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Old 05-10-2008, 08:46 AM   #31
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You know..for the orange cake a nice chocolate sauce would be great! Lemon..probably not, but your frosting sounds nommie, Char.
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Old 05-10-2008, 10:15 AM   #32
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I took some lemons out of the fridge and put them in the micro in 4 cups of water for 2 minutes (so they weren't ice cold), tossed them in my mini-crockpot and brought the rest of the water to a boil before adding to the crock. So I'm letting them cook on high for a few hours. It's less energy and no watching the stove for me. Can't wait to try this.

I'm making a half recipe either in one of my small cheesecake pans or will try it as mini muffins.
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Old 05-10-2008, 10:20 AM   #33
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Thank you (all of you), for posting your results! I cannot wait to try this, on Monday.
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Old 05-10-2008, 12:53 PM   #34
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OK, it's out of the oven! I'm gonna let it sit in the pan for 10 minutes then turn it out - and I'll take a pic.

I did it in my heavy, nonstick Bundt pan - it was too much batter for my 10" cake pan with the removable bottom!
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Old 05-10-2008, 12:59 PM   #35
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Quote:
Originally Posted by Charski View Post
OK, it's out of the oven! I'm gonna let it sit in the pan for 10 minutes then turn it out - and I'll take a pic.

I did it in my heavy, nonstick Bundt pan - it was too much batter for my 10" cake pan with the removable bottom!
I can't wait!
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Old 05-10-2008, 01:43 PM   #36
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OH MY GAWD this is soooo goooood!

Here's a couple pix before we cut it. I'm not gonna post more until I get that icing done up and on what's left of it! We just cut one little slice to "test taste" though....

The flash makes it look like it left a lot behind in the pan but in reality it didn't - just a few crumbs. My pan manufacturer recommends using a brush to coat the pan with melted butter before pouring in the batter, which is what I always do; and I let it rest 10 minutes before turning out onto the rack.
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File Type: jpg lemon cake 1.jpg (97.2 KB, 103 views)
File Type: jpg lemon cake 2.jpg (97.3 KB, 85 views)
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Last edited by Charski; 05-10-2008 at 01:45 PM..
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Old 05-10-2008, 01:44 PM   #37
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Oh yeah - should report what I did - I used 1 cup granular erythritol, 3/4 tsp. liquid sucralose (equivalent to 1/2 cup sugar) and everything else as called for. GREAT TEXTURE!
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Old 05-10-2008, 02:05 PM   #38
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Quote:
Originally Posted by Charski View Post
Oh yeah - should report what I did - I used 1 cup granular erythritol, 3/4 tsp. liquid sucralose (equivalent to 1/2 cup sugar) and everything else as called for. GREAT TEXTURE!
Awesome, awesome, awesome! I cannot wait to make one, on Monday! Thanks for the pictures.
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Old 05-10-2008, 02:32 PM   #39
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Yay, good to hear that erythritol works.

Your cakes looks much prettier formed in the bundt pan. I bet a sour cream glaze would be nummy on top...
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Old 05-10-2008, 03:14 PM   #40
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The flavor is excellent. I used large lemons and got a cup plus of pulp so made the full recipe. I used a mix of erythritol and Splenda for the sugar. After letting cook on high in the mini crockpot for 2 hours I tossed them into the VitaMix to puree. I ddin't remove the seeds, just tossed in whole, and can't say I notice a bitter flavor.

Note to self (and I should have known this). After beating the eggs to light lemon color (this takes about 5-7 minutes) do not deflate the batter with the almond meal and puree additions. Next time I'd fold carefully by hand rather than use the mixer and I'd lighten the puree with a bit of the batter before adding it in. The finished small cakes and mini-muffins have EXCELLENT flavor, but they didn't rise at all. My fault.

I'll definitely make again.

Charski, your bundt cake looks gorgeous!

