Help our local Gregs have stopped baking on the premises

[fortifiedwithtea]

A lot of our family favourites are no longer on sale because local Gregs are no longer baking on the premises. So no more seedy rolls or Eccles cakes .

But many of their cakes I find are too sweet. Give me a huge rush of sugar and knock me out asleep afterwards. I'm not even diabetic I've been tested. So I thought this would be an opportunity to get into home baking in a healthier way.

I need recipes that are lower in fat/sugar than Gregs but will stay in the tin for 3 days. I made a batch of 24 fairy cakes with sultanas Monday and they will just about last until tomorrow. There is just me, DH and 2 DC. Trouble is its impossible to just have one so what I make needs to be a filling snack.

Any ideas?

TIA

I don't think cakes will ever be filling really - sugar/fat will leave you wanting more! I'm afraid I find healthy snacks are what fill me up (natural yoghurt, hummus etc). And I don't see the point in low fat/low sugar cakes, they are not worth it!

And I am a professional baker so I wouldn't say it if there was any denying it hah.

Cakes that last a long time:
Carrot cake
Jamaican ginger cake
Fruit cake
Tea bread

Madeleines last well in a tin

Brownies and Blondies get better over time

Date and Walnut loaf as well

Think things with fruit in will be more filling with less added sugar.

Flapjacks are filling!!! Yes, make flapjacks!!

Oats, fruit, all good.

Maybe see if you can find a lower fat and sugar recipe and you will be on the money.

Sorry, why can't I put everything in one post??

Thanks for all your posts BreeVDKamp

Will do a date and walnut, haven't made it since school and sadly lost the recipe book so thanks for the link.

Flapjacks, my family love homemade too much. They don't last 24 hours

Malt loaf?

Scones, crumpets, cheese bread, fruit loaf. Cake just isn't filling and is generally just full of sugars and fats whatever type it is. Try to get out of the habit of eating it every day , then what you do make will go further anyway.

Banana bread? Mine seems to last ok in a tin. Although the DCs eat it far too fast to test how long it will last for.

Also, Courgette and lemon - don't be put off by the courgette, it's a delicious cake and you can pretend it's one of your vegetable portions for the day.

Oh, and i always make too much banana bread mix, so I bake the rest in a mini muffin tin. The DCs love them.

Make something that's half-way between bread and cake.

You could make an enriched dough with egg and milk and just a tablespoon of sugar. Pat the dough out like a swiss roll after the first proving, and then dot alternate choc chips and sultanas over the surface. Roll up from the long side.

Even better if you add ground dried satsuma/clementine peel from which you've scraped all the pith before drying, into the flour.

The recipe I use is
450g flour
1tbsp dried yeast
250 mls milk
1 heaped tsp castor sugar
50g butter
1 tsp salt
1 egg

Handful of sultanas
Either 4 squares of plain chocolate or 2 squares of plain chocolate and 2 'teeth' of Aldi fake toblerone (less sweet and sickly than the genuine article)

I've found that it's easier to mix the dough if I rub the fat into the flour and first as if making pastry, and I also add the dried peel at this stage. I then make a deep well in the middle and add the warmed milk, the sugar and the yeast and allow the yeast to develop a sponge. The salt I sprinkle around the edge of the top of the flour so that it doesn't touch the yeast.

After about 10 mins, the yeast has bubbled up nicely, and I then mix it all together and leave it to rise. Then you just spread it out as above and roll it up and leave it to prove for about an hour before cooking.

Cooks in about 20 mins at 190 C/gas mark 6/ on the grid shelf on the floor of the roasting oven in an Aga.

It's lovely toasted - and then spread with butter.

Learn the chalet cake recipe. super easy mix up in one bowl Method. If it lasts to three days without being demolished it will still be nice.
Ingredients/method
One pot flavoured yoghurt. Using
yoghurt pot then measure out 1 pot caster sugar, 1 pot sunflower oil, 3
pots plain flour. Add 4 eggs and 16g
raising agent. Mix all ingredients
together in a bowl. Bake 40-45 mins at 180oC. U can make any flavoured version by adding zest, dried fruit, cocoa, jam.....my fave is lemon drizzle add grated rind of 2 lemon to cake mix. After cooking make a earm syrup with the juice of two lemons and 50g icing sugar. Pour syrup over cake whilst warm. Leave to cool. Is e a lined 10inch cake tin. If u cant be bothered to line a metal cake tin invest in silcone bakeware!