SCD Birthday Cake

For Papa Bear's birthday the girls insisted that we should "let them eat cake!". So we did. It needed to be frosted, apparently, so we MacGuyvered a solution for that, too. We're so smart.

Here's how we did it:

SCD Pecan Nut Butter Cake with Marshmallow Frosting

Adapted from Grainfree Goodies' Nut Butter Bread recipe.

Cake Ingredients

• 1 cup of pecan nut butter
• 6 tbsp of raw honey (or to taste)
• 3 eggs
• 1/2 tsp bicarbonate of soda
• A pinch of salt
• Cinnamon and ginger to taste (optional)
• Finely chopped dates (optional)
• 1 tablespoon of lemon juice or apple cider vinegar

Cake Method

1. Preheat the oven to 175°C.
2. Line a cake tin or small loaf tin with baking paper.
3. Blend all of the ingredients except the vinegar/lemon juice. (I used a blender).
4. Add the vinegar/lemon juice and blend thoroughly.
5. Bake for about 45 minutes, or until a skewer poked into the cake comes out clean.
6. Remove the cake from the oven and immediately turn it out onto wire racks to cool. Remove the paper from the sides as soon as you can otherwise it might flop.
7. Allow to cool.

Marshmallow Ingredients

(original recipe)

• 10g gelatin
• 1/4 cup ice water
• 1/4 cup raw honey (or to taste)
• Pinch of salt
• 1/2 tsp pure vanilla extract (not vanilla essence - #Lethal)

Marshmallow Method

1. When the cake is cool, chill a large bowl and the beater attachments from your electric beater in the fridge for at least a few minutes.
2. Pour half of the water and all of the honey and salt into a small pot and bring it to a gentle boil.

At the same time ...

1. Dissolve the gelatin in the rest of the water in the chilled bowl.
2. Slowly pour the hot honey into the gelatin, beating gently.
3. When all the honey is in the bowl, increase the speed and beat the mixture thoroughly.
4. When the mixture resembles the soft-peak meringue stage, add the vanilla extract and beat some more. 
5. Be careful: after this it sets quickly. 
6. Beat the mixture until it reaches the "marshmallow fluff" stage.
7. Pour it over the cool cake and leave it to set.
8. Cut and serve

I think this would make a great Christmas treat: use a cake tin shaped like a hill. The brown cake looks like a mountain and the white marshmallow makes perfect snow.