Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 04-16-2011, 10:17 AM   #1
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
BEST almond flour cake????

I know this has been asked many times, but I need current opinion--I need to make a flour-free cake for Passover--which means using almond flour--What are peoples' favorites? In the past, I have made the lemon version, but I think I want something different this year. Opinions??

TIA

Ouis
ouizoid is online now   Reply With Quote

Sponsored Links
Old 04-16-2011, 10:38 AM   #2
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
I swear by this one from Chicken Lady
Almond Flour Fudge Cake - pic

--------------------------------------------------------------------------------

Almond Flour Fudge Cake

Cake:
4 cups almond flour – scooped –16 ounces
2 cups Splenda (liquid equivalent or granular)
1/2 cup Erythritol – granular
4 packets Stevia Plus
1/2 cup cocoa - I like the Hershey's Special Dark
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons vanilla
1/3-cup oil
4 eggs
1-cup sour cream

Frosting:
1/2-cup butter – 1 stick – room temp
1 large egg – room temp
1/3 cup granular Erythritol – powdered – I use my coffee bean grinder
1/3 cup Splenda
2 packets Stevia Plus
8 ounces cream cheese – room temp
1 teaspoons vanilla


Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Pour into prepared pan and bake at 350° for 25 to 30 minutes or until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch. Do not over cook…cake should still be moist.

Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Beat butter with electric mixer until light and fluffy. Add sweeteners and beat well scraping sides of bowl as needed.

Add the egg and beat until very fluffy…beat in vanilla.

Add softened cream cheese a little bit at a time beating until fluffy after each addition.

Frost cake...store in frig.
SCOTTSDALEJULIE is offline   Reply With Quote
Old 04-16-2011, 11:16 AM   #3
Senior LCF Member
 
Join Date: Mar 2008
Posts: 717
Gallery: brittone2
I like carrot cake made w/ almond flour but am not sure if that would work for Passover.
brittone2 is offline   Reply With Quote
Old 04-16-2011, 02:09 PM   #4
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,826
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Ouis, will chocolate work? If so how about the chocolate bean cake? I love that one.

I have a pumpkin almond cake that is really good too - not sure of the Passover rules re: flavors though!
Charski is offline   Reply With Quote
Old 04-16-2011, 03:27 PM   #5
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
the beans won't work I think--the rules are always so confusing--cause I thought of that one--I should just make the lemon one--it is so spring-friendly and seasonal!
ouizoid is online now   Reply With Quote
Old 04-16-2011, 03:56 PM   #6
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,826
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Can you do chocolate? I just got a recipe for a flourless chocolate cake that sounds fab - gonna make it for either Easter or Mother's Day, with fresh raspberry coulis....
Charski is offline   Reply With Quote
Old 04-16-2011, 04:08 PM   #7
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
sounds lovely! Please Post!
ouizoid is online now   Reply With Quote
Old 04-16-2011, 04:17 PM   #8
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,826
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
This is off the Ideal sweetener website:

Flourless Chocolate Cake with Chocolate Ganache


CAKE
12 oz semisweet chocolate, chopped (I'd use extra dark and more sweetener)
¾ c (1 ½ sticks) unsalted butter,
cut into pieces
6 large eggs, separated
12 TBS Ideal® No Calorie Sweetener
2 tsp vanilla extract

GANACHE
1 c sugar-free whipping cream
9 oz semisweet chocolate, chopped (again, extra dark/sweetener)
Chocolate shavings

1. Preheat oven to 350°F.
2. Butter a 9" spring form pan; line bottom of pan with parchment or wax paper and butter paper; wrap outside of pan with foil.
3. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth; remove from heat; cool to lukewarm, stirring often.
4. Using an electric mixer, beat egg yolks and 6 TBS Ideal® in a large bowl until thick and pale yellow or about 3 minutes.
5. Fold lukewarm chocolate mixture into yolk mixture, and then fold in vanilla extract; using clean, dry beaters, beat egg whites in another bowl until soft peaks form .
6. Gradually add remaining 6 TBS Ideal®, beating until stiff peaks form; fold whites into chocolate mixture in three additions; pour batter into prepared pan .
7. Bake cake until top is puffed and cracking and tester inserted into center comes out with some moist crumbs attached, or about 50 minutes; cool cake in pan on rack (cake will fall).
8. Gently press down cracked top to make an even cake; using a small knife, cut around pan sides to loosen cake, and remove pan sides; place a 9" tart pan bottom or cardboard round on top of cake, and invert cake onto bottom and remove parchment.
9. Bring whipping cream to a boil; remove from heat just when it is about to boil over.
10. Add chocolate and whisk until melted and smooth; place cake on rack over baking sheet.
11. Spread ½ cup of ganache over top and sides of cake; freeze until almost set, or about 4 minutes, and pour remaining ganache over cake; smooth top and sides. Place cake on platter, chill until firm.
12. Garnish with chocolate shavings and serve at room temperature.

