Cakes to amuse the kids

raspberries, egg replacer, flour and sugar

As part of my Healthy Supplies shipment this month I picked orange essence, chocolate essence, and dried raspberries to eat cos they are yummy use in with my baking.

So I prepared all the ingredients before hand as Bobs not keeping overly well and sometimes it can be just to much for him from scratch, but I hate leaving him out.

 So I measured out the ingredients into separate bowls, and pre soaked the egg replacer.

I took 150 brown rice flour, 75g tapioca flour and 75g buckwheat flour sieved together with 2 teaspoons baking powder and 1 teapoon of gluten replacer.

Fifi mixes

and Bob did the cake cases

Fifi put 150g pure dairy sunflower spread and 75grams of Xylitol, creamed them and added in the flax seed as egg replacer, and stirred in the flours.




We then split the mixture into three parts, Bob took one part and added the chocolate essence, Fifi added the orange to hers and I added the rapsberries to mine.

the two of them fill the cases

Once cooked Fifi melted a bar of orange flavoured carob, they drizzled the cakes and decorated them to look very pretty. (We left 6 of them as we decided to make chocolate custard as well to have with cakes for pudding.)

drizzle chocolate pattern on the table

Findings - not particularly impressed with the essences, you seemed to need an awful lot to get the flavour (1.5 dessert spoons for 12 cakes worth) and even then they were not overly flavoured, very subtle to say the least.With the vanilla or the lemon 1 teaspoon for that amount would have been enough. (Sorry H.S but I do say honest reviews).

The raspberries were beautiful , edible dry and I have added them to my breakfast, and have lost none of their flavour once rehydrated, and they smell and taste very nice indeed.



This is a review post but the findings are an honest reflection of my findings.