More evidence that low-calorie sweeteners are bad for your health
Studies show that artificial sweeteners can raise the risk of hypertension, metabolic syndrome, type 2 diabetes and heart disease, including stroke.
This time of year is known as the hungry gap – a time when there is little in the garden other than the tail end of root vegetables and some brassicas.
Consequently, my mind focuses on comfort puddings and cakes at this time of year because friend and family can’t get enough of them.
With a nod to something healthy and seasonal, but still sweet and comforting, I recently made a Middle Eastern cake which was demolished in double quick time. It’s lovely to use Seville oranges whilst they’re here for their too brief time – and the hint of rosemary in the syrup gave it a special herby twist.
Although it is quite high in sugar it is low in fat as long as you can resist having a big blob of crème fraîche with it!
Ingredients
For the syrup
For the cake
Method
1 Preheat the oven to 180° C and grease a 24cm ( 9 ½ inch) springform cake tin.
2 Whisk the egg whites until stiff and then set to one side.
3 Beat the egg yolks with the sugar until pale and creamy.
4 Add the flour, semolina and orange zest followed by the marmalade and butter. Beat until you have a smooth mix.
5 Pour into the tin and bake for 20 minutes or so until it is set and golden in colour.
Whilst the cake is in the oven make the syrup:
6 Heat all the ingredients together until the sugar has melted, and then simmer for ten minutes. Leave the rosemary in and let it cool.
7 Leave the cake in the tin when it has cooked to cool down. When it is still slightly warm strain the syrup into a jug and prick the cake all over with a cocktail stick. Pour the syrup slowly over the entire cake and leave it to soak in overnight.
Serve the following day with crème fraîche or yoghurt for a dessert or just eat on its own it as a cake.
A little bit more about Seville oranges…
Seville oranges are very sour and full of seeds – but with a little imagination they can be transformed into some real treats in the kitchen
Seville oranges are only used for cooking and particularly for preserves because their flesh is very tart and packed with seeds. They are ideal for marmalade because the fruit’s high acidity helps it set.
These oranges are only available for a few months of the year so now is your last chance to make marmalade or use their tangy juices in cooking.
If you don’t fancy making marmalade there are plenty of other ways to use these unique oranges. If you don’t have time to use them now they freeze well and they’ll add a zing to your cooking all year round. Be quick though because they’ll soon all be gone!
The tart juice of Seville oranges can be used to create lovely salad dressings, try replacing the vinegar in a dressing with the juice and use on a crunchy fennel salad. Alternatively to dress a warm duck salad add a tablespoon of marmalade to your vinaigrette and enjoy the sticky sweetness with crispy duck pieces on a salad of bitter leaves.
To create flavoured oils and vinegars just put a piece of peel into the liquid and leave to infuse overnight. This will be lovely in dressings for bitter leaves like rocket, mizuna, spinach or watercress.
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