Cavegirl Kitchen

Every Wednesday I will be posting recipes of things I have tried / tampered with or totally stuffed up on the food front.  It’s all about trial and error and I love getting adventurous in the kitchen.

Follow me on instagram @cavegirlkitchen for all pictures and videos of my cooking adventures.

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Nutmeg and Ginger Fruit cake

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This cake was created as another emergency pudding and when we wanted a cake that didn’t just taste like a variation of banana bread. The dates make it sweet so not one to be eating all the time as its higher in sugar (but yummy).

50g Oats

50g Ground almonds

3 eggs

Chopped dates

2 tablespoons honey

5ml vanilla essence

Tsp Baking powder

Nutmeg, Ginger and Cinnamon (to taste)

Crack the 3 eggs into the mixture of oats and ground almonds and use a hand blender to combine,
add the honey, vanilla, spices and baking powder. Lastly stir in the chopped dates and spoon into
a baking tin.

Cook on 190 for 30 minutes or until cooked through

Carrot and Mascarpone Cake

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4 tbsp honey

125 ml flaxseed oil

60g full fat greek yoghurt

3 eggs

Juice of 1 large orange

225g ground almonds

1 tsp bicarbonate of soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

3 medium carrots grated

100g chopped walnuts

Whisk the honey, oil, eggs and orange juice together until smooth, stir in the remaining ingredients
until combined. Spoon mixture into a cake and cook on 190 until cooked through, probably around
30 minutes.

For topping

150g mascarpone

30g butter, softened to room temperature

Juice of half an orange

1 tsp vanilla essence

Mix the ingredients until smooth and combined. Do not let the mixture become too runny




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