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Old 06-04-2013, 12:54 PM   #1
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You must try this cake!!

For all I know this recipe is already posted in one thread or another, but it is so good I had to share it. This is a standard recipe I found somewhere which only required a substitution in sweetener to become low carb.

Lemon Ricotta Almond Cake

Ingredients

2 cups Almond Meal
1 tsp baking powder
1/2 tsp baking soda
¼ tsp salt
4 eggs
1/2 cup Splenda
1/2 cup Xylitol or other alternative sweetener equivalent.
1 tsp vanilla extract
1 16-oz tub (2 cups) whole milk ricotta
Zest of 1 lemon
Juice of 1 lemon (about 3 Tbsp)

Instructions

1.) Preheat oven to 350 degrees F. and grease/butter/oil a 9-inch cake pan.
2.) Using the metal blade, combine the ricotta, eggs, lemon juice, lemon zest, vanilla extract and sweetener in the bowl of a food processor. Process until smooth and well blended.
3.) Add the almond meal, baking powder, baking soda and salt. Process until well blended and smooth.
5.) Pour mixture into prepared pan. Bake 50-55 minutes or until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges.
6.) Cool cake for about 10 minutes before inverting on a late and removing from the cake pan. Completely and thoroughly chill in fridge before serving. (Chilling overnight is best, but we haven't been able to wait yet.)

This cake remains very moist and is even better the next day. Serve with whipped cream or garnish with lemon zest

I haven't calculated the total carbs yet but they have to be fairly low. Would love to hear what you all think.

Last edited by Croton130; 06-04-2013 at 01:09 PM..
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Old 06-04-2013, 01:11 PM   #2
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I was under the impression that Splenda and baking don't play nicely.
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Old 06-04-2013, 01:13 PM   #3
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Nope. Splenda and its sucralose compatriots like Novello and others, are fine for baking. One of the few that are.

Last edited by Croton130; 06-04-2013 at 01:17 PM..
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Old 06-04-2013, 01:16 PM   #4
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I printed the recipe and intend to try it this weekend Looks pretty low carb to me!
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Old 06-04-2013, 01:18 PM   #5
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heahyou00 . . . let me know what you think if you make it.
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Old 06-04-2013, 01:33 PM   #6
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Yum! I used to make a very similar recipe w cream cheese rather than ricotta, so if you've got everything in the house but the ricotta... I'm pretty sure cr cheese would do the trick.
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Old 06-04-2013, 01:37 PM   #7
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I am sure cream cheese would work as well. Probably, the only real difference is that it would likely be more like a New York cheesecake than an Italian cheesecake, which the original recipe resembles in mouth feel and texture.
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Old 06-04-2013, 01:54 PM   #8
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Oh that sounds delicious! Thanks!

Splenda is OK for baking - it doesn't play well as the only sweetener with chocolate though.
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Old 06-04-2013, 02:40 PM   #9
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Quote:
Originally Posted by Garlic View Post
I was under the impression that Splenda and baking don't play nicely.
Splenda is perfectly fine in baking but it doesnt always play nicely with chocolate! Maybe that is what you are thinking of?

Thanks for the recipe! Sounds yum!
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Old 06-04-2013, 03:47 PM   #10
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Per 1/16th of recipe:

136 Calories; 7g Fat (40.9% calories from fat); 10g Protein;
12g Carbohydrate; 6g Sugar Alcohol; trace Dietary Fiber;
14mg Cholesterol; 128mg Sodium

(this is assuming 0 calories/carbs from liquid Splenda)
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Old 06-04-2013, 08:26 PM   #11
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This sounds very refreshing. It's now on my to-bake list

I bet this would also be yummy with orange/orange zest in place of lemon.

Tracy
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Old 06-06-2013, 09:08 PM   #12
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I made this cake tonight and its amazing!! The only tweak I woud make next time is maybe add Lemon Extract to make the lemon flavor a lil stronger! Besides that I ate a piece warm with a lil whipped cream on top, super yummy


Kelly
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Old 06-08-2013, 05:35 AM   #13
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Kelly, glad you liked it. I made a coconut version yesterday which was great but the modified recipe can still use a little tweaking. I'll let you know when it is perfected but I will say that substituting a cup of ground unsweetened coconut for half the almond meal worked out fine.

As to the lemon extract, I find it a bit bitter. When I want more "lemon" flavor I usually add citric acid, available around here as "sour salt".

P.S.: Good as it is warm, it will be even better after spending the night in the fridge!

Last edited by Croton130; 06-08-2013 at 05:37 AM..
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Old 06-10-2013, 07:28 PM   #14
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Made it as written, it was great! I do agree that maybe the lemon flavor could be stronger, I got some of the Boyajian citrus oils and I think that would be even better. Very nice, passed the "friends test" at our favorite watering hole. They are very honest about the recipes I share and agreed it's good!

Thanks for a winner!

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Old 06-10-2013, 08:48 PM   #15
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This does sound good. It will be good to try both styles, NY & ITL
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Old 06-11-2013, 08:48 AM   #16
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Christyjo - thanks for the kind words and the advice about the citrus oils. Definitely going on my "must try" list.

P.S.: Nice pooch!

Last edited by Croton130; 06-11-2013 at 08:49 AM..
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