Mercifully, it was a quick and easy challenge this week after last week’s kitchen marathon. I was especially grateful for a simple bake because Jacob was wide awake and wanted to help mummy stir the ingredients (he always has his eye on my wooden spoon!) Baking with an active baby with a tiny attention span is not the easiest.
They were using alternative ingredients on GBBO last week and had to conjure up sugar free cakes, gluten free pittas and dairy free ice cream. I have been trying to cut down my sugar intake as much as possible in recent months and have really noticed an improvement in my energy levels, so I thought it would be sensible to try my hand at a sugar free cake. I picked a Date and Almond Honey Cake which contains no refined sugar and is naturally sweetened by the dates and honey. It was exceptionally straightforward and easy to make – I was a bit frustrated that it looked burnt but the recipe did state that it would look very dark on the outside. The inside was deliciously dense and moist with the texture and taste of sticky toffee pudding. I would definitely make this again, although I’m not sure it can really claim to be all that healthy as it does contain half a pot of honey!
Good bits: Very fast and tastes scrummy.
Bad bits: The burnt look was a bit frustrating.
Baking Lesson learned: There are a lot of sugar free options out there to explore – I would like to try a few other sugar free cakes and desserts to improve our diet.
Next up, pastry week! This should be interesting…