We’re celebrating a very special birthday in our house this week, our darling Jude is ONE!
I’m often sent cake recipes and asked my thoughts on whether I think this or that is appropriate for a PWS birthday and for the longest time I’ve wanted to come up with my own. So here is the first one.
This cake is wheat free and has no added sugars, it is not sweet at all yet still packed full of flavour from the berries, yoghurt and lemon. This recipe is actually based off my Berry Yoghurt Muffins which is in my ‘Finger Foods for kids with Prader-Willi syndrome’ e-guide and it was a client who made the muffins for her daughter’ birthday which gave me the idea to make it into a cake for Jude’s first birthday and I was so happy with how it turned out. Jude loved it too!
If you make this recipe, be sure to tag me on Instagram, you can find me at @catefoxdietitian
PWS FRIENDLY BIRTHDAY CAKE
cook time 40mins
Ingredients
1 ¾ cup almond meal
2 tsp baking powder
½ tsp baking soda
⅓ cup coconut oil, melted
2 large eggs
1 cup plain Greek yogurt
2 tsp vanilla extract
zest from 1 lemon
juice from ½ lemon
1 cup berries
Method
Preheat oven to 180C and grease a cake tin. For Jude’s cake, I used two 10x4.5cm (4x2”) round cake tins which gave me a little of the batter left over to make into muffins. Alternatively, you would have enough batter to make 3 cakes.
In a large mixing bowl, combine almond meal, baking powder, baking soda and lemon rind.
In a separate bowl, whisk eggs, add melted coconut oil, yoghurt, vanilla and lemon juice and stir until combined.
Add the wet ingredients to the dry mix and with a wooden spoon mix until well combined.
Gently fold the berries into the batter. I used frozen berries above. If you choose to use frozen berries make sure they are still frozen when mixing, this way the colour will not run.
Pour the batter into the prepared baking tins and bake for 40mins.
Remove from oven and let cool completely before turning cakes onto a wire cooling rack.
Stack the cakes on top of each other and cover with your choice of icing (frosting). For the cake pictured above, I used fresh cream placing a layer of cream between the two cakes and covering the outside of the cakes with a thin covering of cream. Alternatively, you could you a cream cheese frosting. Note: if using fresh cream don’t add this until you are ready to serve.
