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Just because we’re on an elimination diet, it doesn’t mean we have to forego the treats altogether. It is fair to say the easier you go on them, the faster your healing but the process also involves having fun, enjoying life and putting some balance and perspective into our AIP journeys. My family have been crying out for cakes so I’ve been experimenting with gelatin as a binder instead of eggs and, believe me, not only were my husband and children delighted with this tasty offering but my daughter’s non-AIP friend happily tucked in too. Praise indeed. So, if you believe Valentine’s Day is a little bit special, here’s the perfect way to treat yourself and your loved ones!
The recipe I’m giving you is enough for two 6-inch cake pans. For the photos, however, I made a double quantity but only used three layers for the sake of gluttony (and ease of cutting). The fourth is sitting happily in my freezer!
When the time comes to ice your own cake, I recommend you take a look at this tutorial which is very straightforward and will make yours a fun project. Another tip is to wrap your cakes separately, once completely cold, and freeze them overnight. This makes them a lot easier to ice and prevents them from releasing crumbs into your beautiful frosting.
Happy Valentine’s Day!
- 3 large golden delicious apples, peeled, cored and sliced
- 1 tablespoon lemon juice
- 1 tablespoon water
- Put the ingredients into a medium pan, cover with lid and cook gently for around 10 mins or until the apples are broken down.
- Remove the lid, turn up the heat slightly and cook a further 5 minutes to evaporate the excess liquid, being careful not to let them burn.
- Spoon the mixture onto a cold plate and allow to cool completely. This can be done up to three days ahead of time.
- Place a couple of baking sheets into the oven and preheat to 350F/180C. Line the base and sides of two 6-inch cake pans with parchment paper.
- Put the apple purée, shortening and honey into the bowl of a standing or hand mixer and combine thoroughly. The shortening will probably look a bit ‘splitty’ but that is fine. Sift in the coconut flour, baking soda and salt. Mix again until combined.
- Now make the gelatin eggs. Put the gelatin and lemon juice into a small bowl and mix until throughly combined. Add the boiled water and whisk quickly until the gelatin has melted and the mixture looks frothy. With the motor running, pour the gelatin eggs into the bowl and whizz again for a few seconds to fully incorporate the ‘eggs’.
- Divide the mixture between the prepared tins, level the surfaces and place onto the hot baking sheets. It may look a little odd as you’re scooping it out of the bowl but this is normal. Cook for one hour until lightly browned and just firm to the touch. Allow to cool in the tins completely, before transferring to a wire rack. The cakes will firm up more as they cool. Once cold, wrap up separately and keep overnight or until needed.
- Put the first four ingredients into the bowl of a standing or hand mixer and, using the paddle attachment, mix until completely smooth.
- To assemble - Following the tutorial mentioned above, put one cake layer onto a plate or stand and spread over a good amount of the frosting, not forgetting the edges. Place the other layer over the first and add the remaining frosting, covering the top and sides of the cake. Decorate with crushed freeze dried raspberries or however you like.