Launching the Birthday Season …

Recently I’ve been experimenting with low-sugar or no-sugar cakes. Yes I know the logical option would just be to forswear cakes completely but please … and anyway, I cook for a small group of elderly tenants who like cake. Even if half of them are diabetic. So I get to bake two or three times a week.

P1020476I’ve been using Xylitol – derived from birch bark and has the same sweetness, and bulk, as standard sugar. This is useful as with other sugar substitutes, you can’t just swap sugar for the other. Apparently Xylitol is actually GOOD for your teeth …

I’m told there is a certain risk of – ahem – the runs, in using Xylitol. So mostly I’ve been doing half-and-half rather than straight substitution (don’t want our little community to go down that path all at once). I did buy a book which is quite good, and made the chocolate brownies pictured here – they went down well and I will make them again.

P1020515Anyway I’m a total hypocrite on the sugar front because today is the launch of my birthday season and I made this little beauty for us to share at table today. Full sugar I’m afraid; and gallons of fresh cream. And strawberries from the work garden. One of the tenants, hearing that this was in aid of my birthday, asked if I was turning 32 – and since my bus pass is apparently still in the post, offered to lend me his. Hey, I take my compliments where I can get them …

P1020516Best event of the pre-birthday season so far – I got my Dip Food Hygiene assignment back and I got 90%!!! Have been floating around the kitchen since I got the text this morning. The last big achievement of my fifties.

Lots more birthday season posts coming your way, I expect. Many happy returns to you all, no matter how extended your season x

 

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