Last edited by Zib; 05-10-2008 at 03:18 PM..
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Old 05-10-2008, 04:47 PM   #41
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Thanks guys! Will post tomorrow another pic after I "ice" it.

I should also add, I used blanched almond meal, so the inside of the cake is this beautiful pure yellow color! No "speckles" from the almond skins. You'll see tomorrow!

Zib, I used the mixer for the whole thing, I beat the yolks/erythritol/baking powder maybe 2 minutes total, then added the other stuff on low speed and it rose fine!

Is it possible your baking powder is past its prime?

I've started marking the date I open the can with a permanent marker on the bottom of the can - when it's been open 6 months, I ditch it and get another can!
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Old 05-10-2008, 05:52 PM   #42
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Mmmmmmmmm! Char, your cake is a thing of beauty. Looking forward to the pic with icing. I like the blanched almond meal for baking also and use it almost exclusively now. I always used the unblanched but was never real happy with the flecks in everything.
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Old 05-10-2008, 10:29 PM   #43
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Quote:
Originally Posted by Charski View Post
Is it possible your baking powder is past its prime?

I've started marking the date I open the can with a permanent marker on the bottom of the can - when it's been open 6 months, I ditch it and get another can!
DH (who is a chef) told me that if you aren't sure your baking powder is still good, put a pinch in a glass of water, and see if it fizzes. I'm so glad I have him around. Up until the past 30-days, I haven't really done any cooking, to speak of, especially not baking. Now, I've gone "baking crazy".
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Old 05-11-2008, 04:34 PM   #44
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Okay..my oranges are boiling now..And, thanks Char for this great idea to use the bundt pan, cuz that is what I will do with the melted butter idea. I think I may wait until tomorrow to make the cake as it is getting late. I will remove the oranges and then cut pulp them tomorrow.

I might use part Diabetisweet/part Splenda since I don't have any "e".. I might put a bit of orange extract in if I think it needs it..

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Old 05-11-2008, 06:32 PM   #45
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I went grocery shopping, tonight...to make the cake, tomorrow. I was looking at the almonds and then I saw that the store carried "Bob's Red Mill" products, and I remembered people talking about it, on this board. So, I found Almond Meal. It was around $11, but I figured by the time I ground up almonds, they would cost more.

I guess I would use the same proportions of Almond Meal (1.5 cups), as I would use, if I ground my own. Is that right?

Last edited by Sugar Free Sweet Pea; 05-11-2008 at 06:33 PM..
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Old 05-11-2008, 08:01 PM   #46
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OK, so here are the pics of the slices - DH took the one with the most icing, go figure!
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File Type: jpg lemon cake 3.jpg (36.1 KB, 149 views)
File Type: jpg lemon cake 4.jpg (61.5 KB, 105 views)
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Old 05-11-2008, 08:04 PM   #47
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The icing is:

3/4 cup heavy cream
1/2 cup water
1/4 cup lemon puree left over from cake recipe
1/2 packet SF instant lemon pudding mix
1/2 packet Splenda quickpack (equivalent to 1/2 cup Splenda)
Powdered erythritol to bring it up to the sweetness level you prefer (or use more quickpack or whatever you like, I happened to have the powdered E on hand)

A few lemon rind curls for decor on top, if desired

Beat the heavy cream and water together until starting to thicken. Add remaining ingredients and continue to whip until light and fluffy. Don't go too far or you'll have lemon-flavored butter!
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Old 05-11-2008, 08:26 PM   #48
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I made my cake..It was very nommy. I wasn't too thrilled with my "oranges". You never know what you are going to get this time of year. So, I added some orange oil flavoring and a bit of lemon extract along with "Splenda to taste". It is extremely moist and yummy..

You know..I think that a large can of drained pineapple chunks, pureed would make a great cake, too. Throw in some coconut..maybe some coconut extract..and it's a pina colada cake.
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Old 05-11-2008, 08:33 PM   #49
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That is a lovely looking cake, Char! I can never get my desserts to look that pretty, LOL. The frosting sounds delish as well.

