Cakes for racing
RaceCakes, rice cakes, cakes for racing, portables… what ever you call them – it was very clear to me on twitter, that you guys want recipes for easy cakes to make and pack for training and racing.
— Hannah Grant (@dailystews) July 16, 2018
I seriously think my next cookbook will be a cake book for athletes… What do you think ?
But before I let you get to the cakes, I would like to share this review of my Amazon Prime Video series Eat Race Win with you.
I can not believe this, I am so humble, and almost weeping a bit of happiness to read these kind words from Eater about…
Honestly I was so touched, to read that Eater.com thinks I’m genuinely passionate and that My show is a one of a kind food/sports hybrid that actually works. the sports show for foddies that doesn’t like sports.
You can read the full review here
If you haven’t seen the Eat. Race. Win. show yet, you can become a prime member for free for 14 days and watch it all 😀 – Binge watching a thing… so I have heard.
So, when you have watched it and hopefully liked it, please review it on Amazon – to bump up the ratings, so we can get a season 2 😀 – Oh and please share it with your friends and family. Thank you very much.
So, today I stumbled upon an amazing pear tree in my back yard –
and then I thought to my self; give the people what they want –
CAKES FOR RACING!!!
The idea is that you can make a large batch of basic cake batter and then add your favorite flavors, fruit and spices to it. Make it yours, as you could say.
Today I made two different versions, one with pear – clearly! Pear, lavender and lemon to more exact. The second one: Carrot and coconut. – I also spent quite some time nerding over these pear pattern pictures, that I wish I could make into Lycra – this would make an amazing looking cycling jersey or a pair of shorts.
Anyway… you have been waiting patiently – here it is 😀
Cake for Racing ERW no.1
200g Wheat flour
200g Butter or Coconut oil or flavor neutral oil
1 tsp. fine salt
1 tsp. baking powder
Add zest of one lemon, 1/2 tsp. fresh lavender, 4 pears cored and finely diced.
Add 4 grated carrots, 1 tsp. cinnamon or cardamom and 4 tbsp. shredded coconut and cocoa nibs.
Insert all the things you like here – just make sure the batter is still soft enough to spoon into a mold. – NOTE: too much chocolate will melt in your pocket during racing and training – Just saying!
Pre-heat your oven to 175C/345F
- Combine flour, sugar and butter/oil, salt and baking powder.
- whisk in the eggs
- add the variation ingredients
- grease and dust a cupcake mold, a bread or cake tin.
- fill into your desired tin and bake for about 20 min. for cup cakes and 25-30 min. for a bread/cake tin.
Cool down completely before slicing and wrapping. Keeps in the freezer for up to a month – if you don’t eat them.
For a Gluten free version substitute wheat flour with a mixture of Rice flour, buckwheat flour, and corn meal 1:1:1 and one tsp. xanthan gum – to keep it flexible.
Have fun baking – remember the food magic happens in your own kitchen, don’t buy all kinds of sh*t and fill your self with it… Please 🙂
Big hugs Hannah
If you have any suggestions or ideas for recipes or food you would like to see on hannahgrant.com please let us know – send us a message on email@example.com
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