Nasty Woman Cake

Are you an intelligent, confident woman who is qualified and prepared to do the job she is applying for? You are not funny enough and you don’t engage in ‘locker room talk’?

If that’s the case, you might just be a NASTY WOMAN!

If you are not sure, I suggest asking any misogynist. These people are experts on the subject.

 

So if you are a Nasty Woman, you should celebrate. What better way to celebrate than cake?

Nasty Woman Cake

 

Here’s how to make it:

 

Ingredients:

4 eggs

1/4 cup applesauce

3/4 cup sugar

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

 

Preheat the oven to 180C/350F.

Using an electric mixer, beat the eggs and applesauce until fluffy. Gradually add sugar. The mix should be very light and full of air.

Switch off the mixer and gently, with a spatula mix in the sifted flour, baking powder and salt. Do not mix for longer than necessary, just so there are no flour lumps.

Pour into a round form lined with baking paper in the bottom. For this one, do not grease the sides of the form, so that the cake doesn’t sink so much later.

 

Bake for 30 minutes, check with a stick.

 

Let it cool in the form. Only after it has cooled down, cut it off from the sides of the form with a knife.

Cut the cake into two horizontally, spread the filling of your choice on the bottom part and cover with the top.

I went with a simple mint cream cheese.

Here’s how to make it:

 

1 box of cream cheese (200g)

3 Tbsp powdered sugar

2 drops of mint extract

 

Nasty Woman Cake

 

For the top, you can use a ready made, shop bought fondant.

I went with handmade (made of melted marshmallows and sugar.) It ended up being a lot of work, so I am not sure I would recommend it.

Anyway, I used two large pieces of fondant, first the right side, which goes underneath the left side, and then the buttons.

I also used a tiny piece for the bottom.

I am no cake decorator, so bear with me! This is literally the second time I have ever used fondant or rolled icing.

 

Nasty Woman Cake

 

And now it’s time to sit down and enjoy the hell out of this!

 

 

Nasty Woman Cake

 

 

carrot & apple loaf

Where I come from carrots always went with apples. I remember my grandma grating an apple and a carrot and giving it to me in a glass like the best snack ever. So I just had to come up with a cake recipe that would marry these two sweet friends.

 

This cake has no added fat, no butter, no oil. The only fat comes from egg yolks and a tiny bit from flour. I calculated the nutritional information of this loaf dividing it into 12 slices. I learnt that each slice should have around 120 calories and just 1 gram of fat so that is pretty amazing. I am not advocating to remove fat from your diet but if you have to, for some reason, this is a cake you can still eat. So there. Enjoy this delicious, very low fat treat!

carrot & apple loaf

Ingredients:

3 eggs

3/4 cup sugar

3/4 cup applesauce

1 tsp vanilla extract

1 1/3 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cardamom

1 cup grated carrots

1/2 tsp fresh ginger (optional or can be replaced with dried ginger)

1/4 cup raisins (optional)

carrot & apple loaf

Preheat the oven to 160C/320F.

Prepare a loaf pan.

In a bowl of an electric whisk place eggs and start beating on high speed.

Keep gradually adding sugar and beat until the mixture is perfectly smooth.

This mixture will not stiffen as there are yolks there, so the whites will stay liquidy.

Add applesauce and vanilla extract and mix with a spatula.

In a separate bowl mix flour, baking powder, salt, cinnamon & cardamom.

Instead of grating carrots, you can put them in a food processor like I do. I also add the piece of ginger in there to process together with carrots.

To finish off, blend the dry ingredients, the egg and sugar mixture, carrots & raisins in one bowl.

Do it gently by hand, just folding the ingredients into each other and not overmixing them.

Once there are no more streaks of flour, pour the mixture into the loaf pan.

Bake for 50 minutes or until the cocktail stick comes out clean.

carrot & apple loaf

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

banana & kale muffins

This is a recipe for breakfast muffins featuring some yummy kale. They will not be very aerated and light because you have the banana, apple and kale but they are guaranteed to be delicious. I am only using 1/3 cup of sugar for this recipe which makes them sweeter than a slice of bread but definitely less sweet than a cake or a dessert muffin. So if you’d like some dessert muffins, go ahead and increase the sugar to half a cup. Or go with another one of my recipes for muffins. 

banana & kale muffins

Ingredients:
1 mashed banana
1/2 cup applesauce
1/4 cup rapeseed oil
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cup flour
1 tsp baking powder
3/4 cup milk
1 cup shredded kale (not packed)

banana & kale muffins

Preheat the oven to 180C/350F.

In a bowl whisk banana, eggs, applesauce, oil, sugar and vanilla extract until fluffy. This mixture will never be too light because the banana is rather heavy.

