I have blogged before about baking reduced sugar cakes for my friend however I have never included the recipe. For the last couple of years I have had to try and locate the recipe I had used in previous years then come across three different print outs which confuses me and I have ended up guessing which one I have used. This year I am going to include the recipe so I can refer to it whenever I need it as I have had 2 events already this year which called for reduced sugar cakes and I have a couple more dates in the diary to come.
I am not sure where I found the recipe when I did a search on the internet. I know it is simply called diabetic cake. You can add 1/2 teaspoon of salt to the mixture however I choose not to as my dad also has to watch his salt intake.
You will need :-
2 cups of self-raising flour sifted
2 1/2 teaspoons baking powder sifted
6 tablespoons of margarine
1 1/4 teaspoons vanilla extract/essence
1/4 teaspoon ground almond
1 cup of sugar
3/4 cup milk
Cream the margarine, vanilla and almond until fluffy
Gradually add the sugar – keep beating the mixture.
Then add the egg and mix well.
Gently stir in the flour and baking powder, alternating with milk until all combined and the mixture is smooth
Split the mixture across 12 cupcake cases
Bake at approx. 170 degrees C for 20 minutes (check they are cooked by inserting a skewer/knife through the centre of one of the cupcakes and look for any mixture stuck when you pull it out)
For the topping :-
I used Low fat crème fraiche, which I beat for a short while to fluff it up slightly. I then cut a small hole out of the top of the cupcake and filled with no added sugar raspberry jam, then smoothed a layer of the crème fraiche across the top of the cake and topped with some crushed almonds.