Cutting back on sugar

I discovered this recipe when one of the older babies at Buggyfit was munching on what looked like a very delicious cake – their mum sent on this recipe to me taken from Babyled Weaning by Gill Rapley

• 200g (7oz) wholemeal self-raising flour and 1 tsp baking powder
• 110g (4oz) dates, finely chopped
• 50g (2oz) desiccated coconut
• 50g (20z) nuts (eg walnuts or mixed nuts) finely chopped or ground
• 3 tsp ground mixed spice, cinnamon or nutmeg
• 110g (4oz) melted butter
• 110g (4oz) sultanas
• 1 large carrot, grated
• Grated zest of one orange and 2 tbsp orange juice
• 2 eggs, beaten
• For the topping (optional)
• 200g (7oz) cream cheese (mascarpone works well)
• 100g (3 ½ oz) dates finely chopped
• Zest and juiceof 1 orange or lemon (unwaxed)
• Preheat the oven to 150 degrees c/300 degrees F/Gas mark 2 and lightly grease a deep 20cm (8in) round cake tin.

Sift the flour and baking powder into a large bowl and add dates, coconut, nuts and spices. Mix thoroughly, then make a well in the centre.

Combine the melted butter, sultanas, carrot and orange zest and juice. Add to the dry ingredients and combine to make a thick paste. Add the eggs and mix thoroughly.

Spoon the mixture into the cake tin and place in the oven. Bake for 45-60 minutes or until done (check using a skewer, it should come out clean)

Remove from the oven and allow to cool for 5-10 mins then turn out on to a wire rack to finish cooling.

If using the topping, blend the ingredients until smooth and spread over the cake. Alternatively, serve with mascarpone or whipped cream.

These recipes aren’t just for the children!

Enjoy!