Flourless Orange/Lemon Cake - Page 7

lindaokc · 06-13-2008, 05:35 AM

I can't thank Melle enough for starting this thread. I've made this cake several times. I'm going to make it again for Father's Day, just can't decide which version to do

Thanks everyone, for all the variations that make it difficult to choose from

They all sound so delicious.

Teresa123 · 06-14-2008, 08:16 AM

How do you guys think rhubarb would work in this?

I have made the version that was posted using yogurt (I used yocheese) and it is really good---will be fantastic with strawberries and whipped cream!

Soobee · 06-14-2008, 03:02 PM

Teresa, if you do try it with rhubarb, please post the resuls and the final recipe. I would be very interested in trying a rhubarb version.

Charski · 06-14-2008, 08:18 PM

We just ate the lemon cake for dessert - I made an icing with softened cream cheese, heavy whipping cream, the leftover bit of pureed lemon (maybe 1/3 of a cup) and sweetener to taste. I split the cake horizontally and filled it with the icing and of course on the top.

That is the BEST cake EVAH! I kid you not. Everyone loves it and my stepmother says, "Boy that cake is GOOD! I suppose you made it with all that weird stuff....?" LOL!

jacksmixedtape · 06-14-2008, 08:35 PM

Hey Char, a couple questions if you don't mind. Did you use erythritol in the cake batter, and do you beat the cream cheese WITH the heavy cream for the frosting? TIA. Going to try this again in a bundt pan like you use so it's nice and photogenic.

Charski · 06-15-2008, 10:00 AM

Hi Lauren!

Yes, I used erythritol, the regular granulated kind, not powdered.

We love it because it recrystallizes ever so slightly on the crust when the cake is cooled and gives it this tiny little "crunch" factor!

For the frosting, I nuke about 6 oz. of cream cheese til softened, then beat it with a handheld electric mixer til it's well-blended, then I start pouring heavy cream into it and mixing a bit at a time. I probably used a cup total. I also love to put in some of the lemon puree, it really sets up a great flavor combo with the cake!

Oh, and be sure you BUTTER the bundt pan really well - I just melt 2 tablespoons in a little cup and then brush it on, let it set, brush some more on. I get it in every little nook and cranny! So far so good with cakes not sticking as long as I have it plenty buttered up.

HTH!

Char

jacksmixedtape · 06-20-2008, 02:48 PM

Thanks for the tips, Char! They totally helped. I ended up using a cream cheese icing recipe and just messing around with amounts of stevia and erythritol.

Made some all natural creamsicle cupcakes today by adding a couple of teaspoons of vanilla and some crease cheese icing. These are too good! I'm surprised at how well the stevia works in some recipes and not others. They are almost too sweet, but definitely not bitter. NuNaturals is awesome stuff if y'all haven't tried this brand yet. Can't say enough good things about it.

More photos at my blog.

Charski · 06-20-2008, 02:52 PM

Cupcakes - great idea! Is that with the original recipe?

jacksmixedtape · 06-20-2008, 03:01 PM

Yeah! Just added 2 teaspoons vanilla extract and used one orange per half recipe. Also added some sea salt and used stevia as the high intensity sweetener.

Charski · 06-20-2008, 03:05 PM

Boy I'm gonna do that! How long did you bake? Regular pan or silicone? Details, woman, I needs DETAILS! ;-)

jacksmixedtape · 06-20-2008, 03:18 PM

Haha, okay. I used buttered silicone muffin cups filled almost all the way up. Baked them at 350 degrees for 40 minutes. I also filled a mini bundt (buttered really well) 1/4 full of batter and pulled it out at 43 minutes, but it was really brown on the top (bottom?). I'd say 40 minutes is about right. They are perfectly moist on the inside and perhaps a bit too sweet for my low carb trained palate with the 1/4 teaspoon of pure stevia extract per half recipe. Next time I'll try 1/4 teaspoon per full recipe. The icing tones down the citrus flavor nicely.