Per Serving: 410 Calories; 7 g Protein; 29 g Total Fat; 37 g Carbohydrates; 3 g Fiber; 29 g Sugar; 35 mg Sodium; 140 mg Cholesterol
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 04-16-2011, 05:05 PM   #9
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,029
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Passover cake

I used to do a potato starch cake for Passover and used
orange juice instead of lemon. It was very good and I cannot
see any reason for not using almond flour. I think you could use sf
orange drink powder to make sf orange juice concentrate. You
could use the orange zest on top of sf frosting.

Let us know how it turned out.
Barbo is offline   Reply With Quote
Old 04-16-2011, 08:41 PM   #10
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,422
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Laura Dolsen has a honey cake she makes for passoveer.
Honey Cake Laura
2 cups almond meal or almond flour
1/2 cup (1 stick) butter at room temperature
4 eggs
2 Tablespoons sugar free honey (optional)
1 Tablespoon unsweetened cocoa powder (optional)
1 and 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch ground cloves
3/4 cup sugar equivalent in artificial sweetener
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup coffee, about room temperature
Preheat oven to 350 F. Grease a 8-inch round or square cake pan. If you plan to remove the cake before serving, line the bottom with parchment or wax paper, and grease the top of the paper as well. Cream the butter until light and fluffy. Add honey, spices, sweetener, cocoa, and salt, and beat until blended. Add eggs and beat until well-blended. Add almond meal, baking powder, and coffee. Stir or beat until blended and pour into prepared pan. Cook about 30 minutes, or until center springs back or toothpick comes out clean.
Soobee is online now   Reply With Quote
Old 04-18-2011, 08:44 AM   #11
Major LCF Poster!
 
Join Date: Dec 2005
Posts: 2,540
Gallery: That Girl
The almond chocolate cake from Julie/Chicken lady is AWESOME!
That Girl is offline   Reply With Quote
Old 04-18-2011, 09:43 AM   #12
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
bella--I made that one--frosted and sitting in the fridge--I will report back--
ouizoid is online now   Reply With Quote
Old 04-18-2011, 09:53 AM   #13
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
I don't think you will be dissapointed. This is my go to birthday cake. I love it. Julie
SCOTTSDALEJULIE is offline   Reply With Quote
Old 04-18-2011, 01:28 PM   #14
Major LCF Poster!
 
Join Date: Dec 2005
Posts: 2,540
Gallery: That Girl
Hope you enjoy it, thanks to Julie for the suggestion!
That Girl is offline   Reply With Quote
Old 04-18-2011, 02:15 PM   #15
Very Gabby LCF Member!!!
 
lindaokc's Avatar
 
Join Date: Mar 2004
Location: OKC, OK
Posts: 3,158
Gallery: lindaokc
Stats: 196/170/140?
WOE: atkins/hcg/learning
Start Date: Feb, 07
I have to agree about Chicken Lady's cake. The last time Julie posted it I made it and it was the best low carb chocolate cake I've ever made. It's going to be my Easter cake also.
lindaokc is online now   Reply With Quote
Old 04-18-2011, 07:54 PM   #16
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,029
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Happy Passover Quizoid

I couldn't do a seder dinner tonight so we are having it
tomorrow. I make brisket a day in advance and my home
smells so good. I worked on a kugel and will bake it
tomorrow, if it's good I shall gladly post. Let us know how
the almond cake turned out. I have to get out for the
red cabbage. Beans are out for Passover, I guess it's
to do with fermentation rules? Oh well have a wonderful
dinner.

P.S. I dreamed up a charoset and will try it out tomorrow.
Barbo is offline   Reply With Quote
Old 04-19-2011, 06:49 PM   #17
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
Happy Passover Barbo--and other Members of the Tribe--My Seder went beautifully--I made a spiced brisket with apricots, Chicken Marbella, a beautiful savory kugel, Gabi's Pear Apple Zinfindel charoses, cukes with dill, asparagus with Raspberries and the Chicken Ladies gorgeous chocolate fudge almond cake with cream cheese frosting. It was a 4 hour dinner between the ceremonies and the eating--the fudge cake was a wonder, and I will definitely make that again. Hope yours is a success--

Ouis
ouizoid is online now   Reply With Quote
Old 04-19-2011, 06:54 PM   #18
Why wait, just do it NOW!
 
Beeb's Avatar
 
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Posts: 12,062
Gallery: Beeb
Stats: Then: 162.4 Now: 158 :( Darn Holidays!!
WOE: No Diet = No Stress! Just eating healthy!
Quote:
Originally Posted by ouizoid View Post
Happy Passover Barbo--and other Members of the Tribe--My Seder went beautifully--I made a spiced brisket with apricots, Chicken Marbella, a beautiful savory kugel, Gabi's Pear Apple Zinfindel charoses, cukes with dill, asparagus with Raspberries and the Chicken Ladies gorgeous chocolate fudge almond cake with cream cheese frosting. It was a 4 hour dinner between the ceremonies and the eating--the fudge cake was a wonder, and I will definitely make that again. Hope yours is a success--

Ouis
Ouis, I got a ? for you. In Chicken Lady's recipe she says 4 cups of almond flour - 16 ounces. 4 cups equals 32 ounces, if I'm correct. How much almond flour goes into this recipe? 4 cups or 2 cups which would equal 16 ounces.

