Monday, 2 November 2015

Cake!

A quick post as I've promised a few twitter running friends some recipes. I haven't invented either of these, although I've given the flapjack recipe a bit of a tweek.

Green Apple Cake (from a recipe in the Guardian)

for the green goo you need:
150g baby spinach, 2tbsp water and 3 tsp vanilla extract

for the cake you need:
2 medium eating apples, grated
75g butter or baking spread of your choice
100g full fat cream cheese
175g caster sugar
3 eggs
100g plain flour and 100g spelt flour (or use all plain)
1tbsp cornflour
2 tsp baking powder.

  • To make the goo put the spinach and water in a pan and cook until wilted- about 1 minute.
  • Then put in a blender with the vanilla and blitz until really smooth.  Set aside.
  • For the cake, beat together the butter, cream cheese and sugar until light and fluffy then beat in the eggs one at a time.
  • Next stir in the green goo along with the grated apple.
  • Finally sift in the flours and baking powder and mix until well combined.
  • Either spoon the mixture into muffin tins (you will get around 20) or into a greased and lined 18cm square cake tin.
  • Turn on the oven to 180C/160C fan/ 350F or gas mark 4.
  • Bake the muffins for around 15-17 minutes or until they spring back when touched lightly. Bake the cake for about 35 minutes. Let the cake cool in the tin, or turn out muffins when they have cooled for 5 minutes.

These work well when topped with chocolate cream-cheese frosting and make great Hallowe'en cakes.

Sinead's Rocket Fuel aka Banana-Peanut Butter Flapjacks

These have become my rocket fuel for long runs. If you use a natural, sugar-free peanut butter like the one from Meridian then it gives a slightly savoury hint to these soft flapjacks.

80g baking spread and 60g coconut oil (you can just use all butter if you prefer)
100g soft brown or light muscovado sugar
2 tbsp. golden syrup
about 4 heaped tbsp. crunchy peanut butter
350g porridge oats
1 tsp ground cinnamon
1/2 tsp baking powder
2 medium ripe bananas, mashed

  • Heat the oven to 180C/ 160C fan/ Gas mark 4. Grease a 23x33am Swiss roll or similar tin.
  • Melt the spread/oil/butter in a large saucepan along with the sugar and golden syrup.
  • Then stir in the peanut butter followed by the oats, cinnamon, and baking powder and mix well.
  • Finally mix in the mashed bananas and mix until well combined.
  • Spoon the mixture into the prepared tin and press down firmly with the back of a spoon or a potato masher.
  • Bake for 20-25 minutes or until turning golden brown.
  • Mark into section but leave in the tin until completely cold otherwise it will disintegrate.

Pack small squares into resealable bags to stash in your trail vest or belt for natural, energy-filled goodness on your long runs.

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