For another variation, I'm thinking limes with shredded coconut. This cake has possibilities!
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Old 05-11-2008, 09:46 PM   #50
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Almond Flour Pound Cake with lemon

Classic Almond Flour Pound Cake


Ingredients:
· 1/2 cup butter (1 stick) softened at room temperature
· 1/2 cup full fat cream cheese
· 1 cup Splenda
· 5 large eggs, at room temperature
· 2 cups almond flour
· 1 teaspoon baking powder
· 1 teaspoon lemon extract
· 1 teaspoon vanilla extract

Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

You can change flavors for this cake by using different extract flavors and even food color if you like!

I also tweaked the recipe a bit I use 8 eggs a bit more cream cheese and a rounded teas of baking power instead of level and more vanilla and more lemon. You could use orange or banana what ever your fancy .
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Old 05-11-2008, 10:28 PM   #51
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Let them eat cake!

Thanks everyone for sharing your results, with us. Also, thanks for the pictures...they're awesome looking. I can't wait to start mine, in the morning.

And Bhambabe, that cake sounds good, also. Another recipe for my Almond Meal.
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Old 05-12-2008, 05:17 AM   #52
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I am watching the results from this thread. My mom has a meyer lemon tree and it is loaded this year. She will love this recipe.

Charski do you grind your own blanched almond flour in your vitamix or do you order it?
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Old 05-12-2008, 06:30 AM   #53
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Just had a wonderful piece for breakie..I made a cream cheese/almond extract/Splenda frosting..

You can grind your own almonds in a cleaned out coffee grinder. It is very simple..and "might" be cheaper than buying the flour.
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Old 05-12-2008, 07:05 AM   #54
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Char! what a picture! If only I could come over and have just one piece--but no--now I have to make the whole dam% thing--
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Old 05-12-2008, 07:20 AM   #55
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Let's all go to Char's for coffee and cake!

I'm in need of a dessert item so it looks like this has to made in the next few days!
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Old 05-12-2008, 07:40 AM   #56
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Charski your cake looks so delish.

Thanks for sharing the pictures.
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Old 05-12-2008, 08:14 AM   #57
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Thanks everyone! That cake is a thing of beauty and tastes as excellent as it looks, if I DO say so myself! LOL!

Shadowzip, I use Honeyville Grains blanched almond meal. I'm sure you COULD grind your own in the VitaMix but if you want that pure "cake" look to it you'll need to use blanched almonds. The ones with the skins on will give you a "speckled" looking cake - check out the earlier photo by JacksMixedTape (I think it was anyway!) - that is with whole almond meal.

Not that there's anything WRONG with that (in my best Seinfeld voice) but it just depends what you're looking for.
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Old 05-12-2008, 08:17 AM   #58
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Quote:
Originally Posted by CarolynF View Post

You know..I think that a large can of drained pineapple chunks, pureed would make a great cake, too. Throw in some coconut..maybe some coconut extract..and it's a pina colada cake.
I'm going to my Dad's for dinner this weekend, think I might try it with pureed strawberries - then again, the lemon was SO good and I still have half a packet of lemon pudding mix....
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Old 05-12-2008, 10:07 AM   #59
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Mine was made with pecan meal, actually. Almond meal is $12 a bag where I live vs. $4 for pecan meal (Publix), and pecans are lower in carbs, so...

It turns out so much prettier with the almond meal, though!
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Old 05-12-2008, 10:22 AM   #60
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Jacks: Thanks for trying with the pecan meal...I have some in the freezer. Pecans do a have stronger flavor than almonds, but I'm sure it was great. I bet the pecan meal would make a great "carrot" cake.

Okay gang..I "think" we have to watch the liquidity of the "fruit", don't you? The peel in the orange "firmed" it up a bit, I do believe. How about a jar of SF jam mixed in in place of the fruit? Hmmm..I wonder how that would be? We "might" need a sticky for all of the experiments..
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