OK, gluten free, low sugar and low fat are not words you will usually find on The Gammon Kitchen. Sugar and fat are my main food groups. However, I’ve been following The Culinary Jumble run by the lovely Tracy for a while and her blog has started to really focus on offering healthier alternatives that are still tasty and simple to make. As a Brit living in Sweden, her blog is chock full of delicious Scandi inspired goodies such as saffron and white chocolate buns as well as British classics like nostalgic jam tarts. If you’re looking for gluten free options you can find everything from a jaffa cake sponge to cinnamon bun waffles. I had one of those ‘lick the screen’ moments recently when Tracy posted a recipe for hot cross bun rolls, a hybrid of a cinnamon roll and a hot cross bun. I didn’t get round to making them for Easter but have them bookmarked for next year.
I’ve not done a whole lot of gluten free baking as quite frankly, I have no need to. It’s always good to give things a go though and I was intrigued by the ingredients for the lemon and blueberry cake which was originally posted on The Culinary Jumble back in January. It’s a bit of a bonus that it’s also low fat and low sugar as let’s face it, most of us could do with less of the bad stuff. Tyler (my fiancé of 10 years and lovely cat dad to our two fur babies) got rather excited when I said I was going to be doing a spot of baking. His heart sank when he saw me putting gluten free flour and brown cane sugar in the shopping trolley. He loves cake. I get it. The idea of a gluten free, low fat, low sugar cake doesn’t sound awfully appealing but Tracy’s post images had my mouth watering and I was excited to give it a go.
The ingredient list isn’t scary like some alternative cakes. I was able to get everything I needed in Sainsbury’s. The brown cane sugar does have stevia added, which I’m not sure is entirely right but it was all I could get. Yes, before you ask, it was ridiculously overpriced, but you don’t need much of it so it will last ages and it smells delicious. I’m going to try it in coffee. I used frozen blueberries and lemon juice from a bottle as I already had some in the cupboard.
The recipe is ridiculously easy to follow and didn’t create too much mess which is always a bonus. Within 20 minutes of thinking about making the cake it was in the oven and my kitchen smelt lovely and sweet. The youngest cat was most intrigued and spent the entire time rubbing himself up my legs and meowing. Maybe he was just hungry, I didn’t think to check his food dish as my biggest concern was cake. Obviously. I tested the cake after 30 minutes and it seemed to be cooked but when I went back to it 10 minutes later there was a puddle of uncooked mixture and the cake had sunk a little in the middle so I popped it back in the oven. 10 minutes later it was cooked but a little too dark on top. Next time I will probably cook for 45 minutes on a lower temperature.
So what’s the verdict? It took all my will power (I don’t have much at the best of times) not to eat it piping hot from the oven because it smelt so good. I knew that if I tried to slice it when it was too warm it would just crumble and I would ruin any chance of a decent picture for the ‘gram. It felt like hours before it was cool enough to slice and serve up with cups of tea, or in my case warm milk with a tea bag dunked in for approximately 1.7 seconds. The wait was worth it though. What a lovely tea time treat. The cake is so moist with a delicate tang from the lemon and Greek yogurt and the blueberries explode in your mouth. It’s not too sweet meaning you don’t feel too guilty (not that you should ever feel guilty for anything that doesn’t harm anyone or anything else). I would happily eat this for breakfast or with tea drunk from a china cup and saucer for an afternoon treat or warm with whipped cream for pudding.
Tyler’s verdict? 8/10 but would be better with chocolate. I’ll take that.
If you want to give healthier baking a go you can find Tracy’s recipe here. Do it!
This is the cake in it’s full, glazed, cracked, rustic glory. I actually like it when a cake has cracks, imperfections are beautiful. This is what I tell myself every morning when I look in the mirror. If the mantra is good enough for me, it’s good enough for my cake.
The loaf sliced pretty well, the odd crumb here and there which may or may not have gone straight into my mouth, but a fairly clean cut with a bread knife. The blueberries sunk which I was expecting because they were frozen but I don’t mind that at all.
You see what I mean about my tea. I’m a terrible Brit.
And a second slice whilst writing the post because I can. I mean, its low fat and low sugar and if I eat the whole thing that’s one of my 5 a day so really its practically a health food. Oh dear, you can see how long this cake is going to last.
Thanks to The Culinary Jumble for the recipe and for the inspiration to get my bake on!
Let me know if you try it out too!