Thanks to Claudia for bringing this recipe by Liz Earle to our attention. As Liz Earle says, this cake won’t solve any menopause issues you may have, but it’s a great one to share with friends and open up the debate on this important midlife subject! More than that, it is absolutely scrummy…
The Menopause Cake
Made with soya flour, soya milk and linseeds, it’s wonderfully rich and moist, with a very dense texture (more of a loaf than a cake) and a good, rich flavour. Store in an airtight tin or slice and freeze to eat as required. Very delicious toasted or on its own.
100G SPELT FLOUR (OR WHOLEMEAL WHEAT FLOUR)
100G MEDIUM ROLLED OATS
100G SOYA FLOUR
100G LINSEEDS (ALSO CALLED FLAXSEEDS)
200G PITTED DATES, CHOPPED
100G APRICOTS, CHOPPED
50G SUNFLOWER SEEDS
50G SESAME SEEDS, LIGHTLY TOASTED
50G FLAKED ALMONDS, LIGHTLY TOASTED
2 TBSP HONEY
2 TSP GROUND GINGER
2 TSP CINNAMON
4-5 PIECES OF STEM GINGER IN SYRUP, CHOPPED
650-750ML SOYA MILK
- Whizz the linseeds in a food processor to crack open, then place all the dry ingredients into a large bowl, along with the chopped stem ginger. Stir in 550ml of the soya milk and the honey and stir until the mixture has fully combined. Leave to soak for half an hour, then add in the remaining soya milk to loosen the mixture to a dropping consistency from the spoon, if needed.
- Preheat the oven to 190°C/375°F/gas mark 5. Line a small loaf or round cake tin with baking parchment or silicone paper, and spoon the mixture into the prepared tin (it should drop easily from the spoon – add a little more soya milk if the mixture seems to dry or dense).
- Bake for about an hour or until a sharp knife comes out of the centre cleanly to indicate the cake is cooked. Tip out onto a wire rack and leave to completely cool before slicing with a very sharp knife.
This is how Claudia’s cake came out. She says it keeps for ages and is truly delicious…