TUESDAY 18th AUGUST 2020
This was written in response to a writing prompt from ‘M’ on WordPress. Which can be found by following the link below
RAW CAKE REALITIES
by John Yeo
Well, the reality is extraordinarily simple. I had never heard about raw cake until today. I mean what is the definition of raw if it’s not uncooked? Every cake I’ve ever eaten in the past has been thoroughly cooked. I was about to call the whole thing off and write about cake in general. Particularly creamy, delicious, high-fat, dangerous to the waistline, gooey, tasty, cream-filled cake. In dietary terminology, ‘forbidden fruit’.
Suddenly I had the inspiration to enter raw cake into the Google search engine.
‘What is a raw cake? Often described as “conscious desserts”, raw cakes are free from wheat, gluten, egg, dairy, soy and refined sugar.’
I mean is there anything left? Probably a handful of currants.
I then typed in
Are raw cakes healthy?
‘They may look gorgeous and contain healthy ingredients such as fruit and nuts, and may be higher in fibre, vitamins and minerals than more orthodox sweets, but because they are usually made with a lot of dried fruit, nuts and seeds (often with a hefty swig of coconut oil) they are very high in calories.’
Then my search engine put me off raw cake altogether. When it came up with this.
‘EATING raw cake mixture, dough or batter could land you with a nasty bout of food poisoning, experts have warned. But while you may worry raw eggs are to blame, you would be wrong! … But don’t worry, your cake and cookies are perfectly fine to eat once they are cooked as the cooking process kills the bacteria.’
© Written by John Yeo