I would like to know if it is possible to reduce the amount of sugar in cake recipeM and still get good results. Sugar content
M seems so high, especially taking into account the sweetness in dried fruit as used in a Christmas cake.
If I should reduce what are the likely consequences?
Thank you.
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Hello,
I’m sure it is possible to reduce the sugar by a certain amount without having a detrimental effect on the taste and structure of the cake. It doesn’t work to leave it out completely. We haven’t tested it but you could start by reducing the sugar by 25% and it that’s successful try reducing it by 35% - 40%.
Kind regards
Lindsey