Last Saturday, I attended a cooking class with the topic of "healthy pastry". I didn't take photos of what we did there (my mistake!), but today I baked a cake that follows the same philosophy that I was taught in the class (the one in the photo I posted): It is an orange cake made with whole grain spelt, raw sugar and organic eggs, among other ingredients. You will first find out how amazing the cooking class was and then I'll let you in on the secrets of my recipe in another post :).
I’ve wanted to attend a cooking class for a long time, and this one about healthy pastry really grabbed my attention, because I’m a fan of healthy cooking in general and sometimes it is difficult to find a cake or biscuit recipe that is also healthy. The class started with an introduction on nutrition concepts, mainly regarding the importance of good quality fats and fibre. The teacher also used organic ingredients and avoided using white sugar, cow dairy products, wheat and soy, which is perfect for me, because I have food intolerance to these foods (and they kind of appear in almost every pastry recipe). As sweeteners, in substitution of white sugar, the teacher used brown cane sugar, molasses, fruit concentrates and dried fruit (dates and figs).
We cooked oat and almond biscuits, sponge cake with dried dates and figs, pears with ginger and cinnamon and cereal bars. All of them were really tasty, buuuut my orange sponge cake is even better!!
In my opinion, the cooking class was absolutely worth it!
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