January is typically the time when a lot of people are trying to eat more healthily after the excesses of the festive period. It always seems like the month of doing without. You do without going out as payday is still a long way off, you are doing with alcohol as you drank a lot in December, you are doing without treats as you reall over indulged over Christmas.
It almost seems like sugar becomes a banned substance in January, but I’m here to tell you, you can have your fruit and eat your cake as well.
Does it not make the cake good for you if it has fruit in it?
Do you think it could count as 1 of your 5 a day?
I think so, on both points, there is no guilt here, eat away!
I’m a huge fan of fruit in cakes, but strangely not of traditional fruit cake.
I love the difference in texture and flavour. The sharpness of a raspberry against the sweetness of the cake, or the softness of cooked apple against a crunchy crumble topping.
Im not sure if there is a fruit that can not be mixed with cake, well maybe melon.
Nope, on further research there are recipes for melon cake and grape cake and even kumquat cake.
So maybe there really is no fruit that can’t be added to a cake.
But, like anything we all have our favourites. These are my favourite 5 combinations.
A layer of sponge, topped by a thick layer of apple and finished with a crunchy buttery crumble. This can even be taken up a notch by having a caramel sauce drizzled over the top, as we did in the photo, and is best served warm with cream or custard.
If you fancy giving this one a try, click the link below to download the recipe that best for you. The gluten free one can be made dairy free as well by using a dairy free margarine and milk where stated.
This is one of the most searched for cake recipes online and it’s almost not a cake, it’s a lovely loaf, full of bananas with a hint of nutmeg and vanilla. Perfect on its own or with a spread of butter.
The older and blacker and softer the bananas the better the banana bread
This one is double the fruit! Lemon and Blueberries pair so well together, they can be out into Muffins, Drizzle Loaves, Layer Cakes, Cupcakes, Cheesecakes. The possibilities are endless.
This is another double bubble, and again it’s so versatile, but my favourites is a orange cake loaf finished off with a raspberry drizzle. The flavours paire so well. Frozen raspberries work well in this. Using them straight from the freezer enable you to crush them and get all the littles bits throughout the cake rather than huge chunks.
This is my favourite. The sweetness and creaminess of the white chocolate against the sharpness of the raspberries.
Again it’s a very versatile combination. It works well in Layer Cakes, Cupcakes, Cheesecakes, and Muffins but personally I love it in a Swiss roll. A white chocolate roll, filled with a raspberry curds nd white chocolate frosting, finished off with white chocolate drizzle and fresh raspberries. MMMMMMmmmmmm.
Any dairy term that I use, can be replaced with a non dairy version, it’s just a dairy free spread taste doesn’t sound as good as a buttery taste!