Baking Recipes for Singing Mamas

GOOEY Choc Fudge Cake

Cake Ingredients
50g Cocoa Powder
7 Tbsp Boiling Water
3 Eggs
2 Tbsp Milk (I used coconut)
175g Self Raising Flour
100g Softened Butter
200g Sugar (I used 100g Muscovado and 100g Caster)

I leave butter out, covered with a tea towel, for a few hours to soften

Add boiling water to cocoa powder until it forms a paste
Add wet ingredients and mix
Add dry ingredients and mix
You can bake in two matching tins or I baked in one and then sliced in half to sandwich icing
Bake for approx 30 mins at normal temp 

Icing Ingredients
100g Dark Chocolate
200g Softened Butter
150g Icing Sugar
5 Tbsp Cocoa Powder
2 Tbsp Milk

I leave butter out, covered with a tea towel, for a few hours to soften
Melt chocolate, mix in all other ingredients

 

Sugar-Free Italian Orange Sunshine Cake (16 slices)
*Inspired by Claudia Roden Orange Cake*
2 Medium Oranges (can be replaced with 3 lemons
6 eggs
250g Ground Almonds
125g Truvia (can use 250g sugar if preferred)
1 heaped teaspoon baking powder

Wash and boil oranges for 1.5-2 hours
Split open remove pips, put all in the blender, pith and all
Whisk in all other ingredients for 5 minutes, beating to make nice and fluffy
Grease and line a spring form tin
Bake 45 mins
Leave to cool before turning out
*Decorate with rolled marzipan and food colouring if you wish

Sugar-Free Chocolate Rice Crispy Cakes (15 bites)
A simple, allergy free (no dairy, no egg, no gluten), low sugar, very tasty sweet treat for class!
- 1 box of creamed coconut
- 50g Dark Choc
- 1/3 bag of rice crispies
- Tablespoon full of sweetener (I usually use maple syrup or stevia)
- Generous handful of sultanas/raisins
Melt the creamed coconut and chocolate in a pan on a very low heat. Once it’s liquid add sweetener, raisins and rice crispies. Use a tablespoon to dish out into paper cupcake holders. Leave to set in the fridge (or freezer if you are in a rush!)
This makes about 15 small bites. You can add 1/2 bag of the rice crispies instead and it makes about 20, but just watch as you don’t want the mixture to be too dry as the cakes will be too crumbly and make a big mess!

Cacao Fig Bliss Balls (15 balls)
These quantities are approximate you can play around as you wish! You want the final texture to be like a dough so it easily rolls into balls.
Ingredients :
10 Figs (could use medjool dates)
3 heaped tbsp raisins
2 heaped tbsp cacao
Tsp vanilla essence
Dash of cinnamon powder
2 tbsp chia seeds
2 heaped tbsp peanut butter (could replace with almond butter)
Pinch salt

Method:
Soak the figs and raisins in hot water for 5 mins
Drain then and put in the blender
Add in all the other ingredient mixing with your hands or a spatula
Roll into balls
Dust with cacao