HRT cake is NOT a cake made from synthetic hormones, it is made from natural, phytoestrogen-rich ingredients known to assist with menopause symptoms.

Over the years of treating menopausal women in my practice, I have been fortunate to have received not one, but two recipes from my lovely patients for this infamous cake, also known as ‘Well Woman’s Cake’!

Please see below two delicious recipes – for those of you who like it ‘sweet’ and for those of you who like it ‘savoury’!

N.B. The original version contains soy flour. I prefer to bake these cakes using less allergenic flours such as buckwheat, rice, gluten-free blends and even spelt flour.

HRT cake recipe

Ingredients

(makes 2 loaf tins)

• 2 ¼ cups wholewheat/buckwheat/rice or other flour
• 2 pieces stem ginger, chopped
• 2 cups raisins
• 1 ½ cups porridge oats
• Approx 1 litre soy/rice/almond/oat/hemp milk (1 carton)
• ¾ cup linseeds/flaxseeds (ground)
• 1 tablespoon malt extract (or honey)
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ½ cup sesame seeds
• ½ cup flaked almonds
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger

Method

1. Preheat oven to 180°C/160°C fan-forced
2. Grease and line 2 small loaf tins
3. Combine all dry ingredients in a large mixing bowl
4. Add milk and malt extract – mix well and leave to soak for 30 minutes. If the mixture becomes too stiff add a little more milk.
5. Spoon into tins and level the mixture
6. Bake for 30 -40 minutes until golden and cooked through
7. Cool on wire Slice when cool – will keep for 5 days in fridge in a sealed bag. Freeze for 2 months

Eat one slice per day!

Savoury HRT cake recipe

Ingredients

• 2 ¼ cups wholewheat/buckwheat/rice or other flour
• 1 1/2 cups porridge oats
• 3/4 cup linseeds
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sesame seeds
• 1/2 cup LSA
• 1/2 cup flaked almonds
• 4 teaspoons baking powder
• 1 tablespoon coconut/olive oil
• 3 cups soy/rice/almond/oat/hemp milk
• 1 cup grated tasty low fat cheese
• 1 tablespoon finely chopped rosemary
• 1/2 teaspoon chilli flakes (optional)
• salt and pepper to taste

Method

1. Preheat oven to 190
2. Grease and line 2 small loaf tins
3. Combine all dry ingredients in a large mixing bowl
4. Add milk and oil – mix well
5. Add grated cheese, rosemary, chill flakes, salt and pepper
6. Spoon into tins and level the mixture
7. Bake for 30 -40 minutes until golden and cooked through
8. Cool on wire rack
9. Slice when cool – will keep for 5 days in fridge in a sealed bag. Freeze for 2 months

Eat one slice per day!

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