Flourless Orange/Lemon Cake - Page 2

CarolynF · 05-10-2008, 08:46 AM

You know..for the orange cake a nice chocolate sauce would be great! Lemon..probably not, but your frosting sounds nommie, Char.

Zib · 05-10-2008, 10:15 AM

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.

Melle · 05-10-2008, 10:20 AM

Thank you (all of you), for posting your results! I cannot wait to try this, on Monday.

Charski · 05-10-2008, 12:53 PM

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!

Melle · 05-10-2008, 12:59 PM

Quote:

Originally Posted by Charski

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!

Charski · 05-10-2008, 01:43 PM

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.

Charski · 05-10-2008, 01:44 PM

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!

Melle · 05-10-2008, 02:05 PM

Quote:

Originally Posted by Charski

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.

jacksmixedtape · 05-10-2008, 02:32 PM

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...

Zib · 05-10-2008, 03:14 PM

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!

Charski · 05-10-2008, 04:47 PM

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!

Tweaker Geek · 05-10-2008, 05:52 PM

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.

Melle · 05-10-2008, 10:29 PM

Quote:

Originally Posted by Charski

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".

CarolynF · 05-11-2008, 04:34 PM

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..

Melle · 05-11-2008, 06:32 PM

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?

Charski · 05-11-2008, 08:01 PM

OK, so here are the pics of the slices - DH took the one with the most icing, go figure!

Charski · 05-11-2008, 08:04 PM

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!

CarolynF · 05-11-2008, 08:26 PM

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.

jacksmixedtape · 05-11-2008, 08:33 PM

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!

Bhambabe · 05-11-2008, 09:46 PM

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 .

Melle · 05-11-2008, 10:28 PM

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.

shadowzip · 05-12-2008, 05:17 AM

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?

CarolynF · 05-12-2008, 06:30 AM

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.

ouizoid · 05-12-2008, 07:05 AM

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--

Tweaker Geek · 05-12-2008, 07:20 AM

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!

Moretta · 05-12-2008, 07:40 AM

Charski your cake looks so delish.

Thanks for sharing the pictures.

05-10-2008, 03:14 PM	#40
Zib MAJOR LCF POSTER! Join Date: Aug 2002 Location: Northern California Posts: 1,081 Gallery: Zib WOE: Atkins Start Date: Summer 1998	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.

05-11-2008, 06:32 PM	#45
Melle Senior LCF Member Join Date: Apr 2008 Location: Branson, Missouri Posts: 662 Gallery: Melle WOE: Just Low Carb Start Date: April 20, 2008	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 Melle : 05-11-2008 at 06:33 PM.

05-11-2008, 09:46 PM	#50
Bhambabe Senior LCF Member Join Date: Aug 2006 Posts: 77 Gallery: Bhambabe	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 .

05-10-2008, 08:46 AM	#31
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 18,905 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	You know..for the orange cake a nice chocolate sauce would be great! Lemon..probably not, but your frosting sounds nommie, Char.

05-10-2008, 10:15 AM	#32
Zib MAJOR LCF POSTER! Join Date: Aug 2002 Location: Northern California Posts: 1,081 Gallery: Zib WOE: Atkins Start Date: Summer 1998	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.

05-10-2008, 10:20 AM	#33
Melle Senior LCF Member Join Date: Apr 2008 Location: Branson, Missouri Posts: 662 Gallery: Melle WOE: Just Low Carb Start Date: April 20, 2008	Thank you (all of you), for posting your results! I cannot wait to try this, on Monday.

05-10-2008, 12:53 PM	#34
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,628 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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!

05-10-2008, 01:44 PM	#37
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,628 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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!

05-10-2008, 02:32 PM	#39
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,273 Gallery: jacksmixedtape Stats: 160/130s/120, 5'11" WOE: gluten-free whole foods Start Date: May 2007	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...

05-10-2008, 04:47 PM	#41
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,628 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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!

05-10-2008, 05:52 PM	#42
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,588 Gallery: Tweaker Geek	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.

05-11-2008, 04:34 PM	#44
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 18,905 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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..

05-11-2008, 08:04 PM	#47
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,628 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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!

05-11-2008, 08:26 PM	#48
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 18,905 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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.

05-11-2008, 08:33 PM	#49
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,273 Gallery: jacksmixedtape Stats: 160/130s/120, 5'11" WOE: gluten-free whole foods Start Date: May 2007	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!

05-11-2008, 10:28 PM	#51
Melle Senior LCF Member Join Date: Apr 2008 Location: Branson, Missouri Posts: 662 Gallery: Melle WOE: Just Low Carb Start Date: April 20, 2008	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.

05-12-2008, 05:17 AM	#52
shadowzip MAJOR LCF POSTER! Join Date: Nov 2004 Location: SE Lower Michigan Posts: 1,860 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	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?

05-12-2008, 06:30 AM	#53
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 18,905 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	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.

05-12-2008, 07:05 AM	#54
ouizoid Senior LCF Member Join Date: Nov 2007 Posts: 203 Gallery: ouizoid	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--

05-12-2008, 07:20 AM	#55
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,588 Gallery: Tweaker Geek	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!

05-12-2008, 07:40 AM	#56
Moretta Senior LCF Member Join Date: Apr 2008 Location: Canada Posts: 540 Gallery: Moretta Stats: 133.4 WOE: LC of some sort undecided which one Start Date: March 28, 2008	Charski your cake looks so delish. Thanks for sharing the pictures.