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So at the end of last month it was my birthday. And, call me old fashioned, but on my birthday I quite like to blow out a candle or two on a cake.
In previous years, I've either avoided having cake completely or I've indulged in something not healthy for the sake of the day, just to end up on birthday evening clutching my tummy on the sofa with a hot water bottle. Been there, done that. Don't want to do it again, thank you.
So I was SO pleased to stumble upon Kate's Butternut and Rosemary Cake, from Healing Family Eats. It's really easy to make, it cut firmly and it still had a little bit of crumble to it. It also didn't have that really sandy texture that a lot of AIP baked treats have.
By the way, my kids HATE butternut squash, but they loved this cake.
I swapped out the rosemary, as I'm the only one in the family who completely loves it - and grated in the zest of two oranges to flavour the cake, instead. It reminded me a bit of one of those Italian polenta cakes - slightly damp, not too sweet and quite rich. The only thing I did wrong was not keep a close eye on it while it was baking - all ovens are different and mine cooked the cake a bit quicker than the recipe specified. It didn't matter, it was still gorgeous. I also think lemon zest would work brilliantly here, too.
Go over to The Paleo Mom, where Kate guest posted the recipe to see how to make one up for yourself. Hope you love it as much as I did!
I used this Great Lakes Gelatin for this recipe - it works as an egg replacer in other AIP compliant recipes too.
Looking for more AIP dessert recipes? Check out the ebooks We Can All Scream for Ice Cream and AIP and Paleo Holiday Sweet Treats.