How to replace sugar with dry fruit in a cake recipe?
How do I replace all the sugar in a cake recipe with dry fruit e.g. dates?
should I rehydrate dry fruit and make it into a paste? how much liquid should I add to the dry fruit to make that paste?
what is the correct ratio of dry fruit paste to use compared to other ingredients in a recipe like eggs, flour and butter, in weight or volume?
I am trying to make any cake that allows me to replace all the sugar with dry fruit, I don't mind a denser cake.
Thanks
Best Answer
This will definitely require some experimentation on your part. As a starting point, I recommend comparing the sugar content of the fruit to the sugar content of sugar. Below, I use dates as an example.
- 48 grams of dates (approximately 2 dates) contains 32 grams of sugar (source)
- 48 grams of sugar contains 48 grams of sugar (source: common sense)
So dates are 2/3 (67%) sugar by mass. This means it takes 1.5 times the mass of dates as sugar, to get the same amount of sugar. For example, in a recipe with 100g of sugar, substitute 150g of dates.
Making the dry fruit into a paste seems like a good way to get the sweetness evenly distributed through your batter. I suggest re-hydrating in hot water. Then puree the re-hydrated fruit, and incorporate it into the wet ingredients. Measure the amount of hot water you use, and reduce the amount of liquid in the cake recipe accordingly. Depending on the type of liquid used in your cake recipe, you may be able to use that liquid to re-hydrate the dry fruit. I know from experience that citrus juice works well for re-hydrating dry fruit; I'm not sure about milk or cream.
Of course the results will not be exactly the same as the original cake recipe. Different types of fruit will seem more or less sweet. The fruit paste will add flavor and effect the texture of the cake. Typically it will probably make the cake more moist and dense. This technique will not be suitable for cakes which are intended to be very light and fluffy, such as angel food cake or sponge cake.
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Can you substitute fruit for sugar in baking?
Fruit concentrates Reduce the amount of liquid in your recipe by 3 tablespoons and use \xbe cup of concentrate for every cup of sugar. This substitute is best for recipes that call for a fruity flavor.Can you use dried fruit in cakes?
If you are using dried fruit in baking, you are undoubtedly familiar with its benefits and how it can raise the cake. The best dried fruit for dessert is raisins; you can use it in bread, muffins, cakes, pastries, and cinnamon rolls. Before use, be sure to soak them in warm water or some other liquid for a few minutes.How can I use fruit instead of sugar?
Overripe fresh fruit or canned fruit (in juice): cut it up or mash it and use 1/2 cup in place of an equal amount of sugar in quick breads, muffins and bread pudding. Fruit pulp: if you use a juicer, you no doubt have fruit pulp left over. Consider using it in cooking instead of just tossing it or composting it.Does drying fruit change the sugar content?
Dried Fruit is High in Natural Sugar and Calories Because the water has been removed from dried fruit, this concentrates all the sugar and calories in a much smaller package. For this reason, dried fruit is very high in calories and sugar, including both glucose and fructose.How to SUBSTITUTE SUGAR in Your Baking \u0026 FREE Chart! Gemma's Bold Baking Bootcamp 2
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