We all like to tuck into a slice of cake every now and then. But let's be honest, healthy cakes don't exactly have a reputation of being the tastiest. That's why we found this news article from rapeseed oil producers, Larchwood Foods, even more interesting.
In the March 2012 issue of BBC's Good Food Magazine they made some healthy tweaks to a classic lemon drizzle cake recipe. One of which was the removal of butter and instead replacing it with rapeseed oil. From this they found that the cake went form having 10.4g of saturated fat to only 1.4g per slice!
The article then goes on to speak about the rapeseed oil producers, Larchwood Foods, doing their own experiments to see how the cakes actually taste. To do this they created 3 variations of the same cake, one with 100% rapeseed oil, one with half rapeseed oil half butter, and a final one using 100% butter. Their verdict? The rapeseed oil cake was a tastier, lighter and moister cake!
We'll have to try this out ourselves in a future blog post. In the mean time, have you experimented with the use of different fats/oils when creating cakes? Be sure to let us know any of your favourite recipes in the comments below. We look forwarding to reading them and doing a little bit of baking!
If you're interested to give the original article a read, here it is - http://www.mrhughs.co.uk/news/healthy_baking_with_mr_hughs_rapeseed_oil
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