Did you all catch Emily's first post, all about how Lent helped kick her low sugar quest to a start? You can find it here, if you wanted another read.
Today, she brings us something a little different; a delicious Victoria Sponge recipe that's easy to make AND is low in sugar? Count us in!
(Just to note, that this recipe is not completely sugar free.)
So for a while now I've wanted to attempt some sugar free baking, I'm not a great baker as it can be so technical and I'm more of a throw everything in without measuring and hope it tastes good (see my Instagram @LCHF_Emily).
There are so many blogs, recipes, websites that tell you how to bake sugar free treats but a lot of the time I don't think they cater for those who are beginners. It's seems that to be good at sugar free baking, you have to be an expert and have your cupboards stocked with ingredients that not only you can't find in your local supermarket but cost the earth!
So this weekend, I attempted a simple reduced sugar Victoria Sponge Cake. I say reduced sugar because this isn't technically completely sugar free, but what it is, is a much healthier option for those times when you want a treat, or something nice for a special occasion and you don't have to feel the horrible guilt of scoffing your usual sugar loaded treats.
Please note that this IS a treat and I won't be eating this often but it's good to know that reduced sugar baking doesn't have to be hard or expensive.
Here's the recipe and it makes one 20cm cake, which feeds 10 - 12 people (dependant on slice size, of course).
All of my ingredients were from Lidl apart from the Spelt Flour which was from Tesco.
225g Spelt Flour
225g Unsalted Organic Butter
3 Large Eggs
2 heaped tsp Baking Soda
6 tbsp Stevia (adjust to taste)
1 Vanilla Pod
100g fresh Blueberries
Filling & Topping;
200g extra thick double cream
1 Vanilla Pod
125g fresh Raspberries
125g fresh Blueberries
200g fresh Strawberries
200g 75% + Cocoa Dark Chocolate
1. Preheat oven to 180C gas/160C fan.
2. Prepare your tins with greaseproof paper or butter (I used butter and it didn't stick).
3. Cream the butter in a large mixing bowl until nice and soft. I used a Nutribullet followed by a hand whisk but some kind of electric whisk would be much easier if you own one.
4. Combine the Flour, Stevia and Baking Powder and mix together.
5. Add an egg to the creamed butter, then add a few tablespoons of the flour at a time while continuing to mix. Keep folding the flour in and continue adding the eggs until all the flour is added.
6. Add the vanilla seeds and fresh Blueberries to the mixture and stir in.
7. Split the mixture evenly between the cake tins and bake for 20 minutes. Check the centre of the cake with a knife and if it comes out clean, it is ready.
8. Ensure the Cakes have cooled before adding the filling and topping. Whip the cream and mix in the Vanilla seeds from the second pod, spread evenly across each cake.
9. Heat the Dark Chocolate over boiling water and add in half the Blueberries & Raspberries.
10. Slice some Strawberries and place evenly over one of the sponges. Place the second piece of Sponge on top of the other and pour the chocolate covered Raspberries and Blueberries over the top of the cake. Dip some whole Strawberries in the remaining melted chocolate and decorate around the cake plate as you like.
You'll have one delicious reduced sugar Victoria Sponge.
To note: If you are making this for the following day I would recommend doing the toppings, filling and fruit on that day to ensure it stays fresh.