Agave Nectar and Citrus cake

I’m experimenting with a recipe at the moment. I wanted to see if I could make a cake using Agave Nectar instead of sugar.


I’ve been using Agave Nectar for a while now. I’m not a fan of artificial sweetners, they have a nasty aftertaste and I can’t shake the feeling that they are doing terrible things to my insides. Don’t misunderstand me, I do use artificial sweetner, but only because I’m in a constant battle to lose weight and artificial is the only one that can be used in unlimited quantities without sacrificing that, heavily sought after, weight loss.

Before falling pregnant with my eldest daughter, I was partway through a nutrition course. I’ve always had a keen interest in how the human body works and being someone who constantly struggles with food and weight I felt this need to learn more about how food works in the human body. So you’ll have to forgive any boring science bits, but I thought they might allow people to understand better how their body reacts to certain types of food.

Ok the science bit (I promise I’ll keep it simple). Agave Nectar has a low Glycemic index (I’m going to assume everyone knows what this is now with the popularity of G.I diets on the market) and GL (Glycemic load…that’s carbohydrate content to you and me) than standard, refined, white sugar.

I’ve been using Agave Nectar for a while, on cereal, in porridge, sometimes a little in natural yogurt or even in a cup of coffee. It’s not syn free on Slimming World, but it’s pretty low in comparison to sugar and because it releases it’s energy slowly, your sugar fix is fixed for longer. Studies have also shown that consumed before a meal it may lessen the glycemic response of the meal. 

Agave Nectar has the lowest glycemic index of all natural sugars.
Agave Nectar = 19
Honey = 55
Ordinary table sugar = 65

Ok so enough of the science, onto the recipe. It’s a variation of the Lemon drizzle cake. I decided to make it with orange because my youngest daughter isn’t keen on the lemon cakes I’ve made, maybe she’ll be more accepting of orange, but you can make it with lemon (or even lime) if you prefer.. I’ve syned this up based on cutting 12 good pieces, but you could cut the cake into 18 by cutting half lengthways and then in 9 widthways and have 3 syn pieces instead.

Citrus cake

Serves 12
Syns 5 per slice

110g Flora extra light
170g Agave Nectar
170g Self-raising flour
2 medium eggs
Rind of one orange
55g icing sugar
3 tbsp orange juice (which is actually 1.5 syns as apposed to free like lemon, but spread across 12, or even 18 pieces it’s not worth mentioning)

Cream the margarine and Agave Nectar together, add the flour and eggs. Grate the rind of one orange and add to mix, mix well. Put in a lined loaf tin (I just spray mine with frylight but it would be better to line it so you can get it out of the tin). Bake in the oven for 35-40mins on gas mark 4 (180c/350f). When done…mix the icing sugar and orange juice together and pour over the cake as soon as it comes out of the oven. Leave it to cool completely before removing from the tin. 




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