I have just made an Apricot and Ginger Tea Bread (recipe from Splenda) that replaces all the sugar for sweetener, it's cooling as I write. I have made the cake for a relative who has just been diagnosed with Diabetes and who loves cake! The last time I tasted a diabetic cake, it was vile and needed a bucket of tea just to get it to go down. I am hoping that this cake is a little less heavy and 'orrible.
Anyway, here is the recipe for those that want to give it a try. (the true test will be if my kids eat it!!!)
Apricot and Ginger Tea Bread
Ingredients
200g 'no soak' dried apricots, chopped
2 pieces stem ginger, finely chopped
50g raisins
300ml orange juice
225g self raising flour
8 level tbsp Splenda granular (I am sure that other granulated sweeteners would work just as well)
2 eggs, beaten
Method
Mix together the apricots, stem ginger, raisins and orange juice and leave for 30 minutes
Grease and line the base of a 900g/2lb loaf tin
Preheat the oven to 180 degrees celsius/gas mark 4
Sift the flour into a large bowl and add the Splenda
Beat the eggs into the apricot mixture. Make a well in the middle of the flour and add the apricot mixture gradually, beating to make a batter
Pour into the tin and bake for 45 minutes until golden and an inserted skewer comes out clean. (note: I had to bake mine for over an hour until it was ready)
Leave in the tin for 10 minutes before cooling on a wire rack
Serve in slices. (suppose to serve 12)
No comments:
Post a Comment