Week 5 of the Great British Bake Off was Free From week. The challenges included sugar free cakes, gluten free pitta breads and then dairy free ice cream rolls. I have had a go at making gluten free bread before; albeit with gluten free flour and not the powder they were using on the show, so I decided to have a go at making a sugar free cake.
I was trying to get ahead so searched for my sugar free cake recipe and bought my ingredients before the show aired. The recipe I found was for a sugar free lemon drizzle cake and used a plant based sugar substitute called Xylitol. The contestants on the show used honey, agave syrup and fruits to sweeten their cakes so were slightly different to mine. Not all of their cakes were successful, some were too moist and a couple weren’t sweet enough. I was pleased I’d used the Xylitol as the cake turned out really well and was sweet enough.
Xylitol has less calories than normal sugar and is therefore healthier, but it is quite pricey! Don’t get me wrong it is by no means extortionate (£2.70 for 225g), but when you compare it to normal sugar it is quite a bit more expensive. The original recipe was for a lemon drizzle cake, but for two reasons I didn’t add the drizzle. I’ve never been a fan of the drizzle as I don’t like the crunchy sugar, but for this recipe I needed a whole pack of the sugar for the cake, and then 50g extra for the drizzle. I didn’t want to buy another pack to just use a little bit and then for the rest to sit in my cupboard for years. So that sounded like a good enough reason to keep the cake drizzle free to me.
225g self raising flour
½ tsp baking powder
2 lemons, zest only
2 large eggs
125ml sunflower oil
1 tbsp milk
200g 0% fat yogurt
- Preheat the oven to 180°C (160°C fan). Line and grease a 2kg loaf tin with baking parchment
- Mix the flour, baking powder, Xylitol and lemon zest together in a bowl
- In a separate bowl or jug, whisk together the eggs, sunflower oil, milk and yogurt. Once mixed, add the wet mixture to the flour and mix until fully combined
- Pour the mix into the tin and smooth the surface if needed and bake for 1 – 1 hour 10 mins. Check the cake after 50 minutes and if it is getting too dark, cover it loosely with foil
- Let the cake cool slightly in the tin before turning out and allowing to cool completely on a wire rack
The original recipe can be found here – http://www.bbcgoodfood.com/recipes/1940674/sugarfree-lemon-drizzle-cake-
Head to www.mummymishaps.co.uk to check out the rest of the #GreatBloggersBake2015 entries.