A Zesty Italian Grape Cake

Hello there!

This week I am on the dreaded night shifts but tonight is my last one, woo woo.  The ward is terrible at the moment- too busy, not enough staff, tons of staff leaving, etc resulting in sub-standard patient care and demoralised nurses.   However, let’s not dwell on the terrible state of nursing in the NHS right now.  Instead I shall share this great, relatively healthy sponge cake recipe.  It’s lower in fat, and higher in fibre than most sponge cakes.  And, more importantly, it tastes awesome!

 An Italian Zesty Grape Cake

Ingredients

1 cup plain flour
1/2 cup wholemeal plain flour
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1 cup 0% fat greek yoghurt
zest of two limes
juice of 1 lime
1/2 cup light brown sugar
1/4 cup golden caster sugar
1/2 cup olive oil (the stronger the oil the more you’ll be able to taste it so it’s your call as to which type of oil you use. I used mostly mild with a little of a stronger greek variety)
1 cup red seedless grapes, halved if large

Method

Preheat oven to 170C.

Prepare a sponge cake tin by greasing it (and flouring it, if you want).

In one bowl mix together the flour, baking powder and salt.  In a separate bowl whisk the eggs, followed by the yoghurt, lime zest and juice.

Then, with the whisk on a low setting, add the flour mix in parts, combining it with the mixture as you go.  Finally, fold  in the olive oil.

Pour 2/3 of the mixture into the prepared cake tin.  Then sprinkled the grapes on top of the mixture before adding the remaining batter.

Bake for 45 mins – 1hr, until the cake is golden brown and a pick or knife comes out clean.

Cool in the tin for 30 mins before transferring to a wire rack.  Or, if you’re impatient like me, dig in!  It tastes soooo good warm out of the oven.

It tastes great with yoghurt or ice-cream once it’s a day or two old too.

Hope you guys like it.

Any exciting plans for the weekend?

I shall be sleeping for half of Saturday after finishing my nights, then we’re sharing Sunday lunch with some people from our church on Sunday.  I also have  Monday off as we’re having our 20 week scan!  Can’t wait!  We’ll probably find out if we’re having a girl or a boy then too :)

Happy Friday!

 

 

 

An Autumnal Crumble

It’s time to share that crumble recipe I said I would.  Funnily, I’ve seen loads of crumbles around the blog world recently.  Mine isn’t as healthy as some of them but it’s high in fibre and makes good use of rhubarb (which I never know what else to do with).  It also has a great flapjack vibe from the oats.  I love crumbles.  Whenever I make dessert I usually end up making crumbles because they’re so versatile and easy.

Enough chit-chat?  Here’s the recipe:

Rhubarb & Apple Spelt Crumble (wheat-free, vegan)

Ingredients

4 medium sticks of rhubarb (trimmed and roughly chopped)
2 small bramley apples (peeled, cored and roughly chopped)
2 generous tbsp golden caster sugar
juice of 1/2 lemon
1 tsp vanilla essence

200g wholemeal spelt flour
200g dairy-free spread (I used vitalite)
140g soft, light brown sugar
75g porridge oats (or you can omit and just sub with the spelt flour)

Method

Preheat oven to 180C(fan).

Put the first five ingredients into a medium-large, oven-proof dish and give them a stir.

For the crumble topping you can either put all the remaining ingredients in a food processor and pulse until the mixture has the texture of large bread crumbs.  Or place the ingredients in a large bowl and mix together whilst rubbing the ingredients between your fingers until you get the right texture.

Pour the crumble ingredients evenly over the fruit mix and place in the oven for 30-40 mins, until the fruit is bubbling around the edges and the crumble is golden.

I enjoy mine with my fave  ice cream.

I think I may make another crumble tomorrow but try to make it healthier; I’ll see how virtuous I’m feeling!