As The Sugar Breakup Dextrose works wonderfully with dairy we are always on the lookout for interesting cheesecakes.
When we saw Gabriel Gaté making Fiadone Corse (or Corsican Cheesecake) during le Tour de France we knew we had to try it sugar free. It is an absolute delight and the perfect recipe if you are looking for something special for Father’s Day.
This slice is a great one to have up your sleeve for afternoon tea or when you need to “bring a plate” to school or work.
We’ve adjusted this classic recipe to be sugar free and added The Sugar Breakup Golden Rice Malt Syrup (coming soon!) to give the slice a wonderful crunch.
- Makes: 24 slices
- Oven temp: 180 (160C fan forced)
- Cook time: 10-15 mins
- Pan: 20cm x 30cm square slice tin
Breaking up with sugar doesn’t mean that you are breaking up with your old favourites, and a delicious chocolate cake is definitely still a favourite!
Here’s a great sugar free chocolate cake that is rich, moist and so delicious.
✔ Low Fructose
x Gluten Free
x Egg Free
x Lactose Free
The addition of raspberries gives the cake a lift and takes it beyond any old “run of the mill” cake.
The chocolate ganache does contain 85% dark chocolate but using a small amount goes a long way.
Lemon curd is one of those classics that can be dolloped on a cupcake, layered in a butter cake, smothered on a meringue or used in a “cheats” cheesecake. Lemon curd’s zesty flavour brings food to life.
- Makes : about 2 cups
- Cooking time : 10 minutes
- Pan size : medium saucepan
¼ cup cornflour
1 cup The Sugar Breakup Dextrose
2 teaspoons grated lemon rind
½ cup lemon juice
1 ¼ cups water
3 egg yolks
1 tablespoon (15g) unsalted butter
Making Lemon Curd
- In a medium saucepan combine cornflour, dextrose, lemon rind and juice. Mix together together to make a smooth.
- Add water and cook over medium heat stirring constantly until mixture bubbles and thickens.
- Remove from heat, add egg yolks one at a time whisking quickly to mix through.
- Stir in butter.
- Store in sterilised jars in the fridge for a week.
One of the biggest problems with buttercakes is creaming the butter & sugar to make a batter. So here’s a much easy way to do it without creaming (thanks American Test Kitchen). The key is using hot melted butter to emulsify the liquid ingredients quickly, all you need is a food processor.
- Serves : 8
- Oven temp: 180C (160C fan forced)
- Cooking time : 50 to 60 minutes
- Pan size : standard loaf pan (21cm x 11cm) or 20cm diameter cake pan