Back in 2012, when I got diagnosed with FSGS, my wife bought for us the book 'Truly Tasty' (compiled by Valerie Twomey; Cork University Press) - a specialized cookbook for people with CKD. Since I am on hemodialysis, I started to revisit the book more often and today tried a new recipe developed by chef Lorraine Fitzmaurice: carrot cake.
I only had to modify the recipe slightly, especially replace the whole meal flour (high in phosphorous) by normal white flour. Voila: here is the result - truly tasty!
Here the recipe (with my modifications; originally developed by Lorraine Fitzmaurice) for those who want to give it a try:
Prep. time: 15-20 min
For the Cake:
115 ml sunflower oil
4 free-range or organic eggs
60 ml soya milk or cow's milk (I used cow's milk)
75g sunflower margarine
120 ml honey (I used Acacia honey)
265 g grated carrots
200 g fine whole meal flour (I used white flour)
70g white flour
15 g bread soda (baking soda) (I used 1 tbsp. baking powder)
Zest of 1 large orange (I used orange flavor)
3/4 level tbsp. ground cinnamon
For the Topping:
250 g crème cheese
Zest of 1/2 orange (I used orange flavor)
1 tbsp. milk
1 tbsp. honey or maple syrup
Preparation:
Pre-heat oven to 190 degrees Celsius.
Line 23 cm baking tine with baking paper (I used margarine to grease baking tin)
Whisk eggs until light and fluffy.
Add milk, oil, margarine and honey.
Whisk until smooth.
Add carrots to mixture and stir.
In a separate bowl: mix flour, bread soda (or baking powder), orange zest and cinnamon together.
Add to wet mixture and mix well.
Pour into prepared baking tin and bake for about 45-60 min.
Set aside to cool down.
For the topping: mix crème cheese, milk, orange zest and maple syrup (or honey) together until smooth.
Spread topping over the cake.
Enjoy!
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