Sugar (not) High Friday #15 (I tried...)
This time the Sugar High Friday is hosted by Becks&Posh, and they've decided to replace the 'high' with 'low'. The task:
is to make a delicious, mouthwatering dessert whilst being a lot more frugal than usual with the fat and the sugar. In fact, try not to use processed sugar at all.
Hmmm. Got that? No processed sugar whatsoever. However, more 'natural sugars', like honey, syrup, sugary fruit etc were allowed.
Inspiration struck me about a week ago on Glasgow-Edinburgh train when I was flipping through the pages of the January issue of Waitrose Food Illustrated. On page 11 it states that
The parsnip's season is November to January, so this is the last chance to get them at their best. Winter frosts will also have intensified their already marked sweetness; in days gone by, this root was used instead of sugar in cakes.
Voila! I like carrot cakes a lot, and if parsnip was used instead of sugar in the old days, I could try to make a parsnip cake which is like carrot cake, but without sugar. I also had a packet of sucrose free ginger (Buderim Ginger from Australia) in my cupboard, and I thought that ginger should work quite well with parsnip. I checked out some of my carrot cake recipes, and eventually decided to make parsnip, ginger and hazelnut tray bake.
Well. It wasn't bad. If I'd be served this, I'd happily finish the piece. But it wasn't blogging-worthily good either, verging on the bland, so I'll keep the recipe to myself this time. It was much nicer on the morning after, when the ginger had had time to depart some of its gingery goodness into the rest of the cake (that ginger was actually delicious on its own as well, I hadn't tried this particular type of ginger previously).
But, to be truly honest, I should have just made the sugar-free Luscious Apple Cake recipe from the very same Waitrose magazine..
Tagged with: SHF # 15 + Low Sugar
This time the Sugar High Friday is hosted by Becks&Posh, and they've decided to replace the 'high' with 'low'. The task:is to make a delicious, mouthwatering dessert whilst being a lot more frugal than usual with the fat and the sugar. In fact, try not to use processed sugar at all.
Hmmm. Got that? No processed sugar whatsoever. However, more 'natural sugars', like honey, syrup, sugary fruit etc were allowed.
Inspiration struck me about a week ago on Glasgow-Edinburgh train when I was flipping through the pages of the January issue of Waitrose Food Illustrated. On page 11 it states that
The parsnip's season is November to January, so this is the last chance to get them at their best. Winter frosts will also have intensified their already marked sweetness; in days gone by, this root was used instead of sugar in cakes.
Voila! I like carrot cakes a lot, and if parsnip was used instead of sugar in the old days, I could try to make a parsnip cake which is like carrot cake, but without sugar. I also had a packet of sucrose free ginger (Buderim Ginger from Australia) in my cupboard, and I thought that ginger should work quite well with parsnip. I checked out some of my carrot cake recipes, and eventually decided to make parsnip, ginger and hazelnut tray bake.Well. It wasn't bad. If I'd be served this, I'd happily finish the piece. But it wasn't blogging-worthily good either, verging on the bland, so I'll keep the recipe to myself this time. It was much nicer on the morning after, when the ginger had had time to depart some of its gingery goodness into the rest of the cake (that ginger was actually delicious on its own as well, I hadn't tried this particular type of ginger previously).
But, to be truly honest, I should have just made the sugar-free Luscious Apple Cake recipe from the very same Waitrose magazine..
Tagged with: SHF # 15 + Low Sugar
Related Posts
0 comments