Archive for Cakes

Orange Cream Cheese Glaze

Here is a wonderful glaze to put on your cakes, a healthy alternative to buttercream icing.

  • 1 cup softened reduced fat cream cheese
  • 1..4 cup freshly squeezed orange juice
  • 1/4 cup honey
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon grated orange zest

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Almond Cake a L’Orange

I have discovered a wonderful source of gluten-free recipe ideas on this website. Here is one for Almond Cake a L’Orange, which looks easy to prepare and delicious. The recipe comes from Gluten-Free French Desserts and Baked Goods by Valerie Cupillard.


  • 1/2 c vegetable margarine
  • 1/2 c raw cane sugar
  • 1/2 c finely ground blanched almonds
  • 6 drops vanilla extract
  • 3 eggs
  • 3/4 c rice flour
  • 1 tsp baking powder
  • 1 T orange zest


Melt the margarine in a medium pan over low heat. Remove from heat and stir in sugar, finely ground almonds, and vanilla extract. Mix in the eggs, one at a time. Then mix in the rice flour, baking powder and orange zest.

Pour into an oiled bread pan and bake at 400 degrees Fahrenheit for 10 minutes. Raise the heat to 425 degrees and bake for 15 to 20 minutes longer. This cake batter tends to brown very quickly, so you may need to protect it during baking.

Notes: This recipe will work with the following adjustments: regular white sugar for raw cane sugar; 1 tsp vanilla extract, 1 tsp orange zest and 2 tsp lemon extract, instead of flavorings listed.  You might want to substitute melted butter for the margarine to give the cake more of that old-fashioned pound cake flavor.

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Healthy Carrot Cake

I discovered this Gillian McKeith recipe over Christmas, and plan to make it this week. I called a truce on healthy eating over the festive season, but time to get back into those good habits again. I have switched to agave syrup as a sweetener as much as possible in my baking, and this recipe calls for the syrup, alongside some silken tofu to substitute for the usual buttercream icing.


  • 100g grated carrot
  • 2 oranges
  • 4 tbsp agave syrup
  • 1 free range egg
  • 150g gram or chickpea flour
  • 1/2 tsp baking powder
  • 100g soft silken tofu


Preheat oven to 170C/Gas 3. Line a 500g loaf tin with baking parchment.

Grate the orange zest. Place it with carrot, (reserve a little for topping) and half the syrup in mixing bowl. Stir with a fork and make a well in the centre.

Break the egg into the well and whisk until light and frothy.

Mix the flour with the baking powder and then beat into the carrot mixture 2 tablespoons at a time.

Add the juice of 1 orange and mix well. Place half the juice of the second orange in the base of the loaf tin.

Transfer the carrot mixture to the preapred tin and smooth the surface with a pallet knife. Place in the preheated oven and bake for 25-30 mins or until well risen, golden and firm to the touch.

Remove from the oven and remove from tin. Allow to cool.


Beat the tofu with the reamining syrup until light smooth, then add the juice of 1/2 an orange. Stir well to mix and leave to stand for a few mins.

When the cake is cold, top with the frosting and sprinkle over any remaining zest.

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Cranberry, apricot and sultana loaf

This recipe produces a fat-free loaf, which tastes great when sliced and spread with butter. Play around with the ingredients, replacing the apricots with prunes or figs and using cherries instead of cranberries.

  • 55g/20z chopped dried dates
  • 45 ml water
  • 140g/5 oz plain yoghurt
  • 1 medium egg
  • 125 g/ 4 1/2oz flour (regular, rice or gluten free)
  • 1 heaped tsp mixed spice
  • 1 level tsp bicarb of soda
  • 55g/2oz dried chopped apricots
  • 55g/2oz dried cranberries
  • 30g/1 oz sultanas


  • Pre-heat oven to 180 centigrade or equivalent. Grease and line a 1lb loaf tin.
  • Simmer the dates in the water, over a low heat until soft and most of water has been absorbed. Allow to cool.
  • Mix together the dates, yoghurt, egg, flour, mixed spice and bicarb of soda until well mixed.
  • Add dried fruits and combine. The mixture should have a soft dropping consistency.
  • Place the mixture in the tin and bake for aprox 30-35 mins.
  • Cool for 5 mins in tin, then place on wire cooling rack.

This can be frozen in slices or will keep for up to 3 days.

Source: Cooking without made easy

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