RECIPE - fat-free low carb sugarless citrus cake

[Guest guest]

Hi everyone!

 

The following recipe was given to my sister by one of the nurses at

the hospital where my sister works. As I'm not one for fat-free

anything (I love my sweets), I was at first pretty doubtful about how

this would taste. Also, I don't like anything fruity in my desserts

(the only exception I make is strawberries dipped in chocolate), so I

really was worried that I wasn't going to like it. So what my sister

did was instead of putting in TWO whole citrus fruits (we used big

oranges by the way) she put in just one. Now, although the cake

turned out surprisingly good, it was a bit eggy because she cut out

one orange, however it did have a nice hint of orange flavour(which I

liked). So if you are making this, and you put in only half the

citrus fruit (so one fruit instead of two), you'll probably want to

cut down on the eggs (4 or 5 instead of 6 eggs)...but I like it eggy,

so if you like it eggy, leave the 6 eggs! Anyway, enough

rambling...here's the recipe

 

Jan's Fat-free Low Carb Sugarless Citrus Cake

 

6 eggs

2 cups almond meal

1 cup Splenda (or sugar if you cheat!)

1 tbsp. baking powder

2 whole citrus fruits (chopped - skin included)

1/2 cup water

 

Microwave chopped fruit and water for 7-8 minutes and allow to cool.

Place all ingredients in a blender/food processor. Cook for

approximately 50 mins. at 180 degrees in oven(now I live in

Australia, so the degrees will probably be different elsewhere...I

mean between Celsius and Fahrenheit) in a springform lined baking tin

(or line a normal baking tin with baking paper). Can be eaten

straight out of oven, and refrigerate leftovers. Leftovers taste

best warmed up in microwave for about 10 secs a piece. Enjoy!

 

Happy cooking,

darquesal

[Guest guest]

this looks very interesting - thanks!! Anyone else using Splenda? I

haven't tried it yet myself.

Amanda

 

, " darquesal "

<darquesal> wrote:

>

> Hi everyone!

>

> The following recipe was given to my sister by one of the nurses at

> the hospital where my sister works. As I'm not one for fat-free

> anything (I love my sweets), I was at first pretty doubtful about

how

> this would taste. Also, I don't like anything fruity in my

desserts

> (the only exception I make is strawberries dipped in chocolate), so

I

> really was worried that I wasn't going to like it. So what my

sister

> did was instead of putting in TWO whole citrus fruits (we used big

> oranges by the way) she put in just one. Now, although the cake

> turned out surprisingly good, it was a bit eggy because she cut out

> one orange, however it did have a nice hint of orange flavour(which

I

> liked). So if you are making this, and you put in only half the

> citrus fruit (so one fruit instead of two), you'll probably want to

> cut down on the eggs (4 or 5 instead of 6 eggs)...but I like it

eggy,

> so if you like it eggy, leave the 6 eggs! Anyway, enough

> rambling...here's the recipe

>

> Jan's Fat-free Low Carb Sugarless Citrus Cake

>

> 6 eggs

> 2 cups almond meal

> 1 cup Splenda (or sugar if you cheat!)

> 1 tbsp. baking powder

> 2 whole citrus fruits (chopped - skin included)

> 1/2 cup water

>

> Microwave chopped fruit and water for 7-8 minutes and allow to

cool.

> Place all ingredients in a blender/food processor. Cook for

> approximately 50 mins. at 180 degrees in oven(now I live in

> Australia, so the degrees will probably be different elsewhere...I

> mean between Celsius and Fahrenheit) in a springform lined baking

tin

> (or line a normal baking tin with baking paper). Can be eaten

> straight out of oven, and refrigerate leftovers. Leftovers taste

> best warmed up in microwave for about 10 secs a piece. Enjoy!

>

> Happy cooking,

> darquesal