Saturday, January 19, 2013

Allergy free vanilla strawberry swirl cake recipe

  • 150g Nuttlex
  • 1 cup caster sugar
  • 1 tsp vanilla essence
  • 2 tsps Orgran No Egg whisked with 80mls water until thick
  • 2 cups Orgran self-raising flour
  • 300g half and half goat’s milk and plain goat’s cheese, beaten smooth
  • ½ cup strawberry jam
Icing (optional)
  • 2 cups icing sugar
  • 15g Nuttlex
  • 1½-2 tbsps hot water

  • Preheat oven to 160°C.
  • Lightly grease a large bundt pan with melted Nuttlex or olive oil spray.
  • In a large bowl, beat the Nuttlex, sugar and vanilla until pale and frothy.
  • Slowly add the No Egg mixture, beating until smooth.
  • Fold in the flour and half and half, in alternating batches, until well combined.
  • Pour half the cake mixture into the prepared pan.
  • Spoon over the strawberry jam.
  • Use a skewer to make a swirl pattern of the jam.
  • Gently top the jam with the remaining cake mixture.
  • Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean.
  • Set aside to cool for 10 minutes.
  • Turn out onto a wire rack to cool completely.
  • Sift the icing sugar into a medium bowl.
  • Add the Nuttlex and hot water and stir until smooth.
  • Spoon icing over the cake.
  • Serve once the icing has set.

  • Alternatively, if you don't want to add icing, a light dusting of icing sugar should make the cake highly presentable.

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