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Three times ‘who cares’ desserts

By replacing sugar with dates and spelt with regular flour you can creat cakes that won’t make you fat. Perfect! I’m quite happy with my tight stomach, and I want to keep it that way. And even though I’m not quite there yet, I know I will want to see my children with a fresh vegetables and fruit smoothies rather than a pink cake or a packet of fruit purees from the supermarket.

But guys, let’s be honest. There is nothing better than a real chipolata birthday cake with bright pink or green marzipan, topped with letters painted on with chocolate. And you can’t have a proper children’s party without an overflow of gummy bears and skittles. You can’t sneakily place a bowl of goji berries in front of them with some story about them being natures sour red warheads. Ok, so set this aside, let’s move ahead.

I just want to point out the fact that there are some things that are undeniably and ridiculously tasty and are just not that healthy. And well, so what. You train an hour longer the next day or keep the balance of the day in check. I’m a big promoter of the benefits of healthy eating and you will not often find cake and candy in my kitchen cupboards, if at all, but when I do go out to dinner or give a dinner party, well then, we go all the way. I just cheekily pop open a button under the table. I hope you do too sometimes, otherwise you’re really missing out.
Here are three super easy dessert recipes that are not necessarily good for your figure, but hallelujah, are they worth it.

Eton mess

Eton mess
Buy some merengue from a good pastry bakery. Crumble in a large bowl. Mash in a punnet of strawberries (first rinse them and remove the leaves of course) and mix through the crumbled merengue. In another bowl pour in an 1/8 cup of cream with a generous scoop of sugar and whip. Gently combine the mess (hence the name). Believe me, just one bite and your socks will be knocked off.

Raspberry cheese cake

  • 1 cup raspberries
  • 1 pack Bastogne biscuits
  • 50 gram of butter
  • 600 grams cream cheese
  • 2 eggs
  • 85 ml of sour cream
  • 200g sugar
  • 1 vanilla pod

Grease a springform pan and preheat the oven to 140 degrees. Melt the butter in a saucepan. Add the melted butter to the Bastogne biscuits and mix in a food processor. Cover the bottom of the cake tin. Put the base in the refrigerator. Mix the cream cheese with a mixer till it is soft and light. Add the sour cream, eggs, sugar and the seeds from the vanilla pod and mix until smooth. Then gently scoop the raspberries through. Remove the tin from the refrigerator and spread the mixture over the bottom of the springform pan. Bake the cheesecake for an hour. Checking occasionally. Let the cake cool down, and put it back in the fridge to cool further. Enjoy!

 Tarte tatin

Of course Apple Pie is super yummy, but this recipe from the ladies of Chicks Love Food needs no more than five ingredients and is crazily delicious. Just remember to run an extra lap around the block the next day right!

What you need (for 6-8 people):
– 4-6 slightly sour apples
– 4 slices puff pastry
– 80g caster sugar
– 1/2 teaspoon salt
– 30 grams of butter
– Cinnamon (optional)

What to do:
– Preheat the oven to 180 degrees.
– Peel the apples, cut into wedges and possibly add some cinnamon.
– Prick holes in 4 sheets of puff pastry with a fork and leave to rest outside the freezer.
– Heat the sugar on the bottom of a dish or pan that can go into the oven (ie not a plastic    handle) till its a dark caramel.
– Add the salt and butter to the dark caramel.
– Then add the apple slices in the pan.
– Cover the caramel and apples (in the pan!) with the puff pastry.
– Bake the tart for 30 minutes in the middle of the oven.
– Let the dish or pan cool slightly and then turn it on to a plate or bowl.
– Serve the cake with a big scoop of vanilla ice cream. Dig in!