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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


For those of you who've already come to see me in the Food Studio, you know that I'm passionate about cake. That's why this week I've been perfecting the perfect Passion Cake for this weekend's Gluten Free Baking class.


Passion Cake with Almond Cream


My Passion Cake is Gluten, Processed Sugar and Dairy free when using a margarine substitute such as Nutlex. So for the health-conscious among you, this isn't a treat to deny yourself of.


3 Eggs

100 grams of Dates (dried and stoned)

100 grams of Margarine (substitute with Nutlex for a Dairy Free cake)

150 grams of Grated Carrot

150 grams of Pears

150 grams Almond Meal

20 grams of Baking Powder

10 grams of Cinnamon

10 grams of Nutmeg

10 grams of Allspice

A pinch of Salt

Passion Cake 007


Preheat your oven to 180C. Grease and line a 23cm round cake tin.
Place the dates in boiling water until they become soft  then drain away the water ( The softening process should take approximately 10-15 minutes)

Passion Cake 006  Passion Cake 004

Roughly chop the pear, remove and dispose of the core and place the remaining fruit into the food processor. (Skinning the pear is optional, in fact leaving  the skin intact can add flavor and texture to the finished cake)

Passion Cake 005

Puree the pear with the eggs, softened dates and margarine (or Nutlex) until the pear is smooth. Then add the rest of the ingredients to the food processor and blitz until combined.

Passion Cake 003  Passion Cake 002  Passion Cake 001

Place the mixture into the pre-greased and lined 23cm round tin and bake for 25 minutes or until golden brown.


Passion Cake Almond Cream Pour


Now all that's left is to let the cake cool in the tin before removing and drizzling on some of my Almond Cream (which is gluten, dairy, and egg free) and indulging. I hope you enjoy it as much as we did!




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