I’m not a fan of glacé fruit of *any* kind and I dislike traditional compressed glacé Christmas fruit cake intensely. It’s the worst! Sticky sickly sweet, weird texture, the glacé fruit has no resemblance of fruit flavour whatsoever, and yucky to eat … and barely a trace of cake. I fall firmly into the non- fruitcake group.
But. I’ve been baking this LCHF cake for Xmas for a few years now. It’s based on a friend of my parents, Kathy, who lives in South Africa. I wrote her recipe up in 1987(!) and have used it as a base since then. It’s evolved into a more keto friendly cake, still a tad high in carbs if you’re on serious keto, but fine for an annual holiday treat. I never ever made the icing though! Not a fan.
When we’re having guests to dinner, I think I go a little bonkers sometimes. I scramble for crazy complex recipes online and get so anxious and stressed about cooking. I was thinking about it tonight while I cooked our supper and the fun I was having winging it for just the two of us. Imagining the flavours, experimenting and then being so happy with the adventure of trying out my musings and the flavourful outcome. It’s my favourite way of cooking.
Tonight was one of those nights. I’m sure you’ve done it too. You’ve experimented and and created a meal that wove the flavours together delicately and delightfully. It’s so satisfying. Then I thought … why don’t I trust my instincts like this when having friends over, and just wing it like I do when it’s just the two of us? It’s so much more fun!
Omgosh, the flavours of this LCHF cake are fabulous. Good to serve with coffee, as dessert after a meal or freshly baked and still warm with either mascarpone cheese or sour cream too. I kind of like sour cream or Greek yogurt with dessert!
What ingredients should you expect to have to bake this?
You’ll need one fresh orange for the zest and juice for sure, ground cardamon and vanilla paste to get the full flavours. Definitely almond flour and buttermilk. If you don’t like cardamom, ground ginger would work great too!
This was dessert after our Thanksgiving dinner of roasted veggies and duck with keto cranberry sauce.
I’m truly humbled, grateful and thankful for the many blessings we have, loving family and friends, and your sincerely appreciated visits. Thank you!
I woke up this morning and needed a cream tea scone. It was that simple. Necessity being the mother of invention I created this recipe just now and holy cow, it worked. I’m recording it right now before I forget the quantities, and my future self can bake them again. They are truly delicious. We had them with butter, raspberry and strawberry keto jam and whipped cream. I’m pretty sure they would be fabulous topped with a good sharp cheese of your choice too. Though not everyone likes cheese with their scones I suppose, I might be in the minority!
This whole meal started with a Waldorf Salad yearning, which usually is inspired by the beautiful apples in the grocers this time of year. Also, my partner was not feeling the best. I only know how to cook, not how to heal, though in some ways food has amazing properties of healing I suppose. I also wanted to partly test drive this chicken idea as I’d like to make a version if it when our friend comes to dinner.
This is going to be more a summary of what I made and not exact measurements. I’m pretty sure that anyone who visits this blog is a way more accomplished cook than I’ll ever hope to be! Run with your own measurements, instincts and culinary acumen!
Aubergine, brinjal, eggplant … whatever you call it, this beautiful vegetable is the perfect keto veggie fat bomb. High in fiber to negate the carbs, it has a wonderful sponge tendency of soaking up oils and seasonings and delivering a delicious meal. You’ll need a large aubergine, sliced in thick disks, marinated in herbs and garlic, brushed with pesto and tomato paste and topped with mature parmesan, then oven baked.