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Sugar-free cakes.

#GBBO final day has inspired me to come up with this recipe.  It will only partly satisfy Rosemary from Australia: she wanted to avoid refined sugar and grains.  It is based on the classic Victoria sponge proportions but uses bananas and sweeteners to provide the bulk and flavour.  This is the lemon drizzle version.

2 extra large eggs (weight 156g)

156g unsalted butter

156g ripe banana

156g self-raising flour

2 level tsp baking powder

2 lemons – zested and squeezed

Equivalent of 18 tsp sugar in sweeteners.

Cream butter and then add pieces of banana – keep processing until light and fluffy.  Add eggs, 12 sweeteners and lemon zest and again process well.

Pulse in flour and baking powder.

Divide in to six small cake tins (about 3 inch diameter).

Cook in pre-heated oven at Gas 4 for 20 minutes.

Meanwhile, dissolve the remaining sweeteners in the lemon juice – could zap for a couple of minutes in the microwave.

Prick cooked cakes with skewer and drizzle over the lemon syrup.

Consistency is not quite as light as a traditional sponge but does offer something for people who avoid sugar.

If you want to try alternative flavours, you need to be quite heavy handed with vanilla extract but coffee and walnut/pecan might be interesting.

Penny Melville-Brown

Disability Dynamics ltd www.disabilitydynamics.co.uk

Helping disabled people to work since 2000

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