3 Cakes
Three of my favourite, go to cakes!
Baked Cheesecake
Following on from the labne balls, you can use the same yoghurt cheese in this cheesecake. Without the salt, it is quark. This recipe makes a small cheesecake (for 2 people) mainly because if you keep your kefir yoghurt for a week this is the approximate quantity you end up with. Of course, you can make more kefir yoghurt and therefore more cheese if you want a bigger cake. I don’t keep my kefir yoghurt for longer than a week or it becomes too sharp.
Ingredients:
1 Tablespoon caster sugar
25g butter
1 egg
125g quark (from your kefir yoghurt)
¼ teaspoon vanilla essence
¼ teaspoon grated lemon rind
Squeeze fresh lemon juice
1 Tablespoon flour
¼ teaspoon baking powder
Method:
Prepare a large mug or ramekin by greasing with a piece of butter-paper (the wrapping paper from your butter) and cutting a piece to fit the bottom of your container.
Cream the butter and sugar, add the egg and beat well.
Add the quark, vanilla, lemon rind and lemon juice and beat well.
Mix the baking powder into the flour, add to the wet ingredients. Beat again.
Pour the mixture into your prepared mug or ramekin and place in a small cake tin with enough warm water to come half-way up the side of the cake container.
Bake for about 20-30 minutes in a 160 degree C oven. The cake is done when it rises slightly. Do not allow it to boil or it will split and the texture of the cheesecake will be grainy.
Flourless Citrus Cake
When there are tired citrus accumulating in the fruit bowl, I make this cake. Any and all citrus can be used. Just be sure there is no mould in them or they will taste disgusting.
Ingredients:
About 400g whole citrus placed in a saucepan, covered with water and cooked for 2 hours
6 eggs
250g sugar (I use 150g dark brown sugar and 100g caster sugar)
250g almond meal mixed with 1 teaspoon gluten-free baking powder
50g flaked almonds
Method:
Prepare a loose-bottomed cake tin by greasing it with butter-paper and making a liner for the tin.
Puree the cooked citrus in a food processer
Beat the eggs and sugar until light and fluffy – the volume will increase considerably.
Fold the almond meal mixture and the pureed citrus into the egg mixture and pour into the prepared tin.
Scatter the flaked almonds over the top and back in a 180 degrees C oven for about 1hr and 15minutes – until the cake is firm in the centre. Turn off the oven and leave the cake to cool there for an hour.
Loosen and remove from the tin, taking care not to lose your flaked almonds.
Delicious served with yoghurt or sour cream.
Vegan Coconut Bread
Our daughter-in-law is vegan and dairy intolerant so we always have a milk substitute for her. Sometimes it is soy, other times almond, or oat, or spelt, and just lately it has been cashew. Whichever it is, it is perfect for this simple recipe, and at times like these, when she is unable to visit, it is a good way of using up what is left in an open container. This bread may not have any margarine or butter in it, but it is delicious hot from the oven with lashings of either!
Ingredients:
1 cup SR flour
1 cup coconut
¾ cup raw sugar (or less)
¾ cup milk of your choice
1 teaspoon vanilla essence or grated lemon peel (or even both)
Method:
Prepare a loaf tin by greasing it with butter-paper and making a lining for it.
Mix together the dry ingredients, add the milk and flavourings and mix well. Pour into your prepared loaf tin and cook at 180 degrees C for about 30 minutes (or until a toothpick inserted in the middle comes out clean.