you are what you eat
As winter slowly sets in, I find myself turning to recipes that are spiced with Ginger, Orange, Cardamom and Cinnamon (among others). Although we tend to wear more greys and browns during this chilly season, our food should be just the opposite. Use the bright orange and yellow of citrus fruits to bring a burst of colour into your cooking! Here is a delicious recipe for an orange, cardamom, ginger cake that I made recently. Even though it was ‘healthier’ than the original version, the end result was moist, tasty and spiced just right!
For the Cake:
50g Demerara Sugar
6g Sugar lite
3cm piece fresh ginger root, finely grated
160ml or canola oil
2 medium eggs
grated zest of 1 orange
6 cardomom pods, seeds removed and grind to a fine powder
2/3cup fat free yoghurt
2/3cup fat free milk
200g bran rich self raising flour
120g finely grated carrot
60g pecan nuts, roughly chopped
For the pan:
1 ring pan
zest of 1 orange
20g pecan nuts finely chopped
– Preheat the oven to 160 degrees. Using a ring pan, spray with non stick spray. Line the bottom of the pan with the orange zest and chopped pecan nuts.
– Mix the sugar, sugar lite, oil and eggs together in a mixing bowl. Stir in the ginger, cardamom and orange zest. Add the flour and beat the mixture until it has doubled and changes colour. Lastly stir in the carrots and nuts..
– Spoon the mixture over the zest and nuts. Bake in the oven for 35- 40minutes until golden brown or until the cake is baked (test the cake using a cocktail stick/ toothpick- if the stick comes out clean the cake is done). Remove from the oven and leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
– Dust with Icing sugar and a squeeze of fresh orange juice. Serve with your favourite herbal tea.