This article and recipe originally appeared in the Nottingham Evening Post on Wednesday 6th July 2016 and can be found online HERE .
It was my birthday a couple of weeks ago and, although my boyish charms may say otherwise, I am starting to get on a bit. Growing old has always been something I have struggled with which may explain my continuing penchant for all the things I loved in my youth, from comics to silly shoes.
Although I try my best to continue grasping onto the years gone by, somethings are slowly beginning to change. My energy levels and waistband being the primary culprits!
Having already been forced, much to my disgust, to take up some form of exercise routine I now find myself staring at the cakes and baked goods I love so much with suspicion. Can I still horde cream cakes away like a hamster stuffing treats into his cheek pouches without guilt?
A quick look at the big online book stores shows that this subject is on a lot of our minds at the moment. When four out of the top ten books are all connected with healthy eating, there might just be something to this craze.
These books don’t just cover the diet fads and exercise guides of days gone by though. Now there is an entirely new topic going by the name of ‘Paleo eating’. This isn’t, as you may think, an existence of living solely on those rather famous mint flavored hoops though. Oh no.
A Paleolithic diet supposedly consists of only food eaten by our cave man ancestors. Meat, Fish and vegetables are OK. Dairy foods, cereals, sugars and coffee are off the table. Just typing those words have made me feel a little faint.
Apparently, by forgoing the past couple of thousand years of agriculture and farming improvements, we can increase our energy levels and improve our health. At least, so say the writers of these rather expensive books.
I have been a vegetarian for over twenty years so I am not opposed to new ways of thinking when it comes to food. Although eating meat is not a bad thing I know that, were I to ever start digging on swine again, it would be a slippery slope until I was found sat in one of our city’s many fine restaurants, up to my neck in BBQ sauce.
Could I then give up on the baking staples to live a pre-Neanderthal diet? Would I be able to say goodbye to double cream and golden caster sugar whilst I go build myself a mud hut to live in? Am I just about to spend a whole month’s wages on very expensive diet books?
When gluten free pigs fly maybe.
Being a firm believer that we can all eat what we want, as long as we don’t overdo it, I don’t see anything wrong in Gluten, Sugar or Dairy. If I were to remove all these things from my diet then I may simply vanish from existence like a dried out piece of candyfloss. With this in mind I have created this “anti-paleo” beauty! Slices of delicately lime flavoured angel cake get sandwiched between sweetened cream cheese and a freshly made blueberry compote. The whole thing then gets griddled, or even BBQ’ed, to a crispy perfection. It won’t make you lose weight but it will put a smile on your face!
2 large egg whites
Juice and zest of one Lime
170g white caster sugar
30g self-rising flour
Pinch of salt
100g full fat cream cheese
1/2tsp vanilla paste
Grease and line a 1/2lb bread loaf tin. Pre-heat the oven to 180c.
Using an electric whisk, whisk the egg whites to soft peaks.
Add the lime juice and zest then slowly add 100g of sugar to the egg whites whist whisking until you get stiff peaks.
Sift the flour into the egg whites then fold together. Gently spoon into the prepared loaf tin then place into the centre of the pre-heated oven for 25mins.
Once baked, remove from the oven and leave to cool completely. You will get a small amount of sinking with an angel cake but this is nothing to worry about.
Make the compote by placing the blueberries, 40g sugar and 1tbsp water into a saucepan over a medium heat until the berries start to pop and a sauce starts to develop. Remove from the heat and leave to cool.
Add the remainder of the sugar and stir into the cream cheese with the vanilla paste. Set aside.
Slice the cooled cake into 6 slices. Fill each pair with the sweetened cream cheese and the blueberry compote. Sandwich them together.
Heat a griddle pan to medium heat before brushing with butter. Fry the cheesecake sandwiches for 45 seconds on each side. Be careful as they will cook very quickly.
Serve with extra cream cheese and blueberries.