Consciously creating a beautiful life.





Friday 30 December 2011

Freestyle Raspberry Cake


I am supposed to make lunch, which is something I don't particularly enjoy (to put it mildly).

But because I also don't want my family to starve, I have been baking instead.
Cake with fruit, and we will of course all eat a big salad tonight :-).

Since the healthy sweets always turn out delicious, no matter how much of the ingredients I throw in,
I have become quite casual with measurement.

Here is more or less what I used:

1 cup of buckwheat flour (buckwheat is gluten free and very good for you :-) )
1/2 a cup of oil
500 g smooth cottage cheese (1,1 lb)
500 g raspberries (frozen) (1,1 lb)
2 eggs
about 1/2 cup of honey
some ground almonds
some coconut

Since buckwheat doesn't rise I decided to beat the egg whites to give the cake some volume.

Then I mixed it all together (the raspberries were still frozen), pre-heated the oven to 180 degrees
Celsius (360 Fahrenheit), put the mixture in a cakepan and baked it for 40 minutes.










Looks pretty, tastes delicious, and is so much more fun than cooking!

What more can you ask for :-)
(apart maybe for somebody that would like to come around tonight to make the salad?)


5 comments:

  1. Yummm!! Looks and sounds delicious!!

    Sarah

    ReplyDelete
  2. DEAR FRIEND: HAPPY NEW YEAR !!!!!!

    FROM ARGENTINA FOR YOU =)

    (sorry for my englihs )

    ReplyDelete
  3. Thanks so much you guys! A very happy New Year to both of you too :-)

    ReplyDelete
  4. Hi! I found this recipe today, and I made it. I have to say its amazingly tasty. Thank you for sharing it! comment/ edit is 180 Celsius is 355 Fahrenheit, not 260.

    ReplyDelete
    Replies
    1. thanks so much for that, was a typo (quite a dangerous one...). is fixed now.
      hugs
      jutta

      Delete

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