil and simmer for about 5 minutes. Allow to cool.
- Add mashed pumpkin or sweet potato and mix well.
- Sift flour, bicarbonate of soda and mix spice together and add to fruit mixture. Add ginger and mix well to combine.
- Place in cake tin and bake in oven for 1 ¼ hours.
Nutritional information (per serve)
- Energy: 1880kJ
- Total sugars: 44g
- Protein: 7g
- Sodium: 22mg
- Calcium: 79mg
- Total fat: 1g
- Saturated fat: 0g
- Iron: 5mg
- Carbohydrate: 112g
- Fibre: 12g
Notes
This is an excellent recipe idea for vegans and vegetarians as it contains no animal fat or eggs.
If you want to increase the fibre content, think of substituting half of the white flour for wholemeal, and remember sweet potato is a good low GI option. Simple changes, big differences!