I always keep a couple of Low Protein Cake Mixes in the cupboard so I can whip up some cupcakes quickly for Keir if I need to. In the past I tried, Loprofin and Fate Cake Mixes. I found couple of issues with both. I tend to get caught out as Loprofin Cake Mix needs sparkling water and Fate Cake Mix needs fresh orange juice which we don’t store in our cupboards normally.
I picked up a packet of a Taranis Natural Cake Mix by Promin from the NSPKU Conference earlier this year so Keir and I tried it out this week. I compared it to the Loprofin and Fate Cake Mixes. We had a good start as we only needed to add water and butter to the mix to make the cake. It was fairly simple to make. The cake baked perfectly in suggested time and oven temperature. It didn’t taste too sweet, just enough sweetness to add icing or jam to it. We dusted the cake with little icing sugar as Keir does not like icing and served it with homemade strawberry coulis.
We kept the leftover cake in a tin to keep it fresh but after couple of days, it dried out. Keir still enjoyed it but I might try freezing it next time. I will definitely use this mix again as well as Fate Cake Mixes.
Here’s the Cooking Instructions
For 8 cupcakes or one cake (using 20 cm cake tin)
Preparation: 5 minutes / Cooking time: 20- 25 minutes
Ingredients: 1 sachet of natural cake mix (300g) / 150 ml water / 70g melted butter
Preheat the oven to 180°C. In a bowl, combine the cake mix, water and melted butter. Whisk to obtain a smooth batter. Divide the batter between 8 individual cake moulds/muffin tray using paper muffin cases or pour into the buttered cake tin and bake for 20-25 min at 180°C (gas mark 6) until the cake is golden brown on the top. Take out from the oven and leave to cool.
Another option: Follow the instructions for use and add 130g of fruit e.g. fresh (berries) or tinned (NOT dried fruit) and mix in. We added a juice of a satsuma and its rind (grated).