These Peanut Butter Cookies with chocolate chunks are my favorite, deliciously soft cookie to whip up in a flash.
Thursday, 21 May 2015
Monday, 18 May 2015
Friday, 15 May 2015
Friday, 8 May 2015
I've always had a thing for Coconut Cake. And I can eat a great big chunk of this one, as it's completely sugar free, sweetened naturally with Norbu.
What's Norbu? Norbu is a 100% natural sweetener showcasing the clean sweet taste of Monk Fruit, a sweet little fruit native to Southern China and Northern Thailand, where it's been used as a sugar substitute for hundreds of years. Norbu natural sweetener is 100% natural, and only 0.5 calories per serve.
Owing to the tropical-like origins of this fruit, my thoughts immediately went towards tropical-like cake. Coconut being my favorite, that's what was on the menu!
This cake - which also just so happens to be butter free - turned out just like a regular, calorie-laden cake. No one is going to suspect that this is a sneaky, low calorie makeover. It's that good. The consistency of this cake is just gorgeous. It reminds me of a mudcake. It's lovely and dense, and super moist too.
The vanilla icing on this cake is also special - again NO sugar! This icing uses a fantastic new product from Natvia - an icing mix! Just add a small amount of butter, a few drops of milk, and you have a delightfully sweet icing for cakes, cupcakes, brownies, you name it!
2 Cups desiccated coconut
1 can (400 mL) light coconut milk
200 g reduced fat spread
1 Cup Norbu (or natvia)
3 eggs, room temperature
3 Cups plain flour
3 tsp baking powder
1/2 tsp baking soda
125 g butter, cubed, at room temperature.
225 g Natvia icing mix
30 mL milk
1 tsp vanilla extract
1. Preheat oven to 170C (340F). Line the base and grease the sides of a 25 cm springform cake tin.
2. Soak the desiccated coconut in the coconut milk for about 10 minutes.
3. Cream the spread and sweetener together in a large bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gently mix in the dry ingredients and the soaked coconut until just combined.
5. Pour into the prepared tin and bake for about 1 hour 10 minutes, until a skewer inserted into the centre of the cake comes out clean.
6. Cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
7. Make the icing: beat the butter and sugar until light and fluffy. Gradually add the Natvia icing mix and beat until very pale and fluffy. Gradually add milk and vanilla, beat until smooth. Ice the cake, and sprinkle top with extra desiccated coconut.
This cake keeps really well stored in an airtight container.
This content was made possible by Natvia and Norbu, however the opinions and experiences are my own as I only work with brands I already like and trust.