This week’s cake is here 😊 Cake, cake, cake, my favorite thing…
When I was diagnosed with diabetes, there were three things that made me cry. I didn’t care if I was going to go into a coma or anything, but I cried for three days thinking, “Will I not be able to eat aşure, cake, and keşkül anymore?” 🙈 I didn’t eat them for years, then I started making healthier versions. I still haven’t made keşkül, but I don’t miss it either. So when I crave a snack like this, my hand always reaches for cake first. This one happened because I mixed up some things that came to mind in 2 minutes on Sunday, because I had some leftover hazelnut pulp from the workshop and one overripe banana. These urgently needed to become a cake, and they turned out delicious. The ingredients are a bit unusual, but I’m writing alternatives next to each one. I’m giving you the idea, the inspiration. You can adapt it according to the ingredients you have at home. Our cake is flourless, gluten-free, grain-free, and refined sugar-free, of course…
-1 cup of hazelnut pulp left over from hazelnut milk. You can use the pulp left over from almond milk, or 1 cup of almond or hazelnut flour. You can obtain this by grinding it in a food processor, or you can mix all the liquid ingredients and add your desired flour until you reach a cake batter consistency. I think 3/4 cup of spelt or whole wheat flour would be enough.
-1 egg
-1 mashed banana
-1.5 tablespoons mulberry flour. You can also obtain this by grinding dried mulberries at home in a food processor. It’s not as fine as mulberry flour, but it will add flavor.
-2 tablespoons poppy seed paste, or almond or peanut butter instead. Tahini (or coarse tahini) will also work. Adding tahini might make the consistency runnier; you can increase the flour or reduce the milk by 2 tablespoons.
-5 tablespoons milk
-Plenty of cinnamon, a pinch of baking powder
-99% dark chocolate chips to decorate and create an airy cake look. I used 99% because I don’t consume any refined sugar. Surprisingly, I really love 99% chocolate. A bitter, completely unsweetened chocolate flavor; you can omit it if you prefer, or you can add pieces of 85% or 70% dark chocolate on top.
It baked at 160 degrees for about 30 minutes. Since it doesn’t contain grain flour, there’s nothing to absorb the liquids. I baked it in small muffin tins to prevent the cake from becoming soggy. A large cake tin might leave the inside moist. It turned out to be a very delicious cake.
