My son just turned 5 and I thought I would branch out on an alternative to the trusty banana cake which has served so well up to now!
Five year olds can have sophisticated tastes ;-)
So here is a new recipe to share with you. It is adapted from a basic all in one sponge cake recipe but uses coconut sugar instead of sugar due to it's higher vitamin and mineral content and lower Glycemic Index (does not make the kids go hyper at the birthday party!)
125g flour (I used 60% wholemeal)
2 tsp baking powder
125g of butter (room temperature) or coconut oil (tried with both and both excellent)
125g coconut sugar
1-2 tablespoons water
some frozen raspberries or blueberries
Set the oven to 160 degrees C and grease your cake tin/mould
Sieve the flour and baking powder into a big mixing bowl.
Add in butter, coconut sugar and eggs and beat it well until thoroughly mixed. Add in the water and mix until good consistency - it drops off the spoon.
Put a few frozen berries at the bottom of the cake mould. I use a silicon mould which means that this cake base will actually be the top of the cake when it is turned out.
Pour the cake mixture into the cake tin and bake for 35 mins until the centre of the cake springs back when touched lightly.
I tried two difference moulds.... one for the birthday party:
and one to take into school for the whole class
Which I then decorated with lots of organic strawberries on sticks
Well it passed the 5 year old test.... !