Recipe: Sugar Free Apple Cakes
Last week I posted about the number of apples we had in the house. I made an apple cake using a recipe from A Girl Called Jack but since I’m forever trying to lower my sugar intake, it seemed a bit counterintuitive to bake a cake containing sugar, on purpose. So I decided to have a fiddle about with the recipe to see if I could make a sugar free version.
This recipe uses powdered glucose, or brewing sugar. You can get it from your local homebrew/wine making shop, or if you don’t have a local homebrew shop, you can get it online here. It’s a little more expensive per kilo than ordinary sugar – but not so much so as to make it prohibitive. I think the bag I bought was about £2.50 for a kilo.
Brewing sugar or powdered glucose is made from glucose. Glucose is 50% of a sugar molecule. The other half of the molecule is fructose, and this is the part that causes problems in our bodies. From everything I’ve read, this is a better substitute for sugar than the usual substitutes like agave nectar or honey.
Glucose has a less sweet taste but in this recipe the apples and sultanas make up for that so you don’t really notice a difference.
- 3 apples
- Juice of one lemon
- Juice and zest of one clementine/satsuma - or half quantities if using an orange
- 100g butter
- 100g brewing sugar
- 2 eggs
- handful of sultanas
- 180g self raising flour
- 1tsp baking powder
- half teaspoon cinnamon
- Core and chop the apples into small chunks. Place in a bowl and pour lemon and clementine juice over the top as well as zest.
- In a separate bowl, cream butter and sugar.
- Add in eggs, apples with juice, sultanas and cinnamon and mix thoroughly. It will look a bit lumpy because of the apples.
- Add the flour and baking powder and stir in. Again, the mixture will be lumpy but just make sure all the flour is mixed in.
- Spoon the batter into muffin tins. I prefer to grease the tins with butter rather than using cake cases, but that's down to preference.
- Bake at 180 degrees for around 30 minutes until cakes are golden and come away from the sides of the tin slightly.