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Friday, 10 November 2017

Chocolate, Aubergine And Cranberry Cake...

Fancy making a chocolate, aubergine and cranberry cake or cupcakes?

This cake has a festive air and could be served at Christmas or another wintry celebration. Few people will guess it contains aubergine which adds moisture and a silky smooth texture.

Chocolate, Aubergine And Cranberry Cake:

Preparation time: 20 minutes, Cooking time: 40 minutes

Makes 1 cake (15 slices) or 12 cupcakes

  • A little oil, for the tin (if making 1 large cake with 15 slices)
  • 1 large aubergine (weighing roughly 400g)
  • 300g dark chocolate (60% minimum cocoa solids), broken into squares
  • 50g cocoa powder
  • 50g ground almonds (almond flour)
  • 3 medium eggs
  • 1 tsp orange extract
  • Finely grated zest of 1 orange
  • 200g golden syrup
  • 2 tsp baking powder
  • Pinch of sea salt
  • 1 tbsp brandy
  • 100g fresh or frozen cranberries
  • 1 tbsp caster sugar

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. To make one cake you will need a loose-based cake tin 23 cm diameter and 7 cm deep, or for small cakes a 12-hole cake or muffin tray.
  3. Line the cake tin with non-stick baking parchment and brush lightly with oil. Or fill the muffin tin with small paper muffin cases.
  4. Puncture the aubergine all over with a skewer, place in a bowl, cover with cling film (plastic wrap) and cook in a microwave on high for 5 minutes until soft. Throw away any liquid that has accumulated and leave to cool a little.
  5. Skin the aubergine and purée with a stick blender or liquidiser. Add the broken-up chocolate, which will melt in the warmth of the aubergine.
  6. Place the remaining ingredients apart from the cranberries and caster sugar in a large bowl and mix thoroughly. Stir in the aubergine mixture and half the cranberries.
  7. Pour into the prepared tin or cases and bake a large cake for 40 minutes and small cakes for 20 minutes.
  8. Remove from the oven and cool for 15 minutes before turning out on to a cooling tray.
  9. Place the remaining cranberries in a small bowl with the caster sugar and cook in the microwave on high for 1 minute. Use these to decorate the cake(s).

Recipe courtesy of: Cooking for the Sensitive Gut, Dr Joan Ransley and Dr Nick Read



  1. This has to be super healthy with that aubergine in there and you wouldn't even know it was there! Great looking cake too.


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