Oh, goddamit, I’ve got to stop baking – I’m going to develop diabetes at this rate.
But on the other hand, if there was a cake that was low fat and low sugar, that would be ok, wouldn’t it? To be honest, I’m not really asking your permission 🙂
I was doing a little research for my writing (alright, alright, I was procrastinating and surfing the internet, dreaming up things to eat) and bumped into this Maltese recipe from SBS which contains NO ADDED SUGAR OR FAT OR EGGS!
No sugar, fat or eggs? Blergh, I hear you say, but you’d be wrong.
You can find the recipe here:
The texture was surprisingly good – I expected it to be crumbly but it wasn’t. It was soft and moist and sweet, and everything a cake should be. As a bonus it is completely dairy free and vegan, and could easily be adapted for gluten free.
Tips from TheO
- Soak the fruit in a little apple juice for an hour before you bake to keep it moist
- Switch out the wheat flour for a wheat/gluten free option – I used wholemeal spelt, but perhaps this is taking the concept of healthy cake a step too far
- If you’re not using SRF, add 1.5 tsp baking powder
- Although the recipe didn’t say so, I assumed the oven temperature should be 180°C
- Adapt the cooking time for your tin – I didn’t have a ring tin so used a loaf tin which took 50 minutes to cook
- Mr Eleanor found the apricot flavour a little too strong so I might try using dried mixed fruit next time, and a bit of cinnamon.
Try it, you might like it.