Caramel Lovers Cake – A Valentine Delight

Top with this super easy 3 ingredient caramel frosting!

It’s nearly Valentines day! Do you partake? Or do you think it’s a lot of commercial hoo ha?

Well, yes; no & yes….but,

I am blessed to have a wonderful man in my life; a fabulous supportive partner and best friend who makes my life feel like Valentines day everyday! Yes, I know… it’s sappy but true! But in his mind, Valentines Day is all about chocolate, and chocolate and lets face it, it’s only about chocolate! It’s his training session for the imminent visit from the Easter bunny, who brings……more chocolate!!

But what happens if you don’t like chocolate? Or you love chocolate and it doesn’t love you?

Move over chocolate,  mud cake, chocolate brownies, chocolate mousse and chocolate sponge, try this light & tasty caramel cake that won’t weigh you down after your oysters and salmon – after all, love needs to get a look in too doesn’t it?!

Gluten-free, nut-free and lactose-free, this recipe uses a little butter, but you could substitute ghee if you prefer. I have also used maca powder, predominantly for its caramelly malty flavour, but it also seems an apt ingredient for this lovers cake!

Maca is universally known as an aphrodisiac. It is widely used to promote sexual function of both men and women and is known to be a good hormone balancer. This is especially good for menstrual issues and menopause. (But avoid it if you are pregnant).  It is rich in vitamins B, C, and E, and has calcium, zinc and iron and is also known to be a good mood balancer. If you find yourself overcome with anxiety, stress, depression or mood swings, maca may help alleviate these symptoms, though most of the evidence is anecdotal.

Or serve with coconut yoghurt.

Either way, maca has a lovely nutty malty flavour which enhances the caramel of the dates, that I use to sweeten this cake. The tea also gives it an interesting dimension, I used Earl Grey because it is subtly fragrant. Use any tea you wish.

And to my husband, my lover and friend:

“The biscuit and the potato neither knew its true self until they found each-other.”

Edward Monkton

Happy Valentines Day!

80g cacao butter

30g dates

100g coconut sugar

70g cold strong brewed tea

vanilla to taste

50g butter or ghee

5 eggs

1 teas bicarb soda

1 teas baking powder

60g coconut flour

1 tab tapioca flour

30g maca powder

Grind the cacao butter with the dates and sugar on SP 9 for 5 seconds. Add the rest of the ingredients and blend on SP 5 for 20 seconds. Allow to stand for 2 minutes, then blend again for 10 seconds. Pour into cupcake tins and bake in a 170°C oven for 20 – 25 minutes. Do not over bake as they can dry out. Cool and then top with 3 ingredient caramel frosting.

3 Ingredient Caramel Frosting

70g cacao butter

60g dates

40g butter or ghee

Chop ingredients on SP 9 for 5 seconds. Add 30g water and cook on SP 3 for 3 minutes at 37°C. Blend for 15 seconds on SP 8 to ensure it’s nice and smooth and thick. Set aside to cool so that you can dollop it on your cakes.