Organix have always been our favourite snack choice for the ankle biters. The carrot puffs were one of the first finger foods they tried. We always have a good stock of Organix in the cupboard for them as we know we can rely on them to be tasty , healthy and mostly dairy free for Frankie who has cows milk protein allergy.

Organix are celebrating their 25th Birthday and we were so excited to be asked to work with them and share their cake recipes. As you know we love cake here!

This is the show stopper the people Organix baked.

Here are three cake recipes from Organix that we are definitely going to try them.

Organix Raspberry sponge cake 

250g unsalted butter (room temperature) 60mls maple syrup 200g fresh raspberries + table spoon maple syrup

2 tsps vanilla extract 4 eggs 300g self raising flour (or a gluten free option)

Filling and topping:

200g fresh raspberries 400mls double cream 4 tbsps maple syrup

Step 1

Preheat your oven to 180°C, 160°C fan, Gas Mark 4. Grease and line two 20cm sandwich tins with non-stick baking parchment using a little extra butter. Top tip: you can use the left over butter on the butter wrapper for this and it’s a great job for little ones.

Step 2 

Make the raspberry puree by blending the raspberries and a table spoon of maple syrup in a blender until perfectly smooth.

Step 3

In a large bowl beat the butter with the maple syrup and 1 tbsp of flour until soft. Add the mango puree and vanilla extract with 2 tbsps of flour and beat in. (Or you can use an electric cake mixer with the paddle attachment.)

Step 4 

Add the eggs one at a time with 1 tbsp of flour with each egg added. Beat in thoroughly. (The flour stops the mixture from splitting, which happens if it’s too wet.)

Step 5 

Sieve in the rest of the flour gradually and fold lightly into the mixture using a metal spoon. (You want to keep as much air as possible in the mixture – so be careful not to over mix it.) Why not let little ones have a stir or press on and off on the mixer.

Step 6

Divide the mixture evenly between the two sandwich tins. Smooth over lightly, then bake for 20 minutes or until golden and springy to the touch. Insert a knife to check they are cooked –it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto wire rack to cool completely.

Step 7

Once the sponge is completely cool, whip the cream until thick, then very lightly stir through 2 tbsps of maple syrup. Blend additional raspberry into a bowl and stir in 2 tbsps of maple syrup.

Organix Apple sponge cake 

250g unsalted butter (room temperature) 60mls maple syrup 300g of apple stewed in a tablespoon of water

2 tsps vanilla extract 4 eggs 300g self raising flour (or a gluten free option)

Step 1

Preheat your oven to 180°C, 160°C fan, Gas Mark 4. Grease and line two 20cm sandwich tins with non-stick baking parchment using a little extra butter. Top tip: you can use the left over butter on the butter wrapper for this and it’s a great job for little ones.

Step 2 

Stew 300g of apple in a tablespoon of water. In a large bowl beat the butter with the maple syrup and 1 tbsp of flour until soft. Add the stewed apple and the vanilla extract with 2 tbsps of flour and beat in.  (Or you can use an electric cake mixer with the paddle attachment.)

Step 3

Add the eggs one at a time with 1 tbsp of flour with each egg added. Beat in thoroughly. (The flour stops the mixture from splitting, which happens if it’s too wet.)

Step 4

Sieve in the rest of the flour gradually and fold lightly into the mixture using a metal spoon. (You want to keep as much air as possible in the mixture – so be careful not to over mix it.) Why not let little ones have a stir or press on and off on the mixer.

Step 5

Divide the mixture evenly between the two sandwich tins. Smooth over lightly, then bake for 20 minutes or until golden and springy to the touch. Insert a knife to check they are cooked –it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto wire rack to cool completely.

Carrot cake – tray bake

Ingredients

190g dates

200g plain flour

50g almond flour

1 1/2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

240ml sunflower oil

3 large free range eggs

340g organic carrots

120g walnuts

100g sultanas

225g cream cheese

1 tsbp honey

1 tsp vanilla extract

Method:

1. Cover dates in water and boil.

2. Sift flour, almond flour, baking powder, baking soda and cinnamon together, add nuts in also.

3. Beat the eggs until light and fluffy

4. Grate the carrots.

5. Remove the dates from the heat and puree.

6. Add the carrots, eggs, oil, dates and sultanas to the dry ingredients and mix thoroughly.

7. Pour into greased and floured tray tins. Bake for approximately 30 mins at 160 degrees.

Leave to cool for 10 mins before turning out onto a wired rack.

Topping:

Beat the cream cheese until smooth, and the honey and vanilla extract and mix thoroughly. Spread on to the cooled cake.

 

 

 

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