Charski · 06-20-2008, 03:25 PM

Thank you m'dear!

One last ?? and then I'll quit pestering you - how many muffins did you get? Do you think a half batch, if making ALL muffins and no mini bundt, would fill 12 cups? More?

Gonna do this during the weekend if it cools down - it's 80* in the house right now (I live at the coast and nobody has AC, it's almost 90* outside! UGH!) so no baking til the fog rolls back in though!

jacksmixedtape · 06-20-2008, 03:29 PM

Quote:

Originally Posted by Charski

Thank you m'dear!

One last ?? and then I'll quit pestering you - how many muffins did you get? Do you think a half batch, if making ALL muffins and no mini bundt, would fill 12 cups? More?

Gonna do this during the weekend if it cools down - it's 80* in the house right now (I live at the coast and nobody has AC, it's almost 90* outside! UGH!) so no baking til the fog rolls back in though!

With 1/2 recipe, I got 6 cupcakes and a teensy bundt cake, which would yield about 4 cupcakes, eyeballing it. So 1/2 recipe made 10 cupcakes. Happy baking!

Charski · 06-20-2008, 03:30 PM

You're a doll, Lauren, thanks so much!

jenna... · 06-20-2008, 03:32 PM

Made me subscribe

Quote:

Originally Posted by jacksmixedtape

Thanks for the tips, Char! They totally helped. I ended up using a cream cheese icing recipe and just messing around with amounts of stevia and erythritol.

Made some all natural creamsicle cupcakes today by adding a couple of teaspoons of vanilla and some crease cheese icing. These are too good! I'm surprised at how well the stevia works in some recipes and not others. They are almost too sweet, but definitely not bitter. NuNaturals is awesome stuff if y'all haven't tried this brand yet. Can't say enough good things about it.

More photos at my blog.

rexsreine · 06-21-2008, 11:30 AM

I made the sour cream version (no orange or lemon puree) of this cake a couple of weeks ago. I used a lot of vanilla for flavoring plus some "princess cake" flavoring. Still had to add extra dry ingredients (Kevin's flour blend and some oat fiber) or batter would have been way too loose. Baked it in two greased loaf pans. Cakes did not rise much, but they did not fall either. Excellent flavor and good texture. DH loved it - better than the orange/lemon cake, but he is a vanilla freak. With a fluffy white frosting, this resembles a moist yellow cake.

Ginny

Laura in Arizona · 06-23-2008, 02:31 PM

Subscribing - awesome recipes guys...

Teresa123 · 06-23-2008, 05:24 PM

I also tried the sour cream version with a little vanilla protein powder (about a scoop for 1/2 recipe) and some carbquick (about 1/3 cup) and baked as cupcakes. These were perfect for strawberry shortcake.

Also used the same as above and added a cup of cooked rhubarb (1/2 recipe again) and then made a struesal topping for a delicious rhubarb coffee cake!

KOO · 06-23-2008, 09:47 PM

Quote:

Originally Posted by Bhambabe

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 .

I made this tonight and substitued flax meal instead of almond flour. I baked it in a 9" round pan and my daughter and I really enjoyed it. Was sort of like a bran muffin. I spread mine with butter but my dd, 13, liked hers plain.

Soobee · 06-24-2008, 04:46 AM

Teresa, could you post your recipe for the rhubarb coffee cake?

jlshields · 06-24-2008, 07:23 AM

Quote:

Originally Posted by Soobee

Teresa, could you post your recipe for the rhubarb coffee cake?

I made the cake yesterday with 1 1/4 cup pureed rhubarb in place of lemon/orange. Baked in mini bundt pans. They are beautiful and taste ok, but definately need a flavor boost that streusel topping would give.

Charski · 06-24-2008, 01:41 PM

I'm missing this cake SO much I decided to make another but didn't want to wait the 2 hours for the lemons - so - decided to do as some of you have done before me and nuke the little suckers!

