CAKES and SCONES (Low Fat and low Sugar)
The Scots are well known for their love of sweet cakes and I am no exception!! Sadly, the high amounts of fat and sugar included in most recipes, makes you feel guilty if you take a second slice of your favourite cake! Yes, I know only too well that they taste delicious but they are not good for you! Rather than give up on cakes altogether, I decided to modify some of my favourite recipes for a truly healthy choice, rather than the pretend “healthy choice” offered by some Supermarkets, in their so-called healthy ranges. Sometimes these ranges turn out to contain more unhealthy ingredients than their standard ranges.
The secret seems to be to replace a lot of the fat and sugar with increased fruit content, which retains more moisture in the finished cake. This produces a side effect of a shorter shelf life, particularly from the reduced sugar content.
Reduced shelf life is not a problem in the home environment. Cakes will keep for several days in the fridge. You can cut up your cakes into segments and they will store for months in the freezer. Defrost a cake segment when you need it.
You will soon get used to lower quantities of sugar in cakes, but you can always cheat by adding some artificial sweetener such as “Splenda”.
Reduced total fat, as well as removal of saturated and hydrogenated fat.
It would seem a tall order but it has proved quite easy for me. The obvious question is why have manufacturers of cakes not done it as well. It is probably due to the increased cost of including much greater fruit content to get the same moistness, and their need for a long shelf life.
Check out Low Liquid Vegetable Fat and Low Sugar recipes for Divine Apple Cake.
To save on time and money, consider baking the Muffins first. While they are baking at the higher temperature, prepare a tart for baking at the high temperature, or a cake for baking at a lower temperature.
The recipes use plain flour to save on storage space, but you can use self-raising flour instead.
If using plain flour, generally add 4 tsp baking powder to 225 gm plain flour.
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