Sugarfree buttercake

I like to eat sweet things. I like to bake. Now that I’ve been diagnosed this has become a hurdle.

After some research I’ve found sucralose – an artificial sweetener made from regular table sugar with no calories whatsoever. It tastes just like sugar without the common artificial sweetener aftertaste. At least that’s what the package and numerous websites tell me! It’s suitable for baking too.

I obtained a jar today from the store and will be baking a “boterkoek” today. It’s Dutch for “buttercake” and possibly the simplest cake recipe around.

250 grams flour
200 grams butter
175 grams sugar
1 large egg
Pinch of salt if you use unsalted butter

The proportions vary in some recipes and some people melt the butter, but the idea is the same – whisk the egg, combine all room temperature ingredients into a firm sticky dough, leaving about half the egg for brushing the cake with. Press the dough in a round greased baking pan or dish (24cm/9″ diameter), use a fork to draw a diamond pattern and brush with the remaining whisked egg. Put the cake in a preheated oven at 175° Celcius for 25 minutes until golden brown, use a toothpick to test if the cake is done. Leave it to cool completely in the pan or dish before removing and cutting into small, 5cm/2″ squares. Buttercake tastes better after a day or so. Store in an airtight container or in decorated airtight glass jars for gifts!

It’s a very rich treat, hence the small cut portions, and goes well with some afternoon coffee or tea.

As you can imagine this is a very bad treat for a diabetic. Almond and coconut flour is stupidly expensive in the Netherlands, otherwise I’d try baking with that. As it is I’m going to replace the sugar in this recipe with the sucralose (17 grams) and see if it’s any good. The small portions and lack of sugar shouldn’t have too much of an impact on my glucose levels.

I’ll keep you posted on how it turns out!!


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