I put 3 largish, freshly-picked Meyer lemons (well-washed) into a Pyrex microwave-safe container with a lid, filled up to about halfway with filtered water, slapped on the lid and nuked on High 5 minutes - turned the lemons over and nuked 5 more minutes; let stand, covered, on the counter 5 MORE minutes. They have the exact same "texture" (IOW - mushy!) as they do boiled or pressure-cooked. I just put them in the fridge to cool and will make the cake a little later on today. Will let you know if I detect any kind of difference, because if NOT - I WILL be doing it this way from now on!

Teresa123 · 06-24-2008, 06:09 PM

Quote:

Originally Posted by Soobee

Teresa, could you post your recipe for the rhubarb coffee cake?

Sure! However, I don't do a lot of measuring when I experiment so this is just a rough estimation:

This is for 1/2 recipe--I made in an 8x8 casserole dish

1/2 c almond meal
1/3 c Carbquick
about 3/4 scoop of vanilla protein powder
1/2 c erythritol and diabetesweet combined
3/4 t baking powder
3 eggs
1/3 to 1/2 cup sour cream
1 cup cooked rhubarb
1T cinnamon
(for the rhubarb I cooked down 1 pound package of frozen rhubarb with 1 splenda quick pack--1 cup equiv of sugar--then used about 1/2 of it which I think was about 1 cup)

Mixed all dry together, then added wet (except rhubarb) and blended well. Then added rhubarb, put in pan and crumbled topping on top. Baked 350 for I think 25-30 minutes.

For the topping I really am not sure about measurements--maybe 2-3 T of butter melted, tons of cinnamon, a couple T of erythritol and diabetesweet combined and then enough almond meal to make it "crumbly"--maybe 1/3 to 1/2 cup. I think that hazelnut meal would be even better with this but I didn't have any so I'll have to try that another time.

It is great by itself but for some reason I love it topped with a little plain yocheese. This has become my favorite breakfast!

Enjoy!

Teresa123 · 06-24-2008, 06:11 PM

So, has anyone tried this with sugar free canned apples or pumpkin? I think making the apple into a coffee cake would be really good!

theislandgirl · 06-25-2008, 12:27 AM

Quote:

Originally Posted by Teresa123

Sure! However, I don't do a lot of measuring when I experiment so this is just a rough estimation:

This is for 1/2 recipe--I made in an 8x8 casserole dish

1/2 c almond meal
1/3 c Carbquick
about 3/4 scoop of vanilla protein powder
1/2 c erythritol and diabetesweet combined
3/4 t baking powder
3 eggs
1/3 to 1/2 cup sour cream
1 cup cooked rhubarb
1T cinnamon
(for the rhubarb I cooked down 1 pound package of frozen rhubarb with 1 splenda quick pack--1 cup equiv of sugar--then used about 1/2 of it which I think was about 1 cup)

Mixed all dry together, then added wet (except rhubarb) and blended well. Then added rhubarb, put in pan and crumbled topping on top. Baked 350 for I think 25-30 minutes.

For the topping I really am not sure about measurements--maybe 2-3 T of butter melted, tons of cinnamon, a couple T of erythritol and diabetesweet combined and then enough almond meal to make it "crumbly"--maybe 1/3 to 1/2 cup. I think that hazelnut meal would be even better with this but I didn't have any so I'll have to try that another time.

It is great by itself but for some reason I love it topped with a little plain yocheese. This has become my favorite breakfast!

Enjoy!

Mmmmmmmmmmmmmmm, sure would love to know the carbs and cals on that breakfast...!

