I hate baking. There, I've said it! Almost every time I bake, it just doesn't come out right. I get collapsed cakes and stodgy muffins. They normally taste OK, but they just aren't quite right, know what I mean?
But my husband LOVES cake. Unfortunately, he is diabetic, and cakes need sugar to give it the texture. But do they? After looking at many recipes and tweaking them, I have finally found a cake with no sugar, that even I can bake and comes out right every time. And as a bonus, it's not bad on the old carbs either.
Also, I have finally discovered the two keys to baking - ALWAYS measure everything very carefully, and ALWAYS pre-heat the oven!
Ingredients
175g Low Fat Spread (or butter, if you can afford the calories!)
30g Granulated Sweetener (I prefer the taste of sucralose sweeteners - usually in yellow packaging)
225g Self Raising Flour
1 tsp Baking Powder
3 large or 4 small Eggs (beaten)
3 tbsp Lemon Juice
1 tbsp Lime Cordial
Method
1. Pre-heat the oven to 180℃. Place the low fat spread and sweetener in a bowl.
2. Stir until they just come together and you can't see any granules left. With an electric mixer, this only takes a few seconds.
3. Mix the flour and baking powder together. Add 2 tablespoons of the flour mixture and one tablespoon of beaten egg and whisk until combined. Repeat this until all the flour mixture and egg have been combined in the mix.
4. Add the lemon juice and lime cordial and whisk until combined.
5. Pour the mixture into a lined loaf tin. I am lazy, and buy pre-made tin liners, but baking paper works just as well, or you can grease the tin with butter.
6. Bake in the oven for 45 minutes to 1 hour. It's done if you can stick a skewer in the middle and it comes out clean. Serve in slices.
No comments:
Post a Comment