Monday, May 31, 2010
FAT FREE AND FANTASTIC!!
I should have known - if you tell people that something is good (better) for them - they won't choose to eat it!!!
I made a completely fat free cake for the coffee morning as a friend who is due to go to hospital to have her gall bladder removed was coming, and I wanted to serve something she could eat. (I also thought it would to appeal to anyone on a diet) As it turned out S. ended up spending the morning in A+E (she is fine) so unfortunately she didn't get to try her cake.
When people came in first, I explained that the rhubarb cake was fat free, they all said what a good idea and then chose something else to eat!! People who subsequently arrived were far more likely to choose it!!!
I thought that this cake was very nice, and would have no hesitation in making it again - I would lower the amount of sugar, but other than that I would leave as is.
The cake has a lovely moist texture, the pieces of rhubarb give a nice sharp contrast to the sweet soft sponge, and then the cinnamon topping brings a lovely crunchy change in texture.
I found the recipe on a site called Belly Bytes. I did quite a bit of research, there are plenty of fat free recipes out there. Many of the fat free recipes contained whole eggs - therefore are not fat free, be careful!
Fat Free Rhubarb Cake
1/2 Cup apple sauce *
1/2 Cup sugar
1/2 Cup brown sugar
1 egg white
2 cups flour
1/2 tsp salt
1 tsp bread (bicarbonate of) soda
1 tsp vanilla extract
1 Cup buttermilk
1 1/2 Cups rhubarb, chopped
1/2 Cup sugar
1 tsp cinnamon
Prepare 21cm cake tin
Preheat oven to 165 C
Cream the apple sauce, sugars and egg.
Add the flour, salt, vanilla, soda, buttermilk and rhubarb.
Sprinkle the topping on top.
Bake for about 50 minutes - until a cake tester comes out clean.
*I made applesauce by cooking 2 apples with 1 tbsp limoncello (but water would be fine)