The skies went dark and the rain came down but any day can be brighten by cake especially in the lovely surroundings of Martha Heritage. Located on Terminus Road, just off Abbeydale Road South, it is a haven full of gorgeous giftware and artisan homewares and jewellery. We took over the tearoom at the back for our special New Year’s Clandestine Cake Club event of ‘Wicked Cakes Made Healthy’.
First cake on show was our organizer and life coach Karen Perkins. Not only did Karen’s cake contain some very healthy beetroot but she made it lactrose-free. Instead of sugar she used glucose and replaced the dairy ingredients with Oat Dream and Pure margarine.
With Seville oranges in season at this time of year Christine made the most of them with her sticky marmalade cake baked with homemade marmalade. This moist cake contained ground almonds, orange juice and a duck egg.
Christine’s daughter Fleur used the last of their stored cooking apples for her apple and cider cake. A special sparkle was added with some edible glitter.
A fatless but fruity sponge was Rosie’s choice of cake. Based on a recipe from BBC Good Food it was filled with mandarins and peaches.
The Hairy Bikers in recent years have turned into the Hairy Dieters and it’s easy to see how they do with their fatless and sugarless fruit loaf that Debs baked. The natural sugars and moistness came from prunes and bananas.
Carrot cake may contain some very healthy vegetables but still have some other naughty ingredients in it. Lucy solved this problem by reducing the fat content and using wholemeal flour.
If you want to cut the butter out of your cake making and go sugar free is to make a savoury cake. Vicky made the loaf version of Hugh Fearnley-Whittingstall’s Ham and Olive Cake. This would make an excellent addition to a picnic.
To conjure up a low-fat and low-sugar chocolate cake Alice turned to the recipe for The Alchemist’s Chocolate Cake. It contains tinned pears and and a small amount of walnut oil. Alice created her own topping of chocolate drizzle.
Karen cake maker number two considers cake a treat and wonders why then we would need to make it healthy! However as a concession she changed the alcoholic glaze of Cointreau to orange juice. Her Cranberry and Cream Cheese Cake did though have some very healthy fresh cranberries in it.
I have been making a fatless Bara Brith for years now and always to the same recipe. To add a twist to it I used a selection of dried tropical fruit containing apricots, pineapple and papaya as well as the usual sultanas, raisins, currants and candied peel. This was also soaked in some Earl Grey tea instead of a standard blend.
My daughter’s usual chocolate cake bake was turned fat-less and gluten-free. The Chocolate and Cherry cake had polenta (made up with boiling water), ground almonds and gluten-free flour.
Thank you to Anna at Martha Heritage for opening up both of her fabulous shops for us. If you wish to join us we have three future events already planned. On 22nd February we are Romancing the cake in Sheffield with My Vintage Valentine. For March the theme is cakes disguised as pies and we will be meeting on the 22nd. Onward to June and as we welcome the Tour de France to Sheffield for the first time we are marking it with an Oooh la la Le Grand Depart, Cakes on a Cycling theme. Our neighbours in Newark & Sherwood are also having a meeting in February near Worksop with the theme of Mary, Mary quite contrary, how does your garden grow? I hope you can join us at one!