06-15-2008, 10:00 AM	#186
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,639 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Hi Lauren! Yes, I used erythritol, the regular granulated kind, not powdered. We love it because it recrystallizes ever so slightly on the crust when the cake is cooled and gives it this tiny little "crunch" factor! For the frosting, I nuke about 6 oz. of cream cheese til softened, then beat it with a handheld electric mixer til it's well-blended, then I start pouring heavy cream into it and mixing a bit at a time. I probably used a cup total. I also love to put in some of the lemon puree, it really sets up a great flavor combo with the cake! Oh, and be sure you BUTTER the bundt pan really well - I just melt 2 tablespoons in a little cup and then brush it on, let it set, brush some more on. I get it in every little nook and cranny! So far so good with cakes not sticking as long as I have it plenty buttered up. HTH! Char __________________ Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 5 YEARS! 2 7 10 16 31 12

06-20-2008, 02:48 PM	#187
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,886 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Thanks for the tips, Char! They totally helped. I ended up using a cream cheese icing recipe and just messing around with amounts of stevia and erythritol. Made some all natural creamsicle cupcakes today by adding a couple of teaspoons of vanilla and some crease cheese icing. These are too good! I'm surprised at how well the stevia works in some recipes and not others. They are almost too sweet, but definitely not bitter. NuNaturals is awesome stuff if y'all haven't tried this brand yet. Can't say enough good things about it. More photos at my blog. __________________ ~Lauren in the process of posting my gluten-free sugar-free recipes... Healthy Indulgences majoring in biology, following in the footsteps of Dr. Atkins! Last edited by jacksmixedtape : 06-20-2008 at 02:50 PM.

06-20-2008, 03:01 PM	#189
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,886 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Yeah! Just added 2 teaspoons vanilla extract and used one orange per half recipe. Also added some sea salt and used stevia as the high intensity sweetener. Last edited by jacksmixedtape : 06-20-2008 at 03:06 PM.

06-13-2008, 05:35 AM	#181
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 1,250 Gallery: lindaokc Stats: 196/156/140? WOE: atkins/learning Start Date: Feb, 07	I can't thank Melle enough for starting this thread. I've made this cake several times. I'm going to make it again for Father's Day, just can't decide which version to do Thanks everyone, for all the variations that make it difficult to choose from They all sound so delicious.

06-14-2008, 08:16 AM	#182
Teresa123 MAJOR LCF POSTER! Join Date: Oct 2006 Posts: 2,513 Gallery: Teresa123 Stats: (350)320/150.8/150 WOE: Low Carb Start Date: Oct 2006	How do you guys think rhubarb would work in this? I have made the version that was posted using yogurt (I used yocheese) and it is really good---will be fantastic with strawberries and whipped cream!

06-14-2008, 03:02 PM	#183
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 858 Gallery: Soobee WOE: Atkins Start Date: September 2000	Teresa, if you do try it with rhubarb, please post the resuls and the final recipe. I would be very interested in trying a rhubarb version.

06-14-2008, 08:18 PM	#184
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,639 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	We just ate the lemon cake for dessert - I made an icing with softened cream cheese, heavy whipping cream, the leftover bit of pureed lemon (maybe 1/3 of a cup) and sweetener to taste. I split the cake horizontally and filled it with the icing and of course on the top. That is the BEST cake EVAH! I kid you not. Everyone loves it and my stepmother says, "Boy that cake is GOOD! I suppose you made it with all that weird stuff....?" LOL!

06-14-2008, 08:35 PM	#185
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,886 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Hey Char, a couple questions if you don't mind. Did you use erythritol in the cake batter, and do you beat the cream cheese WITH the heavy cream for the frosting? TIA. Going to try this again in a bundt pan like you use so it's nice and photogenic.

06-20-2008, 02:52 PM	#188
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,639 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Cupcakes - great idea! Is that with the original recipe?