Thanks my friend!
Beeb is offline   Reply With Quote
Old 04-19-2011, 06:58 PM   #19
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,826
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Linda, remember that an 8 oz. cup in MEASURE does not always mean 8 oz. in WEIGHT - i.e., if you filled a one cup measure with pennies, it will weigh considerably more than a one cup measure filled with feathers.

They're really two different things, and one reason I like it when somebody offers weights of measurement instead of or in addition to volume measurements - you can make the recipe much more accurately with weight measurements on dry items!

HTH....
Charski is offline   Reply With Quote
Old 04-19-2011, 08:27 PM   #20
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
I actually halved the recipe and used two cups of almond flour rather than 4 cups--I made a two layer round cake and it turned out just beautifully!
ouizoid is online now   Reply With Quote
Old 04-20-2011, 04:40 AM   #21
Very Gabby LCF Member!!!
 
dazygyrl's Avatar
 
Join Date: May 2008
Posts: 4,888
Gallery: dazygyrl
ouis...would you mind posting the recipe as you made it?
dazygyrl is offline   Reply With Quote
Old 04-20-2011, 06:45 AM   #22
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
carrie--I just halved every ingredient and prepared as written
ouizoid is online now   Reply With Quote
Old 04-20-2011, 09:41 AM   #23
Very Gabby LCF Member!!!
 
dazygyrl's Avatar
 
Join Date: May 2008
Posts: 4,888
Gallery: dazygyrl
great! thanks, ouizoid!
dazygyrl is offline   Reply With Quote
Old 04-20-2011, 10:35 AM   #24
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
Beeb, I always use 4 cups of almond flour. Julie
SCOTTSDALEJULIE is offline   Reply With Quote
Old 04-20-2011, 11:07 AM   #25
Why wait, just do it NOW!
 
Beeb's Avatar
 
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Posts: 12,062
Gallery: Beeb
Stats: Then: 162.4 Now: 158 :( Darn Holidays!!
WOE: No Diet = No Stress! Just eating healthy!
Quote:
Originally Posted by ouizoid View Post
I actually halved the recipe and used two cups of almond flour rather than 4 cups--I made a two layer round cake and it turned out just beautifully!
Quote:
Originally Posted by 3bees~1flower View Post
great! thanks, ouizoid!
Quote:
Originally Posted by Charski View Post
Linda, remember that an 8 oz. cup in MEASURE does not always mean 8 oz. in WEIGHT - i.e., if you filled a one cup measure with pennies, it will weigh considerably more than a one cup measure filled with feathers.

They're really two different things, and one reason I like it when somebody offers weights of measurement instead of or in addition to volume measurements - you can make the recipe much more accurately with weight measurements on dry items!

HTH....
THANK YOU ALL!
Beeb is offline   Reply With Quote
Old 04-22-2011, 08:29 AM   #26
Very Gabby LCF Member!!!
 
dazygyrl's Avatar
 
Join Date: May 2008
Posts: 4,888
Gallery: dazygyrl
if i wanted to use xylitol instead of the stevia packets, how much would i use?
dazygyrl is offline   Reply With Quote
Old 04-22-2011, 11:02 AM   #27
Very Gabby LCF Member!!!
 
lindaokc's Avatar
 
Join Date: Mar 2004
Location: OKC, OK
Posts: 3,158
Gallery: lindaokc
Stats: 196/170/140?
WOE: atkins/hcg/learning
Start Date: Feb, 07
My grandson has Aspergers and many, many food allergies, so I made this using flaxmeal for the eggs and it worked!! I had to add a little extra water because it was too thick to put in the pan, but it worked out good. It did fall because I was too impatient to leave it long enough (it took a bit longer to cook) but the taste was superb and he LOVED it!!
lindaokc is online now   Reply With Quote
Old 04-22-2011, 09:16 PM   #28
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
The Chicken Lady's recipe looks awesome!

Ouis, did you pack the almond flour in the cup or not? Glad to hear that it turned out well for you. This recipe gives me hope... almond flour can be so tricky!
jacksmixedtape is offline   Reply With Quote
Old 04-22-2011, 11:06 PM   #29
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
No Lauren. Loosley packed!
ouizoid is online now   Reply With Quote
Old 04-23-2011, 12:36 PM   #30
Very Gabby LCF Member!!!
 
dazygyrl's Avatar
 
Join Date: May 2008
Posts: 4,888
Gallery: dazygyrl
Making this tonight for hubby's birthday cake.
dazygyrl is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 11:22 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.