Tantalizing Tuesdays – Danish Spice Cake

I apologize in advance if you resent, dislike or even hate my post, due to the addictive properties of this recipe. As if the aroma of gingery,’Christmas’ spices wasn’t enough to entice you to cook it on a regular basis, your taste buds will be screaming out for just another slice! Read on and you’ll discover this cake recipe is not all bad, indeed it has many health benefits, derived mainly from the spices it contains. Amazingly, it is a cake that can actually help with weight control, and a variety of digestive ailments. Using a pro biotic yoghurt, instead of buttermilk, magnifies the benefits of a slice or two of Danish Spice Cake.

Fast Facts about Spices:

Cinnamon is a source of calcium, iron, vitamins, fiber, and can assist with  a variety of digestive ailments such as gas and bloating and has a mild anti-inflammatory effect. Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. [Source:http://cinnamonnutrition.com/index.html%5D ]

Then there is Cardamon, and its various health benefits – gastrointestinal protection, cholesterol control, relief from cardiovascular issues, and the improvement of blood circulation in the body. It is useful for curing dental diseases and urinary tract infections such as cystitis, nephritis, and gonorrhea. Cardamom possesses aphrodisiac properties and is also used as a cure for impotency, erectile dysfunction, and premature ejaculation. [Source and read more here]

Enough of the fast facts: What are waiting for: bring it on!

Danish Spice Cake

Ingredients:

2 dl Dark Brown sugar

0.5 dl White sugar

4.5 dl Flour

1 tsp Baking soda

1 tsp baking powder

2 tsp Ground  Cardamom

2 tsp Cinnamom

2 tsp Ginger

2 tsp Clove

1 tsp Mixed Spice

1 tsp Ground Nutmeg

2 tblspn  Cocoa Powder

Pinch salt

2ooml Buttermilk or Vanilla Yoghurt

2 Eggs

1ooml melted Copha/Coconut oil/Vegetable oil

 Method:

Mix all the dry ingredients with a wooden spoon. Ensure melted copha and buttermilk is at  room temperature and add to the dry ingredients.

Mix well, but not too much.  If the copha solidifies, place the bowl over a hot water bath and gently fold until even.

Pour into greased cake tin, I used a ‘kugelhof’ mould

Bake in oven 175° celsius (350°F) for about 40 minutes.

Cool 10 mins  before turning out.

For extra decadence (entirely optional): Drizzle melted butter over the top and sprinkle liberally with cinnamon sugar/dusting sugar.

Tips for measure conversions: 

American

1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml

British

1 cup = 10 fl oz = 2.8 dl = 280 ml

Australian

dl 

1 deciliter = 6 (scant) tablespoons

There are many good reasons to indulge in a cake like this: It doesn’t require heavy lashings of icing, and the less sugar we eat, the better for us, right?  (there is plenty of sugar in the cake itself, so why add more?) And while we are eating it, think of all the good things the spices are doing for our bodies! That is really something to ponder about.