06-20-2008, 03:05 PM	#190
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,639 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Boy I'm gonna do that! How long did you bake? Regular pan or silicone? Details, woman, I needs DETAILS! ;-)

06-20-2008, 03:18 PM	#191
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,886 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Haha, okay. I used buttered silicone muffin cups filled almost all the way up. Baked them at 350 degrees for 40 minutes. I also filled a mini bundt (buttered really well) 1/4 full of batter and pulled it out at 43 minutes, but it was really brown on the top (bottom?). I'd say 40 minutes is about right. They are perfectly moist on the inside and perhaps a bit too sweet for my low carb trained palate with the 1/4 teaspoon of pure stevia extract per half recipe. Next time I'll try 1/4 teaspoon per full recipe. The icing tones down the citrus flavor nicely.

06-20-2008, 03:25 PM	#192
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,639 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Thank you m'dear! One last ?? and then I'll quit pestering you - how many muffins did you get? Do you think a half batch, if making ALL muffins and no mini bundt, would fill 12 cups? More? Gonna do this during the weekend if it cools down - it's 80* in the house right now (I live at the coast and nobody has AC, it's almost 90* outside! UGH!) so no baking til the fog rolls back in though!

06-20-2008, 03:30 PM	#194
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,639 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	You're a doll, Lauren, thanks so much!

06-23-2008, 02:31 PM	#197
Laura in Arizona Senior LCF Member Join Date: Jun 2008 Location: Arizona Posts: 280 Gallery: Laura in Arizona WOE: Protein Power Start Date: June 6 2008	Subscribing - awesome recipes guys...

06-21-2008, 11:30 AM	#196
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 727 Gallery: rexsreine WOE: low carb	I made the sour cream version (no orange or lemon puree) of this cake a couple of weeks ago. I used a lot of vanilla for flavoring plus some "princess cake" flavoring. Still had to add extra dry ingredients (Kevin's flour blend and some oat fiber) or batter would have been way too loose. Baked it in two greased loaf pans. Cakes did not rise much, but they did not fall either. Excellent flavor and good texture. DH loved it - better than the orange/lemon cake, but he is a vanilla freak. With a fluffy white frosting, this resembles a moist yellow cake. Ginny

06-23-2008, 05:24 PM	#198
Teresa123 MAJOR LCF POSTER! Join Date: Oct 2006 Posts: 2,513 Gallery: Teresa123 Stats: (350)320/150.8/150 WOE: Low Carb Start Date: Oct 2006	I also tried the sour cream version with a little vanilla protein powder (about a scoop for 1/2 recipe) and some carbquick (about 1/3 cup) and baked as cupcakes. These were perfect for strawberry shortcake. Also used the same as above and added a cup of cooked rhubarb (1/2 recipe again) and then made a struesal topping for a delicious rhubarb coffee cake!

06-24-2008, 04:46 AM	#200
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 858 Gallery: Soobee WOE: Atkins Start Date: September 2000	Teresa, could you post your recipe for the rhubarb coffee cake?

06-24-2008, 01:41 PM	#202
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,639 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	I'm missing this cake SO much I decided to make another but didn't want to wait the 2 hours for the lemons - so - decided to do as some of you have done before me and nuke the little suckers! I put 3 largish, freshly-picked Meyer lemons (well-washed) into a Pyrex microwave-safe container with a lid, filled up to about halfway with filtered water, slapped on the lid and nuked on High 5 minutes - turned the lemons over and nuked 5 more minutes; let stand, covered, on the counter 5 MORE minutes. They have the exact same "texture" (IOW - mushy!) as they do boiled or pressure-cooked. I just put them in the fridge to cool and will make the cake a little later on today. Will let you know if I detect any kind of difference, because if NOT - I WILL be doing it this way from now on!

06-24-2008, 06:11 PM	#204
Teresa123 MAJOR LCF POSTER! Join Date: Oct 2006 Posts: 2,513 Gallery: Teresa123 Stats: (350)320/150.8/150 WOE: Low Carb Start Date: Oct 2006	So, has anyone tried this with sugar free canned apples or pumpkin? I think making the apple into a coffee cake would be really good!