THE FUEL. Spice up your life


In need of a sweet fix without too much guilt…? Then check out our latest recipe from The Viva Mayr Principle, Eat Alkaline  cook book. This recipe for spice cake with hot blueberries is perfect winter warmer for cooler nights not to mention utterly delicious.

Goat Milk Parfait with Spice Cake & Hot Blueberries


For The Parfait:
125ml Whipping Cream
250g goat’s milk
150g xylitol
1 tablespoon vanilla suga
3 egg yolks
150g soft, fresh goat cheese
100g yogurt
1 tablespoon grated organic lemon peel

For the Spice Cake:
125g butter
210g icing sugar
5 eggs
250 grated squash
18.5g ground buckwheat flour
20g baking powder
12.5g almonds
1 generous pinch of cinnamon
1 pinch ground cloves
1 pinch cardamom
pinch salt
Oil for baking pan

For the Berries:
250g blueberries
1 tablespoon honey
250ml blueberry juice


For the parfait:
Stir together the cream, goat’s milk, xylitol, vanilla sugar and egg yolks and warm to a 75 degrees celsius in a long handled frying pan. Add remaining ingredients and stir until smooth. Let cool to room temperature or chill overnight. Then pour mixture into your ice-cream maker and churn until firm.

For the cake:
preheat the oven to 170 degrees celsius or gas mark 3. Melt butter. Beat sugar together with the eggs until foamy and fold in the grated squash. Stir in the remaining ingrediants, then the melted butter. Pour mixture into a greased 26cm baking pan and bake for 35-40 minutes.

Bring the blueberries and honey to boil in a saucepan, stir in blueberry juice and continue to cook until nicely creamy


This cake can also easily be made i serving-sized moulds.
Use the juiciest squash you can find.

Picture by Susanne Spiel for The Viva Mayr Principle Eat Alkaline

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