In a separate bowl mix flour, salt and baking powder.

Add the flour mix to the wet ingredients while stirring with a spatula and alternating with milk.

At the end add kale and mix just to blend.

 

Bake for 25 minutes.

banana & kale muffins
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

gluten free muffins

I promised to entertain a person who suddenly told me she had to be on a gluten free and milk free diet, due to her doctor’s instructions. I made it look like it was going to be no problem at all and only then went on to panic at home. I looked on Pinterest, on Yummly and a couple of other pages and I was just overwhelmed with possibilities. Many of them asked for types of flour I have never heard about and I was a little bit lost. Next day I went to my local grocery store to find one, sad gluten free flour mix, which was way overpriced. So off I went to my favourite location to shop for food: a store with goods imported from the Middle East. I buy all my spices there, delicious brown rice in 5kg bags and I frequently buy things I have never tried and google the solutions to them at home. I was never disappointed, a lot of those foods are really magical.

Back to my story though. I looked at their shelves and found a 1 1/2 kg bag of rice flour. I immediately knew that this is the amount and the type of stuff I’d be happy experimenting with.

I was prepared for these muffins to be too dense, gloopy and maybe chewy. They are none of these things. As you can see they raised very well and I promise you that the flavour is also great. I wanted to do a vanilla bean muffins just so that I could have a base gluten free recipe on hand whenever I need it. This is the result of a couple of experiments and this is the best one so far. I am sure it would be easy to modify it slightly in order to make a chocolate or fruit muffin. This queen, however is a vanilla bean!

 

gluten free muffins

Ingredients:

4 eggs

3/4 cup sugar

1 1/3 cup rice flour

1/2 cup applesauce

1/4 cup oil

1 tsp vanilla extract

seeds from 1/2 well scraped vanilla bean

1 tsp baking powder

1/4 tsp salt

gluten free muffins

Preheat the oven to 180C/350F.

In a bowl whisk the eggs, sugar, applesauce and oil until smooth.

Add rice flour, vanilla extract, vanilla seeds, baking powder and salt and mix with a spatula.

Mix until there are no more dry pockets of flour but don’t overmix.

Pour into 12 muffin cases and bake for 25 minutes or until the cocktail stick comes out clean.

 

Enjoy!

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

chocolate comfort

I came up with this cake when I was sick and feeling a little precious. I wanted it to be a mood lifter and I wasn’t wrong. I love chocolate so I made sure to use a lot of it. Chocolate always helps.

chocolate comfort

 

chocolate comfort

Ingredients:

4 eggs

1/2 cup applesauce

1/2 cup rapeseed oil

1 tsp vanilla essence

2 1/2 cup all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

200g minced or grated dark chocolate

chocolate comfort

Preheat the oven to 180C/350F.

In a bowl whisk eggs, applesauce, oil and vanilla essence until smooth.

Add flour, sugar, baking powder, salt and milk and mix with a spatula.

Add chocolate and fold in.

Pour into a spring form and bake for 40 minutes.

chocolate comfort

Enjoy!

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

vegan strawb

Ahh, strawberries! The ultimate summer fruit! Who doesn’t love them?

This recipe is an eggless, vegan cake with delicious strawberries. I started thinking about this recipe when I ran out of eggs one day and really wanted to bake something without having to go to the shop. So here you have it. It takes a while in the oven and being vegan it does have a slightly different flavour and smell. Still delicious though.

 

As this cake bakes for such a long time, it’s a good idea to check on it periodically and cover it with aluminium to prevent the top from burning.  A lot depends on the strawberries. The more juice they release into the dough, the longer it  takes to cook, so keep your cocktail stick at the ready to jab and know for sure. The baking time I provided here is for super juicy fruit or even a batch from the freezer, so if you use hard, young berries, you could be done within an hour.

 

vegan strawb

 

Ingredients:

1 cup applesauce

1/2 cup rapeseed oil

1 tsp vanilla extract

3/4 cup sugar

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 cup strawberries, cut in halves

 

 

 

 

 

 

Preheat the oven to 180C/350F.

vegan strawb

In a medium bowl mix applesauce, oil, vanilla extract and sugar until smooth.

vegan strawb

Mix flour, baking powder and bicarbonate of soda in a separate bowl until evenly distributed and add to the applesauce mixture.

vegan strawb

Fold together with a spatula until there are no more streaks of flour.

vegan strawb

Add strawberries and gently stir them in.

vegan strawb

Pour the mixture into a lined, small loaf tin and bake for 1 hour and 15 minutes.

 

vegan strawb

 

vegan strawb

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close