We all love some sweetness in our cakes. Here are a few sugary top tips for bakers:
• If you want to reduce your sugar intake for health reasons, such as diabetes, use sweeteners as an alternative to sugar. Be careful, as large quantities of sweeteners can act as a laxative.
• If your cake recipe includes a jam filling, why nor try using fresh puréed fruit, instead of jam. Or use a jam with a reduced sugar content.
• Sugar is the main ingredient that keeps cakes moist. If you reduce the amount of sugar in your cake, this will affect the moisture.
• Light brown sugar is best for making biscuits and butterscotch.
• Demerara sugar is ideal for crumbles and crunchy toppings on cakes and puddings.
• Golden Caster sugar has a beautiful buttery taste. Put this to perfect use in sponges, shortbreads and macaroons.
• Dark Muscovado sugar brings out the richness in fruitcakes, chocolate cakes and brownies.
All this sweet talk is making me hungry…Which reminds me; if you want to keep your cakes sweet, but still want to cut down on the calories, it’s probably best to have a thinner slice (and that goes for me, too).