The amazing eggless, sugarless, fatless cake

eggless cake 2 Now I’m really not one for stereotypes so I hesitate to bring my mother-in-law to this blog. However, she does deserve an acknowledgement for supplying me with the recipe for the above.

My father in law was diabetic and this was something he could eat and enjoy without sending his sugar levels into orbit. Clearly, with the fruit and fruit juice it isn’t sugar free in a strict sense (sorry, therefore if the heading is misleading) and anyone who is worried if it will work for them needs proper advice, but I share the recipe here both for those who might find it useful and for others who want to reduce the sugar and fat content in their diets.

In the version I baked yesterday I replaced the dates with apricots, hence the fab colour – with dates it is much darker. And you’ll see what the directions say about covering it to stop the top over-cooking; hmm, the picture suggests I got there just a  tad too late, doesn’t it. Que sera, sera as they say in the deli when the chorizo runs out. It is delicious – texture moist and firm – and it keeps well. So give it a whirl. Dead easy to make too.


225 gms (8oz) cooking dates/apricots

275 ml (10 fl oz) water

450 gms (1lb) mixed dried fruit (I used sultanas, raising, hazelnuts and cherries)

3 tsp baking powder

175 gms (6oz) plain flour

grated rind 1 orange

4 tbsps. orange juice

1 tsp mixed spice

eggless cake 3


Set oven at 180 C (if you have a ‘hot’ oven go a bit lower)

Put dates/apricots and water in saucepan. Heat gently until fruit is soft. Remove and mash up to break up into a puree with remaining water.

Into a large bowl mix the dried fruit, sieved flour, baking powder, spice, rind and orange juice.

Add mashed dates/apricots and mix thoroughly; make sure any pockets of flour have been removed.

Grease and line a 2lb, 900 gms loaf tin. Pour in the mix and level top.

Bake for 1 hour 15 to 1 hour 30, until the a skewer comes out clean.

Cover the top with a piece of foil or grease-proof paper after 30-40 minutes to stop top over-cooking.

When I’m not cooking cakes, I’m  eating them, though my conscience tells me to justify them by a walk first. So the dog and I have begun to collect our favourite cafes in the Dulwich, Herne Hill, Peckham, Crystal Palace area and I will share some of my favourites with you in due course

About TanGental

My name is Geoff Le Pard. Once I was a lawyer; now I am a writer. I've published several books: a four book series following Harry Spittle as he grows from hapless student to hapless partner in a London law firm; four others in different genres; a book of poetry; four anthologies of short fiction; and a memoir of my mother. I have several more in the pipeline. I have been blogging regularly since 2014, on topic as diverse as: poetry based on famous poems; memories from my life; my garden; my dog; a whole variety of short fiction; my attempts at baking and food; travel and the consequent disasters; theatre, film and book reviews; and the occasional thought piece. Mostly it is whatever takes my fancy. I avoid politics, mostly, and religion, always. I don't mean to upset anyone but if I do, well, sorry and I suggest you go elsewhere. These are my thoughts and no one else is to blame. If you want to nab anything I post, please acknowledge where it came from.
This entry was posted in miscellany and tagged , , , , , , . Bookmark the permalink.

If you would like to reply please do so here

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.